Pre-treatment is a very broad term and could mean number of different unit operations depending on the ultimate objective as to what the pre-treatment is meant to acheive. e.g in order to prevent enzymatic browning, or enzymatic rancidity blanching/heat treatment is used for inactivating the enzymes responsible for browning/rancidity. Similarly, dehulling of grains is also considered as pre-treatment in order to remove the husk from grains in certain food processing applications. So pre-treatment is an inherent part of any food processing operation and is specific for specific applications.
It depend which preservative will be use. Some impurities in food may scaveging some ions
Pre-treatment is important depending on the processing method to be employed. For example, one or more pre-treatments such as blanching, evaporation and chemical treatment (e.g sodium metal bisulphite) may be required prior to drying to minimize energy consumption and to prevent enzymatic browning during drying process.
Dear Reena,
I agree with António Maximiano Fernandes Sir and Akeem Sarafa Adeyemi.
Pretreatment is important for food processor to remove chemical residues from pesticide
Just like “Washing before cooking”, pretreatment is a MUST to remove unwanted parts (dirts, old and damaged leaves of cabbages, etc.) and/or to add processing aids such as anti-oxidants, color stabilizers, etc.
Hi
with attention to the our results, were obtained showed that this elements have a significant impact on the quality and quantity of performance and is the main factor causing to increase in total stability.
thanks
with best regards
Dalir Fayazipour
Hi
Pretreatment is very important to clean, inactivate PPO ... to preserve foods. It really depend of the nature of food, the process, and food parameters like pH, aw ...
Best regards
Alaeddine CHOUCHENE
I agree with Dr. Lu pre-treatment is a MUST, sometimes to remove the anti-nutritional or toxic components
pretreatment is important for food processor. In blanching time it helps to remove poly phenol oxidase which causes browning and also cleans many chemicals also. It depends which preservation you will use
Treatment with "Green" methodology is a must minimizing any direct chemical moieties. Dr. Panja is correct the less oxidation that occurs, the better the nutrition and the likelihood that your product will sell. Bulk preservation is a must for any return on your efforts.
Pre-treatment is a very broad term and could mean number of different unit operations depending on the ultimate objective as to what the pre-treatment is meant to acheive. e.g in order to prevent enzymatic browning, or enzymatic rancidity blanching/heat treatment is used for inactivating the enzymes responsible for browning/rancidity. Similarly, dehulling of grains is also considered as pre-treatment in order to remove the husk from grains in certain food processing applications. So pre-treatment is an inherent part of any food processing operation and is specific for specific applications.
Pre-treatment is necessary to enhance the drying operation by reducing the moisture resistance of food surface.
Pre-treatment is necessary to inactivate enzymes which can damage fruits like PPO. It depends
Pre-treatment is necessary to enhance the drying rate by providing reducing the moisture resistance character of surface of food.
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