TABLE OF CONTENTS
Title page – – – – – – – – – i
Certification – – – – – – – – ii
Dedication – – – – – – – – – iii
Acknowledgements – – – – – – – iv-v
Table of contents – – – – – – – vi
CHAPTER ONE
1.0 INTRODUCTION – – – – – 1
CHAPTER TWO
2.0 FOOD PROCESSING – – – – – 3
- Food Processing – – – – – – 3
- Types of Food Processing – – – – 3
- Benefit of Food Processing – – – – 6
- Heat Treatment of Food – – – – – 10
- Benefit of Heat treatment of Food – – – 11
CHAPTER THREE
3.0 METHODS OF HEAT PROCESSING OF FOOD 12
- Blanching – – – – – – – 12
- Pasteurization – – – – – – 13
- Sterilization – – – – – – – 14
- Hot Filling – – – – – – – 15
- Heating System for thermal processing – – 16
- Microwaving – – – – – – 18
- Irradiation – – – – – – – 19
- Ohmic Heating – – – – – – 20
CHAPTER FOUR
4.0 SUMMARY AND CONCLUSION – – – 21
- Summary – – – – – – – 21
- Conclusion – – – – – – – 22
References – – – – – – – 23
CHAPTER ONE
INTRODUCTION
We all process food everyday when preparing a meal for ourselves or our family and virtually all foods undergo some form of processing before they are ready to eat. Some food are dangerous if eaten without proper processing. The basic definition of food processing is “a variety of operations by which raw foodstuffs are made suitable for consumption, cooking or storage.” Food processing includes any action that changes or converts raw plant or animal materials into safe, edible and more enjoyable, palatable foodstuffs (Ramesh,2003). In large-scale food manufacture, processing involves applying scientific and technological principles to preserve foods by slowing down or stopping the natural processes of decay. Food processing also use the creative potential of the processor to change basic raw materials into a range of tasty attractive foods that provide interesting variety in the diets of consumers. Without food processing, it would not be possible to sustain the needs of modern urban population and the choice of foods would be limited by seasonality (Stoforos, 2015).
