Food Processing Standard: 19.0 Describe Food Safety and Processing Practices Measurement Criteria:19.2 Describe food-processing practices

What is food processing? Techniques used to slow deterioration and allow people to enjoy foods in a variety of forms around the year and around the globe. Food processing turns raw agricultural product into attractive and consumable food.

What is the importance of food processing to human health? increases variety increases convenience improves quality of food

What are five food-processing methods? Fermentation - Production of CO2 through anaerobic respiration, also produces lactic acid alcohol in the process. Canning - Sterilize food by getting it to a temperature of 212-250 F, then putting it into airtight containers Dehydration - Lowers moisture content to inhibit growth of microorganisms Irradiation - Uses gamma rays to kill insects, bacteria, fungi, etc. in food products. Blanching - Briefly scald food to inactivate enzymes that cause undesirable changes.

Method- Fermentation Advantages Disadvantages Improves taste Adds value to crops, such as cucumber Disadvantages Rather lengthy process in comparison to other food processing techniques.

Method- Canning Advantages Disadvantages Increases shelf life 2 years is considered normal shelf life Disadvantages Weight of product Requires specially treated metal cans or appropriate glass jars.

Method-Dehydration Advantages Disadvantages Increases shelf life up to 2 years Lighter weight Lower volume Disadvantages Changes taste and texture of food Typically requires preparation to reconstitute food.

Method-Irradiation Advantage Disadvantages Gamma rays pass through without heating or changing it, therefore no heat sensitive nutrients are lost in the process Disadvantages High cost Perception of irradiation

Method-Blanching Advantage Disadvantage Improves taste Increases availability of out of season foods Disadvantage Storage limits Fruits & veggies 1 year Meat 3-6 months Freezing temperatures required for storage