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Industrial
production
Michael Foods -processing plant in Wakefield, Nebraska
Food processing is the transformation of cooked , by physical or chemical means into , or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer.
Food processing typically involves activities such as
and , , , and
(such as baking, boiling, broiling, frying, or grilling); , , and
or other . (Primary-processing such as dicing, slicing, freezing or drying when leading to secondary products are also included.)
Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with , and various types of
(such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. Salt-preservation was especially common for foods that constituted warrior and sailors' diets until the introduction of . Evidence for the existence of these methods can be found in the writings of the ancient , ,
civilizations as well as archaeological evidence from Europe, North and South America and Asia. These tried and tested processing techniques remained essentially the same until the advent of the . Examples of ready-meals also date back to before the preindustrial revolution, and include dishes such as
and . Both during ancient times and today in modern society these are considered processed foods.
Modern food processing technology developed in the 19th and 20th centuries was developed in a large part to serve military needs. In 1809
invented a hermetic bottling technique that would preserve food for French troops which ultimately contributed to the development of tinning, and subsequently 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. , discovered by
in 1864, improved the quality of preserved foods and introduced the wine, beer, and milk preservation.
A form of pre-made
that has become traditional
In the 20th century, , the
and the rising consumer society in developed countries contributed to the growth of food processing with such advances as , , juice concentrates,
and the introduction of artificial sweeteners, colouring agents, and such preservatives as . In the late 20th century, products such as dried instant soups, reconstituted fruits and juices, and self cooking meals such as
food ration were developed. By the 20th century, automatic appliances like , , and
paved way for .
In western Europe and North America, the second half of the 20th century witnessed a rise in the pursuit of convenience. Food processing companies marketed their products especially towards middle-class working wives and mothers. Frozen foods (often credited to ) found their success in sales of juice concentrates and
"". Processors utilised the perceived value of time to appeal to the postwar population, and this same appeal contributes to the success of
balls and simulated crab sticks ()
Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Modern
would not exist without modern food processing techniques, and long voyages would not be possible.
Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the . When they were first introduced, some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many new foods available to the masses.
Processing can also reduce the incidence of . Fresh materials, such as fresh
and raw meats, are more likely to harbour pathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses.
The extremely varied modern diet is only truly possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labour gives the modern eater easy access to a wide variety of food unimaginable to their ancestors.
The act of processing can often improve the taste of food significantly.
Libby's brand "Potted Meat Food Product"
Mass production of food is much cheaper overall than individual production of meals from raw ingredients. Therefore, a large
potential exists for the manufacturers and suppliers of processed food products. Individuals may see a benefit in , but rarely see any direct financial cost benefit in using processed food as compared to home preparation.
Processed food freed people from the large amount of time involved in preparing and cooking "natural" unprocessed foods.
The increase in free time allows people much more choice in life style than previously allowed. In many families the adults are working away from home and therefore there is little time for the preparation of food based on fresh ingredients. The
offers products that fulfill many different needs: e.g. fully prepared
that can be heated up in the
within a few minutes.
Modern food processing also improves the quality of life for people with allergies, , and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as .
packages in a Roman
Any processing of food can decrease its nutritional density. The amount of nutrients lost depends on the food and processing method. For example, heat destroys . Therefore, canned fruits possess less vitamin C than their fresh alternatives. The
conducted a study of nutrient retention in 2004, creating a table of foods, levels of preparation, and nutrition.
New research highlighting the importance to human health of a rich microbial environment in the intestine indicates that abundant food processing (not fermentation of foods) endangers that environment.
represents another safety concern. The health risks of any given additive vary greatly f for example using sugar as an additive endangers diabetics. In the , only
(EFSA) approved food additives (e.g., sweeteners, preservatives, stabilizers) are permitted at specified levels for use in food products. Approved additives receive an E number (E for Europe), simplifying communication about food additives included in the ingredients' list for all the different languages spoken in the EU.
As effects of chemical additives are learned, changes to laws and regulatory practices are made to make such processed foods more safe.
Food processing is typically a mechanical process that utilizes extrusion, large mixing, grinding, chopping and emulsifying equipment in the production process. These processes introduce a number of contamination risks. Such contaminates are left over material from a previous operation, animal or human bodily fluids, microorganisms, nonmetallic
and metallic fragments. Further processing of these
contaminates will result in downstream equipment failure and the risk of ingestion by the consumer. Example: A mixing bowl or grinder is used over time, metal parts in contact with food will tend to fail and fracture. This type of failure will introduce into the product stream small to large metal contaminants.[]
Further processing of these metal fragments will result in downstream equipment failure and the risk of ingestion by the consumer. Food manufacturers utilize
to detect and reject automatically any metal fragment. Large food processors will utilize many metal detectors within the processing stream to reduce both damage to processing machinery as well as risk to consumer health.[]
Food processing does have some benefits, such as making food last longer and making products more convenient. However, there are drawbacks to relying on a lot of heavily processed foods. Whole foods and those that are only minimally processed, like frozen vegetables without any sauce, tend to be more healthy. An unhealthy diet high in fat, added sugar and salt, such as one containing a lot of highly-processed foods, can increase the risk for cancer,
and heart disease, according to the World Health Organization.[]
One of the main sources for sodium in the diet is processed foods. Sodium is added to prevent spoilage, add flavor and improve the texture of these foods. Americans consume an average of 3,436 milligrams of sodium per day, which is way more than the recommended limit of 2,300 milligrams per day for healthy people, and more than twice the limit of 1,500 milligrams per day for those at increased risk for heart disease.
While you don't need to limit the sugars found naturally in whole, unprocessed foods like fresh fruit, eating too much
found in many processed foods can increase your risk for heart disease, obesity, cavities and Type 2 diabetes. The
recommends women limit added sugars to no more than 100 calories, or 25 grams, and men limit added sugars to no more than 155 calories, or about 38.75 grams, per day. Currently, Americans consume an average of 355 calories from added sugars each day.
Processing foods often involves nutrient losses, which can make it harder to meet your needs if these nutrients aren't added back through fortification or enrichment. For example, using high heat during processing can cause vitamin C losses. Another example is refined grains, which have less fiber, vitamins and minerals than whole grains. Eating refined grains, such as those found in many processed foods, instead of whole grains may increase your risk for high , diabetes and obesity, according to a study published in "" in December 2007.
Foods that have undergone processing, including some commercial baked goods, desserts, margarine, frozen pizza, microwave popcorn and coffee creamers, sometimes contain . This is the most unhealthy type of fat, and may increase your risk for high cholesterol, heart disease and stroke. The 2010 Dietary Guidelines for Americans recommends keeping your trans fat intake as low as possible.
Processed foods may actually take less energy to digest than whole foods, according to a study published in "" in 2010, meaning you retain more of the calories they contain. Processed foods also tend to be more allergenic than whole foods, according to a June 2004 "Current Opinion in Allergy and Clinical Immunology" article. Although the preservatives and other food additives used in many processed foods are generally recognized as safe, a few may cause problems for some individuals, including sulfites, artificial sweeteners, artificial colors and flavors, sodium nitrate, BHA and BHT, olestra, caffeine and monosodium glutamate.
Factory automation - robotics palettizing
When designing processes for the food industry the following performance parameters may be taken into account:
, e.g. measured by number of micro-organisms per mL of finished product
measured e.g. by “ton of steam per ton of sugar produced”
, measured e.g. by “percentage of peeling loss during the peeling of potatoes”
used, measured e.g. by “number of working hours per ton of finished product”
Minimization of cleaning stops measured e.g. by “number of hours between cleaning stops”
Women working in a cannery
packaged in Ban Bang Krathum, Bang Krathum, Phitsanulok,
The rigorous application of industry and government endorsed standards to minimise possible risk and hazards. The international standard adopted is .
Rising energy costs lead to increasing usage of energy-saving technologies, e.g. frequency converters on electrical drives, heat insulation of factory buildings and heated vessels,
systems, keeping a single fish frozen all the way from China to Switzerland.
Factory automation systems (often ) reduce personnel costs and may lead to more stable production results.
Food processing industries and practices include the following:
Streetdirectory.com. April 7, 2015
Johns Hopkins Bloomberg School of Public Health. April 7, 2015
Levenstein, H: "Paradox of Plenty", pages 106-107. University of California Press, 2003
Laudan, Rachel (September–October 2010). . UTNE Reader. Where modern food became available, people grew taller and stronger and lived longer.
Laudan, Rachel (September–October 2010). . UTNE Reader. If we fail to understand how scant and monotonous most traditional diets were, we can misunderstand the “ethnic foods” we encounter in cookbooks, at restaurants, or on our travels.
Laudan, Rachel (September–October 2010). . UTNE Reader. For our ancestors, natural was something quite nasty. Natural often tasted bad. Fresh meat was rank and tough, fresh fruits inedibly sour, fresh vegetables bitter.
Laudan, Rachel (September–October 2010). . UTNE Reader.
(PDF). USDA. USDA. Dec 2007.
Michael Pollan, 'Some of my Best Friends are Germs', New York Times Magazine, 15 May 2013,
Fábricas de alimentos, 9th edition (in Spanish)
Nutritional evaluation of food processing,
Food preservation 2nd edition, by Norman W. Desrosier
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Radio Frequency Heating in Food Processing
Principles and Applications [George B A Hosahalli S R Juming Tang]：（射频加热的食品加工原理及应用(George B瓦;）.pdf 419页
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新型食品加工技术——Novel Food Processing Technologies(食品加工经典书籍)
Novel Food Processing Technologies
作者：Gustavo V. Barbosa-Canovas
出版社: Taylor & Francis L Collectors Ed
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丛书名: Food Science and Technology
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Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional value of various food products. It documents the results of the Emerging Technologies for the Food Industry symposium held in Madrid, Spain. Spanning the most influential breakthroughs in food engineering, this guide demonstrates the successful application of PEF technology to products such as fruit juices, eggs, and milk. It also studies factors affecting the PEF resistance of microorganisms, analyzes methods in predictive microbiology and its impact on food safety systems, and examines advances in the use of freezing technologies, ultraviolet light, supercritical fluid extraction, and commercial high-pressure equipment.
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封装技术活跃的食品原料和食品加工-encapsulation technologies for active food ingredients and food processing.pdf 402页
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Encapsulation Technologies for Active
Food Ingredients and Food Processing
Nicolaas Jan Zuidam
● Viktor A. Nedovic?
Encapsulation Technologies
for Active Food Ingredients
and Food Processing
Nicolaas Jan Zuidam
Viktor A. Nedovic?
Unilever Research and Development
Department of Food Technology
Vlaardingen
and Biochemistry
The Netherlands
Faculty of Agriculture
klaas-jan.zuidam@
University of Belgrade
vnedovic@agrif.bg.ac.rs
ISBN 978-1-
e-ISBN 978-1-
Springer New York Dordrecht Heidelberg London
Library of Congress Control Number:
(C) Springer Science+Business Media, LLC 2010
All rights reserved. This work may not be translated or copied in whole or in part without the written
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Printed on acid-free paper
Springer is part of Springer Science+Business Media ()
Introduction
Nicolaas Jan Zuidam and Viktor A. Nedovic?
Overview of Microencapsulates for Use in Food Products
or Processes and Methods t
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