Chapter – 4

Food Processing and Technology

In this post we have given the detailed notes of class 12 Home Science Chapter 4 (Food Processing and Technology) in English. These notes are useful for the students who are going to appear in class 12 board exams.

Chapter 4: Food Processing and Technology

Introduction

• Food processing has been practiced for centuries to improve digestibility, palatability, and shelf life.
• Examples of preserved products in India include pickles, murabbas, and papads.  
• Modern consumers demand fresh, organic, safer, and healthier foods with adequate shelf life.  
• Food technologists develop methods and techniques to meet these demands.  

Significance of Food Processing and Technology

• India is an agro-surplus country, creating a need for storage and processing.  
• The Indian food industry is a major processed food producer, contributing to the GDP and employment.  
• Changing lifestyles and globalization have increased the demand for various food products.  
• Food fortification addresses nutrient deficiencies in staple foods.  
• Food scientists alter nutrient content to address health concerns and consumer preferences.  

Basic Concepts

• Food Science: The application of basic sciences to study food composition, changes during processing and storage, and causes of spoilage.  
• Food Processing: Transforming raw ingredients into finished or semi-finished food products.  
• Food Technology: The application of scientific and socio-economic knowledge for food production. 
• Food Manufacturing: Mass production of food products using food technology principles.  

Development of Food Processing and Technology

• Nicolas Appert’s canning process in 1810 revolutionized food preservation.  
• Louis Pasteur’s research on wine spoilage and pasteurization advanced food safety.  
• World wars, space exploration, and consumer demand drove the growth of food technology in the 20th century.  

Importance of Food Processing and Preservation

• Food processing transforms perishable and inedible food materials into more useful, shelf-stable products.  
• It adds value by increasing storability, portability, palatability, and convenience.  
• Food preservation prevents spoilage caused by physical, chemical, and biological factors.  
• Traditional preservation methods include drying, fermentation, salting, and using spices.  

Classes of Foods Based on Perishability

• Perishable: Spoil quickly within one or two days (e.g., milk, meat).  
• Semi-perishable: Last for 1-2 weeks (e.g., fruits, vegetables).  
• Non-perishable: Last for a year or more (e.g., grains, oilseeds).  

Basic Concepts in Food Processing to Prevent Spoilage

• Application of heat  
• Removal of moisture  
• Lowering of temperature during storage  
• Reduction of pH  
• Controlling oxygen availability  

Classification of Processed Foods

• Minimally Processed: Processed as little as possible to retain freshness (e.g., cleaned and cut vegetables).  
• Preserved: Preservation methods do not significantly change the product (e.g., frozen peas).  
• Manufactured: Original characteristics are lost, and basic preservation methods are used (e.g., pickles).  
• Formulated: Prepared by mixing and processing individual ingredients (e.g., bread).  
• Food Derivatives: Components obtained from raw products through purification (e.g., sugar from sugarcane).  
• Functional Foods: Have a beneficial effect on health (e.g., probiotics).  
• Medical Foods: Used in dietary management of diseases (e.g., low sodium salt).  

Preparing for a Career in Food Processing and Technology

• The food industry offers diverse career opportunities in processing, research, safety, quality control, and entrepreneurship.  
• Professionals need knowledge and skills in food science, chemistry, microbiology, processing, safety, and nutrition.  
• Educational qualifications range from short-term certificates to bachelor’s and master’s degrees.  

Scope and Career Avenues

• The food industry has a promising future with a wide range of specializations.  
• Career opportunities exist in food industries, quality control, hotels, hospitals, research and development, and entrepreneurship.  
• Self-employment opportunities are also available, supported by government incentives and financial assistance.  

Key Terms

• Food processing: Transforming raw ingredients into finished food products or changing the characteristics of food.  
• Food technology: Applying scientific and socio-economic knowledge to produce, preserve, and distribute food.  
• Food preservation: Using methods to prevent food spoilage and extend its shelf life.  
• Food science: Studying the composition of food, changes during processing and storage, and causes of spoilage.  
• Food spoilage: The deterioration of food, making it unfit for consumption.  
• Food product development: Creating new food products or improving existing ones.  

Additional Topics Covered in the Chapter:

• Food Additives: Substances added to food to preserve flavor or enhance its taste and appearance.  
• Food Safety: Ensuring that food is free from contaminants and safe for consumption.  
• Food Quality: The characteristics of food that are acceptable to consumers, including appearance, taste, texture, and nutritional value.  
• Food Packaging: Protecting food from damage and contamination during transportation and storage.  
• Food Labeling: Providing consumers with information about the food product, including ingredients, nutritional content, and storage instructions.  

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