PUSAT TUISYEN PRIMA

INTELEK
SCIENCE FORM 5
CHAPTER 6:
FOOD TECHNOLOGY AND
PRODUCTION

Methods and
Substances Used in
Food Technology

The Purpose of Processing Food:

1. To destroy microorganisms.
2. To make the food last longer.
3. To add nutrients to the food.
4. To make the food more attractive,
delicious and easier to digest.
5. To make the food easier to store and
transport.

Use of Chemical Substances:

Chemical substances are needed in food
preservation to
1. Stop the growth of microorganisms that
can cause food poisoning.
2. Ensure that the food can be stored for a
long time.
3. Ensure the quality of food stored.
4. Make the food more attractive in the
market.

Chemical
susbtance

Functions

Examples

Preservatives

Stop the growth

and reproduction
of
microorganisms.

Benzoic acid-in Food poisoning,

soft drinks and allergy, nervous
canned food.
disturbances.
Sulphur
dioxide-in fruit
cordials, dried
fruits.
Sodium nitritein burger meat.

Colourings

Add colour so that Carmoisine-in

the food looks
soft drinks.
attractive.
Carotene-in
margerine.

Can cause cancer,

food poisoning,
sterility.

Bleaches

Remove the
colour so that the
food looks clean.

Food poisoning,
cancer.

Benzoyl
peroxide-in
wheat flour,
sugar, cooking
oil.
Activated
carbon-in palm
oil, sugar.

Side-effects (of
excess)

Flavourings

Add taste and

smell to the food.

Mononatrium/
monosodium
glutamate-in
soy sauce,
meat, instant
noodles.
Vanilla-in
cakes, ice
cream.
Benzyl acetateice cream,
cake.

MSG can increase

heart beat, cause
hair loss, chest
pains, headaches
and vomiting.

Stabilisers

Prevent food from

breaking up

Agar-in
chocolate milk.
Gelatine-in
cream.

Sweeteners

Increase the
sweetness of
food.

Saccharin-in
coordials.
Aspartame-in
jam.

Saccharine can
cause cancer of
the bladder.
Diabetes.

Antioxidants

Slow down
oxidation.
Prevent the
growth of

ascorbic acid-in
butter, cooking
oil.
Citric acid-in

Hair loss,
destruction of the
liver, brain and
kidneys, slow

Food Processing:
1. Canning.
. Food is heated to a temperature of
between 115 C and 121 C in a pressure
cooker before it is placed in a can.
. After sterilization, the can is sealed so
that no microorganisms can enter the
can.
. Examples of food processed by this
method are fruits and meat.

 Advantages:
a) Food can be stored longer.
b) Free from microorganisms and their
spores.
c) Taste and appearance are maintained.
) Disadvantages:
a) The high heat will destroy the nutrients
and vitamins in the food.
b) Dented cans can become rusty and can
cause food poisoning.

Canned food

2. Pasteurisation.
. A preservation process that uses heat of
a low temperature.
. Milk and fruit juices.
. Pasteurisation of milk is done by heating
the milk to 63 C for 30 minutes and then
immediately cooling it, or heating the
milk to 73 C for 15 seconds and then
cooling it rapidly.

 Advantages:
a) The taste of food does not change and
the vitamins are not destroyed.
b) Microorganisms can be killed.
) Disadvantages:
a) It cannot destroy spores.
b) The food can be stored for a short time
only.

Pasteurised food

3. Dehydration.
. Process of removing water from a food by
using heat and hot air.
. To remove water, most food are dried
under the sun.
. Examples of food are fish, prawns, and
meat.
. Advantages:
a) Dried food can be stored for a long time.
b) The taste of some food can be
maintained.

 Disadvantages:
a) Nutrients and vitamins can be
destroyed.
b) Bacteria may not be destroyed.

4. Freeze-drying.
. Can be done at a temperature of -18 C to
-24 C.
. Food taken out of the fridge must be
cooked immediately because the
microorganisms can start to grow
immediately when the temperature
increases.
. Examples of food are fish and meat.

 Advantages:
a) The freshness of food can be maintained.
b) Food can be stored for 3-6 months for
export.
c) The vitamins in the food are not
destroyed.
) Disadvantages:
a) Bacteria and their spores are not
destroyed. This process only stops the
growth and reproduction of bacteria.

5. Chilling.
. Involves temperature between 0 C to 10
C.
. Examples of food are fruits and
vegetables.
. Advantages:
a) Vitamins in the food are not destroyed.
b) The taste of the food does not change.
) Disadvantages:
a) Bacteria and their spores are not
destroyed.

6. Vacuum-packing.
. Food is packed in a package after they
have been sterilised.
. Air in the package is removed.
. Ensures that food is always free of
moisture and microorganisms.
. Examples of food are banana cakes and
groundnuts.

 Advantages:
a) The taste of food does not change.
b) Vitamins are not destroyed.
) Disadvantages:
a) This method can be used on certain
types of food only.

Vacuum-packed
food

7. Irradiation(penyinaran).
. Food is exposed to gamma rays which
can kill microorganisms without changing
the taste and appearance of the food.
. Cobalt-60 and cesium-137 are two
sources of gamma rays.
. Examples of food are meat, grains, fruits
and vegetables.

 Advantages:
a) It destroys microorganisms. Food treated
by this method can be stored longer
than food processed by any other
preservation technique.
b) The food is safe to eat because the
amount of radiation is very small.
) Disadvantages:
a) Nutrients and vitamins in food are
destroyed.
b) This process must be monitored to
ensure that the dosage of radiation is

Ways To Increase Food

Production???

Using of Quality Breeds:

1. Continuous genetic research has
produced high quality plant and animal
breeds that:
. Produce good yields and high quality
products.
. Are resistant to diseases.
. Have short maturation periods.
. Are resistant to weather.
2. The use of these quality breeds saves
time and money because these breeds
do not need as much maintenance as
lower quality breeds.

3. Examples:
. Types MR106 and MR123 of paddy
.More disease-resistant.
.Produce fruits faster and can be
cultivated twice a year.
.More yield.
.Shorter and more stable.
. Dairy cattle
.Produce more milk.
.Produce milk which is rich in fat.
.Resistant to disease.
.Grow faster.

Use of Modern Technology:

1. The use of modern machines such as
harvesters and ploughing machines can
save time and cost.
2. The construction of irrigation(pengairan)
canals enables cultivation of paddy twice
or thrice a year.
3. Modern breeding technology:
. Cloning- Production of new plant by
genetic engineering. The clone has all the
characteristics of the parent plant such as
resistant to diseases and producing
higher quality and more yields.

 Artificial insemination- Sperms are taken

from a male animal and placed into the
uterus of a female animal to produce
babies faster.
Embryo transfer- Embryo of a high quality
breed is transferred to the uterus of
another animal to produce a new high
quality breed.

Plant cloning

Education and Guidance to Farmers:

1. Government and semi-government agencies
such as MARDI, FAMA, PORIM, LKIM, KADA, LPN,
and FELDA conduct seminars and courses for
farmers to increase their knowledge in
agriculture.
2. In these courses, farm management and the use
of new machinery and technologies are
emphasised.
3. Farmers need to know:
. The types of fertilisers to use.
. Types of high quality seeds.
. Farming techniques which save time and
management costs.
. Ways to overcome pests and diseases.

Research and Development in

Agriculture:
1. Institutions which are responsible for
research and development are:
. MARDI
. PORIM
. Malaysia Cocoa Council
. Universities such as UPM, UM, and UKM.

2. Reasons for continuous research:

. Produce better quantity breeds.
. Diversify foods.
. Produce more food to reduce import of
foods.
. Ensure better quality products.
. Study new technologies that can reduce
cost and time.
. Produce organic and inorganic fertilisers.
. Produce effective pesticides.

Optimum Use of Land:

To ensure the optimum use of land, the
following steps must be taken.
Abandoned mines are developed into
agricultural land.
Barren areas are irrigated so that they
are more productive.
Swamps, ponds and rivers are used for
rearing fish and prawns.

Ponds for rearing

fish

Efficient Management of Land:

1. Crop rotation system.
. Planting of different plants at different
times, one after another.
. For example, planting legumes is a good
practice to return nutrients to the soil.
2. Mixed cultivation system.
. Maize can be cultivated together with
groundnuts at the same time.

3. Replanting programme.
. Old trees are cut down and replaced with
new ones of the same species.
4. Use of chemical fertilisers.
. The use of organic and inorganic
fertilisers can enrich the soil and ensure
productivity.
. However, excessive use of inorganic
fertilisers can be harmful because of the
formation of inorganic acids.
5. Plant cover crops and plant along
contours.
. Cover crops and the practice of planting

Cover crops
6.Pasture system.
.System of rearing animals in
agricultural land.

Appreciating the Technology in Food

Production

Consequences of Insufficient Food:

1. People of poor countries will face
shortage of food.
2. This will cause malnutrition which will
affect their health.
3. Famine.
4. Cause social problems because it can
create unhappiness among the people.

Selecting Processed Food

The Food Act 1983:

1. Enacted to protect consumers against
unlawful preparation selling and use of
food.
2. Anybody guilty under the act can be put
in prison for not more than 5 years or
fined or both.
3. The act allows the authorities to:
. Take food samples to ensure the quality.
. Inspect food stalls, restaurants and
factories to ensure that food is prepared
in a clean manner.
. Control the price of essential food items

The Food Regulation 1985:

It is compulsory for manufacturers to label
their food products with the following
information.
Name of food.
Name and address of the manufacturer.
Food content.
Quantity of food.
Expiry date.
Storage method.

Food labels

Consumer Education:
Consumer must: Be aware the presence of chemical
substances added to food that may affect
their health.
Read the labels first.
Avoid buying food contained in dented
cans.
Not be afraid to report to the authorities
if they are cheated.
Avoid buying food from dirty food stalls.

The Rights of Consumers:

All consumers have the following rights: Safety- consumers are protected against harmful
or bad food.
Appeal- consumers have the right to report to
the authorities if they are cheated or feel
dissatisfied with the products they have
purchased.
Fair consideration- consumers have right to take
necessary action and get consideration for their
appeals.
Information- consumers have the right to be
given information on the product they purchase.
Reasonable price- consumers must be protected
against framed by manufacturer.