Introduction

Abstract

The processing of food can be defined in many different ways. A review of many traditional books dealing with the subject of food processing indicates that the definition is closely related to the product or commodity being processed. Many of the traditional definitions stress the relationship of food processing to the preservation of food, and this dimension still represents the single most important reason for processing. A simple definition of food processing is the conversion of raw materials or ingredients into a consumer food product. A more complete definition is found in Connor (1988), where “commercial food processing” is defined as that branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foodstuffs or edible products through the application of labor, machinery, energy, and scientific knowledge. This more complex definition clearly indicates the beginning and end points for the food industry, as well as the inputs required to achieve the desired result.