Which of the following aims of the food processing

Solution

The aims of the food processing are fourfold:

• To extend the period during which a food remains wholesome (the shelf life) by preservation techniques which inhibit microbiological or biochemical changes and thus allow greater time for distribution and home storage;
• To increase variety in the diet by providing a range of attractive flavours, colours, aromas and textures in food (collectively known as eating, sensory or organoleptic quality); a related aim is to change the form of the food to allow further processing (for example the pulping of fruits);
• To provide the nutrients required for health (termed as nutritional quality);
• To generate income for the entrepreneur or manufacturing company.