Monday , 8 August 2022

A Comprehensive Overview on the Widely Used Technologies and Processes in Food Processing Sector: A Scientific Outlook

Subha Ganguly*
AICRP On Post Harvest Technology (ICAR), Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road, Panchasayar, Chakgaria, Kolkat -700 094, WB, India.

ABSTRACT
Fermentation is a microbial technique and the reaction to be controlled in favorable and desirable conditions for food safety and quality after fermentation, especially in the production of alcoholic premium quality beverages like beer, wine and cider. The same technology is employed in the bred manufacturing industries for leavening activity brought about by the production of carbon dioxide by the microbial or yeast activity. The preservation effect during fermentation is attributed to the production of lactic acid in sour foods such as yoghurt, dry sausages, pickles, sauerkraut and vinegar (extremely diluted acetic acid). Extrusion technique is a process in food processing technology which combines several unit operations including mixing, cooking, kneading, shearing, shaping and forming. Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder consists of a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Microwaves are a form of non-ionizing electromagnetic radiation with a frequency higher than ordinary radio waves but lower than infrared light. Microwaves refer to the electromagnetic waves in the frequency range of 300 to 300,000 MHz. A microwave oven heats food by passing microwave radiation through it. Penetration depth of microwaves is dependent on food composition. Lower microwave frequencies with longer wavelengths have more penetrating effect.
Keywords: Comprehensive overview, Processes, Food Processing Technology

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