FOOD

PROCESSING
METHODS
NUR ANIS AIDA BINTI MOHD RADZI
4C

Cookin
g
Cooking meat
and
vegetables at
high
temperature
causes
denaturation
of microbial
enzymes and
kills
microorganis

TREATING WITH SALT AND SUGAR

Treating A concentrated sugar or salt
with salts solution is hypertonic to the food
and sugar and microorganisms

Prevent growth and kill microorganisms

Ex : jams and food pickled

FERMENTATION
The
conversion
of sugars to
alcohols and
carbon
dioxide in
the absence
of oxygen

The highly
concentrate
d alcohol
produced
stops the
activity of
microorgani
sm

Ex : wine,
tempe and
tapai

FERMENTATION
Anaerobic
process by
yeast uses
the
breakdown of
sugar to
produce
alcohol

At high
concentratio
n, ethanol
stops the
activity of
bacteria

DRYING
Prevents the
growth of
microorganis
ms
Kills many
microogranis
ms
Dehydrates
microbial
cells

Benefts

Ways

Food is dried
under the
sun or in an
oven
The water
evaporates
from the
food. The
food
becomes
dehydrated

PASTEURIZATION
Pasteurizat
Benefts
ion
The heating of milk and
other liquids which reduces
the number of diseaseproducing bacteria

Pasteurisation kills the

pathogenic bacteria that
cause tuberculosis
Does not affect the taste of
milk
Maintain the nutritional value

Examples
Fruit juices
Yoghurt drinks

PASTEURIZATION

CANNING
The packing of food
in a container and
heating it at high
temperature and
pressure to sterilize
the food.

Then sealing the

container while the
food is cooled.

REFRIGERATION
Comm
ercial
freezer
in
super
market
s have
a very
low
temper
ature
of
-15C
to
-20C.

It stops the growth of

microorganisms

Beneft
s

The low temperature

inactivates the enzymes