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1. Discuss:
A) 3 examples of fermented food

B) How does fermentation help in preserving food products?

C) What is your opinion on the safety of fermented food?

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Answers: (Question A)

- Soy sauce
- Kimchi
- Tapai

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Answers: (Question B)

Fermentation is a natural process that aids in preserving food products by harnessing microorganisms like bacteria, yeast, or fungi to break down sugars and convert them into beneficial byproducts. During fermentation, these microorganisms produce acids, alcohols, and other compounds, creating an acidic or alcoholic environment that inhibits the growth of harmful bacteria, molds, and spoilage organisms. This extended shelf life not only prevents food spoilage but also enhances flavors and textures, making the products more palatable and nutritious. Examples of fermented foods include yogurt, cheese, pickles, sauerkraut, kimchi, and sourdough bread, showcasing how this age-old preservation technique continues to play a vital role in culinary traditions worldwide.

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Answers: (Question C)

Fermented foods are generally safe to consume and have been part of human diets for centuries. The fermentation process itself creates an inhospitable environment for harmful bacteria, leading to a natural preservation of the food. Moreover, lactic acid and other compounds produced during fermentation have antimicrobial properties that further enhance safety.

However, it's essential to note that improper fermentation practices, unclean equipment, or contamination during preparation can pose risks. As with any food, ensuring proper hygiene, storage, and following established recipes is crucial to ensure the safety of fermented products.

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1. Discuss:
A) Describe the advantage and disadvantages of drying as a food preservation technique.

B) Why drying is a complex process?

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Answers: (Question A)

Advantages
- Reduce the risk of cancer
Dried fruits and vegetables could play a role in reducing the risk of some cancers, including pancreatic, stomach, bladder, and prostate. While research is ongoing, scientists think the drying process activates chemicals in foods that help prevent cell damage linked to cancer.

- Lower risk of food poisoning
The mold, yeast, and bacteria that can cause foodborne illnesses need water to form. Research shows that dehydrating food can reduce the risk from most common bacteria and possibly other disease-causing microorganisms. However, the way dehydrated food is stored may also affect its safety, and more research is needed to study the full range of foodborne contaminants.

Disadvantages
- Loss of heat-sensitive nutrients
Certain heat-sensitive nutrients, such as vitamin C and some B vitamins, may degrade during the drying process. However, other nutrients like fiber and minerals are more stable and can be well-preserved.

- Loss of freshness and texture
Difference in texture and flavor of the food. As an example, raisins are dehydrated grapes. While they don’t taste at all the same, and there’s nothing like popping a nice juicy grape into your mouth. Drying can cause some loss of freshness and alter the texture of food. Rehydrated dried foods may not have the same texture as their fresh counterparts, and some fruits and vegetables can become chewy or leathery.

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Answers: (Question B)

1. Non-Uniformity of Drying

Different parts of a food product may have varying moisture content and drying rates. This non-uniformity can occur due to differences in the food's composition, shape, or positioning during drying. Achieving uniform moisture removal throughout the product is crucial to ensure consistent quality and prevent spoilage or over-drying.

2. Product Quality Considerations

Drying can impact the quality attributes of the food, including texture, colour, flavour, and nutritional content. Care must be taken to control the drying parameters to preserve desirable qualities while minimizing undesirable changes. Over-drying can lead to loss of texture and flavour, while insufficient drying can result in microbial growth or reduced shelf life.

3. Energy Consumption and Efficiency

Drying often requires the input of significant energy, especially when using heat sources such as ovens or dehydrators. Optimizing energy consumption while achieving the desired drying outcomes is a challenge. Developing energy-efficient drying technologies and strategies is an ongoing area of research in the food industry.

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1. Discuss:
A) What is drying, from your point of view. Your answer does NOT necessarily be the specific definition of drying. Use your own words to describe.

B) What are the examples of food that can be dried, and briefly describe how they can be dried?

C) Why does food need to be dried?

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Answers: (Question A)
In my point of view, drying is a process used to make dried food to preserve food or to make dried food to taste other kinds of food texture or flavour

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Answers: (Question B)
Fruits: Fruits like apples, bananas, apricots, and grapes can be dried by slicing them thinly and then placing them in a dehydrator, an oven, or in the sun until they become dry and leathery.

Vegetables: Vegetables like tomatoes, carrots, onions, and peppers can be sliced or chopped and then dehydrated using a dehydrator or oven. Some people also dry vegetables by hanging them in a warm, dry place.

Herbs: Herbs like basil, thyme, rosemary, and oregano can be dried by hanging them upside down in a warm, dry place until they are crispy.

Meat: Meat like beef, pork, and chicken can be dried by slicing it into thin strips and then using a dehydrator or oven to dry it out. This method is often used to make jerky.

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Answers: (Question C)
Food is dried to remove moisture from it, which slows down or prevents the growth of microorganisms that can spoil or cause foodborne illness. Removing moisture from food also reduces its weight and volume, making it easier to store and transport. Drying food can also help to concentrate its nutrients and flavours, which can enhance the taste and nutritional value of the food.

Drying food has been used for thousands of years as a method of preserving food, and it is still widely used today. Modern methods of drying, such as using dehydrators or ovens, have made the process more efficient and consistent, while still preserving the nutritional value and flavor of the food. Overall, drying food is an effective way to extend its shelf life and make it more convenient to store and use.

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Tasks:
1. Watch this video on blanching, heat treatment, pasteurization, and thermal processing until minute 23:00
https://youtu.be/pdwE1_tL-Zw?t=646

2. Discuss:
A) Why do preservation by the use of heat common in the industry?

B) You were shopping for food and groceries in the mall. What type of preserved food would you choose, and why?

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Answers: (Question A)
Preservation by the use of heat, such as canning and pasteurization, is a common method in the food industry because it can effectively kill or inactivate microorganisms that cause spoilage and foodborne illnesses. Canning involves heating food in airtight containers to a high temperature, typically between 116-121°C, to destroy harmful bacteria and enzymes and create a sterile environment. Pasteurization, on the other hand, involves heating food to a lower temperature, typically between 60-100°C, to destroy harmful bacteria while preserving the flavour and nutritional quality of the food. These methods are commonly used for fruits, vegetables, meats, and dairy products to extend their shelf life and maintain their quality. Preservation by heat is an important aspect of food safety and helps ensure that food products are safe and healthy for consumers.

Reference:
U.S. Food & Drug Administration. (2021). Food preservation methods. Retrieved from https://www.fda.gov/food/buy-store-serve-safe-food/food-preservation-methods

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Answers: (Question B)
When choosing preserved food, it is important to consider factors such as the preservation method used, expiration date, and nutritional content. Canned fruits and vegetables are a convenient option as they are easy to store, have a long shelf life, and are often packed in their own juices or water without added sugars or salt. Additionally, frozen fruits and vegetables are a good option as they are flash-frozen to preserve their nutritional content and can be stored for a long time. When selecting preserved foods, it is important to read the labels and choose products with minimal added sugars, salt, and preservatives to maintain a healthy diet.

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Tasks:
Watch these videos:
https://www.youtube.com/watch?v=CcB-WOfuv38
https://www.youtube.com/watch?v=BQFC4APvqDo
https://www.youtube.com/watch?v=fXDho69Jgk8&

2. Discuss:
A) What is your opinion on the use of chemical preservatives as food additives in food products?

B) The technology in food preservation is always evolving. Based on the videos and other references you searched, how would you recommend the best chemical preservation method to be used? You can explain with example(s) and the advantages in terms of (but not limited to) efficiency, safety, environmental effect, cost and customer satisfaction.

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Hello, my name is Muhammad Afsar Aqlan. I was born in 1998 at Hospital Besar Melaka. Currently, I'm pursuing my study at UiTM Shah Alam in Chemical Engineering

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Answers: (Question A)
The use of chemical preservatives as food additives in food products is a controversial topic. On the one hand, preservatives can help extend the shelf life of food, prevent spoilage, and reduce the risk of foodborne illnesses. This can be especially important in processed and packaged foods, which may have a longer shelf life and may be more susceptible to contamination. On the other hand, some people have concerns about the potential health risks associated with consuming chemical preservatives, as some have been linked to adverse effects such as allergic reactions and cancer. Therefore, it is important for the food industry to carefully weigh the benefits and risks of using chemical preservatives and to adhere to strict regulations and safety standards when using them in food products. Additionally, consumers should be aware of the ingredients in their food and make informed choices about what they consume.

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Answers: (Question B)
One effective chemical preservation method for food is the use of antioxidants, such as ascorbic acid (vitamin C), tocopherols (vitamin E), and BHA (butylated hydroxyanisole). Antioxidants can prevent oxidation, which can lead to spoilage and rancidity in fats, oils, and other food components. Ascorbic acid, for example, can be added to fruit juices, canned fruits, and vegetables to prevent browning and maintain colour and flavour. Tocopherols can be added to baked goods, dairy products, and oils to prevent oxidation and extend shelf life. BHA can be added to meats, snacks, and baked goods to prevent rancidity and extend shelf life. The use of antioxidants as a chemical preservation method is generally safe and effective when used within approved levels, and can provide benefits to both the food industry and consumers in terms of reduced waste, improved shelf life, and maintaining the quality of food products.

References:

Lee, J. W., & Lee, J. H. (2010). Antioxidant activity and antimicrobial effect of BHA and tocopherol on the raw sausage stored at 4℃. Korean Journal for Food Science of Animal Resources, 30(2), 254-259. doi: 10.5851/kosfa.2010.30.2.254

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Tasks:
1. Watch these videos on food preservation and food spoilage.
https://www.youtube.com/watch?v=er40pFr6AZQ
https://www.youtube.com/watch?v=MMZbpDDYbfo

2. Discuss:
A) The method of food preservation that you've come across and give the example of the product(s) that uses the mentioned preservation method.

B) Your opinion about food deterioration and food spoilage.

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Answers: (Question A)
Food processing is the transformation of raw ingredients into edible products. There are many methods of food processing, each designed to achieve specific goals such as preservation, flavour enhancement, and convenience. Two common methods of food processing are canning and dehydration.

Canning is a process that involves sealing food in airtight containers and heating them to a high temperature to kill microorganisms and prevent spoilage. The food is then stored in containers, which can be made of metal, glass, or plastic, for an extended period. Canned foods include fruits, vegetables, meats, and fish, among others. This method of food processing is popular because it allows for the preservation of food without refrigeration or freezing. However, it can alter the taste, texture, and nutritional value of the food.

Dehydration involves removing moisture from food to reduce the risk of spoilage and increase its shelf life. This is done by exposing the food to low heat, sun, or wind until the moisture is removed. Dehydrated foods include dried fruits, vegetables, meat, and grains. The process of dehydration preserves the flavour, texture, and nutritional value of the food while reducing its weight and volume. However, it can also make the food more susceptible to contamination if not stored properly.

Reference:

Aiking, H. (2018). Future protein supply. Trends in Food Science & Technology, 75, 56-61. doi: 10.1016/j.tifs.2018.03.011

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Answers: (Question B)
Food deterioration and spoilage are major concerns in the food industry and for consumers. Food deterioration refers to the gradual loss of quality of food over time, while food spoilage refers to the state of food becoming unfit for consumption due to the growth of microorganisms or the presence of toxins. Both food deterioration and spoilage can be caused by various factors such as improper storage, contamination, and exposure to oxygen, light, or moisture. The consequences of consuming spoiled or deteriorated food can range from mild to severe illness. Therefore, it is important for individuals and the food industry to take necessary precautions to prevent food deterioration and spoilage, such as proper storage, monitoring of expiration dates, and regular sanitation practices.