Abstract

Food processing includes unit operations and processes for converting plant and animal tissue to edible foods and ingredients. These processes, which can be grouped by raw product preparation, assembly to consumer products, and preservation processes are regulated by federal laws. Food preservation techniques vary according to food and length of storage.

Foods are preserved before or after packaging using combinations of heat, chemical additives and fermentation products, refrigeration or freezing, dehydration, or mechanical methods such as filtration and ultrahigh pressure. Foods sterilized before packaging must be packaged aseptically. Heat sterilization of foods in rigid and flexible packages is also possible. Preservation techniques and the specialized equipment used are described. Process control and optimization are discussed.