Description
Mechanical processing—chopping, slicing, and grinding—alters food structure by increasing surface area, modifying texture, and influencing chemical reactions such as enzymatic browning and Maillard browning.
Technical
Chopping exposes polyphenol oxidase to substrates, accelerating enzymatic browning; slicing at a 45° angle preserves cell integrity in delicate proteins; grinding generates frictional heat that can raise internal temperatures, affecting microbial safety; over‑grinding starches induces gelatinization above 60 °C; dry grinding of nuts releases free amino acids that become Maillard precursors during roasting.
Science
Primary Reaction
Enzymatic browning, Maillard reaction, gelatinization
Sensory Profile
Aroma ()
freshearthysmokynuttymetallic
Origin & History
Civilization
Japanese and German
Era