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NCERT Class 12 Home Science Chapter 4 Food Processing and Technology
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Food Processing and Technology
Chapter – 4
| PART – Ⅰ HUMAN ECOLOGY AND FAMILY SCIENCES |
| Unit – ⅠⅠ Nutrition, Food Science and Technology |
Review Questions:
1. Explain the following terms:
(a) Food Science.
Ans: Food Science it is a distinct field involving the application of basic sciences such as chemistry and physics, culinary arts, agronomics and microbiology. It is a broad discipline concerned with all the technical aspects of food, beginning with harvesting or slaughtering and ending with cooking and consumption. Food Scientists have to use the knowledge of biology, physical sciences and engineering to study the composition of foods, changes that occur at various stages from harvest through different processes and storage, causes of their spoilage and the principles underlying food processing. Food scientists deal with physico-chemical aspects of food, thus helping us to understand the nature and properties of food.
(b) Food Processing.
Ans: Food Processing is the set of methods and techniques used to transform raw ingredients into finished and semi-finished products. Food processing requires good quality raw materials from either plant and/or animal source to be converted into attractive, marketable and often long shelf-life food products.
(c) Food Technology.
Ans: Food Technology technology is the science and application of scientific, as well as socio-economic knowledge and legal rules for production. Food technology uses and exploits knowledge of Food Science and Food Engineering to produce varied foods. Study of Food Technology gives in-depth knowledge of science and technology, and develops skills for selection, storage, preservation, processing, packaging, distribution of safe, nutritious, wholesome, desirable as well as affordable, convenient foods. Another significant aspect of food technology is to promote sustainability to avoid waste and save and utilise all the food produced and ensure safe and sustainable processing practices.
(d) Food Manufacturing.
Ans: In such products, the original characteristics of the raw products are lost and some basic methods of preservation are used, often using various ingredients such as salt, sugar, oil or even chemical preservatives. Examples are pickles, jams, marmalades, squashes, papads, wadis.
(e) Food Spoilage.
Ans: Food processing operations are designed to extend the shelf life of the food products. The concepts associated with food processing are reducing/eliminating microbial activity and other factors that influence food spoilage.
2. Explain briefly the significance of Food Technology. How has it affected the life of modern housewives, specially working women?
Ans: Food Technology is the science and application of scientific, as well as socio-economic knowledge and legal rules for production. Food technology uses and exploits knowledge of Food Science and Food Engineering to produce varied foods. Study of Food Technology gives in-depth knowledge of science and technology, and develops skills for selection, storage, preservation, processing, packaging, distribution of safe, nutritious, wholesome, desirable as well as affordable, convenient foods. Another significant aspect of food technology is to promote sustainability to avoid waste and save and utilise all the food produced and ensure safe and sustainable processing practices.
Impact on Modern Housewives, Especially Working Women:
(i) Convenience and Time-Saving: Ready-to-eat meals, frozen foods, and pre-cut vegetables have significantly reduced the time required for meal preparation. This is particularly beneficial for working women, who often juggle professional responsibilities with household chores.
(ii) Nutritional Balance: Fortified foods and dietary supplements ensure that women and their families get essential nutrients even when they lack time for elaborate meal planning.
(iii) Ease of Access: Packaged and processed food items are widely available, making it easier for housewives to prepare meals without sourcing and preparing all ingredients from scratch.
(iv) Variety and Innovation: Food technology has introduced diverse food options, enabling women to experiment with global cuisines and cater to family preferences without requiring extensive culinary expertise.
(v) Safety and Hygiene: Advanced preservation and packaging techniques ensure that food remains safe and hygienic, reducing health risks and alleviating concerns for busy women.
3. List some of the old methods of food preservation followed at home giving examples and their viability in present times.
Ans: Some of the old methods of food preservation followed at home giving examples and their viability in present times are:
(i) Oil Preservation.
Example: Storing pickles in mustard oil or olive oil.
Viability: This method is still practiced for pickling, especially in Indian and Mediterranean cuisines, due to its flavor and long shelf life.
(ii) Vinegar Preservation.
Example: Preserving onions, cucumbers, and beets in vinegar.
Viability: Vinegar preservation remains popular, especially in gourmet cooking and for homemade pickles.
(iii) Salting and Curing.
Example: Salting fish, meat, and pickling vegetables like cucumbers.
Viability: This method is still viable, especially for traditional delicacies. Modern refrigeration has reduced its widespread use, but it remains popular for specific recipes.
(iv) Smoking.
Example: Smoking fish, meat, and certain cheeses.
Viability: Smoking is still used for flavor enhancement in gourmet and traditional cooking. Modern electric smokers have made the process more controlled and consistent.
4. Give a brief account of development of food preservation to its present status.
Ans: The development of food preservation techniques has a long and fascinating history that has evolved over centuries to its present status.
Here’s a brief account of how food preservation has developed:
(i) Ancient Methods: Ancient civilizations used sun drying and smoking to preserve foods. They discovered that these methods helped reduce moisture and inhibit microbial growth.
(ii) Salting: Salt was used to preserve fish, meats, and vegetables. The high salt content created an inhospitable environment for bacteria.
(iii) Fermentation: Fermentation, involving the use of beneficial microorganisms, was used to preserve foods like sauerkraut, cheese, and pickles.
(iv) Canning and Bottling: In the late 18th century, Frenchman Nicolas Appert developed the method of canning, sealing food in glass jars, and then subjecting them to heat to kill microorganisms. This concept was later refined and popularized by John Mason (Mason jars) and Louis Pasteur. Bottling, where food is preserved in bottles with airtight seals, became popular for preserving fruits and jams.
(v) Pasteurization: Louis Pasteur’s work on pasteurization in the mid-19th century, which involved heating liquids to kill harmful microorganisms, significantly improved food safety. It played a crucial role in the dairy industry and helped prevent spoilage.
(vi) Refrigeration and Freezing: The invention of refrigeration in the late 19th century by figures like Carl von Linde and Jacob Perkins revolutionized food preservation. It allowed for the safe storage of perishable foods by slowing down the growth of microorganisms. Freezing food was also developed, initially through ice houses and later with electric refrigerators.
(vii) Chemical Preservatives: The late 19th and early 20th centuries saw the introduction of chemical preservatives like benzoic acid and sulfur dioxide to inhibit bacterial and fungal growth in foods.
(viii) Irradiation: In the mid-20th century, food irradiation was developed as a method to kill pathogens and extend shelf life by exposing food to ionizing radiation.
Modern Preservation Techniques:
(i) The latter part of the 20th century brought innovations like vacuum packaging, modified atmosphere packaging, and high-pressure processing, which significantly extended the shelf life of foods.
(ii) Biotechnology and Genetic Modification: Advances in biotechnology have allowed for the development of genetically modified crops with improved resistance to pests and spoilage, leading to longer-lasting fresh produce.
5. As a prospective food technologist what knowledge and skills does the industry require you to have?
Ans: As a prospective food technologist, the food industry will expect you to possess a combination of knowledge and skills to excel in this field.
Here is a list of the essential knowledge and skills required for a career in food technology:
(i) Knowledge, Food Science and Technology: A strong foundation in food science, including understanding the composition, structure, and properties of various food components, as well as knowledge of food processing and preservation techniques.
(ii) Microbiology and Food Safety: An understanding of food microbiology, including knowledge of foodborne pathogens, spoilage microorganisms, and food safety regulations and practices.
(iii) Nutrition: Knowledge of nutrition science, including the nutritional content of different foods, dietary guidelines, and the impact of food on human health.
(iv) Quality Assurance and Control: An understanding of quality control and assurance principles, including testing methods, quality standards, and the ability to ensure the consistency and safety of food products.
(v) Food Chemistry: Familiarity with food chemistry, including chemical reactions that occur during food processing, food additives, and their functions.
(vi) Food Processing and Engineering: Knowledge of various food processing techniques, equipment, and engineering principles used in the production and packaging of food products.
(vii) Regulatory Compliance: Awareness of food laws and regulations, including labeling requirements, safety standards, and industry guidelines to ensure products meet legal standards.
(viii) Sensory Evaluation: Understanding sensory analysis to assess the taste, texture, aroma, and appearance of food products and make improvements based on consumer preferences.
(ix) Packaging Technology: Knowledge of food packaging materials, design, and their impact on food preservation, shelf life, and consumer appeal.
(x) Research and Development: Strong research skills to develop new food products, improve existing ones, and stay updated on industry trends and emerging technologies.
6. Keeping the concept of health and wellness in mind, explain with examples how food scientists are trying to enhance the food values in processed and packaged foods.
Ans: Food scientists are actively working to enhance the nutritional quality of processed and packaged foods while also addressing consumer demands for healthier options.
(i) Fortification with Vitamins and Minerals: Many processed foods, such as cereals and dairy alternatives, are fortified with essential vitamins and minerals. For example, breakfast cereals may be fortified with iron and various B vitamins. This fortification aims to address nutrient deficiencies and improve the nutritional content of these products.
(ii) Reduced Sodium (Salt) Content: Excessive sodium intake is associated with various health issues. Food scientists work on reducing the salt content in processed foods like canned soups, snacks, and sauces while still maintaining flavour. Potassium-based salt substitutes are also being explored.
(iii) Sugar Reduction and Substitution: High sugar consumption is linked to health problems, including obesity and diabetes. Food scientists are reducing added sugars in many products, and they are investigating natural sweeteners and sugar alternatives, such as stevia, erythritol, and monk fruit extract.
(iv) Incorporating Whole Grains: Products like bread, pasta, and breakfast bars are now being formulated with whole grains, increasing their fibre content and providing more nutrients compared to refined grains.
(v) Increased Fibre Content: Food scientists are adding dietary fiber to processed foods, such as fiber-enriched bread or snacks. Fiber promotes digestive health and can help manage weight.
(vi) Use of Plant-Based Ingredients: There is a growing trend in incorporating plant-based ingredients, like legumes and nuts, in processed foods to increase protein content and provide healthier alternatives to animal-based products.
(vii) Trans Fat Elimination: Trans fats, known to be detrimental to heart health, are being phased out from many processed foods. Food scientists have developed alternative fats and oils with fewer trans fats.
(viii) Clean Label Ingredients: Food scientists are working on eliminating artificial additives and preservatives from processed foods, opting for natural alternatives, making products more appealing to health-conscious consumers.
(ix) Portion Control and Packaging: Smaller portion sizes and more transparent packaging with nutrition information are designed to encourage healthier consumption habits, helping consumers make more informed choices.
(x) Enhanced Protein Content: Protein-fortified snacks and beverages are becoming increasingly popular. Food scientists are exploring various protein sources, including plant-based proteins, to meet consumer demands for protein-rich options.
7. Explain the following briefly:
(a) Why do we need to process and preserve food?
Ans: Food materials are damaged by a variety of elements such as the environment, microorganisms, rats, and other situations. Food preservation is required to prevent food from being wasted, polluted, or spoilt. Food preservation methods include drying, canning, refrigeration, and fermentation.
(b) What causes food spoilage and renders it unfit for human Consumption?
Ans: The causes food spoilage and renders it unfit for human Consumption are mentioned below:
(i) Microbial Activity:
(a) Bacteria: Certain bacteria, such as Escherichia coli or Salmonella, cause foodborne illnesses, while others, like Lactobacillus, may spoil food by fermenting sugars.
(b) Yeasts and Molds: Yeasts cause fermentation, leading to souring, while molds grow on the surface of foods, producing toxins (e.g., aflatoxins).
(c) Pathogenic Microorganisms: These can contaminate food and make it unsafe to eat even without visible signs of spoilage.
(ii) Enzymatic Reactions:
(a) Natural enzymes in food can cause degradation. For example, enzymes in fruits and vegetables lead to ripening and overripening. Lipase enzymes can cause fats to become rancid, affecting taste and smell.
(iii) Oxidation:
(a) Exposure to oxygen can cause chemical reactions that degrade food. For instance, fats and oils oxidize, leading to rancidity, while vitamins such as Vitamin C degrade, reducing nutritional value.
(c) Food spoilage is generally caused by bacteria. What are the four conditions that bacteria need to grow and multiply?
Ans: The predominant bacteria associated with spoilage are Brochothrix thermosphacta, Carnobacterium spp, Lactobacillus spp., Lactococcus spp, Leuconostoc spp, Pediococcus spp, Stretococcus spp, Kurthia zopfii, and Weisella spp.
The four conditions that bacteria need to grow and multiply are mentioned below:
(i) Warmth: Bacteria thrive in warm environments, typically between 4°C and 60°C (39°F to 140°F), also known as the danger zone. Most bacteria grow best at body temperature, around 37°C (98.6°F).
(ii) Moisture: Bacteria require water to carry out essential biological processes. High moisture environments provide an ideal setting for their growth.
(iii) Nutrients: Bacteria need a source of nutrients, such as sugars, proteins, and fats, which they use as energy to grow and multiply.
(iv) Time: Given the right conditions, bacteria can multiply rapidly. Some can double in number every 20 minutes.
(d) What is done in food processing to extend shelf life?
Ans: Food processing operations are designed to extend the shelf life of the food products. The concepts associated with food processing are reducing/eliminating microbial activity and other factors that influence food spoilage. The principle microorganisms that cause food spoilage are bacteria, fungi, yeasts and moulds. Just recollect that you studied in biology how they grow typically very rapidly under congenial conditions. Factors influencing microbial growth are nutrient availability, moisture, pH, oxygen levels and the presence or absence of inhibiting substances e.g. antibiotics. The activity of enzymes inherently present in foods also depends on pH and temperature. Oxidative enzymes in fresh fruits and vegetables continue to use oxygen to metabolise, reducing the shelf life of fruits and vegetables.
So the basic concepts in food processing methods to prevent food spoilage are:
(i) Application of heat.
(ii) Removal of water moisture.
(iii) Lowering of temperature during storage.
(iv) Reduction of pH.
(v) Controlling the availability of oxygen.
(e) After the completion of 10+2 examination, what is the professional scope in the field of Food Processing and Technology?
Ans: The demand for processed, packed and convenient food with prolonged shelf life requires well-trained human resource in the food industry. There is an encouraging, challenging and rewarding future for professions and careers in Food Technology and Food Processing industry. As this field requires the application of science and technology to the processing, utilisation, preservation, packaging and distribution of food and food products, it encompasses a diverse range of specialisations.
The work of food technologists is mainly in food industries, quality control departments, hotels, hospitals, labeling and packaging industries, breweries/distilleries, soft drink industries, dairy, confectionery, fish and meat processing, fruit and vegetable processing, processing of grains, cereals, millets, rice and flour mills, etc. Their expertise is useful in various departments such as purchase and storage, processing/manufacture, quality monitoring and management, safety assessment, as well as research and development. Besides this, entrepreneurship is a highly rewarding avenue. There are various avenues for employment. With globalisation, Indian shores have opened up to foreign investments and technologies. As a result, many foreign companies and multinational companies are setting up their production, R&D, educational and outsourcing facilities in our country. Thus there is ample scope for food technologists/scientists in Indian as well as foreign organisations. Also, food processing industry provides good opportunity for export of products. Employment exchanges will also be strengthened and upgraded.
(i) Self Employment Avenues: Food processing in India has always been practised as household or cottage scale activity. Despite lack of basic training in food processing operations, sweets, papads, murrabas, pickles, fried snacks, roasted and puffed cereals were prepared and marketed for local consumption. Now with the growth in agriculture, horticulture and pisiculture, the production of raw material has improved. Also the Government is giving incentives and support for enterpreneurs who want to start their own enterprise by way of providing finances, training, infrastructure and marketing facilities. Financial support is provided by many banks, with encouragement for women entrepreneurs. State Governments also contribute by providing space to those desirous of obtaining the same. A self employment venture in food technology may be highly technology-oriented and investment–intensive, or it can be a very low key technology and low investment unit, e.g., salted peanuts, drinking water pouches, dehydrated products, pickles, among others.
The Indian food industry with a size of 61 billion US dollars, ranks 5th in terms of size, contributes nearly 6 percent of GDP, 13 per cent of Indian exports and involves 6 per cent of total industrial investment in the country. Besides, it is estimated to grow at the rate of 20 per cent of which processed food segment accounts for 25 per cent. Segments of this industry are milk and milk products, snack foods, bakery products, fruit and vegetable products, beverages (alcoholic and non alcoholic), fish and meat processing, food processing machines and allied equipment. Exports are rising and this boosts employment avenues.
