TECHNOLOGICAL

DEVELOPMENT IN
FOOD PROCESSING
• Food processing is the process of
preparing food to make it more
attractive, more palatable and to
last longer

• Food has to be processed so that

it can withstand long periods of
transportation and storage
• One of the main purpose of
food processing is to
preserve food by overcoming
the factors that cause food
spoilage
• Food spoilage is caused by :

*the action of microorganism in

food, especially decomposing
bacteria and fungi which act on
carbohydrates and proteins in food
to produce carbon dioxide, water,
ammonia, hydrogen sulphide and
other organic substances. The
presence of these substances spoil
the food and sometimes make it
toxic
• The oxidation of food due to
the oxygen reacting with
enzymes and chemical
released by the cells in the
food. Oily food can also
become rancid, smell and
taste different as a result of
oxidation. Rancid food is
harmful to the body
• Food has to be processed :
*to extend their lifespan so that
they can be stored for future use
*to avoid wastage
*to prevent the spread of
diseases due to contamination of
food, which can cause food
poisoning
*to ensure there will be the continuous
supply of food for the population
*to increase their commercial value
*to prevent the bacteria and fungal
decay
*so that they can withstand long
periods of transportation and storage
*so that food can be supplied to the
local or global market all year round
in good condition
• To diversify the uses of food
substances. For example , milk
has been processed to produce a
variety of dairy products such as
cheese, yogurt, ice cream,
butter and chocolates
 RELATING THE FOOD
PROCESSING METHODS
WITH FACTORS CAUSING
FOOD
 Microorganisms SPOILAGE
require nutrients,water,oxygen and a suitable
temperature for optimal growth and reproduction

 Microorganisms can only survive in condition with optimum pH and

solute concentrations as these will not destroy them

 Hence,food can be preserved by destroying the microorganisms

present in the food or by stopping their activities

 A few methods of processing and preserving food that have been

practised since the early days are cooking,fermentation and drying
of food
 COOKING
• Cooking at high temperatures or boiling
for at least five minutes
• Heating food to high temperatures can
kill microorganisms and denature the
enzymes that cause the breakdown of
food.
• Certain bacterial spores may also be
killed. However toxins produced by
bacteria are not always destroyed.
• E.g. Meat, vegetables and fish
 FERMENTATION
PROCESS
• Yeast is added to fruit juices or other food
substances.
• Fermentation produces ethanol which at
high concentrations, stops the activity of
bacteria that causes food spoilage.
• The ethanol produces also has a great
commercial value.
• E.g. Fruit juices and tapai.
 DRYING
• Drying under the hot sun, in hot air or in
the oven.
• Drying removes water from food. This
prevents microorganisms from growing as
microorganisms cannot live without water.
• The enzymatic activity in food also stops.
• The ultraviolet rays from the sun also kill
bacteria and many other harmful
microorganisms.
• E.g. Fish, meat and fruit
 PICKLING FOOD
• Food is soaked in an acidic solution
such as vinegar.
• Most organisms cannot lives in low
pH conditions.
• E.g. Chillies, ginger, onions and
mangoes
 TREATING FOOD WITH
SALT AND SUGAR
• Food is soaked in a concentrated salt
solution or boiled with sugar.
• Microorganisms lose water through
osmosis in a hypertonic solution.
• E.g. Meat, vegetables and ducks’
eggs
 Milk is preserved by pasteurisation to
destroy bacteria which cause diseases
such as those which cause tuberculosis
and typhoid.
 In this process,milk is heated to
 a) 63 for 30 minutes
 b) 72 for 15 seconds
 and then rapidly cooled to below 10
 While maintaining the nutrient content The
purpose of pasteurisation is to kill
microorganisms and natural flavour of the
milk
 Nutrient like vitamin B are not destroyed.
 Pasteurisation is unable to kill all types of
bacteria.Therefore,pasteurised milk needs to
be stored in the refrigerator because of its
short shelf life.This is to prevent those
microorganism active again.
 Fruit juices and soup can also preserved using
this method.
 Canning uses the heat sterilisation
method to kill microorganism and their
spores.
 The food is packed in cans and steamed
at a high temperature and pressure to
drive out all the air.
 The cans containing food are then
sealed while the food is being cooled.
 The airtight containers all the vacuum
created within the cans prevent the
growth of microorganisms.
 Pathogens and food-spoiling bacteria
are destroyed and the enzymes in the
food are inactivated.
 Canning keeps food sterile for long
periods hence,the shelf life of canned
food is usually longer although the cans
may eventually corrode.
 However,if the food is not thoroughly
cooked,there is a danger contamination
by spores of Clostridium botulinum.
 This bacteria can survive in food which
is mildly heated and stored at room
temperature.Under these conditions,the
bacteria produce a toxin which can kill
human at very low concentrations.
 Consequently,because canned food needs
to be thoroughly cooked,it is low in
quality.
 Refrigeration is a common method used
by household to prevent food spoilage.
 Food stored at temperatures below 0
can remain fresh for a long period of
time.
 Meat,fish and meat products can be
preserved this way.
 The extremly low temperatures prevent
growth of microorganisms or
germination of spores because
enzymatic reactions stop at low
temperatures.