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Contents

No. Contents Page

1 Contents 1

2 introduction 2

3 Technologies Used of Food Production:

1. Direct seeding

2. Hydroponic

3. Aeroponic

4. Tissue culture

5. GMO (Genetically Modified Organism)

Technological Development in Food Processing:

1. Fermentation

2. Pasteurization

3. Canning

4. Refrigeration

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IntroductionFood technology, is a branch of food science which deals with the actual production

processes to make foods.

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Nowadays, the demand of food increases when the population of human increases. Several

companies in the food industry have played a role in the development of food technology by

improving the quantity and quality of food production. In Malaysia, to meet the demand of

food, food has to be imported and efforts are being carried out by the various government

agencies to diversify food production. There are many types of technologies used of food

production including:

6. Direct seeding

7. Hydroponic

8. Aeroponic

9. Tissue culture

10. GMO (Genetically Modified Organism)

Food processing is the transformation of raw ingredients into food, or of food into other

forms. Food processing typically takes clean, harvested crops or butchered animal products

and uses these to produce attractive, marketable and often long shelf-life food products.

Similar processes are used to produce animal feed.Benefits of food processing include toxin

removal, preservation, easing marketing and distribution tasks, and increasing food

consistency. In addition, it increases seasonal availability of many foods, enables

transportation of delicate perishable foods across long distances and makes many kinds of

foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Besides,

processing can also reduce the incidence of food borne disease. Fresh materials, such as

fresh produce and raw meats, are more likely to harbor pathogenic micro-organisms capable

of causing serious illnesses. There many types of technological development in food

processing like fermentation, pasteurization, canning and refrigeration.

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Technology Used of Food

Production

Direct seeding

Direct seeding, like no-till, is a cropping system which aims to improve soil and soil moisture

conservation. Direct seeding is more flexible than no-till; it allows some tillage to solve

immediate weed problems and to deal with high moisture and heavy clay soil conditions.

In direct seeding, soil is not tilled in the spring before planting. This is to conserve soil

moisture in the seedbed. Any fall tillage must leave the soil surface compact and level to

preserve soil moisture. Most of the crop residue remains on the surface with at least half the

stubble remaining upright and anchored to trap as much snow as possible. Typical

operations are fall fertilizer banding with knives, and redistributing crop residue and

incorporating herbicides with heavy or rotary harrows.

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The amount of soil disturbance during direct planting varies with the type of opener. For

example: cultivation of paddy.

Hydroponic

Hydroponics is a method of farming without soil. Not only with water as growth medium,

such as lexical meaning of the word hydro meaning water, but can also use media other

than the planting soil such as gravel, sand, coconut fibre, silicate substances, broken rock or

brick, lumber, and foams.

Researchers discovered in the 18th century that plants absorb essential mineral nutrients as

inorganic ions in water. In natural conditions, soil acts as a mineral nutrient reservoir but the

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soil itself is not essential to plant growth. When the mineral nutrients in the soil dissolve in

water, plant roots are able to absorb them. When the required mineral nutrients are

introduced into a plant's water supply artificially, soil is no longer required for the plant to

thrive. Almost any terrestrial plant will grow with hydroponics. Hydroponics is also a standard

technique in biology research and teaching.

Advantages

No soil is needed

It is possible to control the nutrition levels in their entirety - thus, lower nutrition costs

No nutrition pollution is released into the environment because of the controlled

system

It is easier to harvest

Can be carried out on a large scale

Suitable to carried out at home for home consumption

Does not required insecticides and pesticides

Example : Tomato, lettuce, spinach

Aeroponic

Aeroponic is basically growing stuff in the air whereby the roots are suspended in a

closed space and sprayed with a nutrient rich solution and left to grow in no medium. It

saves a lot of water and pests and diseases are easily controlled naturally leaving you

with healthy organic produce

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The aeroponic system is probably the most high-tech type of hydroponic gardening. Like the

N.F.T. system above the growing medium is primarily air.

The roots hang in the air and are misted with nutrient solution. The mistings are usually done

every few minutes. Because the roots are exposed to the air like the N.F.T. system, the roots

will dry out rapidly if the misting cycles are interrupted.

A timer controls the nutrient pump much like other types of hydroponic systems, except the

aeroponic system needs a short cycle timer that runs the pump for a few seconds every

couple of minutes.

Tissue cultureTissue culture (often called micropropagation) is a special type of asexual propagation

where a very small piece of tissue (shoot apex, leaf section, or even an individual cell) is

excised and placed in sterile (aseptic) culture in a test tube, petri dish or tissue culture

container containing a special culture medium.  

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Overview of the Tissue Culture Process

The culture medium contains a gel (agar) with the proper mixture of nutrients, sugars,

vitamins and hormones. It causes the plant part to grow at very rapid rates to produce new

plantlets.  It has been estimated that one chrysanthemum apex placed in tissue culture could

produce up to 1,000,000 new plantlets in one year.  Hence, tissue culture is used for rapid

multiplication of plants.  A very specialized laboratory is required for tissue culture.  All the

procedures are done in a laboratory and special ventilated cabinet that is as sterile as an

operating room.

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GMO (Genetically Modified Organisms)

GMO or Genetically Modified Organisms is a method of altering, creating and affecting

changes in plants and animals by using genetic materials. These radical changes scientists

are developing create specific, desirable traits that might never evolve naturally which is

extremely dangerous. This method can change the core genetic make-up of

organisms. This genetic manipulation gives scientists the ability to create any trait that they

wish, or suppress natural traits they don't want. There are several reasons this unnatural

genetic manipulation may affect you such as:

1. It's usually not clear which consumables have been genetically manipulated.

2. You don't know the long term health effects of these genetically modified foods. Initial

research has shown that short-term reactions can be severe.

3. Agro-chemical companies and the government are planning to charge farmers fees

to grow their GMO crops, thereby negatively affecting the economy and environment.

This is a short list of the genetically modified food crops that are grown : Corn Tomatoes Sugar can Soy bean Strawberries

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Technological Development in Food

Processing

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Fermentation

 Fermentation is the process of deriving energy from the oxidation of organic compounds,

such as carbohydrates, using an endogenous electron acceptor, which is usually an organic

compound. This process is the opposite of cellular respiration where electrons are donated

to an exogenous electron acceptor, such as oxygen. Sugars which contain glucose are the

most common substrate of fermentation.

 

Fermentation releases energy from food molecules in the absence of oxygen.

Because fermentation does not require oxygen it is anaerobic  

Alcoholic Fermentation Equation:  C6H12O6 + ATP  ___________ Alcohol + CO2

+ Pyruvate

           - The purpose of Alcoholic Fermentation is to regenerate NAD+ to get more ATPs

Lactic Acid Fermentation Equation: Pyruvic Acid + NADH ___________ Lactic

Acid + NAD

Lactic Acid is produced in your muscles during rapid exercise when the body cannot

supply enough oxygen to the tissues.

Without enough oxygen the body is not able to produce the required amount of ATP.

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Lactic Acid Fermentation:

 

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Lactic acid fermentation is a biological process by which sugars such as glucose, fructose,

and sucrose, are converted into cellular energy and the metabolic product lactic acid. It is the

anaerobic form of respiration that occurs in some bacteria and animal cells in the absence

of oxygen. During homolactic acid fermentation, one molecule of glucose is ultimately

converted to two molecules of lactic acid. In heterolactic acid fermentation, sometimes

referred to as the phosphoketolase pathway, the products of fermentation are one molecule

of carbon dioxide, one molecule of ethanol, and one molecule of lactic acid.

 

 

Pasteurization

Pasteurization is a process of heating a food, usually a liquid, to a specific temperature for

a definite length of time and then cooling it immediately. This process slows spoilage due

to microbial growth in the food.

Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food.

Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause

disease (assuming the pasteurized product is stored as indicated and is consumed before its

expiration date). Commercial-scale sterilization of food is not common because it adversely

affects the taste and quality of the product. Certain foods, such as dairy products, may be

superheated to ensure pathogenic microbes are destroyed.

Effectiveness of pasteurization

Milk pasteurization has been scientifically proven to be at least 90% effective in eliminating

harmful bacteria in milk. While some few pathogens are heat resistant, modern equipment is

readily able to test and identify bacteria in milk being processed. Pasteurization is the only

effective means of eliminating 90% or more of harmful organisms in milk.

Non pasteurized, raw milk, according to the Centers for Disease Control (CDC), was

responsible for 86 reported food poisoning outbreaks between 1998 and 2008, resulting in

1,676 illnesses, 191 hospitalizations, and two deaths. Improperly handled raw milk is

responsible for nearly three times more hospitalizations than any other foodborne disease

outbreak.

Diseases pasteurization can prevent include tuberculosis, brucellosis, diphtheria, scarlet

fever, and Q-fever; it also kills the harmful

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bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus,

and Escherichia coli

Side-effects of pasteurization

Proponents of non-pasteurized raw milk credit it with having more

beneficial bacteria and enzymes than its processed counterpart. On the other hand, raw milk

does contain antimicrobial properties, which are destroyed with the heat of

pasteurization, along with many of the vitamins within the milk itself. Raw milk consumption

has also been shown to positively influence the immune system's resistance to the

development of asthma, hay fever, and atopic sensitization, although the mechanism is not

entirely understood.

However, raw milk is far more likely to contain harmful microbial contaminants, and

pasteurization is the only effective way of killing most pathogen bacteria.

Juice pasteurization

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Canning

Canning is a method of preserving food in which the food contents are processed and

sealed in an airtight container. Canning provides a typical shelf life ranging from one to five

years, although under specific circumstances a freeze-dried canned product, such as

canned, dried lentils, can last as long as 30 years in an edible state.

Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to

kill or weaken any remaining bacteria as a form of sterilization. It was invented by Nicolas

Appert Foods have varying degrees of natural protection against spoilage and may require

that the final step occur in a pressure cooker. High-acid fruits like strawberries require no

preservatives to can and only a short boiling cycle, whereas marginal fruits such as

tomatoes require longer boiling and addition of other acidic elements. Low acid foods, such

as vegetables and meats require pressure canning. Food preserved by canning or bottling is

at immediate risk of spoilage once the can or bottle has been opened.

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Refrigeration

Refrigeration is a process in which work is done to move heat from one location to another.

The work of heat transport is traditionally driven by mechanical work, but can also be driven

by magnetism, laser or other means. Refrigeration has many applications, including, but not

limited to: household refrigerators, industrial freezers, cryogenics, air conditioning, and heat

pumps

Refrigeration preserves food by slowing down the growth and reproduction of micro-

organisms and the action of enzymes which cause food to rot. The introduction of

commercial and domestic refrigerators drastically improved the diets of many in the Western

world by allowing foods such as fresh fruit, salads and dairy products to be stored safely for

longer periods, particularly during warm weather.

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-the end-