Food processing technology

Food Processing Technology

2.5

Food Processing Technology

1. Food processing technology:

Technology	Method	Example of food products
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
Fermentation	The breakdown of complex substances into simpler substances through bacteria, yeast or other useful microorganisms.	Soy sauce Kimchi Tempeh Yoghurt Tapai
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
Pasteurisation	The liquid is heated to a temperature below its boiling point to kill pathogens and then cooled quickly.	Milk Dairy products Fruit juices
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.	Meat Soup Beans Fish Fruits Sauce Canned milk
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
Irradiation	Food is exposed to ionising radiation such as gamma-ray, ultraviolet rays and X-rays to kill microorganisms.	Vegetables Cereal Fruits
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.	Nuts Rice Durian Vegetables

2. Chemical substances used in food processing and impacts on health

Chemical substance	Functions	Example	Impacts on health
Preservative	Prevents growth and reproduction of microorganisms Reduces food spoilage Makes food last longer	Salt Sugar Vinegar Sodium nitrate Sodium nitrate Benzoic acid Boric acid Sulphuric dioxide	Cancer Allergy Foetal defects Damages liver and kidney
Colouring	Adds colour to food Makes food look more attractive	Pandan leaf Turmeric Tartrazine Sunset yellow Carmoisine	Cancer Infertility Food poisoning Damages liver and kidney
Bleach	Bleaches unwanted natural colour from food	Activated carbon Benzoyl peroxide	Cancer Food poisoning
Flavouring	Improves the taste of food Makes food more delicious and fragrant Enhances the natural flavour of food	Sugar Vinegar Vanilla Monosodium glutamate	Cancer High blood pressure Heart diseases Mental retardation in children Damages liver and kidney
Stabiliser	Prevents deposition of granules in liquid food Improves texture and thickens food	Starch Gelatin Agar Acacia gum
Sweetener	Sweetens food and drinks	Honey Aspartame Sorbitol	Cancer Diabetes mellitus Allergy Obesity Damages liver and kidney
Antioxidant	Slows down the oxidation of fatty food Prevents fruits and vegetables from turning brown	Ascorbic acid, Tocopherol Butylated hydroxyanisole	Retards body growth Damages liver and kidney Rash and itchy skin
Emulsifier	Emulsifier substances that do not mix Improves homogeneity, stability and texture of food	Lecithin from egg yolk Pectin Monoglyceride