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Voedseltegnologie

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Tegnologie

Graad 7

Prosessering: voedseltegnologie

Module 19

Voedseltegnologie

  1. Inleiding

In die vorige twee modules is die stappe van ‘n tipiese tegnologiese proses breedvoerig verduidelik en daar is ook geleentheid gebied om ‘n produk/stelsel in verband met elektrisiteit te ontwerp.

Die doel van hierdie module is om ‘n inleiding tot die wêreld van voedseltegnologie te bied, asook aan die leerders ‘n kans te bied om ‘n produk onder hierdie tema te vervaardig en uit te toets.

  1. Wat is voedseltegnologie?

Voedseltegnologie behels ‘n breë veld van studie, maar dit het beslis te make met die verwerking van rou materiale na voedselprodukte. Rou materiale sluit onder andere items soos piesangs, vis, koringkorrels en aartappels in. Sommige van hierdie rou materiale kan net so geëet word, byvoorbeeld piesangs. Ander rou materiale moet egter verwerk word alvorens dit smaaklik aangebied kan word. Dit is nodig om te onderskei tussen twee kernwoorde: primêre prosessering en sekondêre prosessering. Primêre prosessering behels ‘n proses waarvolgens rou materiaal tot ‘n bruikbare produk verwerk word (koringkorrels word byvoorbeeld tot meel verwerk). Indien die meel dan gebruik word om ‘n brood mee te bak, praat ons van sekondêre prosessering.

opdrag:

Illustreer nou jou eie voorbeelde van primêre en sekondêre voedselprosessering in die tabel hieronder.

LU/AS 2.2

Wanneer ons die proses van voedseltegnologie toepas, sal ons noodwendig oor bepaalde kennis en vaardighede moet beskik. Ons sal leer van verskillende bestanddele en hul voedingswaardes. Om voedselprodukte te vervaardig sal ons sekere gereedskap en toebehore effektief moet kan gebruik en ons moet ook die noodsaaklikheid van veiligheidmaatreëls en higiëne verstaan. Om ‘n produk wat werklik gewild sal wees te vervaardig sal ons die toepaslike navorsing moet doen en dit vereis weer kennis in verband met die benutting van rekenaars en toepaslike sagteware. Somtyds behels die proses van voedseltegnologie die ontwerp van bepaalde resepte en dikwels ook om instruksies noukeurig te kan navolg. Elke suksesvolle onderneming, dus ook die toepassing van voedseltegnologie, gaan gepaard met kwaliteitskontrole. Is die bestanddele wat ek in my produk gebruik het in alle gevalle veilig? is maar ‘n enkele vraag wat die voedseltegnoloog moet vra.

opdrag 1:

Beantwoord die volgende vrae:

  1. Maak ‘n lysie van ‘n paar voedselsoorte wat rou geëet kan word sonder enige verdere verwerking daarvan.
  1. Verduidelik hoe twee voedselsoorte verwerk kan word na ander produkte toe. Voorbeeld: Vleis (rou materiaal) word gedroog om biltong (verwerkte produk) te maak.
LU/AS 2.2
  1. Higiëne en veiligheid
  1. Voelselhigiëne en persoonlike higiëne

Voordat jy jou voedselproduk ontwerp, moet jy jou kennis oor voedselhigiëne verbreed, anders kan jy dalk ‘n voedselproduk vervaardig wat onveilig is vir mense om te eet!

Voedselhigiëne is ‘n stel reëls wat daarop gemik is om kos skoon te hou. Die vernaamste metode om kossoorte skoon te hou is:

  • om voedsel te beskerm teen bakterieë;
  • om bakterieë te verhoed om in voedsel te vermeerder; en
  • om bakterieë te vernietig deur dit te kook.

Questions & Answers

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Source:  OpenStax, Tegnologie graad 7. OpenStax CNX. Sep 10, 2009 Download for free at http://cnx.org/content/col11031/1.1
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