How to Start Food Processing Business (Methods and Techniques of Food Preservation, Canning, Dehydration and Freezing, etc.)

Description:

FoodPreservation has become an integral part of the food processing industry. Thereare various methods of food preservation; drying, canning, freezing, foodprocessing etc. Food processing is one the method of food preservation which isthe set of methods and techniques used to transform raw ingredients into foodor to transform food into other forms for consumption by humans or animalseither in the home or by the food processing industry. Canning is one of thevarious methods of food preservation in which the food is processed and thensealed in an airtight container. This process prevents microorganisms fromentering and proliferating inside. Dehydration is the process of removing wateror moisture from a food product. Food dehydration is safe because water isremoved from the food. Freezing is also one of the most commonly used processescommercially and domestically for preserving a very wide range of foodincluding prepared food stuffs which would not have required freezing in theirunprepared state. Benefits of food processing include toxin removal,preservation, easing marketing and distribution tasks, and increasing foodconsistency. In addition, it increases seasonal availability of many foods,enables transportation of delicate perishable foods across long distances andmakes many kinds of foods safe to eat by deactivating spoilage and pathogenicmicro organisms. Nanotechnology exhibits great potential for the food industry.New methods for processing nanostructures are being developed having novelproperties that were not previously possible. As such, due to the recent upgradation of preservation techniques, the preservation industry is also growingalmost at the same rate as the food industry which is about 10 to 12% per year.

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Keywords: How to Start Food Processing Business, Food Processing Industry, Methods and Techniques of Food preservation, Canning, Dehydration, Freezing, Man Food, Science and Technology, Food Flavors, Food Colors, Food Spoilage, Refrigerated Storage Commodities, Food freezing, Influence of Freezing on Micro-organisms, Proteins, Enzymes, Fats, Vitamins, Parasites, Damage to Frozen Foods, Food Preservation by drying, Humidity, Meat Freeze-Dehydration, Micro-organisms, Canning, Fermentation and Pickling