Non Preservation Process
Non Preservation Process
Size Modification processes: Reduction or growth in the size of a food product or a sub-component (e.g., fat homogenization in milk), to enable ease of use or prevent product degradation overtime.
Food Process |
Purpose |
Food Use Examples |
Used at Home |
Benefits |
Drawbacks |
Cutting, Chopping |
Modifying the size, shape, or surface of a food product for ease of use or for further processing |
Fruits and vegetables, cheese, meat, and grains |
Yes |
Makes it easy to consume (e.g., apples cut into smaller pieces) or process a food (e.g., chopped potatoes prior to mashing) |
Potential loss of some beneficial components like vitamins; reduces shelf-life due to exposure of large surface area to air and microorganisms |
Homogenization, Emulsification |
Reducing the size of particles in a liquid (e.g., fat in milk) by passing the liquid through an orifice or moving rotor via shear to break the particles into smaller size |
Milk, cream, and other dairy products, mayonnaise and salad dressings, sauces, dips, and ketchup |
Yes |
Stabilizes fats and oils in food products that contain water to enhance smoothness; prevents separation of water and fat/oil; can change appearance of the food (e.g., milk looks whiter); can disrupt microorganisms in a liquid food |
None |
Milling, Grinding |
Removing husk or outer surface of a food material, usually grains, to enable further size reduction, including grinding into flour |
Grains (wheat, corn, rice, oats, and barley) beans, sugar, and coffee |
Yes |
Reduces the cooking time for whole grains; flour from grains can be used for various baked products such as breads, cakes, sauces, etc. |
None, all nutrients retained unless further processing is done |
Peeling |
Removing the surface/upper layer of a food product |
Vegetables and fruits (e.g., carrots, potatoes) |
Yes |
Easy to use in food preparation or for processing; removes undesired attributes (e.g., soil) present on the surface of the food |
Some nutrient loss is possible; changes color and/or flavor due to oxidation |
Refining |
Reducing the particle size of a mixture of pliable components (e.g., chocolate) to a consistent size |
Chocolate and fudge |
No |
Enhances smoothness of chocolate products |
None |
Rolling/Sheeting |
Flattening a mixture of pliable components to a specific thickness and to reduce the particle size |
Grain based doughs used for pie crust, cookies, etc. |
Yes |
Shapes a dough to a consistent size to enable further processing (e.g., baking cookies) |
None |
Shredding |
Cutting a food to create pieces of much greater length than width or diameter |
Cheese, vegetables (e.g., lettuce, carrots), and fruits |
Yes |
Easy to consume or use in preparing food (e.g., shredded carrots or cheese on a salad) |
Minor nutrient loss possible; reduces shelf-life due to exposure of large surface area to air and microorganisms |
Slicing |
Cutting a food to obtain a consistent dimension (e.g., width of potato chips) for consumption or for further processing |
Vegetables, fruits, meat, cheese, and potatoes |
Yes |
Creates consistency for baking, cooking, or frying of foods; easy to consume (e.g., sliced carrots or apples) |
Potential loss of nutrients; reduces shelf-life due to exposure of large surface area to air and microorganisms |