Food Processing, UNIT 1:

INTRODUCTION
Packaging and TO FOOD
Labelling PRESERVATION
Topics
1. Meaning of Food Preservation
2. Principal Methods Used in Food
Preservation
3. Terms Used in Food Preservation
4. Tools, Utensils and Equipment Used
in Food Preservation
5. Kinds of Food Spoilage
6. Technological Functions of
Additives
7. Food Products and Its Methods of
Storing
 Group 1

Bill Russell Ivy Pearl

Angelica Tasi Jessa Mae Ignacio Rizalyn Cusipag
Cabigao Daquioag
Topics 1 & 2 Topics 3 & 4 Topic 5 Topic 6 Topic 7
 It is the process of preparing food for future

1. Meaning of consumption by preventing its spoilage. The

proper storage and preservation of food for

Food future use have been the major concern not only
for the family but also for the food industry.

Preservation
It is the answer to the problem of in adequate
food supply as well as the need for nutrition and
palatable meals for the family.
 Importance of Food Preservation
1. it contributes to better nutrition for the family by preventing scarcity of food balance meal may
be attained only if there is a year-round supply of fruits and other foods;
2. it is a means of increasing family income. When harvest is abundant and the food supply is more
than enough for the family, the excess can be preserved and sold in the market;
3. it helps in the economic development of the country. Farmers are encouraged to produce more for
the family as well as for others;
4. The foods that are available through the year. Maybe preserved in preparation for a family event
like town fiesta, Christmas and other special occasions;
5. Easily transportable food found only in one area could be made available to other places.
Preserved food in the Philippines brought outside of the country;
6. It is profitable as a hobby as well as a means of livelihood.
2. Principal Methods Used
in Food Preservation
Heating
Heating or cooking destroys or inactivates
enzymes thus preventing this type of
deterioration. Cooking also destroys certain
types of microorganism that cause spoilage.
At home, cooking is used as a preservation
method as well as a method to make food
more palatable. However, ordinary cooking
does not destroy all bacteria.
Pasteurization
In this method of preservation named after
Louis Pasteur, foods are subjected to
sufficient heat to kill most of the bacteria
without markedly altering flavor or other
characteristics. The food is heated in a closed
system, rapidly cooked, and then placed in
covered or sealed container to prevent
contamination. This method is generally used
for liquid such as milk, fruit, vegetable juice,
and beer.
Canning
It is a method of preserving foods, which
combines the techniques of heating to kill
spoilage microorganism and inactive
enzymes by sealing in airtight container to
prevent subsequent contamination.
Baking
Baking has two-fold purposes: developing a
different type of food product from grains,
then preserving it for future use. Cakes and
other items owe their oven structures to
chemical leavening agents such as baking
powder or natural gas such as beaten egg
whites, Unless the heat is sufficient to kill
yeast, molds, and spoilage bacteria, the
products have a short shelf life. However, in
hermetically sealed containers, they are kept
very well.
Refrigeration
Cold temperatures help food stay fresh
longer. The basic idea behind refrigeration is
to slow down the activity of bacteria so that it
takes longer for the bacteria to spoil the food.
No change of form or texture is involved
when products are simply cooled to prolong
freshness.
Sun and air-drying
In certain localities where the warm sun and
low humidity prevail, local fruits are dried on
trays in the open. Rapid drying is essential to
prevent molding and to maintain quality.
Vacuum Drying
is conceptually the ideal method for drying
thermal or oxygen sensitive materials such as
fruits and vegetables due to the advantage of
removing moisture at low temperatures and
minimizing the possibility of oxidation
reactions.
Freeze Dehydration
uses a process called lyophilization to lower
the temperature of the product to below
freezing, and then a high-pressure vacuum is
applied to extract the water in the form of
vapour. The vapour collects on a condenser,
turns back to ice and is removed.
Fermentation
Wines and beers are produced by adding
yeast to ferment the natural Sugar. Because
fruits and juices spoil through the action of
many types of organisms. These are placed in
a container to seal out air, Yeast can utilize
sugar even without oxygen and produce
alcohol, which acts as preservative. When the
container is opened; acetic acid bacteria will
oxidize the alcohol within the beverage,
producing vinegar.
Salting, Curing, and Smoking
The practice of salting, curing, and smoking
meat is one of the oldest forms of food
preservation. Treating cuts of meat with a salt
solution or packing them in dry salt inhibits
most spoilage bacterial growth by reducing
the amount of water available for bacteria to
grow.
3. Terms Used in Food
Preservation
Additives - materials added to foods to help manufacture and preserve it and to improve its nutritive value,
palatability and eye appeal.

Aging - it is changes in tenderness that take place in meats after slaughter

Aerobes - microorganisms that need oxygen for growth.

Anaerobes - microorganisms that grow in the absence of oxygen.

Antibiotics - used in some countries as food preservatives.

Antioxidants - substance that retard the oxidative rancidity of fats.

Air cells - are the millions of tiny pockets found inside, most baked products.

Blend - preparation methods that combines ingredients with spoon, beater or liquefier to achieve uniform
mixture.

Boil - to cook submerged in a boiling liquid.

Blanch - to dip or plunged food materials into boiling water.

Botulism - rare form of food poisoning caused by the toxin produced by clostridium botulinum.

Buffers - substances that resist change of acidity or alkalinity

Collagen - insoluble proteins in the bone, tendons, skin, and connectives tissues of animals and fish; can be
converted to soluble gelatin by moist heat.

Chop - cut into pieces with a sharp tool as a knife.

Cream - rub, mash or work shortening against the sides of the bowl with the back of the spoon until it smooth
and creamy.

Cure - to preserve food by salting, and pickling.

Cube - cut into small pieces of uniform size and shapes, first lengthwise and then crosswise to make it cube.

Cook - to bring about changes in a food product through heat application over a period of time.
Caramelization - sucrose heated past the melting point so that it dehydrates and decomposes the development of
brown color and caramel flavor as dry sugar is heated to high temperature, chemical decomposition occurs in the
sugar.

Deodorization - the removal of flavor or odor from fats during ripening.

Dice - cut into small pieces of uniform size and shapes, first lengthwise and then crosswise to make it dice

Dredge - coat solid food with dry ingredients such as flour, breadcrumbs, and sugar in sprinkling dropping or
rolling it into these ingredients.

Emulsifying agents - substance that aid the uniform dispersion of oil in water.

Enzymes -catalyst produced by living responsible for most of the reactions carried out of Plants and animals.

Ester - chemical name of the compound of an acid and alcohol.

Evaporate - removal of water, commonly of accelerated by heating.

Fermentation - transformation of metabolism of compound without use of oxygen.

Fermenting agents – calcium salts, such as calcium chloride or carbonate, that maybe added t fruit and
vegetables keep them firm.

Flake - method of separating cooked fish into individual flaky slivers.

Freeze Drying – a method of drying in which the material is frozen and a high vacuum is applied. The cooking
effect of the evaporation keeps the material frozen while distills off as a vapor.

Fry - to cook in a hot fat without cover.

Gel - a soluble or colloid at supervision that has set to a jelly

Gluten - the protein fraction of wheat or flour which gives it the elastic properties essential for making bread

Grate - to rub foods against a grater to cut into fine pieces.

Glucose - a liquid sugar similar to corn syrup, but is thicker.

Grind – to cut crush and force through a chopper so as to produce small bits.

Homogenization - process which reduces fat globules to a smaller and approximately equal size.

Humectants - a substance that absorbs moisture; used to maintain strength of materials such as baking powder
and other baked product

Irradiation - ionizing radiation which destroys various organisms.

Mash - to press food into small pieces by using a fork

Millard Reaction – also known as the browning reaction or non-enzymatic browning, reaction between amino
acids and sugar which bring about a brown color.

Mix - to combine two or more ingredients

Minced - to cut or chop very finely.

Melt - to transform a product from solid to a liquid by heating.

Nitrates - substance that occur naturally in many foods: added to meat in curing

Osmosis - the transfer of materials that takes place through a semi permeable membrane separating two
solutions, or between a solvent and a solution that tends to equalize their concentration.

Oxidation - gain in oxygen or loss of hydrogen or in general terms, loss of electrons.

Pasteurization - mild heat treatment that destroys many vegetative forms of bacteria.

Dehydrate - to soak, cook or used other procedure with dehydrated foods to store in water cost during drying.

Sanitize – to wash surface and utensils with a germicide to free it from bacteria.

Sauté - to cook in small amount of fat

Salinometer - hydrometer used to measure concentration of salt solutions

Scald – to heat milk to just below the boiling point to dip certain foods in boiling water.
Skim – to remove a floating layer by pressing a utensils or skimmer under it or skimming under it or skimming
cream from milk.

Slice - to cut across the grain into even slice about 1/8 to 3/8 inch thick.

Shred - cut into thin strips using a shredder

Simmer - to cook in a liquid just below the boiling point where the liquid has floating up slowly from the bottom
and the surface appeared fairly undistributed.

Smoke point - the temperature at which the fat smokes due to the breakdown of its chemical structure rendering
it unsuitable for cooking.

Steam - to cook in steam with or without pressure, on a sack over boiling water or in a cabinet type cooker under
pressure.

Stir - to mix ingredients using a circular motion to obtain a uniform consistency

Strain – to separate lumps or particles from liquid preservation by passing through a fine mesh of metal, with or
plastic.
 4. Tools, Utensils and
Equipment Used in Food
Preservation
CUTTING AND CHOPPING EQUIPMENT

1. Butcher knife - used for large or heavy cutting

2. French or chopping knife - has a long, wide blade

used to chop and dice food

3. Bread knife - has a saw-toothed blade, which makes a

smooth edge when slicing bread or cutting sandwiches
4. Cutting board - used to protect the table when slicing
or chopping food. It prevents the edge of the knife from
becoming dull.

5. Paring knife - has a short blade with a good point. It is

used for removing the skin of fruits and for cutting them.

6. Peeler - used to remove skin from vegetables and fruits.

7. Scissors - used to mince, dice, cube, and trim foods

8. Meat grinders - used to grind meat.

A. Electric

B. Manual or Non- Electric

9. Pastry blender - used to cut shortening into dry
ingredients when making biscuits or Pastry. It is also used
to blend liquids with dry ingredients.

10. Biscuit cutter - used to cut biscuits, cookies and

sandwiches.

11. Grater - used to grate or shred vegetables, cheese or

lemon rind
12. Can Opener - used to open cans.

13. Mallet - used to pound raw meat to make it tender.

The flat side is used to crack nuts and to crush.

14. Masher - used to mash potatoes and other vegetables.

MIXING AND PREPARATION EQUIPMENT

1. Mixing bowls - large enough to hold ingredients while

they are being mixed, but they should not be so large
cross wires.

2. Sifter - used to sin flour and other dry ingredients

3. Wire whip - used to beat egg whites, sauces, and

drinks.
4. Whisk beater - a spoon-shaped beater made of many
fine crisscross wires. It is used to Beat egg white into a
large amount than is possible with a rote beating.

5. Rotary beater - used to beat whole eggs, egg whites,

butter and frostings.

6. Wooden spoon - used to cream or beat cakes by hand,

to mix butter or dough, and to stir mixtures such as fudge
on the range.
7. Mixing spoon - used to combine ingredients.

8. Slotted spoon - used to lift poached eggs or fried foods

9. Blending forks - used for thorough mixing

10. Rubber scraper - used to get the best drip of butter or
cake icing out of a bowl.

11. Strainer - used to separate liquid from solid food.

12. Tea strainer - used to strain tea.

16. Juice Extractor - used to extract juice from Citrus.

14. Molds or Molder - used for pudding, gelatin, salads

and dessert.

15. Pastry brush - used to apply milk or butter on food

before baking to form a glaze.
16. Tongs - used to turn or lift food.

17. Rolling pin - used to roll dough.

18. Bread board - used when rolling dough

SUGGESTED EQUIPMENT USED FOR PROCESSING

1. Stove

2. Gas range

3. Oven
4. Refrigerator

5. Smoke House

6. Freezer
A. Upright Freezer
B. Chest Freezer
STORAGE EQUIPMENT

1. Canister set - used for storing staples, such as flour,

sugar, coffee, tea.

2. Salt and pepper shakers - are used for seasoning while

cooking.

3. Bread box - used for keeping bread fresh.

4. Cookie jar - used for keeping cookies fresh.

5. Bowl cover - used to cover dishes which do not have

lids.

6. Plastic Bag - used to keep vegetables crisp in the

refrigerator
7. Aluminum foil or wax paper - used us cover dishes
which do not have lids or to wrap food to keep it from
drying out.

8. Vegetable bin - used to store potatoes, onions and other

vegetables and fruits which do not need to be refrigerated.
CLEANING EQUIPMENT

1. Dishcloth - used for washing dishes

2. Dish pan - for washing dishes in warm, soapy water.

3. Dishtowel - used for drying dishes

4. Draining rack - used to hold the dishes as they drain.

5. Newspapers - used for wiping out greasy skillet and for

wrapping garbage.

6. Scouring pads - used to scrub pots and pans that are

difficult to clear.
7. Sink strainer - used to hold peelings and other garbage
until they are put in the garbage can.

8. Soap dish - used to hold the soap so that the sink will
be neat
5. Kinds of Food Spoilage
Food spoilage
- is the process where a food product becomes unsuitable to ingest by the
consumer. The cause of such a process is due to many outside factors as a side-
effect of the type of product it is, as well as how the product is packaged and
stored.

Example:
Food spoilage occurs when there's a disagreeable change in the normal state of the
food. This may be a change to the smell, taste, touch or sight of the food. Spoilage is
usually caused by bacteria, moulds or yeasts. A typical example of spoilage is green
fuzzy patches appearing on a piece of bread.
Cause of Food spoilage

1. CROSS CONTAMINATION - is the transformation of harmful substances to food

EXAMPLE:

a) a hand that touch raw foods such as chicken then touch that will be cooked like salad

b) surface like cutting boards or cleaning clothes that touch raw food are clean and sanitized
the touch ready to eat food

c) raw or contaminated foods that touch or drip fluids on cooked or ready to eat foods
Cross Contamination Could Occur If You

1. touch food with dirty hands

2. touch other object with dirty hands that we eventually touch the food

3. allow food to touch dirty table, utensils

4. go from raw food product to finish product area of plant taking precautions

5. don’t keep your clean area and sanitize

TYPES OF FOOD SPOILAGE

1. Microbial spoilage - Microbiological food spoilage is caused by the growth of microorganisms which
produce enzymes that lead to objectionable by-products in the food

Example: Microbial spoilage by moulds and yeasts includes souring of milk, growth of mould on bread and
rotting of fruit and vegetables. These organisms are rarely harmful to humans.

2. Physical spoilage - Physical spoilage is due to physical damage to food during harvesting, processing or
distribution

Example: water loss; increase in moisture of dry foods; freezer burn; and recrystallisation of frozen foods.

3. Chemical spoilage - Chemical food spoilage is an unwanted quality change in a foodstuff, such as staling,
discoloration, the development of off - flavours and odours and thinning of sauces.

Example: chemical spoilage are the oxidative rancidity of fats and oils.

4. Appearance of spoiled food - a change in color, a change in texture, an unpleasant odour, or an undesirable
taste. The item may become softer than normal. If mold occurs, it is often visible externally on the item

Example: Some signs of meat, seafood and poultry spoilage include slime, discolouring and a bad smell
2. Microorganisms - An organism that can be seen only through a microscope.
Microorganisms include bacteria, protozoa, algae, and fungi. Although viruses are not
considered living organisms, they are sometimes classified as microorganisms.

Bacteria Protozoa Algae Fungi

MAIN CAUSES OF FOOD SPOILAGE

Various factors cause food spoilage making items unsustainble for consumption
light, oxygen, heat, humidity, temperature and spoilage bacteria can all effect both
safety and quality of perishable.

The 3 main cause:

• Bacteria

• Yeast

• Moulds
THREE TYPES OF FOOD POISONING

1. Chemical - causes by pesticide and anti - biotics metal

2. Biological - causes by toxin naturally present in food

3. Bacterial - causes by pathogenic bacteria in food

TYPES OF HAZARDS

1. Chemical Hazards - this include substances such as cleaning solution and

sanitizers.
2. Physical Hazard - are foreign particles, like glass or metal.
3. Biological Hazard - come mainly from microorganisms.
CLASSIFICATION OF FOODS ACCORDING TO STORAGE

1. Stable or Non - Perishable - those that can be stored for almost an unlimited
period of time.
2. Semi Perishable Food - those that can keep for a limited period of time.
3. Perishable Foods - those that spoil readily without some means of preservation.
6. Technological Functions
of Additives
FOOD ADDITIVE - is a substance other than basic foodstuffs, which is present in food as a result
of production, processing, storage, or packing. Food additives are added to foods in precise amounts
during processing.

Food additives technologically justified for;

• Maintaining the nutritional quality of the food.

• Enhancing the keeping quality or stability of food thereby reducing food wastage.

• Making food attractive to consumers.

• Providing essential aids in food processing.

FOOD ADDITIVE are substance added to foods to improve its;

• Storage properties

• Appearance

• Flavor and Nutritional Value

57
ADDITIVES - improve the shelf life of process food. Natural additives
come from plants and animals while other additives are artificial using
various chemicals.

Common types of additives are;

• Preservatives

• Coloring

• Flavoring and

• Nutrients
CLASSIFICATION OF FOOD ADDITIVES

1. Preservatives are substances added to food to prevent or inhibit growth of spoilage organisms.
2. Antioxidants used to prevent oxidative reaction results in many deteriorative effects on food. For example,
the rancidity of food fats and discoloration(enzymes) in fruits. The antioxidant perform their function by
breaking the oxidation chain of reaction, thus preventing further oxidation. Anti-oxidant are very beneficial in
preventing spoilage in animal’s fats caused by oxidition.
3. Sequestrants is a chemical which combines with a substance and set aside so it can be removed from the
food. Sequestrants are used to inactivate substance with inferes with the processing of a food. Sorbital and
Phosporic acid are used as sequestrants.
4. Humectants prevent food from drying out. Glycerin, Sorbital and monitol are called humectants and are used
in foods such as coconut and certain confections to help retain moisture.

5. Bleaching And Maturing Agents, Starch Modifier chemicals such as chlorine dioxide, bromide and iodine
and chlorine are used as isolate and maturing agents for flour. The used of these materials reduces the time
required for natural aging of flour therefore is economically important. Bleaching agents are also used in
manufacturing of certain cheese to impart a white color. The bleaching agent use is Benzyl Peroxide, Hydrogen
Peroxide is used to bleach tripe, a variety meat.
6. Stabilizers, thickener agar-agar, gelatin, potentate sodium are commonly used as stabilizers and thickening
agent for beverages, ice cream, icing, baked goods and cheese spreads.

7. Surface active agents lecithin is an emulsifier, an example of surface-active agents. When added to baked
goods, it facilitates in machining of dough and improves resulting bread appearance. In frozen desserts, like ice
cream, the whipping qualities are enhanced when small amount of emulsifier is added.

8. Anti Caking Agents And Enzymes calcium phosphate, silica gel in curing mixes and steerages are example
of anti caking agents.
CRITERIA FOR USE

Before being considered for use in food, a chemical preservative needs to fullfill the
following conditions(Borgstrom, 1968)

1. It must be non-toxic and suitable for application

2. It must not impart off-flavor when used at levels effective in controlling microbial
growth.

3. It must be readily soluble

4. It must exhibit antimicrobial properties over the PH range of each particular food

5. It should be economical and practical to use.

COMMONLY USE FOR ADDITIVE

1. Binders and strengtheners aids in binding

ingredients together to improve the texture of
baked products. All come from milk, soybeans, or
wheat.

2. Food coloring probably the most controversial

category of food. Coloring may be natural (N) or
synthetic(S).
3. Emulsifier added to the foods to prevent separation of
ingredients such as oil and vinegar in salad dressing. In
baking, emulsifiers improve the volume and uniformity
of breads and rolls.

4. Flavor ingredients largest category of food additives

used strictly to add flavor to foods. Synthetic flavors are
often cheaper than the real thing that helps to meet
consumer demands when there is not enough of certain
flavors available in nature.
5. Flavor enhancers improve the natural flavor of foods
without actually adding any of their own.

6. Humectants helps food to retain moisture.

7. Nutrients added to foods to improve their nutritional
value and/ or to replace nutrients that sometimes lost in
processing.

8. Preservatives extend storage time and prevent

spoilage and growth of bacteria, molds and fungi.
9. Sweeteners added to make aroma or taste of food more
agreeable or pleasurable.

10. Stabilizers, thickeners added to foods to improve

body consistency, and texture, many are natural
carbohydrates.
11. Sealants used to seal moisture in fresh fruits and
vegetables, candies, gums and dietary supplement.
7. The Food Products and
Its Methods of Storing
 FOOD SUGGESTED RECOMMENDED SUGGESTED
MAXIMUM MAXIMUM STORAGE PACKAGING
TEMPERATURE MATERIAL

CANNED FOOD      

Argentina beef loaf   1 year Labeled cans

Frisco Tuna   2 weeks Labeled cans

Sardines   1 year Covered glass or

plastic container
DAIRY PRODUCTS

Powdered milk 0°C and 10°C 3 months Use opened containers

Cheese (soft) 40 7 days In tightly covered

containers

Hot chocolate 65-68°F 4 months Make sure to keep it

refrigerated with proper
wrap cover

Ice cream and ice 10 3 months In original covered

containers

Mayonnaise 50 2 to 3 months Put in into the

transparent jar
EGGS
Fish (fresh) 36 5 days  

Beef, poultry, eggs   6-12 months Original container

Hard cooked 40 7 days In covered containers

Shells (fresh) 40 3 weeks Unwashed

FRUITS
Watermelon, orange 21-32 10 days Clean

Dragon fruit, Mango 60-80 14 days Unwash

Apple

Peaches, plums 50 7 days Unwash

Berries
MEATS
Whole Chicken 40 F 2- 3 fays Wrap bag or labeled
plastic bag

Cured Bacon 38 7 days May wrap tightly

Ham(tender cured) 38 1-6 weeks May wrap tightly

Dried beef 38 6 weeks May wrap tightly

Liver and variety meat 38 2 days Loosely wrapped

END