Question

(a) Frozen peas and canned fruits are preserved foods. Elaborate any other three ways by which processed foods can be classified on the basis of extent and type of processing.
(b) Give any two examples of non-perishable food.

Hint:

Food processing helps improve shelf life, safety, and convenience of foods, while non-perishable foods can be stored for long durations without refrigeration.

Answer 1

Step 1: Classification of processed foods based on extent and type of processing.
1. Minimal Processing:
This involves basic processes such as cleaning, washing, trimming, and packaging to make food convenient and safe for consumption. The nutritional quality of the food remains almost unchanged. Examples include washed fruits, cut vegetables, and packaged salads.
2. Moderately Processed Foods:
These foods undergo additional processing to enhance shelf life, taste, or convenience. Methods such as drying, fermenting, and pasteurisation are commonly used. Examples include cheese, bread, and fruit juices.
3. Highly Processed Foods:
These foods are processed extensively and may contain additives, preservatives, flavouring agents, and colouring substances. They are usually ready-to-eat or ready-to-cook products. Examples include instant noodles, packaged snacks, and soft drinks.
Step 2: Examples of non-perishable foods.
Non-perishable foods are items that can be stored for a long time without spoiling under normal conditions. Two examples are:
1. Rice
2. Pulses (lentils)
Step 3: Conclusion.
Thus, processed foods can be classified into minimally processed, moderately processed, and highly processed foods based on the extent of processing, while non-perishable foods like rice and pulses can be stored for long periods without spoilage.