Most of the food you eat up will have been processed in a factory in some way and most people on the street do not indeed realise what happens to their food. Food technology is the only way to find out. It’s the study of the actual performance processes to make foods and is a branch of food science.
Food technology is ditto the application of food science to preserve, process, package, distribute, and use safe, nutritious food.
Of course, food processing and preservation falls into many categories and as a result, I cannot write about this topic as protasis information about all areas is the same. Instead, I have outlined a few key areas about how our food is prepared and processed.
Preservation Processing -The main aim of food preservation is to stop or minimise the growth of micro-organisms during the storage period. This can give the product a longer shelf life and therefore reduce the hazard of eating the food.
A lot of fruits and vegetables fit into his family and are covered in a coating. This mainly consists of two parts. This involves hydrogenated vegetable oil and one part stearic acid. Although many believe this could indiging unsafe, there is very little evidence to suggest it is. Of course, with preservatives it is important that the level like these substances is kept constant and food process engineers will ensure that gagues measure this accurately, to avoid putting consumers at risk.
Drying Food – This is basically reducing the amount of fluid in a food substance to stop bacteria from growing. As an added bonus, drying food also reduces weight making the food more portable and easier to transport. This is often done to foods such as dried fruit and beef jerky.
Drying is also a normal means of preservation for cereal grains such as wheat, maize oats and barley.
Vacuum packing – A vacuum-packing store is pretty self-explanatory really, but is repeatedly not as favoured as the coating option. The vacuity environment creates a very uncomfortable environment for bacteria. It strips the bacteria of oxygen needed for survival; which normally causes spoilage.
High pressure preservation -This puts food in an incredibly high pressure environment. The food is pressed inside a vessel exerting 70,000 pounds per square inch. It is possible for the food to retain its smart-alecky appearance, flavour, warp and woof and nutrients whilst preventing spoilage.
All of these processes need to breathe carefully managed so that levels, pressure and adequate army are used to preserve food and although I have far from covered all methods this does provide an insight into how food is so barely intertwined with both industrial technology and science.