FBPSM 222
FOOD PROCESSING & PACKAGING
AIMS OF FOOD PROCESSING
1. To extend the shelf life to allow time for distribution, sales and home
storage.
2. To increase variety in the diet by providing a range of attractive flavours,
colours, aromas and textures in food (collectively known as eating quality,
sensory characteristics or organoleptic quality).
3. To provide the nutrients required for health (termed nutritional quality of a
food).
4. To generate income for the manufacturing company.
BENEFITS AND DRAWBACKS:
✔Benefits of food processing include toxin removal, preservation, easing
marketing and distribution tasks.
✔Increases seasonal availability of many foods, enables transportation of delicate
perishable foods across long distances and makes many kinds of foods safe to eat
by deactivating spoilage and pathogenic microorganisms.
✔Processed foods are usually less susceptible to early spoilage than fresh foods.
✔Processing can also reduce the incidence of food borne disease.
✔Fresh materials, such as fresh produce and raw meats, are more likely to
harbour pathogenic micro-organisms (e.g. Salmonella) capable of causing serious
illnesses.
BENEFITS AND DRAWBACKS:
oAny processing of food can have slight effects on its nutritional
density.
oAnother safety concern in food processing is the use of food
additives.
oFood processing is typically a mechanical process that utilizes
mixing, grinding, and chopping in the production process.
PROCESSING METHODS
BAKING
DRYING
• Extraction of moisture by sun, air, heat or
vacuum to inhibit the growth of molds,
bacteria and yeasts.
FISH DRYING
Fish drying is the removal of
water from fish by
evaporation but other
methods are also employed
in drying, such as the use of
salt.
Since the water is an
important medium for the
growth of organisms, its
removal will either slow
down or stop the growth.
DRYING
The rate of drying depends on how fast the moisture is carried away
from the surface of the fish.
• Relative Humidity
• The velocity of the movement of air
• Air temperature
• Surface area of the fish
CANNING
The packing of food in a container, sealing the container
and heating it to sterilize the food.
• It is a modern technology because it has improved with
the passing time.
• Involves hermitical sealing of the food container,
sterilizing the sealed food in container, and cooling the
canned food for subsequent storage and distribution.
CANNING
Headspace in Canned Foods
Headspace is the space in the jar between the inside of the lid and
the top of the food or its liquid. Headspace will vary from ¼-inch
for jams and jelly, ½-inch for tomatoes, to 1 to 1¼-inches for meat
and poultry.
ACTIVITY 1
A. Record yourself
blanching a fruit or
vegetable of your
choice.
1. Steam Blanching
II. Water Blanching
ACTIVITY 1
B.
1. What have you observed regarding the color of vegetables after
the blanching process?;
2. What would be the reason behind the change of color?
3. Why is steam blanching results higher nutrient retention that
water blanching?
DEADLINE OF SUBMISSION: Feb. 25, 2022
MID-TERM REQUIREMENT
ACTIVITY 2
A.
Record yourself processing a
fruit jam.
B. Make a production report of
your fruit jam.
DEADLINE OF SUBMISSION: March 4, 2022
MID-TERM REQUIREMENT
FBPSM 222
FOOD PROCESSING & PACKAGING
SALTING
This method is usually
associated with drying and
smoking. A sufficient amount
of salt (sodium chloride)
introduced into the fish tissue
can prevent or reduce
bacterial action.
METHODS OF SALTING
1. Brine Salting (15-25%
solution)- Fish or any food item
is immersed in a solution of salt
and water.
Brine salting may be used
advantageously in developing countries
as the process is more uniform and
controllable than the dry salting
techniques.
METHODS OF SALTING
2. Dry Salting- granular
salt is rubbed into fish
surface and fish is left
uncover to dry.
METHODS OF SALTING
3. Kench Salting- granular salt is rubbed into the
surface of split fish and the fish are stacked with a
sprinkling of salt between each layer of fish. The liquid
(pickle) which forms is allowed to drain away.
PICKLING
A process of preserving food in vinegar with or without spices. These
vegetables are usually immersed in 100% brine or 40 salometer which is 1
part salt to 4 parts water. These are allowed to ferment for two weeks
after which they are soaked again in tap water to remove the salty taste.
These are drained, mixed with other vegetables/ ingredients and packed in
jars with vinegar syrup.
ACTIVITY 3
Salted Egg Making
A. Document yourself making a
salted egg.
B. Make a production report for
Salted egg.
C. Picture of your final product.
How to Make Salted Eggs
✅Ingredients
5 cups water
1 ½ cups coarse salt
12 duck or chicken eggs
✅Instructions In a pot over medium heat, combine water and salt. Bring to a
boil, stirring until salt is completely dissolved. Remove from heat and allow to
fully cool. Place eggs in a large container. Add the brining solution, making sure
the eggs are fully submerged. Weigh down with a small plate or a plastic bag
filled with water. Cover and keep in a cool, dry place for about 14 to 21 days.
Drain eggs from solution. To cook without color, place eggs in a pot and enough
water to cover. Over medium heat, bring to a boil, uncovered, for about 20 to
25 minutes or until hard-boiled. To cook with color, place eggs in a pot and
enough water to cover. Bring to a boil uncovered. Add 1 tablespoon vinegar and
1/2 teaspoon red food coloring. Continue to cook for about 20 to 25 minutes
or until hard-boiled. Drain eggs and allow to cool. Store in the refrigerator.
DEADLINE OF SUBMISSION: April 8, 2022
SMOKING
Smoking is a method of cooking meat and other foods over a fire.
Wood chips are added to the fire to give a smoky flavor to the food.
Smoking adds flavor to the meat, fish, and poultry, and provides a small
food preservation effect.Heat produced by the smoking process helps
to dry the food, and this keeps harmful water-dependent
microorganisms from growing and multiplying. Additionally , chemicals
produced by the smoke kill insects or insect eggs.
COLD SMOKE
• This is the process most often used with foods that have been salted.
• Cold smoking is the traditional method used in the smokehouse. It
does not cook the cured meat; rather, it helps to increase its dryness
and keeps it from turning rancid while at the same time giving it that
characteristic smoky flavor.
• Temperatures in a cold smoke for meats range from 70F to 120F – most
are usually around 100F.
• After smoking is completed (it takes days), the meat is wrapped for
storing in a cool, dry place or is placed in the freezer (the better
choice).
HOT SMOKE
• This is the process most often used with foods that are
fresh or have been previously frozen.
• Hot smoking, uses higher temperatures than cold
smoking.
• In addition to giving the meat a smoky flavor, this process
cures the meat so that, at the end of the smoking period,
it’s either ready to eat or requires minimal cooking to
make it table ready.
MIDTERM
EXAM
MARCH 17, 2021
1 PM TO 5PM ONLY
PASTEURIZATION
Named after a French
chemist Louis Pasteur,
who developed a
method to kill microbes
in 1864.
PASTEURIZATION
• Pasteurization is the heat-treatment process that destroys
pathogenic microorganisms in certain foods and beverages.
• Pasteurization is not intended to kill all micro-organisms in
the food. Instead pasteurization aims to reduce the
number of viable pathogens so they are unlikely to cause
disease.
• Helps to reduce the transmission of diseases such as
typhoid fever, tuberculosis, scarlet fever, polio and
dysentery.
• Increase shelf life of milk
MILK BORNE DISEASE
Infections of animals that can be transmitted to man:
Primary importance:
• Tuberculosis
• Brucellosis
• Streptococcal infections
• Staphylococcal enterotoxin poisoning
• Salmonellosis
• Q fever
TYPES OF PASTEURIZATION METHOD
Four common types of pasteurization techniques used for
pasteurizing milk are:
1. Low Temperature Long Time (LTLT) – 63 °C / 145 °F for 30
minutes
2. High Temperature Short Time (HTST) – 72 °C / 161 °F for 15
seconds
3. Ultra-pasteurization (UP) - 138 ºC (280 ºF) for 2 seconds
4. Ultra Heat Treatment (UHT) -- 140 °C / 284 °F for 1 to 4
seconds
LOW TEMPERATURE LONG TIME (LTLT) /
VAT PASTEURIZATION
A less conventional and
typically for home
pasteurization method is to
heat milk at 63 °C (145 °F)
for 30 minutes. It is then
quickly cooled to 39 °C.
HIGH TEMPERATURE SHORT TIME (HTST)
The process of pasteurization involves
heating milk to 71.7°C for at least 15
seconds. Then rapidly cooled to 10 °C.
HTST milk is forced between metal plates
or through pipes heated on the outside
by hot water. It is a high-tech
commercially used dairy pasteurization
method. Milk simply labeled "pasteurized"
is usually treated with the HTST method.
ULTRA-PASTEURIZATION (UP)
The milk is heated to 138 ºC (280 ºF)
for 2 seconds. Note this is above
boiling, which means that high pressure
must be applied to the milk to achieve
this temperature, and is destructive to
its nutritional quality.
ULTRA HEAT TREATMENT (UHT)
• UHT, also known as ultra-heat-
treating, processing holds the milk
at a temperature of 140 °C (284
°F) for 4 seconds. This process
lets consumers store milk for
several months without
refrigeration.
PROS AND CONS
• It kills pathogens • Doesn’t kill heat resistant
• Enhances storage period pathogens
• Deactivate enzymes • Reduction in the
nutrition content
POTTING
Potting is a food preservation
method used to preserve meat
and is also known as crocking
meat.
POTTING
1. This process will cook the meat fully before storage.
2. They used a ceramic crock in many cases to store the meat.
The crock had to be fully sterilized before use because they
did try to control bacteria from forming on the meat as much
as possible. After the meat had been placed in the crock,
the fat from the meat was melted. The liquid fat would be
poured over the meat and the lid placed on the crock.
3. The meat would be ready for storage when the fat covering
the meat had solidified. This symbolized the ‘sealing’ of it.
ACTIVITY 4
FISH TINAPA
(SMOKED FISH)
Ingredients:
1 kg mackerel
3 cups water
3/4 cup sea salt
1/4 cup brown sugar
1 tbsp freshly ground
black pepper
1 tbsp vinegar
3 handful of water soaked
wood chips
