a small information about food processing a old version
Answers
HISTORY OF FOOD PROCESSING:
Food processing dates back to the prehistoricage when crude processing includingvarious types of cooking, such as over fire, smoking, steaming, fermenting, sundrying and preserving with salt were in practice. Foods preserved this way was acommon part of warriors’ and sailors’ diets. These crude processing techniques remained essentially the same until the advent of the Industrial Revolution. NicolasAppert developed a vacuum bottling process to supply food to troops in the Frencharmy, which eventually led to canning in tins by Peter Durand in 1810. Modern foodprocessing technologies, in the 19th century were also largely developed to servemilitary needs. In the early 20th century, the space race, change in food habits andthe quality consciousness of the consumers in the developed world further added tothe development of food processing with advancements such as spray drying, juiceconcentrates, freeze drying and the introduction of artificial sweeteners, colourants,and preservatives. In the late 20th century, products including dried instant soups,reconstituted fruit juices, and self cooking meals such as ready-to-eat food rationsetc., were developed.
A small information about food processing in old version.
Explanation:
Food processing is a transformation of raw materials obtained from agriculture to food material. There are two major steps in converting raw material into food from ancient time:
- Converting the raw material into Edible food items
- Converting the edible food items into eatable form
Before the discovery of fire the human took their food which is the raw state and after the invention of the fire the food is cooked well. Once the raw items enter the edible state they are preserved. Food processing plays a vital role in human evaluation.
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