A Glance at Food Processing Applications

Book Abstract

Food processing is a part of the manufacturing industry. To serve a marketable food product there are several intrinsic and extrinsic parameters to consider that determine the specific processing design of each product.Food production should ensure a safe, environmentally sustainable, and adequate supply of food. This book presents a comprehensive review of food processing applications. Chapters address such topics as the effects of rice bran, corn fiber, and sugarcane bagasse on the quality of baked foods,honey production processes, the potential usage of pectin in food packaging, and agro-industrial wastes for packaging processes, and much more. Evidence suggests that the earliest food processing was undertaken in human history, using the heating process to make raw foodstuffs more palatable. When agricultural activities are started, the need for storage and preservation of raw food materials arose by 3000?1500 BC. Drying under sunlight, fermenting plant-based foods, grinding cereals, and baking bread in oven were the earliest attempts of food processing techniques.Exchanging of foods in trade and explorers-oriented technologies resulted in the change of food processing techniques in distinct food products (e.g.,dairies, bakery, fermented foods). All the efforts brought today?s reached point.