Food processing

Definition

Food processing involves the transformation of raw ingredients into consumable food products through physical, chemical, or biological means. It aims to enhance food safety, shelf life, and nutritional quality.

5 Must Know Facts For Your Next Test

1. Food processing can affect the vitamin content of foods, sometimes leading to nutrient loss.
2. Certain methods like fortification are used in food processing to add vitamins that might be lost during other stages.
3. Processing techniques such as blanching and pasteurization can help retain certain vitamins while eliminating harmful microorganisms.
4. The bioavailability of some vitamins can be improved through specific processing techniques, making them easier for the body to absorb.
5. Processed foods often contain added preservatives and stabilizers which can have implications for overall nutrition.

Review Questions

• How does food processing impact the vitamin content of foods?
• What is one method used in food processing to maintain or enhance vitamin levels?
• Why is bioavailability important in the context of processed foods?

Related terms

Fortification: The addition of essential vitamins and minerals to foods during processing.

Pasteurization: A heat treatment process that destroys pathogens and extends shelf life while retaining some vitamins.

Bioavailability:

The proportion of a nutrient that is absorbed from the diet and utilized by the body.