1. FOOD PROCESSING
INDUSTRY

2. ::Content::
1. Introduction of Food Processing.
2. About Fermentation and Fermented Products.
3. Processed Foods: Cheese/ Yogurt.
4. Processing of Foods: Food Spoilage and Preservation.
5. Conclusion.

3. Introduction of Food Processing :
The productive enterprises concerned with food processing are known as The
Food Processing Industry.
Food processing is the set of methods and
techniques used to transform raw
ingredients into food or to transform food
into other forms for consumption by
humans or animals either in the home or by
the food processing industry.
Food processing typically takes clean,
harvested crops or butchered animal
products and uses these to produce
attractive, marketable and often long shelf-
life food products.
Similar processes are used to produce
animal feed.
Extreme examples of food processing
include the delicate preparation of deadly Industrial Cheese Production
fugu fish or preparing space food for
consumption under zero gravity.

4. History and principle of Food Processing:
The History of Food Processing:
The origin of food processing goes all the way back to ancient Egypt, yet the
period of those developments seems to symbolize the history of the culture of
mankind.
Nowadays, bread, which is characterized by its use of the fermentation action of
yeast and which uses wheat flour as its raw material, is baked all over the world.
The origins of beer also go back to Babylon and Egypt in the period from 3,000 to
5,000 BC.
The foundation of the modern industry was built up with the introduction of
machinery and technology of new methods from Germany.
Nowadays, the processed foods that are thriving in grocery shops are modern
processed foods and traditional foods, but their manufacturing technology, process
control and manufacturing and packaging environmental facilities have been
advanced and rationalized to an incomparable extent in the last 30 years.
As a result, products with high quality and uniformity are now being
manufactured.
This is based on the advancement of food science, and is, moreover, due to the
general introduction of hygienics, applied microbiology, mechanical engineering,
chemical engineering, electronic engineering and high-polymer technology.

5. Benefits and Drawbacks:
Benefits:
Benefits of food processing include
toxin removal, preservation, easing
marketing and distribution tasks, and
increasing food consistency.
In addition, it increases seasonal
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.
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 consumer.
Processed seafood - fish, squid,
prawn balls and simulated crab
sticks (surimi).

6. Processing can also reduce the incidence of food borne disease.
Fresh materials, such as fresh produce and raw meats, are more likely to harbour
pathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses.
Drawbacks:
Any processing of food can have slight effects on its nutritional density.
Vitamin C, for example, is destroyed by heat and therefore canned fruits have a
lower content of vitamin C than fresh ones.
Another safety concern in food processing is the use of food additives. The health
risks of any additives will vary greatly from person to person, in example sugar as
an additive would be detrimental to those with diabetes.
Food processing is typically a mechanical process that utilizes large mixing,
grinding, chopping and emulsifying equipment in the production process. These
processes inherently introduce a number of contaminate risks.
Food manufactures utilize industrial metal detectors to detect and reject
automatically any metal fragment

7. About Fermentation and Fermented products:
Fermentation in food processing typically is the conversion of carbohydrates to
alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a
combination thereof, under anaerobic conditions.
 A more restricted definition of fermentation is the chemical conversion of sugars
into ethanol.
The science of fermentation is known as zymurgy.
Fermentation usually implies that the action of microorganisms is desirable, and
the process is used to produce alcoholic beverages such as wine, beer and cider.
Fermentation is also employed in the
leavening of bread, and for preservation
techniques to create lactic acid in sour foods
such as sauerkraut, dry sausages, kimchi and
yogurt, or vinegar (acetic acid) for use in
pickling foods.
French chemist Louis Pasteur was the first
known zymologist, when in 1856 he connected
yeast to fermentation. Pasteur originally
Beer fermenting at a brewery defined fermentation as "respiration without
air".

8. Fermented products:
Bean-based Dairy-based
Soy sauce, stinky tofu, Cheese, kefir, kumis
soybean paste, Beijing (mare milk),cultured
mung bean milk. milk products such as
yogurt
Grain-based
Beer, bread, rice wine, Fish-based
malt whisky, grain Fish sauce, Garum,
whisky, idli, dosa. jeotgal, rakfi, shrimp
paste
Vegetable-based
Kimchi, mixed pickle, Meat-based
Indian pickle Chorizo, Salami,
pepperoni
Batter made from Rice
Fruit-based and Lentil (Vigna mungo)
Wine, vinegar, cider, Tea-based
prepared and fermented
perry Kombucha
for baking idlis and dosas
Honey-based
Mead, metheglin

9. Processed Food: Cheese/ Yogurt
Convenience food, or tertiary processed
food, is commercially prepared food designed
for ease of consumption. Products designated as
convenience foods are often prepared food
stuffs that can be sold as hot, ready-to-eat
dishes; as room-temperature, shelf-stable
products; or as refrigerated or frozen products
that require minimal preparation (typically just
heating).
These products are often sold in portion
controlled, single serve packaging designed for
portability for "on-the-go" eating.
Convenience food can include products such as
candy; beverages such as soft drinks, juices and
milk; fast food; nuts, fruits and vegetables in
fresh or preserved states; processed meats and
cheeses; and canned products such as soups and
pasta dishes. A rack of convenience
foods

10. Processed cheese:
Processed cheese, process cheese, cheese slice, prepared
cheese, or cheese food is a food product made from normal
cheese and sometimes other unfermented dairy ingredients,
plus emulsifiers, extra salt, food colorings or whey Many
flavors, colors, and textures of processed cheese exist.
The Laughing Cow is an example of processed cheese.
Although processed cheese was first invented in 1911 by Processed cheese
Walter Gerber of Thun, Switzerland, it was James L. Kraft (wrapped slices)
who first applied for an American patent for his method in
1916.
Advantages:
Processed cheese has several technical advantages over unprocessed cheese,
including extended shelf-life, resistance to separation when cooked, and
uniformity of product.
The use of emulsifiers in processed cheese results in cheese that melts
smoothly when cooked.
Disadvantages:
Processed cheese is often criticized for its possible health effects (associated with
chemical preservatives, artificial colors/flavors, and trans-fats), inferior taste, and
small range of flavors, which is far narrower than the range for unprocessed cheeses
and normally very mild.

11. Yoghurt:
Yogurt is a dairy product produced by bacterial
fermentation of milk.
The bacteria used to make yoghurt are known as "yoghurt
cultures". Fermentation of lactose by these bacteria
produces lactic acid, which acts on milk protein to give
yoghurt its texture and its characteristic tang.
Dairy yoghurt is produced using a culture of Lactobacillus
delbrueckii subsp. bulgaricus and Streptococcus salivarius Yogurt
subsp. thermophilus bacteria.
In addition, Lactobacillus acidophilus, bifidobacteria and Lactobacillus casei
are also sometimes added during or after culturing yoghurt.
The milk is first heated to about 80 C (176 F) to kill any undesirable bacteria
and to denature the milk proteins so that they set together rather than form curds.
The milk is then cooled to about 45 C (112 F). The bacteria culture is added,
and the temperature is maintained for 4 to 7 hours to allow fermentation.
Varieties:
Sweetened and flavoured yoghurt.
Strained yoghurts.
Beverages.

12. Processing of Food: Food Spoilage and
Preservation:
Food processing is the set of methods and techniques used to transform raw
ingredients into food or to transform food into other forms for consumption by
humans or animals either in the home or by the food processing industry.
Food processing typically takes clean, harvested crops or butchered animal
products and uses these to produce attractive, marketable and often long shelf-life
food products.
Similar processes are used to produce animal feed.
Food Spoilage:
Spoilage is the process in which food
deteriorates to the point in which it is not edible to
humans or its quality of edibility becomes
reduced.
Various external forces are responsible for the
spoilage of food. Food that is capable of spoiling
is referred to as perishable food.
Rotten Apple

13. Reasons:
Harvested crops decompose from the moment they are harvested due to attacks
from microorganisms. These include bacteria, mold, yeast, and enzymes.
Bacteria:
Various bacteria can be responsible for the spoilage of food.
When bacteria breaks down the food, acids and other waste products are created
in the process.
While the bacteria itself may or may not be harmful, the waste products may be
unpleasant to taste or may even be harmful to one's health.
Yeasts:
Yeasts can be responsible for the decomposition of food with a high sugar content.
The same effect is useful in the production of various types of food and beverages,
such as bread, yogurt, cider, and alcoholic beverages.
Signs:
Signs of food spoilage may include an appearance different from the food in its
fresh form, such as a change in color, a change in texture, an unpleasant odor, or
an undesirable taste. The item may become softer than normal. If mold occurs, it
is often visible externally on the item.

14. Consequences:
Some spoiled foods are harmless to eat, and may simply be diminished in quality.
But foods exhibiting certain types of spoilage may be harmful to consume.
Uncooked or under-cooked animal flesh that spoils is typically quite toxic can result
in serious illness or sometimes death.
The toxic effects from consuming spoiled food are known colloquially as "food
poisoning", and more properly as "foodborne illness".
Food Prevention:
A number of methods of prevention can be used that can either totally prevent, delay,
or otherwise reduce food spoilage.
Preservatives can expand the shelf life of food and can lengthen the time long enough
for it to be harvested, processed, sold, and kept in the consumer's home for a
reasonable length of time.
Refrigeration can increase the shelf life of certain foods and beverages, though with
most items, it does not indefinitely expand it. Freezing can preserve food even longer,
though even freezing has limitations.
Canning of food can preserve food for a particularly long period of time, whether
canned at home or commercially. Canned food is vacuum packed in order to keep
oxygen out of the can that is needed to allow bacteria to break it down. Canning does
have limitations, and does not preserve the food indefinitely.
Dried foods can last a long time, sometimes nearly indefinitely.

15. Food Preservation:
Food preservation is the process of
treating and handling food to stop or
slow down spoilage (loss of quality,
edibility or nutritional value) and thus
allow for longer storage.
Preservation usually involves
preventing the growth of bacteria, yeasts,
fungi, and other micro-organisms
(although some methods work by
introducing benign bacteria, or fungi to
the food), as well as retarding the
oxidation of fats which cause rancidity.
Food preservation can also include processes which inhibit visual deterioration that
can occur during food preparation; such as the enzymatic browning reaction in
apples after they are cut.
Many processes designed to preserve food will involve a number of food
preservation methods.
Preserving fruit, by turning it into jam, for example, involves boiling (to reduce the
fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their
re-growth) and sealing within an airtight jar (to prevent recontamination).

16. There are many traditional methods of preserving food that limit the energy inputs
and reduce carbon footprint.
Maintaining or creating nutritional value, texture and flavour is an important aspect
of food preservation, although, historically, some methods drastically altered the
character of the food being preserved.
In many cases these changes have now come to be seen as desirable qualities –
cheese, yoghurt and pickled onions being common examples.
Preservation processes:
Preservation processes include:
Heating to kill or denature micro-organisms (e.g., boiling)
Oxidation (e.g., use of sulfur dioxide)
Ozonation (e.g., use of ozone [O3] or ozonated water to kill undesired microbes)
Toxic inhibition (e.g., smoking, use of carbon dioxide, vinegar, alcohol etc.)
Dehydration (drying)
Osmotic inhibition (e.g., use of syrups)
Low temperature inactivation (e.g., freezing)
Ultra high water pressure (e.g., Fresherized®, a type of “cold” pasteurization;
intense water pressure kills microbes which cause food deterioration and affect food
safety)

17. Dehydration:
Drying is one of the most ancient food preservation techniques, which reduces
water activity sufficiently to prevent or delay bacterial growth.
Refrigeration:
Refrigeration preserves food by slowing down the
growth and reproduction of micro-organisms and
the action of enzymes which cause food to rot. The
introduction of commercial and domestic
refrigerators drastically improved the diets of
many in the Western world by allowing foods such
as fresh fruit, salads and dairy products to be
stored safely for longer periods, particularly during Refrigeration process
warm weather.
Freezing:
Freezing is also one of the most commonly used
processes commercially and domestically for preserving
a very wide range of food including prepared food stuffs
which would not have required freezing in their
unprepared state. For example, potato waffles are stored
in the freezer, but potatoes themselves require only a
cool dark place to ensure many months' storage..
Freezing process

18. Cold stores provide large volume, long-term storage for strategic food stocks
held in case of national emergency in many countries

19. Vaccum Packing:
Vacuum-packing stores food in a vacuum
environment, usually in an air-tight bag or
bottle. The vacuum environment strips
bacteria of oxygen needed for survival,
slowing spoiling. Vacuum-packing is
commonly used for storing nuts to reduce loss
of flavor from oxidation.
Vaccum Packing process
Salting:
Salting or curing draws moisture from the meat
through a process of osmosis. Meat is cured with salt
or sugar, or a combination of the two. Nitrates and
nitrites are also often used to cure meat and
contribute the characteristic pink color, as well as
inhibition of Clostridium botulinum.
Salting process
Sugar:
Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears,
peaches, apricots, plums or in crystallized form where the preserved material is
cooked in sugar to the point of crystallisation and the resultant product is then
stored dry. This method is used for the skins of citrus fruit (candied peel),
angelica and ginger.

20. A modification of this process produces glacé fruit such as glacé cherries where the
fruit is preserved in sugar but is then extracted from the syrup and sold, the
preservation being maintained by the sugar content of the fruit and the superficial
coating of syrup.
Canning:
Canning involves cooking food, sealing it in sterile
cans or jars, and boiling the containers to kill or
weaken any remaining bacteria as a form of
sterilization. It was invented by Nicolas Appert.
Foods have varying degrees of natural protection
against spoilage and may require that the final step
occur in a pressure cooker.
High-acid fruits like strawberries require no
preservatives to can and only a short boiling cycle,
whereas marginal fruits such as tomatoes require
longer boiling and addition of other acidic elements. Canning process
Low acid foods, such as vegetables and meats require pressure canning. Food
preserved by canning or bottling is at immediate risk of spoilage once the can or
bottle has been opened.
Lack of quality control in the canning process may allow ingress of water or micro-
organisms.
Most such failures are rapidly detected as decomposition within the can causes gas
production and the can will swell or burst.

21. However, there have been examples of poor manufacture (underprocessing) and
poor hygiene allowing contamination of canned food by the obligate anaerobe
Clostridium botulinum, which produces an acute toxin within the food, leading to
severe illness or death.
This organism produces no gas or obvious taste and remains undetected by taste or
smell. Its toxin is denatured by cooking, though. Cooked mushrooms, handled
poorly and then canned, can support the growth of Staphylococcus aureus, which
produces a toxin that is not destroyed by canning or subsequent reheating.
Pasteurization:
Pasteurization is a process of heating a food, usually liquid, to a specific
temperature for a definite length of time, and then cooling it immediately. This
process slows microbial growth in food.
The process of heating wine to preserve it longer was known in China since
AD.1117, and is documented in Japan in 1568 in the diary Tamonin-nikki, but the
modern version was created by the French chemist and microbiologist Louis
Pasteur, after whom it is named.
The first pasteurization test was completed by Louis Pasteur and Claude Bernard in
April 1862.The process was originally conceived as a way of preventing wie and
beer from souring.
Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the
food.

22. Process of Pasteurization of milk
Antibiotics:
Nisin- It is often added to cheese to avoid the growth of endospore forming spoilage
bacteria, its an example of bacteriocin, a protein that is produced by one bacterium and
inhibits another. Nisin is present naturally in small amount in many dairy products.
Natamycin- an antifungal antibiotic used in foods. Example: Cheese.

23. Conclusion:
Thereby we conclude up this topic with a quick review about The Food Processing
Industry. The productive enterprises concerned with food processing is Known as
The Food Processing Industry. The Food Processing is the process of transforming
food into other form for the consumption either by humans or animals or The Food
Processing Industry. The origin of food processing goes all the way back to ancient
Egypt, yet the period of those developments seems to symbolize the history of the
culture of mankind and as man evolved from its ancient time, the processing of food
has also entered a new era.
As every possible thing has some merits, it shows some demerits too. Like wise,
preservation of food shows some merits like it minimizes the risk of toxins and its
doesn’t gets spoiled easily like fresh foods. On the other hand its harmful on sone
nutritional basis too.
Fermentation and processing of food gives certain new kind of products.
Fermentation is done with the use of micro-organisms. Processed foods as discussed
above are foods that are made for the consumption by humans or animals for
example. Processed Cheese and Yoghurt.

24. Food spoilage is another important reason for making or producing processed
foods. The reason behind this spoilage is bacteria and yeast, but through certain
preventive measure it can be stopped. Food preservation can be done by certain
methods like dehydration, refrigeration, canning, freezing, salting, sugar, vaccum
packing, pasteurization and antibiotics.

25. Thank
You