Food Engineering

Canning is a method of food preservation that involves heating food to a high temperature (typically above 100°C) in a sealed container to kill microorganisms and prevent spoilage.

Dehydration is the process of removing water from food through evaporation, sublimation, or other methods to reduce its moisture content and inhibit microbial growth.

Fermentation is a food preservation technique that utilizes the controlled growth of beneficial microorganisms, such as bacteria or yeast, to produce desirable changes in food, such as the production of lactic acid in yogurt or alcohol in wine.

Pasteurization is a heat treatment process that aims to kill harmful microorganisms in food, such as bacteria, viruses, and parasites, while preserving its quality and nutritional value.

Osmotic dehydration is a food preservation technique that involves immersing food in a concentrated sugar solution, causing water to be drawn out of the food by osmosis, resulting in a reduction in moisture content and microbial activity.

Food additives are substances added to food to enhance its flavor, texture, color, or other properties, as well as to preserve its quality and extend its shelf life.

Sodium metabisulfite is a food additive commonly used to prevent discoloration in fruits and vegetables by inhibiting the enzymatic browning reaction.

Filtration is a process used in food processing to separate solids from liquids by passing the mixture through a filter medium that allows the liquid to pass through while retaining the solids.

Freezing is a method of food preservation that involves exposing food to low temperatures (typically below 0°C) to inhibit microbial growth and extend its shelf life.

Hydrolysis is the process of converting starch into sugars using enzymes called amylases. This process is commonly used in the food industry to produce syrups, sweeteners, and fermentable sugars.

Salting is a method of food preservation that involves the addition of salt to inhibit microbial growth and extend the shelf life of food.

Enzymes are used in food processing to enhance flavor, improve texture, accelerate chemical reactions, and facilitate various transformations in food components.

Pickling is a method of food preservation that involves the addition of acids, such as vinegar, to inhibit microbial growth and extend the shelf life of food.

Dialysis is a process used in food processing to remove impurities from food by passing it through a semipermeable membrane that allows smaller molecules to pass through while retaining larger molecules.

Jamming is a method of food preservation that involves the addition of sugar to inhibit microbial growth and extend the shelf life of food.