TECHNOLOGY USED

IN FOOD
PRODUCTION
The efforts by Various Agencies to Diversity
Food Production

ULAM
Ulam or vegetable salad consists of fresh leaves , fruits ,
and other plant parts which are eaten raw . Examples of
ulam include :

pegaga ( Centella asiatica )

shoots of papaya

kacang botol
 petai ( Parkia speciosa )

kemangi ( Ocimum sanctum )

Ulam is rich in mineral ions , vitamins and fibre . some

of these plants are used in the preparation of herbal
medicines and drinks .

FACTS ABOUT pegaga , jering and pucuk

kaduk !
Pegaga is now recognized by the World Health Organization (WHO)
as an herb thought to generate intelligence in children than can
help blood circulation and improve skin health . Pegaga salads and
roots is said to help the recovery of the uterus. Pegaga juice is
easily available . Ulam Jering contain a compound that can provide
roughage alkaloids stimulus to urinate . Jering can also be an
effective cure for diabetic patients if taken continuously with the
rate slightly . This is because , the content of alkaloid compounds in
it is able to neutralize the sugar in the body . In addition, you need
to eat the leaves kaduk . It feels a bit fat and easy to breed in the
pot. Kaduk leaves also have a high content of calcium needed by
the body to strengthen bones and prevent osteoporosis disease
especially among women .

POULTRY

Duck

Duck , as well as most foods , can be included in a nutritionally well-

balanced healthy diet . As any competent nutritionist knows it is the
actual intake of nutrients on a daily ( or a period of a few days )
basis that is important . Maintaining an adequate intake of the
nutrients we need and avoiding excessive consumption of calories ,
fat and cholesterol , requires making intelligent choices with regard
to the particular foods , and especially the amount of each food
consumed . This is true whether duck is a part of one's diet or not .
When duck ( or any of a long list of other foods ) is included in the
menu , some adjustments in the amounts of other items on the
menu may be necessary . The fact that duck is usually consumed
less frequently than meats such as chicken , beef or pork , makes it
relatively simple to add duck to a weekly menu and at the same
time adhere to the dietary guidelines of nutritional authorities such
as the National Research Council , Food and Nutrition Board , which
publishes Recommended Dietary Allowances ( RDA's ) , and without
exceeding the intake of total calories , total fat , saturated fat and
cholesterol recommended by the American Heart Association
( AHA ) . The choice of duck leg or duck breast without skin makes it
even easier to meet nutritional standards with minimal sacrifices of
other foods included in the weekly menu .

Chicken

Chicken is a source of protein that can come with or

without skin and it can be white or dark meat . When it
comes to its nutritional value , chicken also has some
other vitamins and minerals . On the average , chicken
can be a healthy food . But once it starts getting prepared
with high amounts of oil such as in deep frying , it
becomes unhealthy . Chicken has approximately 48g of
protein per 6-ounce serving . When it comes to fat , the
amount varies . Skinless chicken breast has about 3 grams
of fat , and chicken breast with skin on it has about 14
grams per 6-ounce serving . Skinless chicken breast has
about 240 calories per 6 ounces and breast with skin has
about 340 calories . Chicken also has calcium in It . Four
ounces of cooked chicken has about 17 milligrams .
Potassium is another nutrient that can be found in chicken
. It has about 290 mg per 4 ounces . Chicken has no
carbohydrates but this can be changed depending on how
it is prepared . Sauces and juices can add some
carbohydrates .

Freshwater fish

Fish protein is easily digestible and is very much needed

by growing children for healthy development . Freshwater
fish nutrition is better , especially the eating of plants , not
to eat mud and art objects in the water . The cooked fish
is not difficult to digest and remove the imbalances of the
body . They are low in cholesterol . Examples of freshwater
fish are :

Tilapia

Jelawat
 Haruan

Methods used to improve the quality and

quantity of food production

DIRECT SEEDING

Direct seeding spring cereal at Dewald's farm near Davenport ,

WA

Direct seeding is a method in which the seeds are shown

directly into the soil by using special machines . The seeds
are covered with soil as they are being sown . This method
does not involve the transplanting of seedlings and
therefore results in less damage to the roots of the
seedlings . The plants achieve faster growth and this
increases crop yield . Less water is also needed to irrigate
the fields . This method is widely used in the planting of
paddy to obtain higher yields of rice .

HYDROPHONIC

Hydrophonics is a commercial technique for growing

certain crop plants in culture solutions rather than soil .
The roots of the plants are immersed in a solution which
contains all the macronutrients and micronutrients in the
correct proportions . The culture solution is aerated to
provide sufficient oxygen for respiration .

THE HYDROPHONIC METHOD

The nutrient solution is pumped into the container for a
given period of time . The growing medium absorbs the
nutrient solution , and the nutrient solution is then allowed
to drain away .

THE NEW DESIGN OF HYDROPHONIC GARDEN

 AEROPONICS

Aeroponics is a modified technique of hydroponics . The

plants are placed in holes through a panel ( plastic or
polystyrene ) and are grown with the roots suspended in
mid-air within an enclosed growing chamber beneath the
panel . The roots are sprayed with a a mist of nutrient
solutions from spraying nozzles at short intervals . This
enables the plant roots to absorb more oxygen in between
the periods of spraying . Plants achieve faster growth
because the culture solutions provide nutrients in a form
that can be readily absorbed by the roots .
THE AEROPONICS SYSTEM

TISSUE CULTURE

Tissue culture is a technique in which an entire plant can

be regenerated from the cells or tissues of a parent plant .
The cells or tissues taken from a parent plant are grown in
a sterile culture medium or culture solution which contains
the necessary nutrients and growth hormones . Plantlets
which are produced can then be transplanted to
nurseries . Tissue culture of a plant tissues enable
commercial propagation of clones which have all the
useful characteristics of the parent plants or which have
undergone manipulation via genetic engineering . This
method helps increase the agricultural yield of many crop
plants like :

Papayas Pineapples
Starfruits
GENETIC ENGINEERING
Genetic engineering is a technique that can increase the
quality and quantity of food production tremendously .
This technique enables the characteristics of an organism
to be altered by changing the genetic composition of the
organism . It involves the transfer of a segment of DNA
which carries the genetic information or beneficial genes
from one organism to another . For example , genes from
plants can be inserted into the DNA of animal cells and
vice versa . A genetically modified organism ( GMO ) is
called a transgenic organism . Developments in genetic
engineering have enabled transgenic crop plants such as
wheat , paddy , tomatoes , legumes , soya beans and
potatoes to be cultivated commercially . These crop plants
contain genes from other organisms to enhance their
growth or nutritional properties . For example :

Golden rice

Golden rice is a transgenic rice in which the gene that

codes for the synthesis of beta-carotene has been
transferred from the daffodil plant . As a result , Golden
rice has a higher content of beta-carotene and is orange in
colour . Beta-carotene is needed for the synthesis of
vitamin A which is essential in a balanced diet .

SOIL MANAGEMENT

Another method of increasing productivity is to practise

proper soil management . Soil should be cultivated in a
controlled manner so that not all minerals are removed
from it at any one time . Proper soil management includes
the following :

• Regular addition of organic or inorganic fertilisers to

return nutrients to the soil .
• Ploughing , which helps increase aeration in the soil .
• Practising crop rotation .
• Reducing soil erosion and leaching of nutrients from
the soil.
• Addition of organic matter which promotes humus
formation and improves soil structure .
CROP ROTATION

Crop rotation is to maintain and improve soil fertility and

prevent the build-up of pests peculiar to any crop species .
Crop rotation involves cultivation of different plants in
succession on the same plot of land over a period of time .
For example , legumes , leafy plants , plant that bear fruits
like watermelons and root plants like onion and garlic can
be planted in a typical four-stage rotation .
BIOLOGICAL CONTROL

Biological control is the control of pests through the use of

natural predators . Biological control is beneficial as it
reduces the use of chemicals ( in pesticides ) and is
environment friendly . Some examples of biological control
are as follows :

Owls and Snakes have been used successfully to control

the rat population on oil palm plantations.

The population of the prickly pear cactus ( Opuntia sp. ) is

controlled by introducing the cactus moth

TECHNOLOGICAL
DEVELOPMENT IN
FOOD PROCESSING
THE NECESSITY FOR FOOD PROCESSING
 CORRELATING THE FOOD PROCESSING
METHODS WITH FACTORS CAUSING FOOD
SPOILAGE

COOKING
Cooking is the process of preparing food by applying
heat , selecting , measuring , and combining of ingredients
in an ordered procedure for producing safe and edible
food .The process encompasses a
vast range method of
methods , tools and combination
of ingredients to alter the
flavour , appearance ,
texture or digestibility of
food . Factors affecting the
final outcome include the
variability of ingredients ,
ambient conditions , tools
and the skill of the individual
doing the actual cooking .
Applying heat to food usually ,
though not always , chemically transform it , thus
changing its flavour , texture , consistency , appearance
and nutritional properties . Methods of cooking that
involve the boiling of liquid in a reacceptance have been
practiced at least since the 10th millennium BC , with the
introduction of pottery .

PRESERVATION USING SALT OR SUGAR

Salt

Salting is the preservation of food with dry salt. It is

related to pickling ( preparing food with brine , e.g : salty
water ) . It is one of the oldest methods of preserving
food , and two historically significant
such foods are dried and salted cod ( usually referred to as
salt fish ) and salt-cured meat . Salting is used because
most bacteria , fungi and other potentially pathogenic
organisms cannot survive in a highly salty environment ,
due to the hypertonic nature of salt . Any living cell in such
an environment will become dehydrated trough osmosis
and die or become temporarily inactivated .

SUGAR

Sugaring is a food preservation method similar to pickling.

Sugaring is the process of desiccating a food by first
dehydrating it , then packing it with pure sugar . This
sugar can be crystalline in the form of table or raw sugar ,
or it can be a high sugar density liquid such as honey ,
syrup or molasses . The purpose of sugaring is to create
an environment hostile to microbial life and prevent food
spoilage . Sugaring is commonly used to preserve fruits as
well as vegetables such as ginger . From time to time
sugaring also has been used for non-food preservations .
A risk in sugaring is that sugar itself attracts moisture .
Once a sufficient moisture level is reached , native yeast
in the environment will come out of dormancy and begin
to ferment the sugars into alcohol and carbon dioxide .
This leads to the process of fermentation. Although
fermentation can be used as a food preservation method ,
it must be intentionally controlled , or the results will tend
to be unpleasant .
FERMENTATION
Fermentation in food processing typically refers to the
conversion of sugar to alcohol using yeast , bacteria or a
combination thereof , under anaerobic conditions . More
general definition of fermentation is the chemical
conversion of carbohydrates into alcohols or acids . When
fermentation stops prior to complete conversion of sugar
to alcohol , a stuck fermentation is said to have occurred .
The science of fermentation is known as zymology .
Fermentation usually implies
that the action of the microorganisms is desirable and the
process is used to produce alcoholic beverages such as
wine , beer , and cider .
Fermentation is also employed in preservation to create
lactic acid in sour foods such as pickled cucumbers ,
kimchi and yogurts . The main purpose of food
fermentation are :

· Enrichment of the diet through development of a

diversity of flavors,
Aromas , and textures in food substrates .
· Preservation of substantial amounts of food through
lactic acid , alcohol , acetic acid and alkaline
fermentations .
· Biological enrichment of food substrates with protein ,
essential amino acids , essential fatty acids and vitamins .
· Detoxification during food-fermentation processing .
· A decrease in cooking times and fuel requirements .
DRYING

Drying is a method of food preservation that works by

removing water from the food , which prevents the growth
of microorganisms and decay . Drying food using the sun
and wind to prevent spoilage has been known since
ancient times . Water is usually removed
by evaporation ( air drying , sun drying , smoking or wind
drying ) but , in the case of freeze-drying , food is first
dried and then water is removed by sublimation . Bacteria
and micro-organisms within the food and from the air
need the water in the food to grow . Drying effectively
prevents them from surviving in the food . It also creates a
hard outer-layer , helping to stop micro-organisms from
entering the food . Many different foods are prepared by
dehydration . Good examples are meat such as prosciutto
( a.k.a. Parma ham ) , bresaola , and beef jerky . Dried and
salted reindeer meat is a traditional Sami food . First the
meat is soaked or pickled in saltwater for a couple of days
to guarantee the conservation of the meat . Then the
meat is dried in the sun in spring when the air
temperature is below zero . The dried meat can be further
processed to make soup . Fruits change character
completely when dried . example : the plum becomes a
prune , the grape a raisin , figs and dates are also
transformed . Drying is rarely used for vegetables for use
in the household however dehydrated vegetables are
often found in commercially packaged meals as well as
meals made for backpackers , hunters , military , etc . The
exceptions to this rule are bulbs , such as garlic and
onion , which are often dried . Also chilies are frequently
dried . Edible and psilocybin mushrooms , as well as other
fungi , are also sometimes dried for preservation purposes
, to affect the potency of chemical components , or so
they can be used as seasonings . For centuries , much of
the European diet depended on dried cod , known as salt
cod or bacalhau ( with salt ) or stockfish ( without ) . It
formed the main protein source for the slaves on the West
Indian plantations , and was a major economic force within
the triangular trade . Dried shark meat , known as Hákarl ,
is a delicacy in Iceland .
PASTEURIZATION

Pasteurization is a process which slows microbial growth in

food . The process was named after its creator , French
chemist and microbiologist Louis Pasteur . The first
pasteurization test was completed by Louis Pasteur and
Claude Bernard on April , 1862 . The process was originally
conceived as a way of preventing wine and beer
from souring . Unlike sterilization , inventor Nicolas
Appert , pasteurization is not intended to kill all
pathogenic micro-organisms in the food or liquid .
Instead , pasteurization aims to reduce the number of
viable pathogens so they are unlikely to cause disease
( assuming the pasteurization product is refrigerated and
consumed before its
expiration date ) . Commercial-scale sterilization of food is
not common because it adversely affects the taste and
quality of the product . Certain food products are
processed to achieve the state of commercial sterility .
Pasteurization typically uses temperatures below boiling
since at temperatures above the boiling point for milk ,
casein , micelles will irreversibly aggregate ( or " curdle " )
. There are two main types of pasteurization used today :
High temperature / short time HTST and Extended Shelf
Life ( ESL ) treatment . Ultra High
Temperature ( UHT or ultra-heat treated ) is also used for
milk treatment . Pasteurisation methods are usually
standardized and controlled by national food safety
agencies. These agencies require milk to be HTST
pasteurized in order to qualify for the “pasteurization"
label . There are different standards for different
dairy products , depending on the fat content and the
intended usage. For example , the pasteurization
standards for cream differ from the standards for fluid milk
and the standards for pasteurizing cheese are designed to
preserve the phosphates enzyme , which aids in cutting .
Products that can be pasteurized are :

a) Cheese
b) Water
c) Milk
d) Beer
e) Eggs
f) Almonds
g) Juice
CANNING

Canning is a method of preserving food in which the food

is processed and sealed in an airtight container . The
process was first developed as a French military discovery
by Nicolas Appert . The packaging prevents
microorganisms from entering and proliferating inside .
From a public safety point of view , foods with low acidity
( a pH more than 4.6 )
need sterilization under high temperature ( 116-130°C ) .
To achieve temperatures above the boiling point requires
the use of a pressure canner . Foods that must be
pressure canned include most vegetables, meats , seafood
, poultry , and dairy products . The only foods that may be
safely canned in an ordinary boiling water bath are highly
acidic ones with a pH below 4.6 , such as fruits , pickled
vegetables , or other foods to which acidic additives have
been added .

REFRIGERATION
Refrigeration slows bacterial growth. Bacteria exist
everywhere in nature . They are in the soil , air , water and
the foods we eat . When they have nutrients ( food ) ,
moisture , and favorable temperature , they grow rapidly ,
increasing in numbers to the point where some
types of bacteria can cause illness . Bacteria grow most
rapidly in the range of temperatures between 40° and
140°F , the “Danger Zone” , some doubling in number in
as little as 20 minutes . A refrigerator set at 40°F or below
will protect most foods . For safety it is important to verify
the temperature of the refrigerator . Refrigerators should
be set to maintain a temperature of 40°F or below .

BREEDING OF PLANT
In the breeding of plants , different plant species with
certain beneficial characteristics are selectively bred . The
resulting varieties of plants inherit the beneficial
characteristics of both parent plants . These plant may
have increased nutritional value , shorter maturity
time , higher yields , greater resistance to disease
and climatic changes and better adaptations to local
environmental conditions . In Malaysia , the most
widely planted variety of oil palm is the Tenera sp. It is a
variety produced by crossing the parents varieties of Dura
sp. and Pisifera sp. Tenera sp. posseses the beneficial
characteristics of both Dura sp. and Pisifera sp.

The Tenera sp. variety has the best characteristics of both

parents . It has a big kernel , a thick mesocarp and a thin
endocarp . The fruit also has less fibre , a higher oil
content and does not drop off easily from the bunch .

ANIMAL BREEDING
Animal breeding involves the cross-breeding of two
different breeds of animals . Animals have been
selectively bred to increase the yields of milk , meat and
other farm products . In Malaysia , the hybrid cattle called
Mafriwal is bred in farms for its milk . Mafriwal is a a cross
between a Friesian cow and Sahiwal bull . Mafriwal
produces more milk with low fat content . Many varieties
of goats , sheep , chickens and ducks have also been
cross-bred in Malaysia .

TECHNOLOGICAL
DEVELOPMENT IN
FOOD PROCESSING
THE NECESSITY FOR FOOD PROCESSING
Food processing includes the activities involved in the
preparation of food which ensure that food , whether
eaten immediately or at a later time , is safe . One of the
main purposes of food processing is to preserve food by
overcoming the factors that cause food spoilage . Foods
have 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 a continuous supply of food
for the population .
• To increase their commercial value .
• To prevent bacterial and fungal decay
• So that they can withstand long periods of
transportation and storage .
• So that food products 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 can be processed to produce a variety
of dairy products such as cheese , yoghurt , ice
cream , butter and chocolates .

INTRODUCTION
800 million people - one sixth of the developing world's
population - suffer from hunger and the fear of starvation .

In a world where the richest fifth eat 45 per cent of all

meat and fish , while the poorest fifth consume just five
per cent , and where four out of five malnourished children
live in countries with food surpluses , there are clear
problems in distribution . This means that any effort to
improve agricultural productivity must go hand-in-hand
with measures that address inequality .

The technology options appropriate to rural food

producers and herders includes direct seeding ,
hydroponic , aeroponic and many other techniques
appropriate to their circumstances .

“ You'll come to learn a great deal if you study the

Insignificant in depth ”

-Odysseus Elytis –

We never knew the truth of about something if we

ourselves does not have the initiative to look for it . This
topic is one of the most important topic not just in the
syllabus but also in our daily life . it is about food that is
something that we eat . We must know how make it better
so that we will produce best generations for the future .

I did this folio 80 % of it I used SUCCESS Oxford Fajar

as my main sources . other than that , I surf the net so
that I can get more information with deeper explanation .
Some of the net that I surf are :

http://www.duckhealth.com

http://nutritiondata.self.com

http://ehow.com

http://www.sciencedirect.com

www.wikipedia.com

EXPLANATION OF
CONTENT
This folio is about nutrition . It covers two main topics .
First topic is concern more in Technology Used in Food
Production which stress on The efforts by Various
Agencies to Diversify Production and also the method
used to improve the quality and quantity of food
production . While second topic is about Technological
Development in Food Processing which describe the
necessity for food processing and correlating the food
processing methods with factors causing food spoilage .

In conclusion , nutritious food is essential in order to gain

a healthy and best quality of life . So , we have to hold
hand working on this matters so that we can share the
profits together .
 CONTENTS

Introduction

Explanation of Content

Subtopic 6.14 : Technology Used

in Food Production
- The efforts by Various Agencies to Diversify
Food Production
-
- Methods used to improve the quality and
quantity of food production
 Subtopic 6.15 : Technological
Development in Food Processing

- The necessity for food processing

- Correlating the food processing methods with

factors causing food spoilage

“ The true science and study of man is man . ”

MARA JUNIOR SCIENCE

COLLEGE , MERBOK

FOLIO BIOLOGY : NUTRITION

NAME: Nur Hadirah binti Abdul

Haiyi

COLLEGE NO. : 10766

I/C NO . : 940707-08-5168

TEACHERS NAME : Mr. Mior

Amrin Shah

CLASS : 4 Ibn Qayyim