Coursework.Info - Inspiration in an Instant

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1.0 Introduction The problem of finding and keeping food from day to day and from season to season necessitated the need to find ways of prolonging its storage life1. Methods were developed under natural conditions such as drying smoking, salting chilling and freezing for the preservation and storage of food and food products. With increasing scientific knowledge new methods of preservation have been developed and still newer ones are fast coming into existence. Some processing methods change the raw material into a different form or change the nature of the product. A large determinant of this change is the texture of the food-that is the sensation the food imparts to the nerves and muscles in the mouth when it is bitten, chewed and swallowed. A key factor influencing food texture is food structure. The basic biochemical components forming the structure of food products consist of the natural materials assembled in relationships that...

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