Instantization and Agglomeration of Foods

The concept of instantization has arisen due to the primary need of providing convenience to consumers by modifying the functional behaviour of raw materials and products. Instant foods may be grouped into seven categories depending on the type of the major raw material used, namely foods based on cereals, legumes, vegetables, meat, fish and poultry, beverages, milk and miscellaneous products. Agglomeration is a commonly used process technology to produce several instant food products. It is also known as the size enlargement process to decrease density where the size of the agglomerates usually ranges between 0.2 and 2.0 mm. It is desirable that the development of instant products is linked with an understanding of the scientific principles of food preservation and processing including the physical and physicochemical changes in food. The specific advantages of instant foods are reducing drudgery and time of preparation, and inducing improved functional properties like quick rehydration.