Drying removes water or solvents from solids through evaporation. Process requires heat source and vapor removal agent. Most common drying uses air convection with humidity removal
Blanching involves scalding food in boiling water followed by cooling. Process helps reduce quality loss and deactivate enzymes. Used before freezing, dehydrating, or canning to modify texture
UPFs are industrially formulated foods derived from natural ingredients. Term gained prominence in 2009 through Nova classification system. Nova system categorizes foods into four groups based on processing
Deep frying involves cooking food in hot oil between 350-375°F. Practice dates back to ancient times, with deep-fried dough in Canaan. Modern deep-fried foods emerged in 19th century, spreading worldwide. French fries invented in late 18th century, fish and chips in 1860
Food processing transforms agricultural products into edible forms. Primary processing makes most foods edible through ancient methods. Secondary processing creates familiar foods like bread. Tertiary processing produces ultra-processed foods like frozen meals
Canned fish is processed and sealed in airtight containers for preservation. Fish requires sterilization at 116-130°C to prevent microbial growth. Canning provides shelf life of 1-5 years