Current Journal of Applied Science and Technology

The processing of food is a common method that converts raw materials into edible items that are safer, simpler to prepare and frequently more appealing to customers this change however has implications for the nutritional composition of meals It is used to describe the effects of different processing methods on vitamins, minerals and macronutrients etc understanding these consequences is critical for establishing healthy eating habits and improving public health. By refrigerating, below freezing, fermenting, drying, and adding salt or sugar, pathogen development can be decreased or prevented, pathogens can also be killed by using heat treatments such as pasteurization, sterilization and frying because these precautions help to safeguard customers, the majority of food-borne disease incidents involve pathogen-contaminated raw animal products, fruits, and vegetables etc. Food processing's function has varied over time, High-intensity economically processed food frequently has more added sugar, salt and calories, in addition to a lower micronutrient density than comparable food or meals cooked at home from raw or lightly treated sources food processing entails a number of procedures that might have an influence in the quality of food, especially nutritious quality as well as food safety heating and spray drying are all examples of food processing operations these processes can affect the content and quality of fats, vitamins, carbohydrates and proteins etc.