Food processing is the process of changing raw food

substances into other suitable forms which can be eaten.

The purpose:
a)Destroys microorganisms (pathogens)
b)To extend the lifespan of food
c)To increase the nutrient content and taste of food.

Canning
Pasteurisation
Dehydration
Freezing
Cooling
Vacuum packaging
Irridation

CANNING
Food is canned in a sterile condition at a high

temperature.
Air is sucked out of cans before the cans are sealed.
Advantages:
a) Microbes including their spores are killed.
b) Oxygen is eliminated to avoid oxidation.
Disadvantages:
Its taste and vitamins are destroyed.

PASTEURISATION
Heat is used to kill microorganisms in liquid without

boiling it.
Advantage: retains the nutrient and the taste.
Disadvantages:
a)Does not kill the spores of bacteria.
b)Spoil the food when exposed to the unsuitable
condition

DEHYDRATION
The process to remove water from food
Advantage : Kill microorganisms
Disadvantages:
a)Destroys some nutrients in food.
b)Changes the taste and flavour of food

FREEZING
A method of preserving food at very low temperature.
Advantage: Slow down the growth of microbes.
Disadvantages: Food frozen will form ice crystals;
the ice crystals will cause its taste and minerals lose.

COOLING

Advantages:
a)Prolong the freshness of food
b)Retain the taste of food
c)Enables the fruit and vegetables to be exported
to foreign country.

VACUUM PACKAGING

The process of removal air from food containers

IRRADIATION
A method of exposing food to gamma or x-radiation for few
seconds
Advantages:
a)kill bacteria and pests
b)Maintain the quality of food for longer time
Disadvantage: some vitamins maybe destroys

Preservative (bahan awet)

Bleach (peluntur)

Stabiliser (penstabil)

Antioxidant (antioksida)

Colouring (pewarna)

Flavouring (perisa)

Sweetener (pemanis)

Emulsifier (pengelmusi)

Types of
chemicals

Functions

Examples

Uses of
chemicals

Preservative

Prevents the food

from spoiling

-Boric Acid
-Benzoic acid
-Sulphur dioxide

-fish balls
-Chilli sauce
-Cordial drinks

Colouring

To make food
look fresh and
attractive

-Caramel
-Carotene
-Sunset yellow
-Chocolate brown

-Cordial drinks
- margarine

Bleach

Removes
unwanted colour

-Activated carbon
-Benzyl peroxide

-natural sugar
-Bee hoon

Flavouring

Enhances the
taste of food

-Vanilla
-MSG

-cakes
-instant noodles

Types of
chemicals

Functions

Examples

Uses of
chemicals

Stabiliser

Prevents the
separation liquid
from emulsion

-Starch
-Gelatin

-chilli sauce
-ketchup

Sweetener

Sweetens food

-palm sugar
-saccharin

-Drinks
-Cordial drinks

Antioxidant

Slows down the

oxidation of fats
in food exposed
to air

-tocophenol

-margarine

Emulsifier

Emulsifies two
-lecithin
substances which
cannot mix

-ice cream

The laws involving food and public health in our country are:
a)The Food Act (1983)
b)The Food Regulations (1985)
Label of every food must have:
a)
b)
c)
d)

Name of food
Ingredients
Quantity of food
Expire date

e) Method of food storage

f) Name of address of the manufacturer
g) weight,volume or quantity of volume.