SCIENCE FORM 5

CHAPTER 6: FOOD TECHNOLOGY AND PRODUCTION

6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Processed food is food that has been
treated with chemicals or undergone
certain processes.
Chemicals added to food in small
amounts to preserve it or to improve its
quality is called food additives.

6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Types of
food
additives
Preservatives
Colouring
Bleach
Flavouring
Stabiliser
Sweetener
Antioxidant
Nutrient
supplements
Emulsifiers
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Chemicals Functions Examples of
chemicals
Food containing
the chemicals
Preservatives Extends the
shelf life of food

Natural
preservatives:
Salt
Salted fish and
dried seafood
Sugar Jam
Vinegar Pickles
Artificial
preservatives:
Benzoic acid

Chilli, tomato and
oyster sauces
Sulphur dioxide Fruit juices
Sodium nitrite
and sodium
nitrate
Meat and
sausages
Boric acid Fish balls and
noodles
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Chemicals Functions Examples of
chemicals
Food containing
the chemicals
Colouring Adds colour to
food
Natural colouring:
Pandan leaf
extract
Nyonya cakes
Carotene Orange juice
Artificial
colourings:
Tartrazine
Soft drinks and
sweets
Sunset yellow
(FCF)
Orange coloured
cordials
Iron oxide Meat and
sausages
Bleach Removes the
natural colour of
the food so that it
looks cleaner
Activated
carbon
Palm oil and
sugar cane juice
Benzoyl
peroxide
Sugar, white rice,
and flour
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Chemicals Functions Examples of
chemicals
Food containing
the chemicals
Flavouring Enhances the
flavour of food
Natural
flavourings:
Vanilla
Cakes, biscuits
and ice cream
Pandan leaf
extract
Nyonya cakes
Artificial
flavourings:
MSG
(monosodium
glutamate)
Instant noodles,
chips, sauces
and canned food
Stabiliser Thickens food Starch Chilli, tomato and
oyster sauces
Gelatin Jelly
Agar Jelly, ice cream
and thickener in
soups
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Chemicals Functions Examples of
chemicals
Food containing
the chemicals
Sweetener Makes food or
drinks sweeter
Natural
sweeteners:
Sugar
Drinks, sweets
and cookies
Honey Drinks
Artificial
sweeteners:
Aspartame
Jam, drinks,
desserts and
sweets
Xylitol Diabetic foods
Antioxidant Prevents food
from oxidising
Ascorbic acid Fruit juices
Tocopherols
(vitamin E)
Cooking oil
BHA (butylated
hydroxyanisole)
Margarine
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Chemicals Functions Examples of
chemicals
Food containing
the chemicals
Nutrient
supplements
Enrich the food
with vitamins
and minerals
Iron Cereal
Calcium
phosphate
Cereal
Emulsifiers Make the
different
substances in
food combine
Lecithin Chocolate and
ice cream
Monoglycerides
of fatty acids
Margarine
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Consuming food contaminated with
microorganisms can cause food
poisoning.
Food processing and packing
technology is important to help us keep
food safe to eat.

6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Food
processing
and
packing
technology
Canning
UHT treatment
Pasteurisation
Dehydration
Refrigeration
Freezing
Freeze-
drying
Vacuum-
packing
Irradiation
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Methods Procedure Disadvantages Type of
foods
Canning Food and cans are
heated to about 121 C
to kill the
microorganisms
through sterilisation
The hot food is placed
in the sterilised cans
which are then sealed
airtight

Some of the
flavour and
nutrients in the
food are
destroyed
Meat, soup,
beans,
condensed
milk and fish
UHT
treatment
Milk is heated to
above 100 C for a
few seconds to a few
minutes
Milk will lose
some of its
original flavour
and certain
nutrients during
UHT treatment
Milk
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Canned food UHT milk
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Methods Procedure Disadvantages Type of
foods
Pasteurisation Milk is heated at 63
C for 30 minutes or
72 C for 15
seconds then
cooled rapidly and
packed into
sterilised bottles
Pasteurised food
does not last
very long
Milk and fruit
juices
Dehydration


Removing water
from food by drying
in the sun
Dehydration will
change the
flavour of food
Shrimps,
scallops and
squids
Refrigeration Food is stored at
temperatures of
between 0 C and 10
C
Microorganisms
are not killed
Vegetables
and fruits
Freezing Keeping food at very
low temperatures of
-18 C and below
Microorganisms
are not killed
Meat, fish
and poultry
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Pasteurised fresh milk
Dehydration of
squids
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Food stored by refrigeration Food stored by freezing
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Methods Procedure Disadvantages Type of
foods
Freeze-drying Water in the frozen
food that is in the
form of ice is
sublimed into
vapour in vacuum
Microorganisms
are not killed
Instant coffee
powder
Vacuum-
packing
The food is packed in
plastic wrappers
that are airtight
Air is then sucked
out of the packets
before they are
sealed
Only certain
types of food
can be vacuum
packed
Groundnuts,
milk powder
and rice
Irradiation Gamma ray is used
to kill
microorganisms in
food
Certain
nutrients
will be destroyed
Prawns,
spices,
cereals, fruits
and
vegetables
6.1 THE METHODS AND SUBSTANCES USED IN
FOOD TECHNOLOGY
Instant coffee powder
produced from freeze-drying
Rice packed using vacuum-
packing
6.2 WAYS TO IMPROVE FOOD PRODUCTION
Ways to increase
the quality and
quantity of food
production
The use of
quality
breeds
Selective breeding
to breed two
members of the same
species with
desirable
characteristics
Modern
technology
Modern machinery speeds
up planting and harvesting of
crops. Organic and inorganic
fertilisers are used to promote
healthy growth of plants.
Hydroponics is the growing of
plants without soil
Education for
farmers
Farmers should be
educated on how to use
quality breeds and
modern technology .
MARDI, MPOB, Farmers
Association Authority
(LPP) and Department of
Agriculture provide
education for farmers
Research and
development
MARDI, MPOB, FAMA
and University Putra
Malaysia (UPM)
conduct research and
development on food
production
6.3 THE CONTRIBUTION OF TECHNOLOGY IN FOOD
PRODUCTION FOR THE BETTERMENT OF LIFE
Research and development activities in
food technology play an important
role in increasing the quantity and
quality of food production.

Research and
development
activities in
food
technology
MARDI
(Malaysian
Agricultural
Research and
Development
Institute) has
introduced new
seed varieties
such as the
MRQ 50 paddy
and CM 19 ciku
MPOB
(Malaysian
Palm Oil Board)
has introduced
new variety of
oil palm, Elaeis
oleifera that has
higher beta-
carotene
content
6.3 THE CONTRIBUTION OF TECHNOLOGY IN FOOD
PRODUCTION FOR THE BETTERMENT OF LIFE
As the world population increases, the
demand for food will also increase.
However, nowadays agricultural land is
reducing as it is used for industries and
housing.
The increase in population but
decrease in agricultural land have
caused food shortage.

6.4 PRACTISING CRITICAL AND ANALYTICAL
THINKING WHEN SELECTING PROCESSED
FOOD
The Food Act 1983 and the Food
Regulations 1985 protect the public
against health hazards and fraud in the
preparation, sale and consumption of
food.
A food label should contain:
(i) the common name of the food
(ii) the name and address of the
manufacturer
6.4 PRACTISING CRITICAL AND ANALYTICAL
THINKING WHEN SELECTING PROCESSED
FOOD
(iii) the nutritional value of the food
(iv) the ingredients or food additives used
(v) the expiry date
(vi) quantity of contents

6.4 PRACTISING CRITICAL AND ANALYTICAL
THINKING WHEN SELECTING PROCESSED
FOOD


Food label
CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION QUIZ
1. The diagram below shows a drink
product.



What is the most suitable method of
food preservation used to prepare this
drink?
A. Cooling B. Pasteurisation
C. Dehydration D. Deep freezing


CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION QUIZ
2. Pak Ali wants to export prawns to
Japan. What is the most suitable
method to maintain the freshness of the
prawns?
A. Canning B. Pasteurisation
C. Deep freezing D. Vacuum packing
CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION QUIZ
3. Which of the following substances is
used to avoid bacterial growth in food?
A. Stabiliser B. Emulsifier
C. Flavouring D. Preservative

CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION QUIZ
4. A vegetable farmer wants to export
vegetables to Taiwan. What is the best
preservation method to be used to
retain the freshness of the vegetable?
A. Irradiation B. Canning
C. Cooling D. Drying
CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION QUIZ
5. The following information shows the
steps in food processing.


Which food is suitable to be processed
by this method?
A. Milk B. Meat
C. Cheese D. Vegetables


Food is heated at 63 C for 30 minutes followed
by instant cooling
CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION QUIZ
6. What is the most suitable method to
maintain the fertility of agricultural land?
A. Use pesticides
B. Practise alternate cropping
C. Plant cover crops
D. Use contour planting
CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION QUIZ
7. Which of the following can maximise the
production of food?
A. Practise alternate cropping
B. Use modern technology
C. Plant cover crops
D. Practise terrace planting
CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION
8. A farmer finds out that his paddy field
has been attacked by rats. What is the
most suitable method to decrease the
population of rats without polluting the
environment?
A. Use pesticide
B. Practise crop rotation
C. Rear owls in the area
D. Optimise the use of land and irrigated
area
CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION QUIZ
9. The following information shows the
characteristics of a type of fruit.


Which method is the most suitable to
produce fruit with these characteristics?
A. Genetic engineering
B. Use of chemical fertiliser
C. Efficient land management
D. Educational and guidance for farmers

Resistance to pest
High nutritional content
Better taste, colour and texture
CHAPTER 6: FOOD TECHNOLOGY AND
PRODUCTION QUIZ
10. Which information must be shown on a
food label as required by Food
Regulations 1985?
A. Price
B. Expiry date
C. Halal label
D. Calorific value