Primary objective of food processing

The composition and moisture content of food creates an ideal environment for the growth and proliferation of pathogenic and spoilage microorganisms.

Processing operations involves not just involves just a minor change of form, from dirty to clean but it also involves processing to assure safety, to drastically alter the form of the raw materials, and to provide a product that will remain stable for many months on the shelf.

It must be acknowledge that most if not all food processing operations will influence the physical and sensory characteristics of the product.

Modern food processing preserves food quality, controls food spoilage and disease causing microorganisms, preserves desirable sensory qualities such as flavor, odor, texture, and appearance, preserves nutrients content and in many cases enhances the nutrient value as well.

Processing to retard spoilage permits foods to be consumed at a later date and frequently at a distance from the point of production.
Primary objective of food processing