{"id":20,"date":"2018-07-13T09:38:37","date_gmt":"2018-07-13T09:38:37","guid":{"rendered":"http:\/\/ftp1.epgpbooks.inflibnet.ac.in\/?post_type=chapter&p=20"},"modified":"2022-01-06T09:14:36","modified_gmt":"2022-01-06T09:14:36","slug":"scope-of-food-processing-in-india-with-national-and-international-perspective","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp1\/chapter\/scope-of-food-processing-in-india-with-national-and-international-perspective\/","title":{"rendered":"Scope of Food Processing in India with National and International Perspective"},"content":{"raw":"
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\r\n\r\n \r\n\r\n1.0 Introduction<\/strong>\r\n\r\n \r\n

Food processing encompasses all the steps that food goes through from the time it is harvested to the time it arrives on consumer\u2019s plate. According to Food and Agriculture Organization (FAO), processed foods can be classified into three types (1) Primary (2) Secondary and (3) Tertiary. The primary processing include basic cleaning, grading and packaging as in case of fruits and vegetables. Secondary processing includes alteration of the basic product to a stage just before the final preparation as in case of milling of paddy to rice. Tertiary processing leads to a high value-added ready-to eat food like bakery products, instant foods, health drinks, etc.<\/p>\r\n \r\n

Traditional food processing had two functions: to make food more digestible and to preserve food during times of scarcity. Most crops are seasonal. There are times of the year when either glut can result in high levels of wastage or shortages can arise if adequate measures are not taken to preserve and store the foods. This is particularly important in areas that have a dry season or winter period when crops cannot be grown and animals are slaughtered because of a lack of fodder. In these situations stored dry grains or root crops provide energy; dried, salted or smoked meats, or cheeses provide a source of protein, vitamins and minerals; and processed fruits and vegetables such as pickles, chutneys or dried fruits or leaves provide vitamins and minerals. A few crops, including cassava and some types of beans also contain poisons or anti-nutritional components, which must be removed by processing to make the food safe to eat. Hence, Food processing enables to maintain the health of the human beings throughout the year by increasing its food security.<\/p>\r\n \r\n

By processing food, it can be customized to suit the nutritional requirements of groups such as the elderly, pregnant women, infants, young children and athletes. Such foods are characterized by a balanced composition of energy suppliers in the form of fats, carbohydrates and proteins, and by a cocktail of vitamins and minerals composed according to the current state of scientific knowledge. Food processing is a route to creating sustainable livelihoods and economic development for rural communities.<\/p>\r\n \r\n\r\nModern food processing has three major aims:\r\n\r\n \r\n\r\n1. To make food safe (microbiologically, chemically).\r\n\r\n2. To provide products of the highest quality (flavor, color, texture)\r\n\r\n3. To make food into forms that are convenient (ease of use)\r\n\r\n \r\n\r\nThe following table summarizes the item to be controlled in food processing and comments on the major approaches involved in this control.\r\n\r\n \r\n\r\n\r\n\r\n\r\n\r\n
To be Controlled<\/td>\r\nHeat<\/td>\r\nCold<\/td>\r\nChemicals<\/td>\r\nActive water<\/td>\r\nMechanical<\/td>\r\n<\/tr>\r\n
Micro-organisms<\/td>\r\nPrevents growth<\/td>\r\nReduces\u00a0growth rate<\/td>\r\nPreservatives\u00a0retard growth<\/td>\r\nDo not grow below\u00a0Aw of 0.6<\/td>\r\nReduces\u00a0numbers<\/td>\r\n<\/tr>\r\n
Enzymes<\/td>\r\nDestroyed by heat\u00a0activity<\/td>\r\nDecrease\u00a0reaction rate<\/td>\r\nModify activity<\/td>\r\nAlters rate of\u00a0enzyme activity<\/td>\r\nincrease ES\u00a0complex\u00a0formation<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n
\r\n\r\n\r\n\r\n\r\n
\u00a0 \u00a0Chemical\r\n\r\nReactions<\/td>\r\nIncreases chemical\u00a0rate, browning,oxidation<\/td>\r\nReduces\u00a0reaction rate<\/td>\r\nMay inhibit or\u00a0activate<\/td>\r\nCan alter rate of\u00a0reaction, like\u00a0oxidation<\/td>\r\nNot\u00a0applicable<\/td>\r\n<\/tr>\r\n
Physical Structure<\/td>\r\nIncreases effects<\/td>\r\nDecreases\u00a0effects<\/td>\r\nMay modify\u00a0structure<\/td>\r\nHigh. Aw may\u00a0cause caking<\/td>\r\nCan destroy\u00a0structures<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n \r\n

However, the art and science of food processing has come a long way in the last few decades. The ever changing lifestyles, food habits and tastes of customers\u2019 world over are making the food plate look different from what it was yesterday. The world food production and consumption pattern is evolving with the change in the needs of the customer. Increasing demand for ethnic and different foods from customers across the world has redefined the market canvas for food processors across the world. With these changes, producers, processors, retailers and suppliers of food, world over, are reorienting their business plans to meet the new demands of the customers. The significant benefits for different stakeholders involved in food processing are:<\/p>\r\n\r\n