Food Processing Technology

2.5 Food Processing Technology
 
Technology
 

Food Processing Technology

 

 

Technology & Method Example
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
 

 

Chemical substances
 
Chemical Substances in Food Processing
 

 

Chemical substances used in food processing and impacts on health
Chemical substances Example

Preservative: Prevents growth and reproduction of microorganisms, reduces food spoilage and makes food last longer.

Impacts on health: Cancer, allergy, foetal defects and damages liver and kidney

  • Salt
  • Sugar
  • Vinegar
  • Sodium nitrate
  • Sodium nitrate
  • Benzoic acid
  • Boric acid
  • Sulphuric dioxide

Colouring: Adds colour to food and makes food look more attractive

Impacts on healthCancer, infertility, food poisoning and damages liver and kidney

  • Pandan leaf
  • Turmeric
  • Tartrazine
  • Sunset yellow
  • Carmoisine

Bleach: Bleaches unwanted natural colour from food

Impacts on health: Cancer and food poisoning

  • Activated carbon
  • Benzoyl peroxide

Flavouring: Improves the taste of food, makes food more delicious and fragrant and enhances the natural flavour of food.

Impacts on health: Cancer, high blood pressure, heart diseases, mental retardation in children and damages liver and kidney

  • Sugar 
  • Vinegar
  • Vanilla
  • Monosodium glutamate
Stabiliser: Prevents deposition of granules in liquid food and improves texture and thickens food
  • Starch
  • Gelatin
  • Agar
  • Acacia gum

Sweetener: Sweetens food and drinks

Impacts on health: Cancer, diabetes mellitus, allergy, obesity and damages liver and kidney

  • Honey
  • Aspartame
  • Sorbitol

Antioxidant: Slows down the oxidation of fatty food and prevents fruits and vegetables from turning brown

Impacts on health: Retards body growth, damages liver and kidney and rash and itchy skin

  • Ascorbic acid, Tocopherol
  • Butylated hydroxyanisole

Emulsifier: Emulsifier substances that do not mix and improves homogeneity, stability and texture of food

  • Lecithin from egg yolk 
  • Pectin
  • Monoglyceride

 

 

 

 

 

 

 

Food Processing Technology

2.5 Food Processing Technology
 
Technology
 

Food Processing Technology

 

 

Technology & Method Example
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
 

 

Chemical substances
 
Chemical Substances in Food Processing
 

 

Chemical substances used in food processing and impacts on health
Chemical substances Example

Preservative: Prevents growth and reproduction of microorganisms, reduces food spoilage and makes food last longer.

Impacts on health: Cancer, allergy, foetal defects and damages liver and kidney

  • Salt
  • Sugar
  • Vinegar
  • Sodium nitrate
  • Sodium nitrate
  • Benzoic acid
  • Boric acid
  • Sulphuric dioxide

Colouring: Adds colour to food and makes food look more attractive

Impacts on healthCancer, infertility, food poisoning and damages liver and kidney

  • Pandan leaf
  • Turmeric
  • Tartrazine
  • Sunset yellow
  • Carmoisine

Bleach: Bleaches unwanted natural colour from food

Impacts on health: Cancer and food poisoning

  • Activated carbon
  • Benzoyl peroxide

Flavouring: Improves the taste of food, makes food more delicious and fragrant and enhances the natural flavour of food.

Impacts on health: Cancer, high blood pressure, heart diseases, mental retardation in children and damages liver and kidney

  • Sugar 
  • Vinegar
  • Vanilla
  • Monosodium glutamate
Stabiliser: Prevents deposition of granules in liquid food and improves texture and thickens food
  • Starch
  • Gelatin
  • Agar
  • Acacia gum

Sweetener: Sweetens food and drinks

Impacts on health: Cancer, diabetes mellitus, allergy, obesity and damages liver and kidney

  • Honey
  • Aspartame
  • Sorbitol

Antioxidant: Slows down the oxidation of fatty food and prevents fruits and vegetables from turning brown

Impacts on health: Retards body growth, damages liver and kidney and rash and itchy skin

  • Ascorbic acid, Tocopherol
  • Butylated hydroxyanisole

Emulsifier: Emulsifier substances that do not mix and improves homogeneity, stability and texture of food

  • Lecithin from egg yolk 
  • Pectin
  • Monoglyceride