range is known as the Danger Zone . Processed foods can be classified on the basis of extent and type of processing as follows: . Minimally processed foods: These are processed as little as possible in order to retain the quality of fresh foods. Generally the processes used are cleaning, trimming, shelling, cutting, slicing and storage at low i.e., refrigeration temperatures.
. Preserved foods: The methods of preservation used do not change the character of the product substantially e.g., frozen peas and frozen vegetables, dehydrated peas, dehydrated vegetables, canned fruits and vegetables. . Manufactured foods: In such products, the original characteristics of the raw products are lost and some basic methods of preservation are used, often using various ingredients such as salt, sugar, oil or even chemical preservatives.
Examples are pickles, jams, marmalades, squashes, papads, wadis. . Formulated foods: These are products prepared by mixing and processing of individual ingredients to result in relatively shelf- stable food products such as bread, biscuits, ice cream, cakes, kulfi. .
Food derivatives: In industry, components of foods may be obtained from the raw product through purification, e.g., sugar from sugarcane or oil from oil seeds. In some cases, the derivative or the component may be processed further, e.g., conversion of oil to vanaspati (the process is called hydrogenation). . Functional foods: These are foods that can have a beneficial effect on human health, e.g., probiotics.
. Medical foods: These are used in dietary management of diseases, for example, low sodium salt, lactose–free milk for persons with lactose intolerance. A ctivity In your region / community, list the foods that are preserved at home and identify the method and preservatives used for preservation. Identify the processed food made using artificial sweeteners that are available in your area.
Professionals who are involved in food processing and technology need to have a wide range of knowledge and skills. Table . shows categorisation of food production in three stages and lists the knowledge and skills required for each: . Food as a material .
Food Product development . Recipe development Table . Knowledge and Skills needed for Food Processing and Technology Food as a material Food Product Development Recipe Development Seasonal availability of food stuffs Nature and properties of food Nutritional content and its analysis Cost of food stuff Influence of chemical pesticides,time, moisture, temperature and additives Assessment of the quality of raw foods and ingredients for quality production of food Food Hygiene and Food Safety Knowledge of Information Technology for contemporary food production Knowledge of food preparation and cooking skills for large scale food production Knowledge of product specifications, and testing it Observing and measuring Quality Control as per specifications Assessment by sensory methods [by testing and tasting produced foods] Industrial practices and manufacturing systems and their control Labelling and packaging of marketable product Hazard Analysis and Critical Control point. {HACCP} Expertise in cooking Knowledge of nature and properties of food Uses of ingredients, measuring and weighing them accurately Designing, analysing and adapting a basic recipe Food handling skills Food production following hygiene and safety norms Handling tools and equipment accurately Innovations in product design and preparation according to consumer perceptions Use of Information Technology for contemporary production