Our current diet consists mainly of industrially processed foods, which are treated by physical processes such as pasteurization, ultra-high temperature, sterilization, homogenization, irradiation and refining, and chemical processes such as canning. While this allows food to be stored for a longer period of time and restores flavor that is often lost through processing, the intensive … औद्योगिक अन्न उत्पादन आणि अन्न गुणवत्ता
During cooking, due to increased as well as long temperature effects and using a high amount of water, significant losses of vital substances (micronutrients) occur, with water-soluble vitamins – vitamin C, folic acid, biotin and B vitamins -, sensitive minerals and trace elements – potassium and iodine – as well as natural colors and flavors … पाककला
In addition to physical processes, some chemical substances are also used to protect food from oxidation caused by oxygen, temperature, light or microorganisms. To delay food spoilage, substances are used to stop bacterial growth and multiplication. Such substances are, for example, fruit treatment agents that protect citrus fruits from rotting and fungal attack. However, larger … अन्न परिरक्षण प्रक्रिया
After food has been subjected to industrial processing, transportation and more or less long storage, it now arrives in the consumer’s kitchen for further processing. Again, many different treatment processes are used to bring the food to a ready-to-eat and edible state. On the one hand, the goals of processing are to reduce contaminants or … स्वयंपाकघर प्रक्रिया
Frying in a pan is done with the help of hot fat. Again, high temperatures and longer heating times are necessary. In addition to the loss of heat-labile vitamins, the oxidation of unsaturated fatty acids is important, provided that the frying fat used has a high content of these fatty acids, such as olive, sunflower … भाजलेले अन्न
Temperature is the most important physical parameter in food processing operations. Only in ranges of higher temperatures can microorganisms be killed. The higher the temperature, but also the intensity and time of processing, the greater the loss of nutrients and vital substances (macro- and micronutrients) of the respective processed foods. Especially the important unsaturated fatty … हीटिंग फूड
खोल तळलेले पदार्थ खाण्याची शिफारस केली जात नाही कारण ते गरम चरबीमध्ये तरंगत बेक केलेले असतात, त्यांच्या चरबी आणि कॅलरी सामग्रीमुळे कमी सूक्ष्म पोषक असतात आणि त्यामुळे ते आपल्या आरोग्यावर ओझे असतात. खोल तळताना, चरबी विशेषतः उच्च तापमानात - 140 ते 200 डिग्री सेल्सिअस पर्यंत आणली जाते. अशा तयार केलेल्या पदार्थांचे नेहमीच हानिकारक मूल्य असते ... फ्राईंग फूड
Baking bread and other pasta also entails losses of important ingredients as a result of water extraction. This is because during the baking process, water is extracted from the outer part of the crust in particular, due to the high temperatures in the oven and the long baking times – up to four hours. On … बेकिंग
Foods are sometimes irradiated with gamma rays, X-rays, or electron beams, which trigger chemical reactions there. Essential fatty acids – especially unsaturated fatty acids in vegetable oils – undergo oxidation and are thus converted into toxic compounds that can damage cells, cause atherosclerosis (hardening of the arteries) by increasing cholesterol levels, and even produce cancer. … इरॅडिएटेड फूड
या प्रक्रियेत, भाज्या, उदाहरणार्थ, उकळत्या पाण्यात 2 ते 8 मिनिटे थंड होण्यापूर्वी आणि लगेच गोठवल्या जातात. दीर्घ आणि जास्त उष्णतेमुळे, 95% व्हिटॅमिन सी, 60% व्हिटॅमिन बी 1 आणि 40% व्हिटॅमिन बी 2 नष्ट होते.
Food can spoil not only by microorganisms, but also by contact with oxygen (atmospheric oxygen). Oxidation processes are also triggered by light and heat. Fats, proteins (albumen), vitamins and also colorants react sensitively. For example, oxidation processes cause fat to become rancid, apple pieces to turn brown and some vitamins to lose their effectiveness. Antioxidants … अँटिऑक्सिडेंट
