CHAPTER 6.

FORM 5

FOOD PRODUCTION.
1. Process food ----- that has been altered from original form.
----- That have been treated with chemicals such as salt or sugar,
----- That has undergone process such as freezing or canning.
2. The purpose is
a) to improve the quality of food
b) to kill microorganisms
c) ..
d) To make food last longer
e) ..
f) To make food tastier, more nutritious and attractive.
g) ..
3. Food manufactures use all kind of chemical substances when processing food.
4. The chemicals added are :
a) food additive
b) food flavouring
c) colouring
d) sweetener
e) bleaching
f) emulsifier.

6.1 FOOD PROCESSING AND PACKAGING TECHNOLOGY.

1. Canning ===== Food in cans are heated to high temperature about to
. Examples:
2. UHT treatment ==== . The milk is heated to
above 100 0C for a few second or a few minutes.
3. Pasteurization ==== food is heated to 63 0C for 30 min or 72 0C for 15 seconds and
cooled rapidly and packed. This process do not kill all the microbes or the spores. When
the condition are stable and suitable, the spores can multiply and grow, thus the food can
or will become .... Example ..
4. Dehydration ==== Removing water or moisture from food by adding salt ,
.Some nutrients may be destroyed, will change the taste and flavour. Examples
.

5. Refregeration ==== food is stored at temperature between 00C to 10 0C. This

process will slow down the ....................................................................... but do not
actually kill the microbes. Examples..............................................................
6. Freezing ==== keeping the food at a very low temperature of 18 0 C and below. The
microorganisms become inactive ( some may be died) and prevent the microbes from
acting on food.
7. Freeze dying=== extracting water from frozen food. Advantages minimal loss of
flavour and nutritional values. Examples .....................................................
8. Vacuum packing ==== removing all the air .............................................................
Examples : ............................................
9. Irradiation ==== food is exposed to certain amount of ................................................
such as gamma rays., .......................................................... Certain vitamins may be
destroyed. Examples: ................................................................

CHEMICALS USED IN FOOD PRODUCTION

CHEMICALS
Preservative

FUNCTION

EXAMPLE OF
CHEMICALS

Make food last longer

Colouring
Flavouring

MSG, spices

Bleaching

To make food appear white

Emulsifier

To prevent fats from

separating out, to keep food
texture smooth or to make
different substances in food
combining.
To sweeten food

Sweetener
Stabilizer
Antioxidant

To maintain the consistency

and texture of food
To prevent oxidation of food

Pectin, gum,
lecithin

Agar, gelatine,
starch
Ascorbic acid

EXAMPLE OF
FOOD

EFFECT OF EXCESSIVE USE OF ADDITIVES

Preservatives
........................
........................
........................
........................
...
Colouring
........................
........................
........................
.....................

Bleach
........................
........................
........................
...................
EFFECT
OF
EXCESSIVE
USE

Sweetener
........................
........................
........................
....................

Flavouring
........................
........................
........................
....................
Antioxidant
........................
........................
........................
........................
.

6.2. WAYS TO IMPROVE FOOD PRODUCTION

1. We need to improve the quantity and also the quality of food production due to.....
a) .........................................................................................................................
b) ...........................................................................................................................

2. There are many ways to increase the quantity and the quality of food production
such as.....

WAYS TO
IMPROVE
THE FOOD
PRODUCTION

..........................

..............................

..............................

..................................

EDUCATION
AND
GUIDANCE
FOR
FARMERS

..............................

..............................

..............................

..................................

.............................

RESEARCH
AND
DEVELOPMENT

a) Use machines such as tractors

b) Use fertilizers and pesticides
a) example: selective breeding
b) The good breeds with desirable characteristics are choosen.
Such as higher resistance to diseases and pets, taste better, bigger
yields, mature faster etc.
c) Oil palm tenera , masmadu maize , mafriwal cattle etc.

a) Involve the maintenance of soil

fertility, prevention soil erosion.
b) Practicing crop
rotation, .......................................
..... , planting cover
crops, ..................
Farming.

***Education and guidance for farmers: Teach farmers how to increase their yields,
how to use ..............................................., how to find good breeds, use biological control
etc.
*** Research and Development : MARDI, MPOB, Ministry of Agriculture etc carrying
out research in their particular fields to improve the production of food.

GENETICALLY MODIFIED FOOD.

WHAT IS THIS?
DO YOU EAT THEM?

IT IS GOOD OR BAD?

1. GM- Genetically modified food is food produced by organisms whose ................ have
been ............... by the introduction of genetic material from other organisms.
2. This allows plants and animals to be produced with specific qualities, which are more
difficult to produce using traditional methods of breeding.

WHAT ARE THE ADVANTAGES OR DISADVANTAGES?

1. Better quality crops.

2. Free from pesticides.
3. Can be produced in
larger quantity.
4. Modified livestock have
shorter maturation
period, higher nutrient
content.
5. Can help to overcome
starvation.

1. Can cause allergy to some

people.
2. Pest resistant and herbicide
tolerant trait of GM may
have an adverse effect on
the environment.
3. May cause environmental
pollution if farmers use
more herbicides on weed.
4. Soil degradation.

ADVANTAGES
DISADVANTAGES

6.3 THE CONTRIBUTION OF FOOD TECHNOLOGY I N FOOD

PRODUCTION FOR THE BETTERMENT OF LIFE.
1.
a)
b)
c)
d)
e)

In Malaysia, R & D in food production are carried out by the ....

MARDI ......................................................................................
MPOB .........................................................................................
MADA
Fisheries Research Institute
VRI : Veterinary Research Institute of Malaysia.

WHAT ARE THE EFFECT OF THE IMBALANCE BETWEEN POPULATION

INCREASE AND TECHNOLOGICAL DEVELOPMENT IN FOOD
PRODUCTION?
If the population increases faster, the will be not ........................................ to meet the
high demand. So these problems will occur:
a)......................................................................
b)....................................................................
c)....................................................................
d)......................................................................
6.4 ANALYTICAL THINKING WHEN SELECTING PROCESSED FOOD.
The Food Act 1983 and Food Regulation 1985 .
According to the FOOD REGULATION 1985, these items should be on the label of
packages.
1. Expiry date
2. .......................................
3. .......................................
4. .......................................
5. Net weight/ volume of the food
6. ............................................
7. Name of the food.

CHOOSE THE RIGHT FOOD FOR A GOOD HEALTH AND GOOD LIFE!