Our current diet consists mainly of industrially processed foods, which are treated by physical processes such as pasteurization, ultra-high temperature, sterilization, homogenization, irradiation and refining, and chemical processes such as canning. While this allows food to be stored for a longer period of time and restores flavor that is often lost through processing, the intensive … Industrial Food Production and Food Quality
During cooking, due to increased as well as long temperature effects and using a high amount of water, significant losses of vital substances (micronutrients) occur, with water-soluble vitamins – vitamin C, folic acid, biotin and B vitamins -, sensitive minerals and trace elements – potassium and iodine – as well as natural colors and flavors … Cooking
In addition to physical processes, some chemical substances are also used to protect food from oxidation caused by oxygen, temperature, light or microorganisms. To delay food spoilage, substances are used to stop bacterial growth and multiplication. Such substances are, for example, fruit treatment agents that protect citrus fruits from rotting and fungal attack. However, larger … Food Preservation Procedures
After food has been subjected to industrial processing, transportation and more or less long storage, it now arrives in the consumer’s kitchen for further processing. Again, many different treatment processes are used to bring the food to a ready-to-eat and edible state. On the one hand, the goals of processing are to reduce contaminants or … Kitchen Processing
Frying in a pan is done with the help of hot fat. Again, high temperatures and longer heating times are necessary. In addition to the loss of heat-labile vitamins, the oxidation of unsaturated fatty acids is important, provided that the frying fat used has a high content of these fatty acids, such as olive, sunflower … Roasted Food
Temperature is the most important physical parameter in food processing operations. Only in ranges of higher temperatures can microorganisms be killed. The higher the temperature, but also the intensity and time of processing, the greater the loss of nutrients and vital substances (macro- and micronutrients) of the respective processed foods. Especially the important unsaturated fatty … Heating Food
Deep-fried foods are not recommended because they are baked floating in hot fat, have little micronutrients due to their high fat and calorie content, and are therefore a burden on our health. During deep-frying, the fat is brought to particularly high temperatures – 140 to 200°C. Such prepared foods always have a harmful value for … Frying Food
Baking bread and other pasta also entails losses of important ingredients as a result of water extraction. This is because during the baking process, water is extracted from the outer part of the crust in particular, due to the high temperatures in the oven and the long baking times – up to four hours. On … Baking
Foods are sometimes irradiated with gamma rays, X-rays, or electron beams, which trigger chemical reactions there. Essential fatty acids – especially unsaturated fatty acids in vegetable oils – undergo oxidation and are thus converted into toxic compounds that can damage cells, cause atherosclerosis (hardening of the arteries) by increasing cholesterol levels, and even produce cancer. … Irradiated Food
In this process, vegetables, for example, are placed in boiling water for 2 to 8 minutes before being cooled and immediately frozen. Due to the long and high heat, 95% of vitamin C, 60% of vitamin B1 and 40% of vitamin B2 are lost.
Food can spoil not only by microorganisms, but also by contact with oxygen (atmospheric oxygen). Oxidation processes are also triggered by light and heat. Fats, proteins (albumen), vitamins and also colorants react sensitively. For example, oxidation processes cause fat to become rancid, apple pieces to turn brown and some vitamins to lose their effectiveness. Antioxidants … Antioxidant