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Food Processing Method

microorganisms, method of processing, and preserving food, pasteurisation, canning, and others. Contributed by SAM Bestari,Subang Jaya from teacher Munirah

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ridwan
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© Attribution Non-Commercial (BY-NC)
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14K views

Food Processing Method

microorganisms, method of processing, and preserving food, pasteurisation, canning, and others. Contributed by SAM Bestari,Subang Jaya from teacher Munirah

Uploaded by

ridwan
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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RELATING THE FOOD

PROCESSING METHODS WITH


FACTORS CAUSING FOOD
SPOILAGE
 Microorganism require water, nutrient,
oxygen and a suitable temperature for
optimal growth and reproduction.
 Microorganism can only survive in condition
with optimum pH and solute concentration
as these will not destroy them.
 Food can be preserved by destroying the
microorganism present in the food or by
stopping the activities of these
microorganisms.
METHOD OF PROCESSING AND
PRESERVING FOOD
 Cooking
 Fermentation
 Drying of food
 Pasteurisation
 Radiation and canning (killing all microorganisms)
 Sterilisation
 Dehydration and freezing (stopping the activities of
the microorganism)
FOOD
PROCESSING AND METHOD PRINCIPLES EXAMPLES
PRESERVATION
FOOD COOKING AT HIGH At high temperature Meat , vegetables,
PROCESSING TEMPERATURES -kill microorganisms and fish
a) COOKING OR BOILING FOR AT denature the enzymes
LEAST 5 MINUTES -bacterial spores may
be killed.
b) Fermentation Yeast is added to fruit At high concentration Fruit juices, tapai
process juices or other food -produce Ethanol (has ( fermentation of
substances great commercial value) glutinous rice or
tapioca)
-stop the activity of the
bacteria.
c) Drying Drying under the hot -removes water from Fish, meat, fruits,
sun, in hot air or in the food. Prevents flour and
oven microorganisms from vegetables.
growing
-stop the enzymatic
activity in food.
-kill bacteri and other
harmful microorganisms
( ultraviolet rays
FOOD
PROCESSING METHOD PRINCIPLES EXAMPLES
AND
PRESERVATION
Preservation Food is soaked Most Chillies, ginger,
a) Pickling food in an acidic microorganisms onions, mangos
solution cannot lives in and papayas
-vinegar low pH
conditions
b) Trating food with Food is soaked Microorganisms Meat,
salt or sugar in a lose water vegetables,
concentrated through ducks’ eggs,
salt solution or osmosis in a fruits and milk
boiled with hypertonic
sugar. solution
PASTEURISATION
EXAMPLE : PASTEURISED MILK
- destroy disease-causing bacteria
( causes tuberculosis and typhoid)
- Purpose: -kill microorganisms while
maintaining the nutrient contain and
natural flavour of the milk
- Unable to kill all type of bacteria.
- Need to be stored in the refrigerator.

Other examples : fruit juices and soup.


CANNING
 Uses heat sterilisation method.
 Process of canning :-
- The food is packed in can and steam at a high
temperature and pressure.Than seal while the
food is been cooled.
- ADVANTAGES:
- Food sterile can keep for long period.
REFRIGERATION
 Preventing food spoilage
used by household.
 Example: meat, fish and meat
product can remain fresh for a
long period of time at
temperature below 0 C.
 Extremely low temperature
prevent growth of
microorganism or the
germination of spores.

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