food technology and production
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FOOD TECHNOLOGY AND PRODUCTION
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FOODTECHNOLOGY
&PRODUCTION
METHODS &SUBSTANCES
USED
WAYS TOINCREASEFOOD
PRODUCTION
SELECTINGPROCESSED
FOOD
APPRECIATINGTECHNOLOGY
IN FOODPRODUCTION
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PROCESSED FOOD Food which has been made from raw food
substances into food which can be used,
eaten or sold.Properly packaged, canned or bottled can
be transported long distances and stored for
long periods of time without going bad.
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1. Destroying Microorganisms.
2. Making the food last longer.
3. Adding nutrients to the food.
4. Making the food more attractive,
delicious and easier to digest.
5. Making the food easier to store and
transport.
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To preserve the food.
To make the food look more
attractive.
To improve the flavor of the food.
To maintain the quality of the food.To increase the nutrients in the food.
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Type of
additive
Function Chemicals used Examples of
food treated
Preservatives Prevent growth
of micro.& fungi.
Enable the foodto last longer.
Sugar, salt
Boric acid
Citric acid
Benzoic acid
Sulphur dioxide
Fruit
Jam
Meat
Fish
Soya souce
Colourings Make food look
more attractive.
Hide othercolours.
Natural dyes
Sunset yellow
Carmoisine
Ice cream
Sweets
Puddings Soft drinks
Bleach Removes the colour
of food, so it looks
clean & fresh.
Nitrogen oxide
Benzoyl
peroxide
Cheese
Wheat flour
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Type of
additive
Function Chemicals used Examples of
food treated
Flavourings
Make food moretasty & delicious
Monosodiumglutamate
Vanilla
Instant mee
Ice cream
Soups
Sweeteners
Increasesweeteners of the
food.
Aspartame
Sorbitol
Cordial
Diabetic
jam
Antioxidants Slow down/ prevent
food especially fatsfrom being oxidised
& becoming
unpleasent in smell
& taste.
Lecithin
Ascorbic acid Tocopherol
(vitamin E)
Soups
Crackerbiscuits
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Type of
additive
Function Chemicals used Examples of
food treated
Nutritives
Increasenutrients in
the food
Vitamins Iron
Calcium
Fruit juices Bread
Milk
Emulsifiers Prevent
droplets of oilin water from
separating
out.
Lecithin
Monoglyceride
Margarine
Mayonnaise Ice cream
Stabilizers Prevent solid
food particles in
the liquid of the
food from
separating out.
Agar- agar
Starch
Gelatine
Ice cream
Chilli sauce
Chocolate
milk
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Additives Main use Harmful effects
Monosodium
glutamate
Enhances the taste
of food
Allergic reactions
Depression & possibly cancer
Difficulty in breathing
Hair will fall offAscorbic acid Inhibits oxidation
of food
Food poisoning
Damages the liver & kidneys
Aspartame Enhances sweetness Damages the kidneys
Amaranth Colours food red Allergic reactions
Causes tumours
Tartrazine Colours fruit drinks
yellow
Behaviour problems in
children
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Additives Main use Harmful effects
Sulphur
dioxide
Preserves fruit,
vegetables andfruit juices
Destroys vitamin B in food
Interferes with the functionof the digestive system
Boric acids
Preserves fishball and
kueteow
Food poisoning
Sodium
nitrate
Preserves bacon
and sausages
Damages the brain
Deformity in unborn baby
Benzoic acid Preserves jam,
fruit, margarine
& fruit juices
Gastritis, asthma, nervous
disorders, skin problems &
loss of appetite
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Pasteurization
Heating a liquid to a temperature below
its boiling point to kill pathogens.
Milk heated to 63C (30 mins.) / 72C
(15 sec.), cooled to 10C.
HTST (High Temperature Short Time
technique)
Used for: milk, fruit juices
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Advantages
Kills most ofpathogens.
The taste of milk is
not changed Vitamins are not
destroyed
Disadvantages
Milk pasteurized is notsterile, bacterial
spores are not killed.
Pasteurized milk will
keep for several days
only in cool conditions.
NOTE:
Milk can be sterilized by ultra- heat treatment (UHT). Milk is
heated to 132C (2 sec.). Taste of milk is changed a little &
certain vitamins are destroyed. Can remain fresh for 3 months
because all microorganisms and their spores are killed.
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Removes water from the food.
Food can be dehydrate by:
1. Passing hot air over the food (coffee
powder)
2. Spraying the liquid food into very hot air
(milk powder)
3. Sunning the food (fish, groundnuts, copra)
4. Placing in vacuum (water vapourized under
very low pressure) instant noodles.
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Advantages
Does not changethe flavour of food
Does not destroy
the vitamins in thefood
Food can be kept
for a long period
of time
Disadvantages
Bacteria & theirspores are not
destroy
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oKeeping food in refrigerators.
oTemperature of 0C but remaining part
has a temperature of about 5C.oUsed for keeping foods fresh for a few
days.
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Advantages Flavour of food is
not changed
Vitamins are not
destroyed.
Disadvantages Bacteria and
their spores are
not killed.
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STRONG SUGAR AND SALT
USED FOR:
SALT USED WITH FISH, MEAT AND VEGETABLESSUGAR USED WITH JAM AND FRUIT
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ADVANTAGES DISADVANTAGES
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