TECHNOLOGY USED IN FOOD PRODUCTION

NUTRITION6.14 TECHNOLOGY USED IN FOOD PRODUCTIONThe need to take good care of plantsSustenance of lifeAir qualityClimateWater qualityControl of erosionFish & wildlife habitatEcosystemFoodMedicineIndustrial productsRecreationAestheticsTechnology in food productionMethods in food productionDirect seeding of riceHydroponics & aeroponicsSelective breedingTissue culture Genetic engineeringSoil managementBiological controlDirect seeding of riceSeeds are sown directly into paddy field w/o planting them 1st at nurserySave time & labourIncreases the yield

HydroponicsAdvantages:Plants grow faster produce bigger yields Better quality & tasteNo weeding requiredNo herbicide requiredNo soil-borne disease problemEconomic use of space

AeroponicsAdvantages:Saves on nutrientSaves space, & is easy to set upPlants grow faster & higher yieldBetter quality & tasteNo weedingNo herbicideNo soil-borne disease

Selective BreedingThe propagation of plants & animal by sexual reproductionInvolves selecting parent with desirable traits to breed to produce better quality of offspringAdvantages: Shortens maturity time required by both plants & animalImproves quality & quantity

Qualities of the psifera variety:

Desirable: high oil content

Undesirable: shell-less fruit fruit drops off before maturity seeds are difficult to germinateQualities of the dura variety:

Desirable: does not have the weaknesses of psifera

Undesirable: low oil content

Crossing psifera with dura produces the teneraQualities 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 engineeringManipulation of DNA to produce new type of organismsEnable a gene controlling desirable traits from one organism to be transferred to the chromosome of other organism

Some genetically modified food are:Oil palm for better oil composition & higher vit E contentBanana to delay ripeningSoya beansTomatoes improve flavour

Biological controlLadybirds : aphids & mealybugsOwls & snakes : ratsGuppies : mosquito larvaeIchneumon wasp : stem borer

TECHNOLOGY DEVELOPMENT IN FOOD PROCESSINGPurposes of food processing:Prevent microorganisms from putrefying or fermenting foodPrevent oxidation from spoiling foodExtend the shelf life of foodMake food look better & tastierRemove toxinsPrevent excess food from spoiling & going to wasteProduce different varieties form a single food substancesEnable easy food distribution to consumerFood processing methodCookingPickling with salt, sugar or vinegarFermentationCanningDryingPasteurizationUHT

FermentationCertain bacteria/ yeast produce enzymes that break up foods, changing their appearance & tasteBelacan, tempeh, beer, cheese

UHTUltra Heat TreatmentHeat milk to 132C for 1 second, then pack into air tight containersHigh temp kill bacteria & spores

PasteurizationQuickly heat milk to 72C for 15 seconds, or heat milk to 63C for 30 minutes then cool it rapidly to below 5CKill most bacteria; does not affect taste milk

The effect of processed food on health