CHEMISTRY OF CHANGES

OCCURRING IN FOOD DURING;

Processing, Storage and
Sterilization
FOOD PROCESSING
is the transformation of
raw ingredients, by physical or
chemical means into food, or of food
into other forms.
METHODS IN FOOD PROCESSING
Mincing and macerating, Liquefaction,
Emulsification, Cooking (such as boiling, broiling,
frying, or grilling), Pickling and preservation,
Canning or jarring (primary-processing such as
Dicing or slicing, Freezing or drying when leading to
secondary products are also included).

Fermenting, sun drying, preserving with salt, and
various types of cooking (such as roasting,
smoking, steaming, and oven baking).
ADVANTAGES
toxin removal, preservation, easing marketing and
distribution tasks, and increasing food consistency.
usually less susceptible to early spoilage
reduce the incidence of food borne disease
DISADVANTAGES
Food processing removes some of the nutrients, vitamins and
fiber present in the food.
Processed foods are obtained from laboratories and not
nature. The foods are genetically modified and may cause
gastrointestinal disorders, infertility and can damage your
organs.
Frequent intake of processed foods can make people become
angry and irritable. Consumption of natural whole foods can
help level out your mood, sustain energy levels and leave you
feeling content and relaxed.
The trans fats and sugar present in processed items can
cause inflammation, an unhealthy condition that leads to
asthma.
Daily munching of processed foods promotes aging and
kidney damage as they contain phosphates and genetically
engineered ingredients.

FOOD STORAGE
Is the act of storing food in such that the food will
avoid spoilage in various methods including
refrigeration, dry storage etc.
METHODS IN FOOD STORAGE
Refrigeration

Dry storage of foods

Food rotation

ADVANTAGES:
We get food materials out of season.

It prevents spoilage of food stuff.

It enables the availability of food material at distant
places.

Storage period increases.

DISADVANTAGES
Processed food-stuffs often lose nutrients.

Milled and polished rice results in loss of iron and
vitamin B.

In white-flour (Maida), there is loss in weight and
nutrients,

The original taste changes to some extent.

FOOD STERILIZATION
process that eliminates (removes) or kills all forms
of life, including transmissible agents (such as
fungi, bacteria, viruses, spore forms, etc.)
METHODS IN FOOD STERILIZATION
Heating

Chemicals

Radiation

High pressure

Filtration
ADVANTAGES