Technology Used in Food Production

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