Food processing industry in
is increasingly seen as a potential source for driving the rural economy as it
brings about synergy between the consumer, industry and agriculture. A well
developed food processing industry is expected to increase farm gate prices,
reduce wastages, ensure value addition, promote crop diversification, generate
employment opportunities as well as export earnings. India
FOOD PROCESSING TECHNIQUES:
Food processing techniques dates back to the prehistoric ages when crude processing techniques incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). Salt reservation was especially common for foods that constituted warrior and sailors' diets, up until the introduction of canning methods.
Modern food processing technology in the 19th and 20th century was largely developed to serve military needs. In 1809 Nicolas Appert invented a vacuum bottling technique that would supply food for French troops, and this contributed to the development of tinning and then canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1862, was a significant advance in ensuring the micro-biological safety of food.
In the 20th century, World War II, the space race and the rising consumer society in developed countries contributed to the growth of food processing with such advances as spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colouring agents, and preservatives such as sodium benzoate. In the late 20th century products such as dried instant soups, reconstituted fruits and juices, and self cooking meals were developed.
Benefits of Food Processing:
- Mass production -cheaper
- Toxin removal
- Quality Improvement.
- May lower the nutritional value
- Added food additives, flavours, enhancers
- Higher Calories