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187FOOD PROCESSING: BENEFITS AND DRAWBACKS Khujaeva D.U.1, Tursunova D.I.2, Isakov S.R.3, Tursunov S.I.4
1Khujaeva Dilnozakhon Umidjon qizi - Student;
2Tursunova Dilnozakhon Isroiljon qizi - Student;
3Isakov Sobirjon Rahmatjon o 'g 'li - Student, FOOD PRODUCTS DEPARTMENT;
4Tursunov Saidumarjon Islomjon o 'g 'li - Student, TECHNOLOGY OF AGRICULTURAL PRODUCTS DEPARTMENT, CHEMICAL TECHNOLOGY FACULTY, FERGANA POLYTECHNIC INSTITUTE, FERGANA, REPUBLIC OF UZBEKISTAN
Abstract: the article under discussion describes food processing, its benefits and drawbacks. The authors of the article claim that food processing technologies have come a long way in terms of time and energy savings, extended retail shelf life and ready-to-use products. However, the implementation of such technologies in industrial food production is still rather limited. Keywords: food, expand, process, production, limited, technology, primary, contamination, spoilage, toxin, removal, filtering, oil, chemical free.
Food processing technologies have come a long way in terms of time and energy savings, extended retail shelf life and ready-to-use products. As we are moving towards a diet conscious era, new innovative technologies are being used to fulfill the demands. As the people of 2018 wants chemical free, natural and unaltered food, research of new processes is going on. However, the implementation of such technologies in industrial food production is still rather limited.
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods [1, p.p.343-345].
Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread. Tertiary food processing has been criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful. Primary food processing turns agricultural products, such as raw wheat kernels or livestock, into something that can eventually be eaten. This category includes ingredients that are produced by ancient processes such as drying, threshing, winnowing, and milling grain, shelling nuts, and butchering animals for meat. It also includes deboning and cutting meat, freezing and smoking fish and meat, extracting and filtering oils, canning food, preserving food through food irradiation, and candling eggs, as well as homogenizing and pasteurizing milk.
Contamination and spoilage problems in primary food processing can lead to significant public health threats, as the resulting foods are used so widely. However, many forms of processing contribute to improved food safety and longer shelf life before the food spoils. Commercial food processing uses control systems such as hazard analysis and critical control points and failure mode and effects analysis to reduce the risk of harm.
Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Modern supermarkets would not exist without modern food processing techniques, and long voyages would not be possible.
Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. When they were first introduced, some processed foods helped to alleviate food shortages and improved
the overall nutrition of populations as it made many new foods available to the masses. Processing can also reduce the incidence of food-borne disease. Fresh materials, such as fresh produce and raw meats, are more likely to harbour pathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses.
The extremely varied modern diet is only truly possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labor gives the modern eater easy access to a wide variety of food unimaginable to their ancestors. The act of processing can often improve the taste of food significantly.
Processing of food can decrease its nutritional density. The amount of nutrients lost depends on the food and processing method. For example, heat destroys vitamin C. Therefore, canned fruits possess less vitamin C than their fresh alternatives.
Using some food additives represents another safety concern. The health risks of any given additive vary greatly from person to person; for example using sugar as an additive endangers diabetics. In the European Union, only European Food Safety Authority (EFSA) approved food additives (e.g., sweeteners, preservatives, stabilizers) are permitted at specified levels for use in food products. Approved additives receive an E number (E for Europe), simplifying communication about food additives included in the ingredients' list for all the different languages. As effects of chemical additives are learned, changes to laws and regulatory practices are made to make such processed foods more safe.
Food processing is typically a mechanical process that utilizes extrusion, large mixing, grinding, chopping and emulsifying equipment in the production process. These processes introduce a number of contamination risks. Such contaminates are left over material from a previous operation, animal or human bodily fluids, microorganisms, nonmetallic and metallic fragments. Further processing of these contaminates will result in downstream equipment failure and the risk of ingestion by the consumer. Example: A mixing bowl or grinder is used over time, metal parts in contact with food will tend to fail and fracture. This type of failure will introduce into the product stream small to large metal contaminants. Further processing of these metal fragments will result in downstream equipment failure and the risk of ingestion by the consumer. Food manufacturers utilize industrial metal detectors to detect and reject automatically any metal fragment. Large food processors will utilize many metal detectors within the processing stream to reduce both damage to processing machinery as well as risk to consumer health [2, p.p. 103-109].
References
1. HuberM. et al. How should we define health? BMJ, 2011. P.p. 343-345.
2. Smith-Spangler C. et al. Are organic foods safer or healthier than conventional alternatives? A systematic review. 157(5), 2012. P.p. 103-109.
