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...Food processing operations introduction the main processes used to produce foods of satisfactory biological standards and acceptable eating quality are mechanical heating cooling use additives fermentation each these has a range effects on organoleptic properties recent developments in methods include aseptic irradiation non thermal pulsed electric fields high pressure many raw materials undergo preliminary treatment by process first involve size reduction such as cutting into smaller pieces potatoes small chips before frying can however injury living cells may therefore affect appearance foodstuff undesirable ways some fruit vegetables enzymatic browning occur grey black discolouration found cut brown apples is due action enzyme polyphenoloxidase ppo phenolic compounds or tannins substances normally colourless intact plant tissue when damaged bruising during preparation oxidised forming polymers present apricots cherries pears bananas avocados sweet similar reaction between vitamin c ...