Technological Development in Food Processing

Group B . Part B

Necessity for food processing

To avoid food spoilage To avoid wastage of food To extend their lifespan To prevent the spread of diseases To ensure continuous supply of food To diversify the uses of food substance

Method
Food Processing (Cooking) Fermentation process Drying Pickling Food Preservation (salt or sugar) Pasteurisation Canning Refrigeration

Cooking
Cooking at high temperature or boiling for at least 5min
Principle Heating the food to high temperature and denature the enzymes that causes the breakdown of food Certain bacterial spores may also be killed . However, toxins produced by bacteria are not always destroyed Examples : Meat , vegetable , fish

Fermentation process
Yeast is added to fruit juices or other food substances like bread and many other more
Principle : Fermentation produces ethanol which at high concentrations, stops the activity of bacteria that causes food spoilage The ethanol produced also has the great commercial value Examples : Fruit juices and traditional food such as tapai is produced by the glutinous rice or tapioca

Drying
Drying under the hot sun , in hot air or in the oven
Drying removes water from food . This prevents microorganisms from growing as microorganisms cannot lice without water The enzyme activity in food is stopped Ultraviolet rays from the sun also kill bacteria and many other harmful microorganisms Examples : Fish , meat m fruits , flour and vegetable

Preservation
Pickling Food is soaked in an acidic solution such as vinegar Principle : Most organisms cannot live in low pH conditions Examples : Chillies , ginger , onions , mangoes and papayas Treating with sugar or salt Food is soaked in a concentrated salt solution or boiled with sugar Principle : Microorganism lose water through hypertonic solution Examples : Meat, vegetables , ducks egg , fruits and milk

Pasteurisation
In this process, milk is heated to 63C for 30min or 72C for 15sec and then rapidly cooled down to 10C
Milk is preserved by pasteurisation to destroy disease-causing bacteria , such as those which cause tuberculosis and thyphoid The purpose of pasteurisation is to kill microorganisms while maintaining the nutrient content and natural flavour of the milk Nutrient like vitamin B are not destroyed Pasteurisation is unable to kill all types of bacteria . Therefore pasteurised milk need to be stored in the refrigerator ibecause of its short shelf life . This is to prevent those microoganisms that have not been killed from becoming active again Examples : Milk , fruit juices , soups

Canning
Canning uses the heat sterilisation method to kill mocroorganisms and their spores The food packed in cans and steamed at high temperatures and pressure to drive out all the air The cans containing food are then sealed while the food is being cooled

Principle of canning
The airtight containers or the vacuum created within the can prevent the growth of microorganisms Pathogens and food-spoiling bacteria are destroyed and the enzymes in the food are inactivated Canning keeps food sterile for long periods , hence the shelf live of canned food is usually longer although the cans may eventually corrode However , if the food is not thoroughly cooked , there is a danger of Clostridiumbotulinum . These bacteria can survive in food which is mildly heated and stored in room temperature . Under these conditions, the bacteria produce a taxin which can kill humans at very low concentrations Consequently , because canned food needs o be thoroughly cooked , it is low in quality because most of the vitamins are destroyed Examples : Sardines, corn, peas , baked beans , mushrooms . . .

Refrigeration
A commonly used by house holds to prevent food spoilage Food is stored at temperatures below 0C
Food stored at temperatures below 0C can remain fresh for a long period of time The extremely low temperatures prevent growth of microorganisms or germination of spores because enzymatic reactions stop at low temperatures Examples : Meat , fish . . .