food technology and production

8/3/2019 Food Technology and Production

1/18

FOOD TECHNOLOGY AND PRODUCTION


2/18

FOODTECHNOLOGY

&PRODUCTION

METHODS &SUBSTANCES

USED

WAYS TOINCREASEFOOD

PRODUCTION

SELECTINGPROCESSED

FOOD

APPRECIATINGTECHNOLOGY

IN FOODPRODUCTION


3/18

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.


4/18

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.


5/18

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.


6/18

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


7/18

Type of

additive


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


8/18

Type of

additive


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


9/18

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


10/18

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


11/18

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


12/18

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.


13/18

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.


14/18

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


15/18

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.


16/18

Advantages Flavour of food is

not changed

Vitamins are not

destroyed.

Disadvantages Bacteria and

their spores are

not killed.


17/18

STRONG SUGAR AND SALT

USED FOR:

SALT USED WITH FISH, MEAT AND VEGETABLESSUGAR USED WITH JAM AND FRUIT


18/18

ADVANTAGES DISADVANTAGES

food technology and production

Documents