Food Technology & Production

6.1 Methods and substances used in food technology

Food technology
Processed food
Food processing
Purpose of processing food:
o To destroy microorganisms and pathogens in the food so that food is safe for
consumption.
o To extend the lifespan of food.
o More digestible.
o Taste of food
o Increase the nutrient content of food.
o Increase the commercial value.
Types and function of chemicals used in food processing.
Various types of chemicals are used in food processing.
These are:
o Preservative
o Colouring
o Bleach
o Flavouring
o Stabiliser
o Sweetener
o Antioxidant
o Emulsifier
Technology in food processing and packaging
Technology
Food processing
Food packaging
Technology used in food processing
Pasteuristion
Pasteurisation processes liquid food.
o 63oC for 30 minutes.
o 72oC for 15 seconds.
Dehydration
Dehydration removing water.
Dehrdration can be carried out by:
o Spray Drying
o Vacuum packaging
o Drying food in the sun
o Using smoke to dry food.
Freezing
Freezing a very low temperature.
Frozen food lasts longer.Meat and fresh fish are examples of food which can be
stored in this way.
Freeze drying

Freeze drying
Less than -18 oC.Evaporated vacuum condition.

Cooling
Cooled 0 oC to 10 oC.
Thus,this reduces the decomposition rate of food by microorganisms but only for a
short time.
Irradiation
Irradiation exposed radioactive radiation.
Table 14.2 below shows the dose categories and their function or irradiation.

Table 6.2
Benefits of irradiation of food include:
o Since no chemicals are added to food,irradiation is safe.
o Irradiation controls the quality and cleanliness of food.
Technology used in food packaging
Canning
Canning pack and preserve food in tins.
Little salt or sugar 10.5 kPa at temperature of 121 oC for 20 minutes.
Vacuum Packaging
Vacuum packaging removing all the air.
Table 14.3 shows the shelf life of some vacuum packed food non-vacuum packed foods.

Table 6.3
Effect of excessive use of chemicals in food processing.
The food Act 1983.
The effect of the excessive use of chemicals in food processing are shown in table 6.4.

Table 6.4
6.2 Ways of improving food production.
The need to increase the quality and quantity of food production.
The population of malaysia increased from 10.5 million in 1970 to 17.5 million in
1990.In 2006,the population of malaysia was 26.6 million.
The increase in food production must correspond with population growth as the
growing population needs more food.
Ways to increase the quality and quantity of food production

Use of quality breeds

Abundant harvest
Fast ripening of fruits
High quality produce
Good resistance to diseases or pest attacks.
MARDI and MPOB
Many crops in malaysia are produced by MARDI.Examples are:
o MDUR 88 durians
o Jalomas sweet potatoes.
o Melomas pomeloes.

MELOMAS pomeloes

JALOMAS sweet potatoes

Figure 6.1 Various new crops planted in malaysia
Use of modern technology
Modern machinery and biotechnology.
Biotechnology techniques include:
o Cloning is the process of creating an identical copy of something.

o Dolly a finn Dorsett ewe,was the first mammal to have been sucessfully
cloned from adult cell at roslin institute in the United Kingdom.

Photograph 6.1 Bottles containing young plants produced through cloning.

Genetic engineering
Selective breeding
Embryro transfer technique
Artifical insemination
Education and guidance for farmers.
(Fama)Veterinary services
Purpose of research
MARDI,MPOB AND FAMA
Optimum use of land and irrigated areas.
FELCRA
FELDA
LKIM
Efficient land management.
Terracing
Contour planting
Adding fertilisers.
Cover crop planting system.
An intergrated system.
Genetically modified food(GM Food)
Genetically modified food
Genetically modified organisms
In genetic engineering
Genetically modified food
Advantages and disadvantages of GM food
Advantages of GM food.
Increase crop yields
Increase tolerance of crops
Improve nutrient composition
Resistance to crop pests
Appeatance,flavour nutritional values
Solve shortage of food.
Disadvantages of GM food.
Influence normal genes
Health risks

Environment distrupted
Damage human health
Attack normal crops.

6.3 Contribution of technology in food production for the betterment of life.

The research and Development(R&D) activities of food production
Some instituitions involved in R&D activities of food production in malaysia are
shown in table 6.6.

Table 6.6
The quality and quantity of food production has been increased using technology.

An imbalance between population increase and technological development in food

production.
World population growth pattern in the last 2000 years is shown in Figure 6.2.

Figure 6.2

The rapid increase in the world population is caused by the following factors:
o World peace
o Industrial revolution
o Progress in the field of medicine
o Development in the agriculture and animal husbandry sectors.
Thomas malthus (1766 - 1834),world population increases in geometric progression.
Starvation
Cannot obtain sufficient food.
Malnutrition
o Improper diet.
Insufficient nutrition
6.4 Practising Critical and analytical thinking in the selection of processed food.
Food act and food regulations
The Food Act (1983) and the food regulation(1985) are laws which involve food and
public halth in Malaysia.
The food act 1983
Food Act 1983(Act 281)
Food manufacturers can be charged under section can be charged under section 13 of
the food Act if they are found preparing or selling food which.
o Contain any poison that can affect the health of consumers.
o Is produced from animals that are diseased or dead other than from being
slaughtered.

Figure 6.3 An example of a food label.

Statutory authorities:

o Test food
o Ascertain food prepared
o Control price
Food regulations 1985.
Name of food
Ingredients
Quantity of food
Expiry date.
Food storage instruction
Name and address of the manufacturer
Weights,volume or quantity of content

Educating consumers to be critical and analytical when selecting processed food.

Consumers
Consumer education
Consumers' rights according to the food to the food Act 1983 are as follows:
o Security right
o Right to obtain information
o Right to choose
o Right to buy a product at a reasonable price.
o Right to seek compensation
o Right to report
o Right to get due consideration on his report.
o Right to get consumer education
o In A formal manner
o In an informal manner.
Guidance choosing processed foods.
o Ingredients
o Good condition
o Latest Information
The need to educate consumers in selecting processed food.
Consumers need to be educated on their rights and also their rights and also their
responsibilties.
It is necessary to create a pool of consumers who are rational and always careful when
buying food products.