8

Technology and
Livelihood Education
Quarter 4
Interpret Plans and Drawings
(Perform Outer Packaging Procedures)
TLE_AFFP912ID-0f-1
Food Processing – Grade 8 Quarter
1 – Module 5:
Interpret Plans and Drawings (Perform Outer Packaging Procedures)

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Published by the Department of Education - Region III

Secretary : Leonor M Briones
Undersecretary : Analyn M. Sevilla
Assistant Secretary : Alberto T. Escobarte

Development Team of the Module

Author : Randy B. Bernabe
Language Reviewer : Paula B. Mendoza
Content Editor : Ma. Elena B. Pangilinan
Illustrator : Randy B. Bernabe
Layout Artist : Randy B. Bernabe

Management Team
Gregorio C. Quinto, Jr., EdD
Chief, Curriculum Implementation Division
Rainelda M. Blanco, PhD
Education Program Supervisor - LRMDS
Agnes R. Bernardo, PhD EPS-
Division ADM Coordinator Jay Arr
V. Sangoyo, PhD
EPS – English
Glenda S. Constantino
Project Development Officer II
Joannarie C. Gracia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Food Processing – Grade 8
Supplementary Learning Resource

2
 Technology and
8
Livelihood Education

Quarter 4
Interpret Plans and Drawings
(Perform Outer Packaging Procedures)

TLE_AFFP912ID-0f-1
 Introductory Message

For the facilitator:

Welcome to the Food Processing 8 Project CAP -LRE Interpret Plans and Drawings
(Perform Outer Packaging Procedures).
This module was collaboratively designed, developed and reviewed by educators from public
institutions to assist you, the teacher or facilitator, in helping the learners meet the standards
set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints
in schooling.
This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire the
needed 21st century skills while taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module. You also
need to keep track of the learners’ progress while allowing them to manage their own
learning. Furthermore, you are expected to encourage and assist the learners as they do
the tasks included in the module.

For the learner:

Welcome to the Food Processing 8 Project CAP-LRE Interpret Plans and Drawings
(Perform Outer Packaging Procedures)!
This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:

This will give you an idea of the skills or competencies

What I Need to Know you are expected to learn in the module.

This part includes an activity that aims to check what

you already know about the lesson to take. If you get
What I Know
all the answers correct (100%), you may decide to skip
this module.
 This is a brief drill or review to help you link the current
What’s In lesson with the previous one.

In this portion, the new lesson will be introduced to

you What’s New in various ways; a story, a song, a poem, a
problem opener, an activity or a situation.
This section provides a brief discussion of the lesson.
What is It This aims to help you discover and understand new
concepts and skills.
This comprises activities for independent practice to
What’s More solidify your understanding and skills of the topic. You
may check the answers to the exercises using the
Answer Key at the end of the module.
This includes questions or blank sentence/paragraph
What I Have Learned to be filled in to process what you learned from the
lesson.
This section provides an activity which will help you
What I Can Do transfer your new knowledge or skill into real life
situations or concerns.

This is a task which aims to evaluate your level of

Assessment mastery in achieving the learning competency.

In this portion, another activity will be given to you to

Additional Activities enrich your knowledge or skill of the lesson learned .

Answer Key This contains answers to all activities in the module.

At the end of this module you will also find:
References This is a list of all sources used in developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!
 What I Need to Know

This module provides varied activities that will help you to understand the packing
procedures in food processing.
At the end of this module, you are expected to:
• identify the different process of food packing according to
requirements and packaging standard procedures.; and
• enumerate the different packaging materials for food (fish) processing.

What I Know
Multiple Choice
Directions: Choose and encircle the letter of the correct answer.

1. Which of the following does not belong to the group?

A. polyvinylchloride C. polystyrene
B. expanded polystyrene D. polypropylene
2. Packaging material which is resistant to high temperature but poor quality in low
temperature and becomes brittle.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
3. Packaging material which is hard and glossy but grease resistant and brittle at all
temperatures.
A. polyamide C. polyvinyl dine chloride
B. ethylene-vinyl chloride D. polyvinyl chloride
4. Packaging container which is effective in chilling fish because it can resist extreme
heat and can retain coldness inside.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
5. This packaging material is commonly used for light cooking fishery products.
A. Retort pouch pack C. styrophore
B. Boil-in-bag D. Polystyrene
 What’s In
Product packaging plays a more important role in costumer decisions than you might think.
A product’s packaging communicates many things, from what the product itself because
it’s a crucial marketing and communication tool for business. Start thinking about your brand
packaging and considered these factors.

Fill in the Box

Directions: Fill in the box with the correct functions of packaging. Choose your best answer
from the box below.

Functions of Packaging

To present and identify ⦁ To protect and preserve

To contain the product ⦁ To facilitate transportation/distribution
To give additional cost ⦁ To give waste to environment

What’s New
Identification
Directions: From the given sample below of food packaging, please identify the following
label:
 1. Brand name: ___________________
2. Name of the Product: _________________
3. Ingredients: ______________________________
4. Complete Company Name and Address: __________________________
5. Net weight: _____________________

Ingredients: Bangus,
GNVHS Corn oil, Tomato
Sauce, Salt
Manufactured by:
GNVHS Corp. Bangus Nutritional Facts:
Guiguinto, Bulacan Protein 25%
Product of the Philippines Calcium 40%
Fat 8%
Vit. C 15%

Net wt. 250 grams

Expiry Date: Dec. 25, 2021

Notes to the Teacher

The activities in this module are arranged from simple to complex to help the learner
gradually master the desired learning competency. Give him/her the needed support and
guidance so that he/she will be able to perform the tasks to prepare him/her later o n in
Perform Outer Packaging Procedures.

(Perform Outer Packaging Procedures)

What is It
DIFFERENT PACKAGING MATERIALS FOR FISH PRODUCTS
Packing of fish and other products is defined as a wrapping or enclosure of fish and other
products in attractive and colorful materials for the purpose of protection and preservation
of products as well as to give eye appeal to the consumers / buyers.
Packaging protects the products from any form of loss, damage, deterioration, or
spoilage and contamination during handling and distribution.
 Attractive package gives good eye appeal to the consumer / buyer. Good package
promotes good market of the product, thus, suitability and profitability of the product occur.
Packaging extends shelf-life of fishery products. For instance, vacuum - packed dried fish
will last for a year due to no oxidation. Good packaging materials serves as a medium of
communication to the consumer / buyer especially the complete information stated on the
label about the product. This eliminates high labor cost and improves marketing aspect. It
is also easy to handle, open, use, and dispose. Lastly. a good packaging material fits into
the cabinets, shelves, freezers, refrigerators, and other storage areas.

Different packaging materials for fish products.

1. Hard Plastics
Hard plastics are not flexible or elastic which are used for
retail packaging in the production of trays and form-fill
packs of fishery products.
Likewise, hard plastics are light, durable, and
resistant to corrosive substances and water. They are
manufactured using polystyrene, expanded polystyrene
and polyvinyl chloride (Subansinghe, 1993).
Polystyrene (PS). This is transparent and has low obstruction to water vapor and gases.
When treated with other materials like synthetic rubber, this can be easily shaped and
molded with pressure.
Expanded polystyrene (EPS). This is treated with polystyrene pellets wherein the pellets
are heated in steam to expand the material in order to produce a cellular shape. This is
used for tray molding.
Polyvinyl Chloride (PVC). There are two types of PVC, namely, plasticized and rigid.
Plasticized PVC are soft plastics and used in the making of films. Rigid PVC is hard and is
used in the production of trays due to its water proof and gas barrier properties.

2. Films
Films are web materials with thickness of 0.25mm.
Materials more than 0,25 mm thickness are called sheet. In
choosing plastic films for packaging, the specific properties such
as tensile strength, puncture resistance, flex/crack resistance,
water vapor and gas barrier, clarity, and gloss and heat seal
ability (Hermes, 1998). Films are classified into two groups,
namely, basic and laminates. Basic films consist of single
layers’ film. Laminates contain two or more basic films glued or
bonded together by heat or adhesive (Hermes, 1998).
Basic Films.
Below are different types of basic films
Polyethylene (PE). PE is also called as polyethylene and used commonly due to its low
cost, relative strength and flexibility even at low temperature (Hermes, 1998). PE is heat
sealable but cannot be utilized in the manufacture of boil-in-bag pouches (Bremmer, 1985).
Polypropylene (PP). PP has better protective properties because it is resistant to high
temperature. However, it has poor qualities in low temperature and becomes brittle (Pane
and Pane, 1983).
Polyamide (PA). This is commonly called as nylon PA which is tough, grease-resistant,
less permeable to gases, and has a moisture permeability. It also possesses good stretch
properties and is stable over a wide range of temperatures, hence it can be used in boil-
inbag pouches ((Hermes) 1998).
Polyester (PET). It has excellent gloss, low gas permeability, low moisture transmission,
high tensile strength, and can be used in a very wide range of temperatures up to 300°C.
It is oftentimes laminated with polyethylene due to its poor heat sealing properties (Kail.
1985).
Polyvinyl chloride (PVC). This is hard and glossy, but grease resistant and brittle at all
temperatures. Its film can be made into shrinkable forms with low temperature stability by
using special treatment methods (James, 1985).
Polyvinyl dine chloride (PVDC). This is commercially known as saranor Cryovacs. This
is one of the most protective films because it is shrinkable and capable of withstanding low
freezing temperature. (Samuels, 1985).
Ethylene-vinyl acetate (EVA). This has good impact strength, good permeability and high
cling attributes. The material is used in the lamination of frozen products (Hermes, 1998).

3. Laminates
Laminates are made of two or more basic films
held together by adhesives. They provide better
protection to food due to improved barrier properties.
They are used in (1) boil-in-bag, and (2) retort pouch
pack.
Boil-in-bag. The suitable material in this type of
container is modified polyethylene with polyester or
nylon lamination. This is commonly used for light cooking
fishery products.

Retort pouch pack. This is made from laminates of polyester/aluminum film and polyolefin
like polyethylene. The layers are bonded together with glue of high performance. Its use is
preferable due to less heat damage of texture and nutrient.

4. Plastic Box Packaging Containers.

Plastic is used to characterize a wide range of materials
like polyethylene and polypropylene. High density
polyethylene and polypropylene are widely used in the
manufacture of modern day containers (Subasinghe,
1993). Plastic box packaging containers are classified into
(1) polyethylene, (2) polypropylene, and (3) polystyrene or
styrophore.
Polyethylene. This is classified into low density (0.910
g/cm³ to 0.925g/cm³) and high density. High polyethylene
is divided into two types namely, Type III with density of
0.941g/cm³ to 0.959g/cm³ and Type IV with density of 0.960g/cm³ and above (Wheaton and
Lawson, 1985).
By and large, polyethylene has excellent toughness being resistant to chemicals, oil, and
grease, inert to food, and has extremely low water vapor transmission properties (Hermes,
1998).
Moreover, high density polyethylene containers are effective in the chilling of fish. These
containers can resist extreme heat and cold because they can retain coldness inside.
Polypropylene. This has high resistance to grease and most chemicals, provides a good
barrier to water vapor, and can withstand high temperatures due to high softening point,
but has low density around 0.9202g/cm³ and superior process ability (Murray and Gibson,
1971).
Likewise, polypropylene is lighter, stronger and more rigid than polyethylene.
Polystyrene or styrophore (SP). Polystyrene are penetrable to water vapor, oxygen and
carbon dioxide and has low water absorption around 0.04 % to 0.05%.
Normally, polystyrene has density of 1.0g/cm³ to 1.1g/cm. Chemically it is resistant
to weak acids like pH 6.0 to pH 6.5, bases, and vegetables oils.
Locally, polystyrene boxes are popular for transporting of fish from the wharf to the
market or processing plant. But they are difficult to clean because of the trapped container
water in the ridges and are not durable especially if pores are damaged.
However, modified polystyrene fish containers using molded plastic around showed 10-
15% better insulating properties than the ordinary polystyrene box (Villadsen, Milla and
Flores, 1986).
5. Glass, tin or plastic
The packaging classic is the tin can, timeless since its
development 200 years ago and it has lost none of its popularity.
Cans are robust, protect the contents very effectively and
convince users through their long shelf life. Nutritional value,
flavor and aroma are optimally preserved. No special
temperatures are necessary during storage. These are
advantages that pay off for producers, retailers and consumers
alike. Canned fish plays a significant role in the global seafood
market. High-quality products are often preserved in sc rew top jars that allow a view of the
products they contain. Although glass is chemically inert, tasteless and fully approved for
food and can in addition also be recycled easily glass jars only account for a small
proportion of fish preserves. One explanation for this is probably that glass jars often have
to be filled by hand so that the contents are visually appealing. This considerable effort
leads to additional costs that raise the price of the mass product.
Instead of glass, producers of preserved products mostly resort
to tinplate or aluminium sheet, the “tin” that is known worldwide as the
typical canned fish. Metal packaging is also 100% recyclable without
quality losses and can thus be re-used after appropriate treatment.
Vacuum Packaging
Vacuum Packaging may be defined as taking off oxygen from the container during
sealing in order to preserve the products.
Packaging materials like polyamide/polythene laminates are suitable for vacuum
packaging for they are resistant to pinhole formation (Hermes, 1998).
The advantages of vacuum-packed products are as follows:
1. Vacuum-packed products have longer shelf-life than ordinary packed products due to
nonoccurrence of oxidation.
2. They have better keeping quality especially on dried fish wherein no rancidity occurs.
3. They demand high price in the market.

The disadvantages of vacuum-packed products are the following:

1. Vacuum-packed products are not applicable to fish roe and mussel meat.
2. The label of the vacuum-packed products is not readable due to deformity of the surface
of the pack.
3. Vacuum-packed products should be refrigerated below 3°C or 37.4°F to prevent
production of toxin by clostridium botulinum.

Vacuum Skin Packaging

Vacuum skin packaging is an extension vacuum packaging which can be applied to
both film-to-film and film-to-tray sealing (Hermes, 1998). The wrapper is heated and draped
over the product. hence, giving extra “skin”. The steps in preparing vacuum skin packing
are as follows (Hermes 1998).
Canning
Canning is a relatively modern technology which enables man to preserve food in
an edible condition under a wide range of storage conditions for long periods - from a few
months to several years. Essentially, the process involves hermetically sealing the food in
a container, heat 'sterilising' the sealed unit and cooling it to ambient temperature for
subsequent storage.
Filling and sealing
Fish, being a physically delicate food and, therefore, easily damaged and
fragmented by mechanical handling operations, are still largely packed into cans or other
retortable containers by hand, with brine, edible oil or sauce which may be metered in
mechanically. Often, the fish, after the usual heading, gutting, cleaning and trimming
operations, are subjected to pre-processing operations such as salting, brining, drying,
smoking, cooking or a combination of these. Such pre-processing operations have the
advantages of:
(a) denaturing the proteins and thus rendering the fish muscle firmer and more capable
of withstanding handling during the filling operation; and
(b) removing water from the fish making them less subject to shrinkage and unsightly
aqueous exudation inside the can during heat treatment.
Canned fish is famous for the way it is packed so tightly within the container, leaving very
little space for additional liquids.
Heat transfer through the fish is by conduction and, therefore, very slow; at a
processing temperature of 121°C, it would take 6 hours to raise the centre temperature of
a 145.5 mm (diameter) by 168 mm (height) can from 10 to 100°C by conduction alone. In
this time, the fish nearest the walls of the container would be grossly overcooked. By
comparison, if ail the heat could be transferred by convection, in the same size can under
the same conditions, it would only take 20 minutes to achieve the same temperature rise
at the can centre. Obviously, it is best to have the fish surrounded by liquid so that the
distance through which heat is transferred by conduction is kept to a minimum. Most fish
canners increase incan heat transfer rates even further by processing the cans in a rotary
retort. The movement of the headspace bubble during rotation forces an increase in liquid
movement and, therefore, convection heat transfer. The fish are more evenly cooked
throughout the can and, those nearest the can walls are less likely to be overcooked

It is important for us to learn these different quality/type of packaging materials and the
method of packaging because it is a great factor in preserving the quality of foods (fish).

What’s More
Matching Type
Match column A to column B. Write letter of your correct answer on the space provided
before each number.
A B
_____ 1. Polyamide A. PE
_____ 2. Polyvinyl chloride B. PP
_____ 3. Polyethylene C. PA
_____ 4. Polyester D. PVC
_____ 5. Polypropylene E. PET
_____ 6. Ethylene-vinyl acetate F. SP
_____ 7. Polyvinyl dine chloride G. EPS
_____ 8. Polystyrene H. PS
_____ 9. Expanded polystyrene I. PVDC
_____ 10. Styrophore J. EVA
Multiple Choice

Directions: Choose and encircle the letter of the correct answer.

1. This packaging material is resistant to high temperature but has poor quality in low
temperature and becomes brittle.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
2. Which of the following does not belong to the group?
A. polyvinylchloride C. polystyrene
B. expanded polystyrene D. polypropylene
3. This packaging containers are popular for transporting fish from the wharf to the
processing plant but difficult to clean due to the trapped water in the ridges.
A. polyethylene C. polypropylene
B. polystyrene D. polyamide

4. This container is effective for chilling fish because it can resist extreme heat and can
retain coldness inside.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
5. This packaging material is commonly used for light cooking fishery products.
A. Retort pouch pack C. styrophore
B. Boil-in-bag D. Polystyrene
6. This packaging material is used for the lamination of frozen products.
A. polyamide C. ethylene-vinyl acetate
B. polyvinyl chloride D. polyester
7. It is an extension vacuum packaging which can be applied to both film-to-film and film-
totray sealing
A. Vacuum-Packed C. Vacuum seal
B. Vacuum skin D. Vacuum
8. Which of the following is not advantage of vacuum packed products?
A. They demand high price in the market
B. Vacuum-packed products have longer shelf-life
C. They have better keeping quality especially on dried fish
D. Vacuum-packed products are not applicable to fish roe and mussel meat.
9. This packaging material is hard and glossy but grease resistant and brittle at all
temperatures.
A. polyamide C. polyvinyl dine chloride
B. ethylene-vinyl chloride D. polyvinyl chloride
10. This packaging materials are not flexible or elastic which are used for retail packaging
in the production of trays and form-fill packs of fishery products.
A. films C. hard plastics
B. laminates D. Plastic boxes

What I Can Do
Having gone through different activities, do you realize now the advantages of food
packaging? Write your realization below by plotting your ideas.

Assessment
Modified TRUE or FALSE
Directions: Write TRUE if the statement is correct but if it’s false, CHANGE the underlined
word or group of words to make the whole statement true. Write your answer
on the space provided.

_________ 1. Vacuum Packaging may be defined as taking off oxygen from the container
during sealing in order to preserve the products.
_________ 2. Packaging materials like polyamide/polythene laminates are not suitable for
vacuum packaging for they are resistant to pinhole formation.
_________ 3. The label of the vacuum-packed products is not readable due to deformity of
the surface of the pack.
_________ 4. Films contain two or more basic films glued or bonded together by heat or
adhesive.
_________ 5. Good package promotes good market of the product, thus, suitability and
profitability of the product occurs.

Additional Activity
Illustration
Make an illustration/simple lay out of food packaging and write the necessary parts of
a label like:
Name of the product Country of manufacturer
Name of manufacturer • Expiry date marking
List of ingredients in descending order • Nutrition facts
Net weight of the product • Brand name

Comments / Suggestions
 References
Books:
Bravo, Ferdinand S. Food “Fish” Processing NC II.CBLM. Exploratory Course 7& 8.
pp.119127
Guzman, Matilde P., Claudio, Virginia S., De Leon, Sonia Y (1986). Basic Foods for
Filipinos. Manila, Philippines: Merriam & Webster Bookstore, Inc.
Lagua, Rosalinda T., Cruel, Carmelita P., Claudio, Virginia S., (1977). Food Preservation
for Filipinos. Quezon City Philippines,. GMS Publishing Corporation.
Hermes-Espejo, Jasmin,. (1998) Fish Processing Technology in the Tropics,. Tawid
Publications,Quezon City, Philippines
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