CHAPTER 6: FOOD TECHNOLOGY AND PRODUCTION

6.1 Methods and Substances Used in Food Technology

1. Differences between processed food and unprocessed foods :

Processed food Unprocessed foods

* These food are altered * These are foods are in their natural form
* Foods are low in fibre , antioxidant and vitamin * Foods are high in fibre , antioxidant and vitamin
* Contain food additives * Do not contain food additives

To kill To help in packaging the

microorganisms food for easy
The purposes of
transportation
processing food :

To make food last

To ensure a constant
longer To help in digestion supply of food

The functions of the chemicals used in food processing

1. Traditional methods of preserving food include smoking, addition of salt, honey and vinegar.

2. Today, chemicals known as food additives are used to preserve food.

3. . Function and examples of food additives :
The technology used in food processing and packaging

1. Canning ( 装罐)

(a) Food is heated to a temperature about 120 °C to kill the

microorganisms

(b) After sterilization, the can is sealed so that no microorganism can enter the can .

Advantages Disadvantages
* Food can be stored longer * High heat will destroy the nutrients and vitamins in the food
* Food is free from microorganisms and their * Cans can become rusty and cause food poisoning
spores

2. Pasteurisation (巴氏杀菌法)

(a) Process used to preserve milk by killing the bacteria in milk

 Milk is heated up to 72 °C for 15 seconds and then immediately cooled and packaged.

 This process does not kill the spores of bacteria

Advantages Disadvantages
* Taste of food does not change and the * It cannot destroy spores
nutrients and vitamins are not destroyed
* Microorganisms can be killed * The food can be stored for a short
time only
3. Dehydration ( 干藏 )

(a) In dry conditions , some microorganisms will be destroyed

(b) The process of removing water from a food by using heat and hot air
(c) Dehydration can also be carried out by adding salt or sugar.

Advantages Disadvantages
* can be stored for a long time * Nutrients and vitamins can be destroyed
* taste of some food can be maintained * Bacteria may not be destroyed

4. Freezing ( 冷冻)

(a) occurs when the temperature of food is lowered slowly to 0°C.

(b) quick freezing can help to retain the taste or flavor of food, such as broccoli, peas, diced vegetables.
(c) freeze-drying involves decreasing the temperature of food to -18°C and vacuuming out the icicles formed.

Advantages Disadvantages
* freshness of food can be maintained * bacteria and their spores are not destroyed
* vitamins in the food are not destroyed

5. Chilling / Refrigeration ( 冷藏)

(a) does not destroy bacteria

(b) temperature between 0°C to 10°C

Advantages Disadvantages
* freshness of food can be maintained * bacteria and their spores are not destroyed
* vitamins in the food are not destroyed

6. Vacuum-packing ( 真空包装)

(a) food is packed after they have been sterilized, air in the package is removed
(c) ensures that food is always free of bacteria and other microorganisms

Advantages Disadvantages
* The taste of food does not change * this method can be used on certain types of food only
* Vitamins are not destroyed

7. Irradiation

(a) food is exposed to gamma rays which can kill microorganisms without changing the taste and appearance of
food
(b) Ex : meat , grains , fruits + vegetables

Advantages Disadvantages
* destroy microorganisms * Nutrients and vitamins in the food and destroyed
* safe because the amount of radiation is very small
 6.2 WAYS TO IMPROVE FOOD PRODUCTION

 Use of quality breeds

 Use of modern technology

 Education and guidance for farmers
 Research and development
 Optimum use of land and irrigated areas
 Efficient land management
- Practicing crop rotation
- Mixed planting of two or three types of crops in the same area
- Planting of legumes as cover crops to prevent soil erosion and make soil more fertile
- Planting cash crop
- Practicing contour farming along hills slopes to prevent soil erosion
- Practicing an integrated farming system

The advantages and disadvantages of genetically modified food(GMO)

Genetically modified foods

 produced by organisms whose genes have been altered by introduction of genetic material from another
organism

Advantages Disadvantages
* better quality-pest resistance and enhanced * might have adverse effect on environment
shelf life
* can be produced in larger quantities and *genetically modified crops which are more herbicide
cheaper tolerant may disturb natural balance between plants

FOOD REGULATIONS 1985