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What are the benefits and disadvantages of food processing?
What are the benefits of processing food?
What are the benefits of traditional food?
What are traditional food processing techniques?
When traditional foods were included in the diet, benefits were: Less calories - helpful for weight control Less saturated fat -- better for the heart More lean meats and fish More iron -- better for muscles and blood More zinc -- better for wound healing and fighting infection More Vitamin A -- better for vision and fighting disease More ...
When you process foods, you often make them far easier to store and preserve. Some food processing techniques, such as freezing, preserve the nutritional content, according to the European Food Information Council. Other methods, such as cooking, can also improve nutritional content.
- Roger Thorne
Feb 18, 2024 · The debate between traditional and modern food processing is not about choosing one over the other but rather understanding the benefits and limitations of each. In an ideal food system, traditional methods that enhance flavor and nutrition can coexist with modern techniques that ensure food safety and availability.
Aug 29, 2022 · Helpful and Harmful. “Food processing is a mixed bag,” says Lichtenstein. “Some types, such as pasteurization, refrigeration, and freezing, have dramatically reduced food waste and the risk of foodborne illness. Other types have had mixed effects. We need to learn how to keep and increase the benefits of food processing while reducing the risks.”
- 1 Homogenisation
- 2 Pasteurisation
- 3 Canning
- 4 Drying
- 5 Smoking
This process aims to decrease the particle size of products, especially emulsions or two-phase systems where, for example, fat particles are dispersed in a water phase such as milk, mayonnaise and ice cream mix before freezing. By decreasing the particle size the stability of the product over its shelf life is increased.
This process is a heat treatment where the time-temperature combination results in the inactivation of (vegetative) pathogenic and spoilage microorganisms, and leads to an increased shelf life for the product. It is used for milk, juices and many other products.
This process is composed of many sub-processes aiming to increase the shelf life of a product and make it storeable at room temperature. Microorganisms, their vegetative form and spores, are inactivated by an intense heat treatment called sterilisation after the food has been placed in a pre-prepared and sealed can.
Drying aims to decrease the water content of a product and therefore inhibits microbial growth by creating an uninhabitable environment with a low-water activity. Many different approaches for drying exist, including hot air drying and freeze drying. Products include dried fruits and vegetables, grains.
This process has been used for centuries, especially in the meat but also fish industry. The initial aim was to prolong shelf life, however these days the main reason is the special flavour and aroma which is developed during smoking.
Oct 19, 2019 · Traditional foods are the expressions of culture, identity, heritage, and lifestyle. The quality level of traditional foods (i.e. safety, processing and preparation, and health) is a key to secure and expand the market share (Guerrero et al., 2009).
Apr 23, 2021 · The traditional production methods can be used at the household level for small amount of food or for specific traditional foods to keep or enhance specific properties of food (Song et al. 2016; Ekpa et al. 2019 ).
