Processed Foods: The Pros and Cons – A Balanced View

In food processing, harvested plants or butchered animals are widely-used as the raw materials for making and presentation foods that are attractive, marketable and have long-shelf lives. food science recruiters

Attractive means that the product both preferences and looks good. Being marketable, it must match the varieties of food being demanded by consumers. Foods which have a long-shelf life reduce the costs of wastage for manufacturers, distributors and retailers. 

Advancement of food finalizing

Meals processing dates back to the prehistory — when fire was uncovered and cooking invented. The various ways in which food can be cooked are typical varieties of food processing.

Foodstuff preservation also commenced in prehistory, and the first ‘long shelf-life’ foods were produced by drying food under the sun and by keeping food with salt. Maintenance with salt was common with soldiers, sailors and other travelers until canning was invented in the early 19th century.

The ancient Bulgarians invented the first instant food (bulgur) almost 8. 000 years back, when found a way to parboil and free of moisture whole wheat in order that the source only must be reheated before it can be consumed.

One of the initial ready-to-eat meals was devised by the historic Celts when they developed the haggis and what is now known as the Cornish pasty.

One other processed food, cheese, was invented by the nomads of Arabia when they noticed how milk curdled as they jogged along all day on their camels and ponies.

The prehistoric ways of cooking and preserving food remained typically unchanged before the commercial revolution.

The development of modern food processing technology started out in the early on 19th century in reaction to the needs of the military. In 1809 a vacuum bottling strategy was invented so Napoleon could feed his soldiers. Canning was invented in 1810 and, following the creators of the cans ended using lead (which is extremely poisonous) for the inner lining of the tins, canned goods became common across the world. Pasteurisation, uncovered in 1862, advanced the micro-biological safety of dairy and similar products significantly.

Cooling decreases the reproductive : rate of bacteria and so the rate where food spoils. Cooling as a storage technique has experienced use for hundreds of years. Ice-houses, packed with fresh snow through the winter, were used aid food by chilling from the mid-18th century onwards and worked fairly well nearly all of the year round in northern climates.

Commercial a fridge, using toxic refrigerants which made the technology dangerous in the home, was in use for almost four decades before the first domestic refrigerators were introduced in 1915.

Household fridges in your own home gained wide acknowledgement in the 1930s when non-toxic and non-flammable chemicals such as Freon were invented.

The expansion of the meals processing industry in the other half of the 20th century was because of to three needs: (a) food to feed the troops proficiently during Ww ii, (b) food that could be consumed under conditions of zero the law of gravity during forays into external space, and (c) the pursuit of the convenience demanded by the occupied consumer society.

To reply to these needs food scientists invented freeze-drying, spray-drying, and juice concentrates among a host of other processing technologies. They also introduced artificial sweeteners, coloring agents and salt. Found in the closing years of the last century they came across dried instant soups, reconstituted juices and fruits, and the ‘self-cooking’ foods (MREs) so beloved of military brass but not the grunts.

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