Cooking |
Food is processed by heating food using bleaching, frying, grilling, smoking, braising, stir-frying, baking and steaming. |
- Chicken curry
- Fried fish
- Grilled chicken
- Rice
- Vegetables
- Cakes
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Fermentation |
The breakdown of complex substances into simpler substances through bacteria, yeast or other useful microorganisms. |
- Soy sauce
- Kimchi
- Tempeh
- Yoghurt
- Tapai
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Dehydration or Drying |
Water is removed from food through dehydration or evaporation by drying under the sun, using flame or smoke or in the oven. |
- Dried shrimp
- Dried squid
- Dried fish
- Dried fruits
- Cereal
- Mushroom
- Milk powder
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Pasteurisation |
The liquid is heated to a temperature below its boiling point to kill pathogens and then cooled quickly. |
- Milk
- Dairy products
- Fruit juices
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Canning |
Food is kept in cans which are sterilised and heated to a temperature exceeding 115 °C under high pressure to kill microorganisms and their spores.
The air in the can containing the sterilised food is removed before the can is sealed.
The can is then heated again to kill any remaining microorganisms before being cooled quickly.
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- Meat
- Soup
- Beans
- Fish
- Fruits
- Sauce
- Canned milk
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Freezing |
Food is kept at a temperature of 0 °C or lower so that it can last longer.
The low temperature in the fridge can
- stop enzyme action
- inhibit the growth and reproduction of microorganism
|
- Seafood
- Meat
- Chicken
- Fish
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Irradiation |
Food is exposed to ionising radiation such as gamma-ray, ultraviolet rays and X-rays to kill microorganisms. |
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Vacuum Packaging |
Air is removed completely from the container or plastic bag used to pack the food before the package is sealed tight.
The absence of air in the package prevents the growth of microorganisms in the package and stops food oxidation.
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- Nuts
- Rice
- Durian
- Vegetables
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