Food Processing Technology

Food products often require further processing to be made into ready-to-eat products. To produce chocolate, the cocoa beans go through a long line of processes. The fermented beans are roasted, winnowed, and pressed to separate the oils from the nibs. The refined mixture is then prepared for conching to remove unwanted compounds. At the end of this chain of processes, the ingredient is ready to be formulated into chocolate products.

Chocolate is only one of the foods that undergo secondary processing. Bakery products, mustard,  canned fruit, and most foods we consume are a blend of primary processed ingredients that are subsequently mixed, heated, chilled, or treated with other processing methods.

Cookers are ubiquitous food processing equipment in the food sector. Although the principle of heat distribution is the same, technologies adapt to the items they produce.

Industrial cooker systems designed for classic preparations like soups and purees take direct heat. Indirect heating methods are more suitable for delicate foods such as sauces and condiments. Some cookers apply vacuum technology to control the texture of the ingredients and are specially used for jams, creams, or ganache. Special formulations like baby foods or milk desserts are cooked in aseptic cookers to ensure a sterile environment.