BIOLOGY CHAPTER 6

6.14 TECHNOLOGY USED IN FOOD PRODUCTION &

6.15 TECHNOLGICAL DEVELOPMENT IN FOOD
PROCCESSING

The need for improving the quality and quantity of

food

1.The need for improving the quality and quantity of food

2. A rapid increase population in this countrys makes an impact to
a greater food supply.
3. So the quality and quantity of food supply have to be improve.
4. The Agriculture Ministry of Malaysia has drawn up several
strategies to sustain the production.

The effort by various agencies to diversify food

production
ULAM
Consist of fresh leaves , fruits and other plants which are eaten raw.
Rich in mineral ions , vitamins and fibre.
Some in plants are used in the preparation of herbal medicines and drinks.
Kacang botol

Pegaga

Petai

1. The main sources of protein includes meat, chicken and fish.

2. Rabbit meat is rich in protein but low in fat and cholesterol.
3. Ostrich meat in nutritious , rich in protein and low in fat.
4. Fresh water fish like tilapia and haruan low in cholesterol.

Quil meat

5. Fish protein is digestible and very much needed in growing children for healthy
development.
Rabbit meat

Ostrich meat

Various sources of protein

Tilapia

Haruan

Consuming mushrooms
1.

Many variety of mushrooms available in this country.

2.

Button mushroom, abalone mushroom, shitake mushroom.

3.

High nutrient content and some like the shitake mushrooms are believed to boost
the bodys immunity.
Button mushroom

Shitake mushroom

Abalone mushroom

Ways to improve the quality and quantity of food

production
Direct
seeding
1.The seed are sown directly into the soil by using a special machine.
2.Does not involve transplanting seedling and less damage to the roots of the seedling.
3.Less water needed plants achieve faster growth and increase the yields(planting of

Ways to improve the quality and quantity of food

production

paddy to obtain higher yields of rice)

Hydrophonics and Aerophonics

1. Hydrophonic is a commercial technique for growing certain crop plants in culture solution.
2. The root of plants are immersed in a solution which contains all the macronutrients in the correct
proportion
3. Supported by medium such as pebbles.
4. Culture solution to provide sufficient oxygen for respiration
5. Aerophonis is a modified technique of hidrophonics.
6. Nutrients are sprayed onto the roots of the plants at suitable intervals.
7. Enables the plants roots to absorbs more oxygen in between the period of spraying.
8. Almost all types of vegetables can be cultivated by using this methods
9. By using this methods light intensity and temperature can be controlled.

Breeding of plants and animals

1. Plants different pant species with certain beneficial characteristics are selective to hybrid.
2. The best variety of plants inherit the beneficial characteristics of both parent plants.
3. Increased nutritional value
4. Higher yields
5. Greater resistance to disease and climate changes
6. The mostly wide planted variety of oil palm is the Teneru sp .It is varieties produced by
crossing the parent varieties of Daru sp and Pisifera sp.
7. Animals have been selectively bred to enhance the yields of farm products.
8. Mafriwal(bred in farm) produces more milk with low fat content.

Tissue Culture
1. An entire plant can be generated from the cells or tissues of a parent plant.
2. They are grown in sterile culture medium or culture solution which contains the necessary
nutrients and growth hormones.
3. Plantlets which are produced can be then be transplanted to nurseries.
4. Enables commercial propagation of clones which have all the beneficial characteristics of
the parents
5. Increase the agricultural yield of many crop plants.

Genetic Engineering
1. Increase the quality and quantity of food production tremendously.
2. Can be altered by changing the genetic composition of the organism.
3. Transfer of segment of DNA which carries the genetic information from one organism to another.
4. The genetically modified organism is called transgenic organism.
5. This crop plant (wheat) contain genes from other organisms to enhance their growth and nutritional
properties.

Soil Management
1. Soil should be cultivated in a proper manner so that not all minerals are removed from it at
an one time.
2. Regular addition of fertilizers to return nutrient to the soil.
3. Ploughing ,which help increase aeration in the soil.
4. Practicing crop rotation (maintain and improve soil fertility and prevent the build-up pf pests
peculiar to any crop species.)
5. Reducing soil erosion and leaching of nutrients.
6. Addition of organic matter which promotes humus formation
and improves soil structure.

Biological Control
1. The control of pests by using biological technique.
2. This method is using a natural enemy of the pests such as predator or parasite feeds on a
kill s the pests.
3. It reduces a number of problem associated with chemical control which uses pesticides.

The necessity for food processing

1. Food processing is very important to make sure that food whether eaten immediately or at a later
time is safe.
2. One of the main purpose of food processing is to overcome the factors that cause food spoilage.
3. Food spoilage is caused by :

The action of microorganisms on food especially decomposing bacteria and fungi which act on
carbohydrates and protein in food to produce C02, water , ammonia , hydrogen and other organic
substances.

The oxidation of food due to the oxygen reacting with enzymes and chemicals released by the
cell in the food.

Oily food can become rancid , smell and taste different harmful to our body

4. Food have to be processed because :

To avoid food wastage.
To prevent spread of diseases which can cause food poisoning.
To prevent bacterial and fungi decay.
To diversify the uses of food substances.
5. Commercially processed food contains food addictives such as preservatives , flavoring and
coloring.
6. Food addictives is important in preserving the freshness, safety , taste ,appearance and
texture.

Relating the food processing methods with

the factors causing food spoilage.
1. Microorganisms need nutrients , water , oxygen and a suitable temperature for the optimal
growth and reproduction.
2. Can only survive in a normal condition with optimum pH and solute concentrations.
3. Destroying the microorganisms present in the food or by stopping the activities of these
microorganisms.
4. A few methods of preserving and processing such as cooking , drying of food , fermentation.
5. Pasteurization , radiation , sterilization examples of modern methods.
6. Dehydration and freezing used in stopping the activities of the microorganisms while
canning and radiation will kill all the microorganisms present.

Pasteurization
1. This method is used to preserved milk from bacteria. This bacteria will destroy milk and can
cause disease such tuberculosis and typhoid.
2. In this process, milk heated to 63 degree celcius for 30 min / 72 degree celcius for 15 sec
and rapidly cooled down below 10 degree celcius.
3. The purpose is to kill microorganisms and maintaining nutrients content and natural flavor.
4. Unable to kill all types of bacteria. So that the milk is keep in the refrigerator to prevent
those microorganisms that have not been killed from become active again.

Canning
1. Uses heat sterilization method to kill microorganisms and their spores.
2. The food is packed in cans and steamed at high temperature and pressure to drive out air.
3. The cans containing food are then sealed while the food is being cooled.
4. The vacuum created within the cans prevents the growth of microorganisms.

Refrigeration
1. This method is commonly used at home to prevent food from spoilage .
2. Food are stored at temperature below 0 degree celcius can remain fresh for a long time.
3. Low temperature prevent growth of microorganisms or germination of spores because
enzymatic reactions stop at low temperature.