What are the three main categories of food processing techniques?

The three main categories of food processing techniques are physical, chemical, and biological.

Physical processing techniques involve manipulating the physical properties of food without altering its chemical structure. This can include methods such as cutting, grinding, heating, cooling, and drying. These processes can change the texture, appearance, or shelf life of the food while maintaining its fundamental chemical integrity.

Chemical processing techniques involve the use of chemical agents to alter food in some way. This may include processes like fermentation, curing, pickling, and the use of preservatives. While these techniques change the flavor and preservation aspects of food, they also modify the food's chemical composition, making it safe for consumption and enhancing its longevity.

Biological processing techniques rely on the action of living organisms or enzymes to change food. Fermentation, for instance, uses yeast or bacteria to convert sugars into alcohol or acids, which not only preserves food but also develops unique flavors and textures.

The options that focus on mechanical, thermal, or any combinations of these do not encompass the broader spectrum of food processing techniques, as they fail to integrate the biological aspects that play a crucial role in various forms of food preservation and enhancement. Therefore, the correct categorization acknowledges the significance of physical, chemical, and biological methods in