With regard to the influence of food quality, it should be emphasized that, in addition to the methods of treatment and processing, the condition of the raw materials to be processed is also of high importance. If these are already reduced in quality during agricultural production due to losses of nutrients and vital substances (macro- and micronutrients), processing can no longer remedy the deficiencies or improve the quality. A good-quality raw material is thus the prerequisite for obtaining high-quality end products.
Processing methods serve to prolong the shelf life of foodstuffs and to preserve their ingredients as far as possible, to improve their hygienic situation and texture, and to increase their enjoyment value. In addition, microorganisms that contribute to food infections are to be rendered harmless and stopped from multiplying in order to protect the food from premature spoilage and reduce the risk of food poisoning. Thus, food processing has an essential role and is absolutely necessary.
