technology used in food production
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NUTRITION6.14 TECHNOLOGY USED IN FOOD PRODUCTION
The need to take good care of plants
1. Sustenance of life2. Air quality3. Climate4. Water quality5. Control of erosion6. Fish & wildlife habitat7. Ecosystem8. Food9. Medicine10. Industrial products11. Recreation12. Aesthetics
Technology in food production
• Methods in food production1. Direct seeding of rice2. Hydroponics & aeroponics3. Selective breeding4. Tissue culture 5. Genetic engineering6. Soil management7. Biological control
Direct seeding of rice• Seeds are sown
directly into paddy field w/o planting them 1st at nursery• Save time & labour• Increases the yield
Hydroponics• Advantages:• Plants grow faster
produce bigger yields • Better quality & taste• No weeding required• No herbicide required• No soil-borne disease
problem• Economic use of space
Aeroponics
• Advantages:• Saves on nutrient• Saves space, & is easy
to set up• Plants grow faster &
higher yield• Better quality & taste• No weeding• No herbicide• No soil-borne disease
Selective Breeding• The propagation of plants & animal by sexual reproduction• Involves selecting parent with desirable traits to breed to
produce better quality of offspring• Advantages: • Shortens maturity time required by both plants & animal• Improves quality & quantity
Qualities of the psifera variety:
Desirable:• high oil content
Undesirable:• shell-less fruit• fruit drops off before maturity• seeds are difficult to germinate
Qualities of the dura variety:
Desirable:• does not have the weaknesses of psifera
Undesirable:• low oil content
Crossing psifera with dura produces the tenera
Qualities of the hybrid tenera:
• thin shell• high oil content• bears fruit much faster• larger fruits• palm tree is not too high• fruit does not drop before maturity
Genetic engineering• Manipulation of DNA
to produce new type of organisms• Enable a gene
controlling desirable traits from one organism to be transferred to the chromosome of other organism
• Some genetically modified food are:
a) Oil palm for better oil composition & higher vit E content
b) Banana to delay ripening
c) Soya beansd) Tomatoes –
improve flavour
Biological control
1. Ladybirds : aphids & mealybugs
2. Owls & snakes : rats
3. Guppies : mosquito larvae
4. Ichneumon wasp : stem borer
TECHNOLOGY DEVELOPMENT IN FOOD PROCESSING
Purposes of food processing:
1. Prevent microorganisms from putrefying or fermenting food2. Prevent oxidation from spoiling food3. Extend the shelf life of food4. Make food look better & tastier5. Remove toxins6. Prevent excess food from spoiling & going to waste7. Produce different varieties form a single food substances8. Enable easy food distribution to consumer
Food processing method
1. Cooking2. Pickling with salt, sugar or vinegar3. Fermentation4. Canning5. Drying6. Pasteurization7. UHT
Fermentation• Certain bacteria/
yeast produce enzymes that break up foods, changing their appearance & taste• Belacan, tempeh,
beer, cheese
UHT• Ultra Heat Treatment• Heat milk to 132⁰C
for 1 second, then pack into air tight containers• High temp kill
bacteria & spores
Pasteurization• Quickly heat milk to
72⁰C for 15 seconds, or heat milk to 63⁰C for 30 minutes then cool it rapidly to below 5⁰C• Kill most bacteria;
does not affect taste milk
The effect of processed food on health
The effects of processed food
on health
Food preservatives & additives
Food enhancer
s
Food coloring