INTRODUCTION TO AGRICULTURAL

PROCESSING AND FOOD ENGINEERING

 Definition

➢ Agricultural Processing - A study that deals on the principles and practices

of processing agricultural products suitable for food or feed.

➢ Food Engineering – A study that deals with the application of engineering

principles of converting agricultural products into different kinds of food.
➢ Durable Crops – These are the crops that are produced and harvested with
normally low moisture content of about 20 to 30% and are not easy to
deteriorate or spoil. Cereal grains and legumes are the examples of these
crops.

➢ Perishable Crops – These are the crops that have high moisture content (30%
and above) such as fruits and vegetables including dairy, meat, and fish and
easily to deteriorate and spoil.
 Category of Processing Operation

➢ Primary Processing – These are the processing operation which does not
heavily change the physical characteristics of the product. Drying and
dehydration of grains and fruits are examples of this operation.

➢ Secondary Processing – These are the processing operation which change the
physical properties of the product. On-plant processing such as converting
banana into to catsup or mango to puree are examples of this operation.
 References

BELONIO, A. T. Agricultural and Food Processing. Dept. of Agricultural Engineering

and Environmental Management, College of Agriculture, Central Philippine
University, Iloilo City.