"also common in Brazil under the name ""pudim de leite"". In Mexico, sweetened condensed milk is one of the main ingredients of the cold cake dessert (the leading brand is ""La Lechera"", the local version of Swiss ""Milchmädchen"" by Nestlé), combined with evaporated milk, Marie biscuits, lemon juice, and tropical fruit. In Brazil, this recipe is also done exchanging fruit for puddings, most commonly vanilla and chocolate, known as ""pavê"" or ""torta de bolacha"". It is also used to make homemade ""dulce de leche"" by baking it in an oven. In Brazil, this is done by baking the unopened can"
"protein denaturation and thus, optimizing the product quality. Instant and concentrated cooking ingredients such as pasta sauce, chicken broth, vegetable purees etc. undergo evaporation through the same evaporating equipment. Although they are relatively less sensitive to heat, evaporating them at low temperature and short residence time is crucial to maintain the quality taste, texture appearance and nutritional value. Antibiotics, supplementary pills and drugs containing organic and inorganic compounds are evaporated to remove as much moisture as possible for crystallization. This is because in crystallized form, antibiotics and enzyme compounds will be well preserved and improved in stability. Moreover, exposure to"
"Food drying Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Water is traditionally removed through evaporation (air drying, sun drying, smoking or wind drying), although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. Many different foods can be prepared"
"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"
"(household appliance) or by sun-drying or by wind. Preservatives such as potassium metabisulfite, BHA, or BHT may be used, but are not required. However, dried products without these preservatives may require refrigeration or freezing to ensure safe storage for a long time. Industrial food dehydration is often accomplished by freeze-drying. In this case food is flash frozen and put into a reduced-pressure system which causes the water to sublimate directly from the solid to the gaseous phase. Although freeze-drying is more expensive than traditional dehydration techniques, it also mitigates the change in flavor, texture, and nutritional value.In addition, another widely"
"for raw food that naturally have a high amount of humectants such as raisins, apricots, prunes and sultanas. Humectants are solutes (such as sugar or salt) that immobilize water in food. The drying process removes free water, and the humectants in the product bind the rest of the water, not allowing it to be utilized for chemical reactions or for microbial use. Osmotic dehydration is the process of soaking food in highly concentrated solutions of humectant. Salt and sugar are commonly used humectants for this process. Water diffusion from the food to the humectant solution is caused by osmotic pressure."
"water. Powders with a high amount of low molecular weight carbohydrates or protein are hygroscopic (uptake moisture quickly), thus dissolve with ease. Crystalline powders are slow to dissolve because the dissolution needs to progress from outside to inside as the water molecules cannot penetrate quickly due to the tight molecular structure of crystals. In many processing situations, the powder forms are essential, such as in mixing and dissolution. Powder particles are created from bulk solid materials by dehydration and grinding. Drying (dehydrating) is one of the oldest and easiest methods of food preservation. Dehydration is the process of removing water"
"Curing (food preservation) Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was"
"Freeze-dried ingredients take so little time to rehydrate that they can often be eaten without cooking them first and have a texture similar to a crunchy chip. Dehydration can reduce the weight of the food by sixty to ninety percent by removing water through evaporation. Some foods dehydrate well, such as onions, peppers, and tomatoes. Dehydration often produces a more compact, albeit slightly heavier, end result than freeze-drying. Surplus precooked military Meals, Meals, Ready-to-Eat (MREs) are sometimes used by campers. These meals contain precooked foods in retort pouches. A retort pouch is a plastic and metal foil laminate pouch that"
"have a texture similar to a crunchy chip. Small amounts of freeze-dried ingredients are sometimes available for sale from emergency supply outlets or from stores specific to camping. Freeze-dried ingredients that have not been combined into a meal are often hard to find, however, and are often sought out by campers. Dehydration can reduce the weight of the food by sixty to ninety percent by removing water through evaporation. Some foods dehydrate well, such as onions, peppers, and tomatoes. Dehydration often produces a more compact, albeit slightly heavier, end result than freeze-drying. Full meals or individual ingredients may be dehydrated."
"substances, and/or reduce their water content. It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals. Common purées include apples, plums, and other fruits smashed or mashed for their juice content. These fruits and vegetables are often served as purées: Purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g.,"
"organic byproducts. The macerated substance, which can be described as a protein-rich slurry, is often used for animal feed, fertilizer, and co-digestion feedstock in biogas plants. Maceration (food) In food preparation, maceration is softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food and/or absorb the flavor of the liquid into the food. In the case of fresh fruit, particularly soft fruit such as strawberries and raspberries, they are often just sprinkled with sugar (and sometimes a small amount of salt) and then left to sit"
"to avoid the depreciation which affects frozen meat is equally useful in other meat markets, such as that for pork, which now also enjoys an international trade. Curing (food preservation) Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing. Because curing increases the solute concentration in the food"
"of plastic tubing, pipes, rods, rails, seals, and sheets or films. With the advent of industrial manufacturing, extrusion found application in food processing of instant foods and snacks, along with its already known uses in plastics and metal fabrication. The main role of extrusion was originally developed for conveying and shaping fluid forms of processed raw materials. Present day, extrusion cooking technologies and capabilities have developed into sophisticated processing functions including: mixing, conveying, shearing, separation, heating, cooling, shaping, co-extrusion, venting volatiles and moisture, encapsulation, flavor generation and sterilization. Products such as certain pastas, many breakfast cereals, premade cookie dough, some"
"freeze-drying is very effective in retaining the overall quality and nutritional value of the food through a process called sublimation, where water is removed (evaporated) from food in its frozen state without the transition through the liquid state. Removing water from food prevents spoilage as it does not give an environment that favors the growth of spoilage-causing microorganisms such as bacteria, mould, and yeast. Freeze-drying also reduces the total weight of the food, especially fruit and vegetables that are mostly water, thus making the transportation of these products more efficient. Vegetables used in instant soup mixes often undergo freeze-drying that"
"insect control while oven-baked is less efficient as it may destroy the nutrients of the food. It is recommended to use electric hot air food dehydrator which is simple and easy to design, construct and maintain. In fact, it is very affordable and has been reported to retain most of the nutritional properties of food if dry using appropriate drying conditions. Grinding is the process of breaking solid food items into smaller particles including powders by using food processors. Food powder Food powder is the most common format of food material in the market. Powders are particulate discrete solid particles"
"evaporator. As it passes through an expansion valve, it is cooled and then vaporises into a gaseous state. Now a low pressure, low temperature gas again, it can be reintroduced into the system. Cryogenic or (flash freezing) of food is a more recent development, but is used by many leading food manufacturers all over the world. Cryogenic equipment uses very low temperature gases – usually liquid nitrogen or solid carbon dioxide – which are applied directly to the food product. Frozen food packaging must maintain its integrity throughout filling, sealing, freezing, storage, transportation, thawing, and often cooking. As many frozen"
"of food products manufactured by extrusion typically have a high starch content. ""Directly expanded"" types include breakfast cereals and corn curls, and are made in high temperature, low moisture conditions under high shear. ""Unexpanded"" products include pasta, which is produced at intermediate moisture (about 40%) and low temperature. ""Texturized"" products include meat analogues, which are made using plant proteins (""textured vegetable protein"") and a long die to ""impart a fibrous, meat-like structure to the extrudate"", and fish paste. Confectionery made via extrusion includes chewing gum, liquorice, and toffee. Some processed cheeses and cheese analogues are also made by extrusion. Processed"
"as chlorination. The importance of purified water is highlighted by the World Health Organization, who point out 94% of deaths from diarrhea – the third biggest cause of infectious death worldwide at 1.8 million annually – could be prevented by improving the quality of the victim's environment, particularly safe water. Pasteurisation is the process of heating a liquid for a period of time at a specified temperature, then immediately cooling. The process reduces the growth of micro-organisms within the liquid, thereby increasing the time before spoilage. It is primarily used on milk, which prior to pasteurisation is commonly infected with"
"Aseptic processing Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. Aseptic processing has almost completely replaced in-container sterilization of liquid foods, including milk, fruit juices and concentrates, cream, yogurt, salad dressing, liquid egg, and ice cream mix. There has been an increasing popularity for foods that contain small discrete particles, such as cottage cheese, baby foods, tomato products, fruit and vegetables, soups, and rice desserts. Aseptic processing involves three primary steps: thermal sterilization of"
"via a continuous, efficient system that ensures uniformity of the final product. Food products manufactured using extrusion usually have a high starch content. These include some pasta, breads (croutons, bread sticks, and flat breads), many breakfast cereals and ready-to-eat snacks, confectionery, pre-made cookie dough, some baby foods, full-fat soy, textured vegetable protein, some beverages, and dry and semi-moist pet foods. In the extrusion process, raw materials are first ground to the correct particle size, usually the consistency of coarse flour. The dry mix is passed through a pre-conditioner, in which other ingredients are added depending on the target product; these"
"prepared as food pastes. Baby food is often very bland, while older adults often required increased spiciness in their food pastes. Blenders, grinders, mortars and pestles, matates, and even chewing are used to reduce unprocessed food to a meal, powder, or when significant water is present in the original food, directly into a paste. If required, water, oil and other liquids are added to dry ingredients to make the paste. Often the resultant paste is fermented or cooked to increase its longevity. Often pastes are steamed, baked or enclosed in pastry or bread dough to make them ready for consumption."
"destroy pathogens and spoilage organisms (yeast and molds). Not all spoilage organisms are destroyed under pasteurization parameters, thus subsequent refrigeration is necessary. Food can be pasteurized in two ways: either before or after being packaged into containers. When food is packaged in glass, hot water is used to lower the risk of thermal shock. Plastics and metals are also used to package foods, and these are generally pasteurized with steam or hot water since the risk of thermal shock is low. Most liquid foods are pasteurized using continuous systems that have a heating zone, hold tube, and cooling zone, after"
"apples, and pomegranates), vegetables (greens and bulbs), Grains and legumes (cereal, wheat barley, millet, beans, and chickpeas), and meat (beef, mutton, fowl, muscles, and oysters). Food was most often fresh, but the processing of food aided in the preservation for long term storage or transport to other cities. Cereals, olives, wine, legumes, vegetables, fruit, and animal products could all be processed and stored for later use. Cereals were often processed and stored in the form of bread, flat-cakes, and porridge. Legumes were also most often processed and stored as pulses and eaten with bread to enhance the flavor. Cereals were"
"called ""condensed milk"" done by evaporating water from the milk. In the concentration process, the goal of evaporation is to vaporize most of the water from a solution which contains the desired product. An evaporator/evaporative-process can be used for separating liquid chemicals as well as to salvage solvents. In the case of desalination of sea water or in Zero Liquid Discharge plants, the reverse purpose applies; evaporation removes the desirable drinking water from the undesired solute/product, salt. One of the most important applications of evaporation is in the food and beverage industry. Foods or beverages that need to last for"
"at high temperature. The evaporator can overcome this constraint as it operates at high feed flow rate and small temperature difference. In addition, the change in color and texture of the juices can be prevented via the operation of this evaporator type. Other protein-rich products such as whey powder in dietary supplement and milk (including both skim and whole milk) are concentrated to remove most liquid components for further processes. Protein is easily denatured at high temperature because its tertiary structure is degraded upon exposure to heat. Evaporation via climbing and falling film plate design can minimize the effect of"
"hundred years ago, the food processing industry has invented many technologies that both help keep foods fresh longer and alter the fresh state of food as they appear in nature. Cooling is the primary technology used to maintain freshness, whereas many more technologies have been invented to allow foods to last longer without becoming spoiled. These latter technologies include pasteurisation, autoclavation, drying, salting, and separation of various components, all of which appearing to alter the original nutritional contents of food. Pasteurisation and autoclavation (heating techniques) have no doubt improved the safety of many common foods, preventing epidemics of bacterial infection."
"used industrial method of drying of food is convective hot air drying. Industrial hot air dryers are simple and easy to design, construct and maintain. More so, it is very affordable and has been reported to retain most of the nutritional properties of food if dried using appropriate drying conditions. There are many different methods for drying, each with their own advantages for particular applications. These include: Food drying Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration"
"or moisture from a food product by heating at right temperature as well as containing air movement and dry air to absorb and carry the released moisture away. Reducing the moisture content of food prevents the growth of microorganisms such as bacteria, yeast and molds and slows down enzymatic reactions that take place within food. The combination of these events helps to prevent spoilage in dried food. The foods can be dried using several methods either in the sun or oven or even food dehydrator. However, sun dried method requires warm days of 29.4 °C or higher, low humidity and"
"the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved. Pasteurization Pasteurization or pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than , to eliminate pathogens and extend shelf life. The process is intended to sterilize foods by destroying or inactivating organisms that contribute to spoilage, including vegetative bacteria but not bacterial spores. The process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated"
"Convenience food Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption. Such food is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Although restaurant meals meet this definition, the term is seldom applied to them. Convenience foods include ready-to-eat dry products, frozen foods such as TV dinners, shelf-stable foods, prepared mixes such as cake mix, and snack foods. Bread, cheese, salted food and other prepared foods have been sold for thousands"
"Maceration (food) In food preparation, maceration is softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food and/or absorb the flavor of the liquid into the food. In the case of fresh fruit, particularly soft fruit such as strawberries and raspberries, they are often just sprinkled with sugar (and sometimes a small amount of salt) and then left to sit and release their own juices. This process makes the food more flavorful and easier to chew and digest. Maceration is often confused with marination, which is"
"The condition is primarily caused by sublimation. Water evaporates at all temperatures, even from the surface of solid ice. If air adjacent to ice is cold enough and the air is dry enough, the ice does not melt and water molecules go directly from solid phase (ice) to gaseous phase (vapor) without going through a liquid phase. When the constantly vibrating water molecules in foods stored in a freezer migrate to the surface, crystals of ice outside of the solid food are formed, and some water molecules escape into the air by sublimation. The parts of meat which are deprived"