Food processing technology

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 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 health: Cancer, 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 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 health: Cancer, 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

Food Processing Technology

Chapter : Nutrition and Food Technology

Topic : Food processing technology

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