Food processor a kitchen appliance

A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".

Food processors are similar to blenders in many ways. The primary difference is that food processors use swappable blades and disks (attachments) instead of a fixed blade. Also, their bowls are wider and shorter, a more appropriate shape for the solid or semi-solid foods usually worked in a food processor.

Its functions normally consist of:

Slicing/chopping vegetables
Grinding items such as nuts, meat, or dried fruit
Shredding or Grating cheese or vegetables
Pureeing
Mixing and kneading dough's

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The base of the unit houses a motor which turns a vertical shaft. A bowl, usually made of transparent plastic, fits around the shaft. Cutting blades can be attached to the shaft; these fit so as to operate near the bottom of the bowl. Shredding or slicing disks can be attached instead; these spin near the top of the bowl. A lid with a "feed tube" is then fitted onto the bowl.

The feed tube allows ingredients to be added while chopping, grinding or pureeing. It also serves as a chute through which items are introduced to shredding or slicing disks. A "pusher" is provided, sized to slide through the feed tube, protecting fingers.

Almost all modern food processors have safety devices which prevent the motor from operating if the bowl isn't properly affixed to the base or if the lid isn't properly affixed to the bowl.

For safety's sake the food processor should never be used for the other use.

Carl Sontheimer developed the food processor in the early 1970s, adapting the design from an industrial blender. In 1973, this first home food processor was introduced in North America as the Cuisinart. Cuisinart remains one of the most successful food processor brands.

Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans. The food processing industry utilizes these processes. Food processing often takes clean, harvested or slaughtered and butchered components and uses these to produce attractive and marketable food products. Similar process are used to produce animal feed.

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Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, various types of cooking, such as over fires, smoking, steaming, oven baking), fermenting, sun drying and preserving with salt. Foods preserved this way were a common part of warriors and sailor's diets up until the introduction of canned food. These crude processing techniques remained essentially the same until the advent of the industrial revolution.

Modern food processing technology in the 19th and 20th century has largely been developed because of military needs. Using newly discovered industrial age technology, Nicolas Appert developed a vacuum bottling process to supply troops in the French army with food, which would eventually lead to tinning and later, canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to lead used in the cans, canned goods would later become a staple around the world. Another important advance of the 19th century was pasteurization, discovered by Louis Pasteur in 1862.

In the 20th century, world war 2 and the space race drove the development of food processing even further with advances such as spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives such as sodium benzoate and saccharine. Late 20th century food processing would reach its peak with products like dried instant soups, reconstituted fruits and juices, and self cooking meals like the MRE food ration.

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Benefits of food processing includes toxin removal, preservation, improving flavor, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances, and makes many kinds of foodstuffs safe to eat by removing the microorganisms. Modern supermarkets would not be feasible without modern food processing techniques, long voyages would not be possible, and military campaigns would be significantly more difficult and costly to execute.

Modern food processing also improves the quality of life for allergic, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients.

Food processing frequently lowers nutritional value, and sometimes toxic chemicals are added or created in the food during processing such as nitrites, or aromatic hydrocarbons. Several food additives have been found to cause health problems and some techniques alter food flavor negatively. In addition, high quality and hygiene standards must be maintained to ensure consumer safety and not all food processors comply with these standards.

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Proponents of the raw food diet advocate consumption of foods prepared with very little food processing.

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