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Food Processing Methods and Regulations

This document summarizes food technology and production methods used to process foods. It discusses several methods like pasteurization, dehydration, freezing, and freeze drying that are used to preserve foods and kill microorganisms. It also mentions adding food additives during processing to improve qualities like taste, texture and shelf life. Finally, it outlines some key regulations like the Food Act and Food Regulations that govern processed foods and protect consumers.

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debbycley
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438 views1 page

Food Processing Methods and Regulations

This document summarizes food technology and production methods used to process foods. It discusses several methods like pasteurization, dehydration, freezing, and freeze drying that are used to preserve foods and kill microorganisms. It also mentions adding food additives during processing to improve qualities like taste, texture and shelf life. Finally, it outlines some key regulations like the Food Act and Food Regulations that govern processed foods and protect consumers.

Uploaded by

debbycley
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

CHAPTER 6 : FOOD TECHNOLOGY AND PRODUCTION

Processed Food Food Processing and Improving Food


reasons Packaging Production
Food last longer technology ways
used /
can be eaten within a specified methods use of quality breeds
limit of time Pasteurization: and modern
technology
heating food at
long distance travel
63oC for 30 mins
or 72oC for 15 education and
mins followed by guidance for farmers
Kill microorganisms / prevent instant cooling
Dehydration:
growth of bacteria
Drying using heat research and
to prevent food poisoning development (R&D)
how or reduced
pressure or both,
Adding food additives to remove
optimum use of lands
moisture
Freezing: from
and irrigated areas
such as
Preservatives:
efficient land
Protects against microorganism management

Freeze drying:
Colouring: issue
Water in a form of
Compensate for colour lost in Genetically Modified Food (GMF) (*)
ice is removed
- Definition
processing and to impart from a substance
- Examples
colour to food - Advantages and disadvantages
Bleach:
Cooling:

Flavouring: Food Act and Food


Regulations issued by
Irradiation: authorities regarding
processed food:
Treats food with
Stabilizer:
ionizing radiation.
Food Act 1983
To give food desired texture Protects people from
and consistency adulteration,
Canning:
Sweetener: misdeclaration or breach
of prescribed food
To replace sugar in low-calorie safety and quality
foods and to provide standard.
sweetness
Antioxidants:
Vacuum packaging Food Regulations
1985
Introduced as an
amendment to the Food
Emulsifier:
Act 1985. On every label
To manufacture foods of processed food,
containing fats/oils and water consumers can obtain

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