CHAPTER 6 : FOOD TECHNOLOGY AND PRODUCTION

Processed Food Food Processing and Improving Food

reasons Packaging Production
Food last longer technology ways
used /
can be eaten within a specified methods use of quality breeds
limit of time Pasteurization: and modern
technology
heating food at
long distance travel
63oC for 30 mins
or 72oC for 15 education and
mins followed by guidance for farmers
Kill microorganisms / prevent instant cooling
Dehydration:
growth of bacteria
Drying using heat research and
to prevent food poisoning development (R&D)
how or reduced
pressure or both,
Adding food additives to remove
optimum use of lands
moisture
Freezing: from
and irrigated areas
such as
Preservatives:
efficient land
Protects against microorganism management

Freeze drying:
Colouring: issue
Water in a form of
Compensate for colour lost in Genetically Modified Food (GMF) (*)
ice is removed
- Definition
processing and to impart from a substance
- Examples
colour to food - Advantages and disadvantages
Bleach:
Cooling:

Flavouring: Food Act and Food

Regulations issued by
Irradiation: authorities regarding
processed food:
Treats food with
Stabilizer:
ionizing radiation.
Food Act 1983
To give food desired texture Protects people from
and consistency adulteration,
Canning:
Sweetener: misdeclaration or breach
of prescribed food
To replace sugar in low-calorie safety and quality
foods and to provide standard.
sweetness
Antioxidants:
Vacuum packaging Food Regulations
1985
Introduced as an
amendment to the Food
Emulsifier:
Act 1985. On every label
To manufacture foods of processed food,
containing fats/oils and water consumers can obtain