CHAPTER 6

FOOD TECHNOLOGY AND PRODUCTION

FOOD PROCESSING

Carried out to change raw food into another type of food that is consumable and can be kept longer Aim;
1. 2. 3. 4.

To kill microorganism to prevent food poisoning To make food last longer To make digestion of food easier because the food is softened To make food tastier, more nutritious and attractive because food additives are added such as colouring and flavouring.

Processed food

Foods that have been altered from their original form Packed in plastic bags, boxes, cans, jars, packet and bottle. Examples;
a) b) c)

d)
e)

Bread Instant noodles ( Maggi, Mi sedap ) Ice cream Canned food Pickles

Chemical used in food processing

Food manufacturers used all kind of chemical substances when processing food Chemical substances are added in food to;
1. 2. 3. 4.

Preserve food Improve food texture Make food tastier Enrich food with vitamins and mineral

Chemical substances that are normally added in food include;

Preservative 2. Colouring 3. Bleach 4. Flavouring 5. Stabiliser 6. Sweetener 7. Antioxidant 8. Emulsifier ( refer table 6.1, pg 152 in textbook)
1.

Technology in food processing

Used to process and pack food. Food can be processed through the following method;
Canning Pasteurisation Dehydration Freezing Freeze drying Cooling Vacuum packaging irradiation

Canning

Foods are sealed in airtight container. The airtight container are heated to destroy microorganism that may cause spoilage. Types of food are fish, fruit and meat Advantages;
1. 2. 3.

Disadvantage;
1. 2.

Kills bacteria Destroy enzymes that spoil food Removes oxygen that cause oxidation of food Spoils the taste of food Destroy food nutrients

Pasteurisation
Commonly used for milk and juice Pasteurisation kill yeast, mould, and most bacteria but not bacterial spore. Involved heating food at temperature of 63oC for 30 minutes or 72oC for 15 seconds followed by instant cooling. Almost all packed milk and juice sold in the market are pasteurised.

Advantages
1. 2.

Does not spoil the taste and smell of liquid Does not destroy food nutrients
Bacteria spores are not destroy Food does not last long Food needs to be kept in refrigerator

Disadvantages
1. 2.

3.

Dehydration
Heat is used to removed water from food Salt and sugar are commonly added Dehydration method;

Drying

under the sun Drying over the flame Drying in an oven

Types of food; fish, prawn, fruits, coconut and cereal

Advantages
1.

Food can be kept for a long time ( prevents the growth and reproduction of microorganism and hinder enzymatic reaction )
Destroy food nutrients Spoils the taste of food

Disadvantages
1. 2.

Freezing

Food is frozen below -18oC Preserve food by preventing the growth of microbes that spoil food Types of food; meat, fish, poultry and juice Advantages

Disadvantages

Food can be kept long Does not destroy the taste and colour of food

Does not sterilise food Food enzymes become active again at the right temperature

Freeze-drying
A combination of freezing and dehydration methods Food is frozen to a temperature of about -50oC. Then, pressure is reduced to change water in food from ice to vapour. Water is removed from frozen food through sublimation process. Types of food; meat, seafood, vegetables

Advantages
Maintain the colour, taste and nutriens of food Can last longer

Disadvantages
Does not sterilise food Longer processing period ( 12-14 days)

Cooling
Food is chilled at temperature of 0oC to 10o C in a refrigerator. Types of food; fruits and vegetables Advantages;

Maintain food taste Does not destroy food nutrients

Disadvantages
Does not sterilise food Food does not last longer

Vacuum packaging

Food is packed in an air tight container or plastic sheath Suitable to preserve food that spoils easily due to oxidation by oxygen. Types of food;groundnuts, powdered milk,vegetables Advantages;

Disadvantagge;

Food lasts longer Maintain freshness in food Does not destroy the food taste Used on limited food only

Irradiation

Irradiated by gamma ray (radioactive ray) or ultraviolet ray over a short period of time to kill microorganism in food Certain food like potatoes are prevented from germinating Types of food;potatoes, spices, cereals,fruits, ginger and vegetables Advantages;

Disadvantages;

Does not involved the use of chemical subtances Maintain fresness Destroy certain vitamins Too big dose can threatens health

The effects of excessive usage of chemical substances in food

Some people are allergic to addictives such as flavouring and preservatives.

Chemical substance Preservative Colouring Flavouring Bleach Antioxidant Effects Asthma,diarrhoea Cancer, food poisoning Migraine,chest pain Cancer, food poisoning Hair loss, liver & kidney damage

Usage of quality breed

Efficient management of land

Usage of modern technology

Ways to improve food production

Optimum usage of land

Education and Guidance to farmers

Research and development

Usage of quality breeds

Conducted to crossbreed cereals, fruits, and poultry to get quality breeds Crop and animal breeds produced are more likely to resist pests and disease

Usage of modern technology

Machines and modern equipment are used to make work easier Improve the quality and quantity of food production

Education and guidance to farmers

Farmers are exposed to technical courses and modern methods such as using;
High quality seeds Quality fertilisers Ways to overcome pests and disease Usage of machines and modern equipment.

Optimum usage of land

Sufficient food production through certain schemes such as irrigation scheme

Schemes that irrigates many paddy field

Government agencies such as FELCRA, SALCRA are always making efforts to develop lands.

Efficient management of land

Planting of cover and alternative crops, making terraced hill slopes, adding natural and chemical fertilisers to maintain the soil fertility

Genetically modified food

Genes from an organism are inserted into the nucleus of another organism to produce the properties desired Advantages

Produce certain vitamins that are difficult to produce in normal conditions Reduced the usage of fertilisers and pesticide
May bring adverse effects on health and the environment.

Disadvantages

The contribution of technology in food production

Government agencies are always making efforts to increase food production. MARDI conducts research and development activities an various crops such as paddy, cocoa, coconut, corn and herbal plants. The research and activities conducted by MARDI in agriculture include;

a) b) c) d) e)

Producing a variety of crops such as pineapples and orchid. Introducing the usage of machines and modern equipment in agriculture. Introducing effective ways to control pests and disease, Introducing good storage techniques of agriculture products Producing a good breed of farm animals, for instance, a cow that grows quickly.

If imbalance population growth and food production technology, humans are bound to face;
Starvation Malnutrition A hungry and desperate society

Government agencies playing an important role to ensure that food supply is always sufficient for the people.

Critical and analytical thinking when selecting processed food

Choose processed food wisely so that you will not be cheated and your health will not be threatened. The Food Act1983 and The Food Regulation 1985 requires manufactures to label each food item with following information;
1. 2. 3. 4. 5.

Name and address of manufacturer Food type Food ingredient Food quantity Expiry date

The expiry date is the last date of which the processed food is deemed fit to be consumed Bacteria might develop in food after the expiry date and this can cause food poisoning. Do not buy food in dented cans. Check the ingredient to know what type of chemical substances are inside before buying processed food.