Article
Article
Food processing
Article By:
Koutchma, Tatiana Agriculture and Agri-Food Canada/Government of Canada, Guelph, Ontario, Canada.
Last reviewed:December 2021
DOI:https://doi.org/10.1036/1097-8542.266501
The application of different types of energy and techniques involving equipment and apparatuses to transform agricultural products of plant and animal origin or seafood into food ingredients, semifinished commodities, and finished ready-to-eat products and beverages, and to preserve food safety and quality during distribution and storage. Grinding, drying, smoking, heating, salting, cooling, fermentation, and pickling are some of the key traditional processes used for the transformation and preservation of food. Food processing includes basic traditional methods (Fig. 1), alternative minimal methods, and emerging processing methods. New developments in alternative processing technologies have led to extended shelf life and higher nutritional values of foods for healthier daily diets; the technologies also address environmental issues. See also: Agriculture; Food
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