Chapter 2 - Emerging Food Processing Technologies

Abstract

Food processing is a series of unit operations to convert unprocessed food-to-foodstuffs with prolonged shelf life and enable storage that abolishes or reduces time or effort spent in culinary procedures for increased consumption. The principle of food processing in the majority of developing countries helps to modify taste, aroma, and texture to enhance shelf life and aesthetic properties and to improve the nutritional value of foods. High-quality foods in greatest demand are also highly perishable foods. Fortunately most perishable foods can be preserved by the judicious use of present technology. With the successful application of commercial food preservation technologies, the availability of perishable foods can be extended, thereby contributing to human welfare. In spite of increasing demand for new processed products, the basic principles of food processing remain the same for sustainable availability during scarcity. The processed food industries struggle to accomplish consumer expectations for making nutritious, enjoyable, convenient, safe, easily available, and affordable supreme quality various food items. The objectives of this chapter are to discuss the necessity and perspectives of food processing and preservation, history of food preservation, food spoilage, conventional and modern methods of food processing and preservation, characterization, its evaluation, industrialization to address food safety issues, food waste management, food security, and response to consumers changing demand and so forth.