Food processing tecniques

The techniques most commonly used in the preparation of foods may be classified under one of the following types:

Separation of food materials into
smaller units

Separation of portions differing in some quality.

Promoting separation through application of whirling forces, as in separation of cream and milk by use of machine employing the centrifuge principles known as a separator.

Reducing to small pieces by means of a knife or scissors

Similar result as in cutting with the use of a
chopping knife.

Cutting into small cubes

Cutting into very small pieces

Cutting into a long narrow pieces with a knife

Dispersing one liquid in another in which it is
insoluble.

Removal of water, commonly accelerated with heating

Separating solids from liquids by passage through fine meshed materials, as in filtering fruit juices for jelly through a cloth bag.

Separating on the basis of differences in specific gravity, as in the elimination of over mature peas in a batch by use of brines of appropriate strength.

Reducing to small particles by rubbing on a
rough surface

Reducing to small fragments by crushing

Subdividing large drops into smaller ones by forcing them through a small aperture under great pressure

Reducing cereals to a flour by crushing alternated with sifting of the product

Removing surface layers by cutting.

Removal of an outer layer by stripping it
off

Separating liquid portion from liquids by weights or mechanical pressure

Freeing any material from impurities

Separating fat from connective tissue by
heat

Removing a floating layer by passing a utensil under it

Extracting coloring, flavoring, and other constituent materials by allowing them to stand in water which is usually held at a temperature just below the boiling point

Effects of Subdivision and Fractionation of Foods