Within the food industry, there are different types of treatments used for products that are distributed to consumers. A great emphasis is placed on monitoring and supervising each of these processes, in order to deliver a rich and pleasing product, while ensuring that it’s not toxic for our health.
Therefore, below we will take a look at some of the most used heat treatments in the food sector to find out what are the main advantages and what type of food they are generally used for.
Why is heat treatment necessary in food?
The principal purpose of using heat treatments in the food industry is to destroy or eliminate enzymes or microorganisms that can alter food (agents that can cause diseases).
Meanwhile, these are other advantages that the application of intense heat can offer:
Generate certain physical characteristics (in consistency, colour and shape).
Try to maintain certain components of food (proteins and vitamins, among others).
Offer a quality product, at the lowest cost.
On the other hand, we must consider that, if these types of treatments are not applied by experts, it could lead to unsatisfactory or undesirable results for the industry.