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Showing posts with the label food processing

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Process and Stages of Food Product Development

Corn Deep Processing To Gain Massive Traction As Demand For Corn Products Rises Across The World

Corn, also known as maize in many countries, is a nutrient-dense crop that is widely consumed around the world. It contains a variety of essential elements, including dietary fibre, carbohydrates, calcium, magnesium, iron, and vitamins A, B, and C. Consumption of maize on a regular basis aids in the reduction of cholesterol and diabetes complications, as well as the improvement of cardiovascular health. As a result, corn has become a staple food for many people, increasing demand for corn-based products year after year. Grinding, alkali processing, boiling/cooking, or fermentation are all methods used to turn it directly into food products.  Corn is a critical cereal crop for both human and animal nutrition. It is a staple cuisine in many parts of the world. Corn is becoming more popular as a fresh and processed meal. As the population grows, there is an increase in food demand; consequently, corn may meet food requirements while also providing human nutrition and a number of health be

Food Enzymes: The Element That Plays One Of The Most Crucial Roles In Food Processing

  Using enzymes or microbes in food preparation is a time-honored tradition. Novel enzymes with a wide range of uses and specificity have been discovered as technology has advanced, and new application areas are continually being researched. Microorganisms such as bacteria, fungi, yeast as well as their enzymes, are commonly utilised in a variety of food preparations to improve taste and texture, and they provide significant economic benefits to businesses.  Enzymes are a form of catalytically active protein. It has a better catalytic efficiency than inorganic catalysts. Aside from the general characteristics of a chemical catalyst, enzymes have many other characteristics that are worth noting: high catalytic productivity, high specificity, and a moderate working environment. Another invention that combines enzymology theory and chemical technology is enzyme engineering. It has the potential to eliminate the inherent flaws in a wide range of chemical processes in a variety of businesse

Types of Food Processing and Safety

Food processing strives to change the character and qualities of agricultural raw materials to produce pleasant and nutritious foods, i.e. items that offer nutritional support to an organism when consumed. To accomplish this, food processing intentionally combines single unit processes, making specified modifications to material qualities sequentially until the material takes particular desirable traits. Material and energy fluxes in and out of each of the units may describe each unit functioning. The materials delivered into the unit operation can theoretically exist in any known physical states, such as solid, liquid, gas, or plasma, or mixtures of these states. Plasma is a condition that is rarely employed in traditional food preparation and has just lately started to be used for that purpose. Similarly, all forms of energy can be utilized to cause beneficial property changes. However, some energy types, such as thermal and mechanical energies, are used more frequently in traditiona