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  • Food Processing: Lina Herlina

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    Lina Herlina
    10 tayangan7 halaman
    Food processing involves transforming raw materials into value-added products through various unit operations. The aims of food processing are to extend shelf life, provide nutrition, and add variety to diets. Key food processing and preservation technologies include pasteurization, drying, refrigeration, freezing, fermentation, and packaging. Meat processing operations commonly used are cutting, mixing, stuffing, heat treatment, salting, curing, and smoking.

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    Food Processing

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    Food processing involves transforming raw materials into value-added products through various unit operations. The aims of food processing are to extend shelf life, provide nutrition, and add variety to diets. Key food processing and preservation technologies include pasteurization, drying, refrigeration, freezing, fermentation, and packaging. Meat processing operations commonly used are cutting, mixing, stuffing, heat treatment, salting, curing, and smoking.

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    10 tayangan7 halaman

    Food Processing: Lina Herlina

    Diunggah oleh

    Lina Herlina
    Food processing involves transforming raw materials into value-added products through various unit operations. The aims of food processing are to extend shelf life, provide nutrition, and add variety to diets. Key food processing and preservation technologies include pasteurization, drying, refrigeration, freezing, fermentation, and packaging. Meat processing operations commonly used are cutting, mixing, stuffing, heat treatment, salting, curing, and smoking.

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    © All Rights Reserved
    Unduh sebagai PPTX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 7

    FOOD

    PROCESSING
    LINA HERLINA
    What is Food Processing?

    Intermediate
    Raw Food Value-added
    Materials Products Products
    The Aims of Food Processing

    Food Processing Extending shelf


    life
    Providing
    nutritions
    Providing
    variety in diets

    Adding value
    Food Processing and Preservation
    Technology

    Pasteurization Drying &


    & Blanching Evaporating

    Refigeration &
    Fermentation
    Freezing

    Baking Packaging
    Unit Operations of Food
    Processing
    Material handling
    Cleaning
    Separating
    Size adjusting
    Mixing

    Meat Processing

    Chemical/Biochemical
    Pure technical process
    process
    Cutting/chopping Salting/curing
    Mixing Utilization of spices
    Stuffing/filling into Fermentation &
    casing Drying
    Heat treatment Smoking
    References

    Food Processing: Principles and Application, second


    edition, John Willey & Sons (2014)
    Food Processing Handbook, Willey-VCH (2006)
    Meat Processing Technology, FAO RAP Publication (2007)

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