CONVENTIONAL AND
EMERGING FOOD
PROCESSING
TECHNOLOGIES FOR
PRODUCTION OF
FUNCTIONAL FOOD
, CONVENTIONAL FOOD PROCESSING
TECHNOLOGIES FOR PRODUCTION
OF FUNCTIONAL FOOD
Fermentation Drying Spray drying Freeze drying
Refractance
Osmotic
windowTM Extrusion Extraction
dehydration
drying
,FERMENTATION
“A biochemical process in which the metabolism of
microorganisms is carried out under anaerobic
conditions, resulting in the production of desirable
foods or beverages that are more stable, palatable, and
nutritious.”
Fermentation, an ancient food preservation method,
can occur with a single culture, a mixture, or naturally
in indigenous fermented foods. Key fermentation
reactions include lactic acid, propionic acid, citric
acid, alcoholic, butyric acid, acetic acid, and gassy
fermentations.
, Fermented foods can be classified into seven
categories on the basis of the type of substrate, i.e.,
meat, fish/shellfish, dairy, cereals, roots crops,
legumes, vegetables/fruits.
Fermentation provides various benefits, including
enhancing food flavors and textures, preserving
through various fermentations, boosting nutritional
value, detoxifying, and reducing cooking times.
Modern operations use large fermenters, but many
traditional Asian foods are made with small-scale
manual methods.
EMERGING FOOD
PROCESSING
TECHNOLOGIES FOR
PRODUCTION OF
FUNCTIONAL FOOD
, CONVENTIONAL FOOD PROCESSING
TECHNOLOGIES FOR PRODUCTION
OF FUNCTIONAL FOOD
Fermentation Drying Spray drying Freeze drying
Refractance
Osmotic
windowTM Extrusion Extraction
dehydration
drying
,FERMENTATION
“A biochemical process in which the metabolism of
microorganisms is carried out under anaerobic
conditions, resulting in the production of desirable
foods or beverages that are more stable, palatable, and
nutritious.”
Fermentation, an ancient food preservation method,
can occur with a single culture, a mixture, or naturally
in indigenous fermented foods. Key fermentation
reactions include lactic acid, propionic acid, citric
acid, alcoholic, butyric acid, acetic acid, and gassy
fermentations.
, Fermented foods can be classified into seven
categories on the basis of the type of substrate, i.e.,
meat, fish/shellfish, dairy, cereals, roots crops,
legumes, vegetables/fruits.
Fermentation provides various benefits, including
enhancing food flavors and textures, preserving
through various fermentations, boosting nutritional
value, detoxifying, and reducing cooking times.
Modern operations use large fermenters, but many
traditional Asian foods are made with small-scale
manual methods.
