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 harmful bacteria through careful cleaning, intense heating or grinding of the food, but on the other hand, significant losses of vital nutrients (micronutrients) occur as a result of these treatments, which greatly reduce the quality of the products.
The degree of losses varies within processing methods and depends, for example, on the degree of comminution, cooking time and also on the way the prepared food is stored.
Kitchen processing can be divided into storage, preparation, cooking and preparation, and any subsequent storage.
