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other processing techiques

Coating, spraying, enrobing, encapsulation

The aim of this group of operations is to cover a food product with a layer of material, which may be applied to improve the eating quality, to provide a barrier to the movement of moisture and gases, or as protection against mechanical damage. Coating (by one of the below-mentioned techniques) is applied to confectionery, ice-cream, baked goods, snack foods, fish, poultry, potato... go to >> Coating, spraying, enrobing, encapsulation

Brining, curing, pickling

Brining and curing is a process whereby a product is treated with common salt (NaCl) to which one or more curing salts may be added. The preservation of food, esp. vegetables, by lowering the pH is called pickling. The objectives of brining, curing and pickling are the longlife preservation of the quality, control of the growth of spore forming microbes, a decrease in the energy needed for... go to >> Brining, curing, pickling


The aim of this process is to dissolve a quantity of carbonic gas in to different products (for example, in to wine) to obtain a gasified (carbonated) final product. It is also used for still wines, under some conditions, to protect the aroma and the colour and to increase the tasting smell. When dissolved in water, carbon dioxide is sparingly soluble and thus, slowly released, forming bubbles... go to >> Carbonation


Coagulation is the agglomeration of suspended particles, and separates solids from liquids or vice versa. It is often used in milk processing to separate the curd from the whey. Coagulation is used in cheese production and in the recovery of casein from milk. Temperature is one of the key factors that influence milk curdling. The required temperature is obtained by using either heat... go to >> Coagulation


Fermentation is the controlled action of selected micro-organisms to alter the texture of foods, to preserve foods by the production of acids or alcohol, or to produce or modify flavours and aromas. Fermentation is an important processing step for a number of food products. Typical applications include beer, wine, various dairy products, vegetables, meat, fish, etc. The breakdown of... go to >> Fermentation