Common Methods of Food Processing and How They're Used - Paster Training

Common Methods of Food Processing and How They're Used



Over 70% of your diet is from processed food and ingredients. That is, more than half of available fresh sustenance undergoes a process where the end result is a slightly or greatly different food product. The purpose is usually to extend shelf life, remove harmful substances and pathogens, or add nutritious value to a meal.

The food processing industry, as a whole, offers a plethora of solutions to previously impassable barriers that prevented offering food to larger populations in a safe and effective way. This is accomplished, now, via an impressive number of methods, a majority of which are quite distinct both in specific purpose as well as function.

Processed foods, contrary to somewhat growing popular belief, fit very well into healthy diets. This is thanks, in most part, to the various meticulous methods developed over time. What food processing technology and methods exist, and how are they used in each season and region? Keep reading to find out.

Most Common Food Processing Methods

The most prevalent forms of food processing are canning, freezing, and mixing in additives. There are a few others, of course, but it seems that the aforementioned examples have the most impact in the food processing industry.

Canning

Canning is a very well-known method for many food processing companies. The food is subjected to high temperatures, resulting in pasteurization. Afterwards, it's packaged and stored in metal container.

Freezing

Using food processing equipment, food is brought below 0 degrees Celsius to eliminate and reduce bacterial activity. This method works for a wide variety of sustenance.

Additives

Additives are chemicals and other substances meant for food preservation, keeping them fresh, tasty, and safe for consumption. Most importantly, though, they're used to prevent the spread of mold, bacteria, and other harmful microbes.

Other methods include:

  • Modified atmosphere
  • Packaging
  • Pasteurization
  • Smoking
  • Fermentation

The Influence of Seasons and Region

The impact that different seasons and regions have on food processing are simple and easy to understand, but have a drastic impact on output and productivity. Food processing companies make the proper adjustments, of course. During the warm season, there's a notable drop in the consumption of certain food, like pasta and chicken pot pies, which pushes processors to opt for alternatives.

The same is true for colder seasons. However, each region presents varying temperatures, regardless of season, that imply more permanent modifications. This can often include omission or inclusion of specific food processing equipment. It wouldn't make sense, for example, to have machinery capable of processing meat-heavy foodstuffs in a region where the culture refuses to consume meat. It'd be better to opt for plant based proteins as an alternative.

Food Processing Done Right

The various methods for proper food processing are tried and true. They've worked for quite some time, and have provided above satisfactory results. And, while there's a primary focus on obvious examples, like canning or mixing in additives, every method plays an important role.

Processors also have to keep seasonal and regional factors in mind. They have an impressive influence on which products are available and make sense for investment in related machinery. The end goal is always the same, of course - providing safe and nutritious food to multitudes of the population.

Get in touch if you're interested in services and consultations regarding the manufacture, processing, distribution, and sale of food in and out of the United States.



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