Introduction Today the term “ Convenience Foods ” is widely used. This is probably due to the rapid progress in food technology over the past decade. Considerable amounts of convenience foods are now used in all levels of catering packaged and graded specially for the industry. This varies from individual types of food to complete meals. The term “convenience foods”, strictly translated, refers to any type of food, where some stage of preparation has been completed beforehand. Processes The following are some of the facts and methods used at present, undoubtedly further progress in new developments will bring forth many more. Accelerated Freeze Drying (AFD): By using high-vacuum techniques it is possible to produce specific conditions of temperature and pressure which create ideal conditions for the dehydration of food without the collapse of cells. Foodstuffs so treated have gently im...
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