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SECTION OF FOOD AIDA SAFINA ARIDI LECTURER UnikL, Group Discussion CFD 20103 Food Processing Technology Group members: = Rwevt ANIS ZOLAIEGA BINT AZM«L = 81 gyayiRay GensT! ROL TAIL WOR SYAYDALIAN “Kuve atiman BT mao AZELT sNue ATLEMAl Br mane auben - emi tusnA BT ARMAD FAUT 1 SABIYAY Benet) AED AP1™ MAS ASA er SAMA EmUHAmMAD SMROL AMBIA B mOHD NASIR | = Noe hamid 27 ag Hamid~ tat Task 1: ary muon = Ny HUA W. Explain the difference between Food Processing and Food Engineering. Rules: ‘© Discuss your task seriously! Discussion: FOOD PROCESSING ~fechnique or method of traneforing raw materiale info food thet can be ¢, UME ~ the achan af Performing a senes of mechooical er chemical operations “or 1 arden to change or preserve d+ fo increase Hs eitttich= pultitiona) content 15 minutes to discuss and prepare the materials. Stay in your group, do not mingle around other group. FOoD ENGINEERING = design and inctallayen of food ploductian process = design and ofératian of environmentally feeponcihe waste fteotment gyeteme. = marketing ond ae support for monufacturing plafts « Frocessing , Ingredient manyfacluring , Instrumentation tov food that has been aduticrojed (modified ~ 109d engineering are employed 1m foad vga spackaging, we # mare Or mare i} mor eceier—end-pata palatable and eagier 40 sare and Jo sell and contral, ! Very god = LECTURER SECTION OF FOOD T UnikL, mice Group Discussion CFD 20103 Food Proces: Technology Group members: EMRUMATULSR DY BT AIBA Ssulaieraesants eae we 2 R2ATY AmRAH BT eiDUAN 3.NUR TZ2AM NAN BITE ona, ANCOR SYksAWA BINT. RameL 6 Wen HUA RAPUIRA GT: GAR Moko @ Nur Anitha wis Toatar ert 7 MUR 202 ‘AINA 87 OND PASH 10} Task 1: 4: Mun em Heer! At saath weenay ic. NuR NABLHAE ET Mou NIZA W Nsue. SaHHOMTUL SjumOR wy TEND AD 1-NUE brane NAgILA BINT! LeAMARUDIN What are the importance of Food Processing Technology? Rules: ‘* 15 minutes to discuss and prepare the material ‘+ Stay in your group, do not mingle around other group. * Discuss your task seriously! Discussion: Food processing operation includes many mothod xhat are VsPa XO add value t0 the/row food matenals which con 66 consumed by human being. There are five major reason of food Processing which ©$ Preservation for arer consumpyon af Sale 4% Perch inedible Portron; destruchon or Substances, COMVErSIOn 7o Forms desirod berter prize NeXt, removas +he removal the harmful by consumer and subdivision inte food Ingredients . ay yhe food mateval are Processed 70 improve their PAlaxability ee eee Tae Saw, — and also safety of the Product produced) « AIDA SAFINA ARIDI LECTURER SECTION OF FOOD TC uni Group Discussion CFD 20103 Food Processing Technology ean ee a NUR SAROA SOMES AT Mone selousl¥oRo CAN mula, NIN SHMRRIRY | ETIOSBIHIOT NURATIOAH Tioysiyoys HP MASTURWA ssiouriyiog Tak hota AIDA erlefaigeea Ssvouanyord A lot of techniques of Food Processing were developed in research laboratories for commercial/industrial applications. And the reason behind it is to preserve the food product. ‘What are the reason for preserving foods? Rules: © 15 minutes to discuss and prepare the materials. © Stay in your group, do not mingle around other group. ‘+ Discuss your task seriously! Discussion: repre ger For without needing 9 Tefnge I Long Herm Storage of fresh prauce mtheut 7 > Enuronmendally firendty vow 3. Promotes environmental tw rtaina bili ky Wf. vedutes. costs when people purchase Canniag praducte 1” bute. dade qr ivpretal Phe rer ra lens FS euminater the Ned for addeg chemicals and (Chatured foods enhances flarer) 6 Mdnces haste 4 ton fainmend & Extend the Bhelf the of pau Fs Retard the oxtdation ef Cate that \e- ee Cannieg , pokting, croying , Reese obraieg , ractradion, | Hs te Pastearioakon -Smoking » actelston of obenreal additive) OOM! Ns Prevention the youth of bacteria, by “pie a) AIDA SAFINA ARIDI LECTURER TION OF FOOD. Y Group Discussion CFD 20103 Food Processing Technology Group members: 1) MYRFARAH/N Bint! RoznkI FI NYe APIOAH BT mokD vAIN? 2) BRIO\ SWRRMIZA HIN BI Aata.n0 8) uk SYAr Ika MOND ALO DME ApLEFAN GT SALEM sae ee Munue SyAR EMH G\ADUNA BT er HRI 10) ATIEgH AGUAR HAXAN eR Liar BT BARES ny NADIA CHAM Br ABO ASIP Task 1: fahet oe 6) NUR AT iNT mutinmmaD DA YD One of the objectives of Food Processing is to avoid quality loss of food, which can caused by: a, Microbiological b. Enzyme Give the example of quality loss that can cause by above factors. Rules: ‘+ 15 minutes to discuss and prepare the materials. ‘+ Stay in your group, do not mingle around other group. © Discuss your task serioush Descusslo: - Quality 1055 OF food caused, by microbiplogical or siimen on Hoot come. From bacteriol growth. resulting Gp chaw’Ges 5 rormation of oxic compounds, vff- odour, 0S , for example |iepss ) em Canse ih weigh 105 aha sogFot in Fruits, when og read: wort is “rat Juices from raw meak or gems from unclean object, touch cooked miranda! ko eot foods. a Enzymatic browning one of tye maor causes in asotity loss of vogetables ahd fruits, beverage 8rd Seafood. It is rou Bhi AcCounted For over i for over SFY petcemt los.ratm Prowniny comes many deleerious changes In the orgaho| ePFie aA nutrition Ol properties of food produd thet decrease fheit marvel valve wa ca in vey got! 4 all AIDA SAFINA ARIDI aiteyiow Group Discussion (CFD 20103 Food Processing Technology Group members: Moaz BW & Ira'a~Roe pumao Kuawie Biv gover HA! WUWD YaIkAL SSkApOAR 6. FAEMELL AzmAW AME Z2zuMmN BIN TsHek Auman 2amn 6- Ruma Montimay Almac @. mac ADNAN ‘Task 1: MutaMaAD BAQWAN TEMgL BIN MOHD HARMAN WAN mutAmAD ATMAL BIN ZAINAL ‘There are many advance technique in food processing develop year by year. What are the objectives of developing such techniques? Rules: © 15 minutes to discuss and prepare the materials. ‘© Stay in your group, do not mingle around other group. © Discuss your task seriously! 2 Discussion 23 Meath : Trend IN oad Maden Processing ie deidiegi waar “echt WE venen Oishaet fe Mae old machina Mol—Cor obtain — more 2) Wogiene advatese Gown He _gevior’ 3) Cfkaencs ae eA 4) Health Book griclietron duang the yrecetind saree ) \) cede cost jubich iC Snore fod ba, fo dockon i ra = cedue energy © bonsnels cm eren He previows Mashik ce duce Yuenon sovret Suck ow 2D Uygiene + Har terp Spey nent ertieatey nr dition of Coed ice wero the elmo Tian futenal ee done He material (eatin $9 leon [wash be a 2 Dostgn Hhe clesrest enct ect poanins rh a 1 pe Es Leamague he beep unre places enon ent« 2) ellrcaency ~ Kelatey Che vedece Cole, Tt reduces eneroo eae ah VR Same Hie cece Cost. GRoup 2 © wusue upereAe @ Aim syannoa ® Awa muroiwt @ Aiwa NUAB nba sara ara @ MUR AINA SoFeA @ HATAR AI7 seonon ob a @ mora AN SHAK @ wurw \aapry T Ct Group Discussion CFD 20103 Food Processing Technology Group members: Task 1: You have been making a Food Product at home and giving it away to friends. They are so impressed, with your product and they convince you to manufacture it in an industrial setting. Name of food product: Describe TWO (2) food processing techniques used to prepare the food product. Rules: © 15 minutes to discuss and prepare the materials. * Stay in your group, do not mingle around other group. * Discuss your task seriously! Discussion: ad Meal PATIN serecnon (omiovent \ Long Row material Aeaning ani vindehg tre i mye 7 meat ae net eng Aittin orine ution ceary foming) mouiding Wourges Additional of pareaging, stuvage eG Freezing <— snapny oe seasoning. a = ‘ngredients oy ‘ J [' ase . Cnomoaeye) Hee tee one) dyxAvution ereead Sneif fe ee 3 month mavinage * consumer fa a for wow @ Ibo F I-A hows fe veg got! SLY AIDA SAFINA ARIDI LECTURER E SECTION OF FOOD TECHNOLOGY Unik, MECET Group Discussion CFD 20103 Food Processing Technology @ wan NUR PADICAN opments ay guaconn nan samme OSM er AUB © nuua wadiuad ex WAHIO @ wna @ shaw muniend atti oman © wun ava |r AooUL er BHD or: ® wor AMERA HOA BT © wins wend Task 1: ‘One of the objectives of Food Processing is to avoid quality loss of food, which can caused by a) Chemical b) Physical Give the example of quality loss that can cause by above factors. Rules: + 15 minutes to discuss and prepare the materials. ‘+ Stay in your group, do not mingle around other group. Discuss your task seriously! a) Chemical = rancidity - Lipid ondation can cofese Mert = Engymes which v8 cposeol will leah to +e brownrrg rea fae Doe: browning efterk [reactor aXchemreal) 9 Foymatic = Pelatec! S Affectec! 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