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Food Processing Module

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Food Processing Module

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Desiree Gemao

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LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

SURIGAO STATE COLLEGE OF TECHNOLOGY

Surigao City

COLLEGE OF TEACHER EDUCATION

1st Semester, AY 2020-2021

LEARNING MODULE
IN
FSM 9
FOOD PROCESSING, PACKAGING AND
LABELING

Prepared by:

CLARRISSA B. VILLACENCIO
Instructor I
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Course Code : FSM 9

Course Title : FOOD PROCESSING, PACKAGING AND LABELING
Topic : Basic Concepts of Food Preservation and Processing
Time Frame : 1 hour

Introduction:
This module deals with food preservation and food processing. The beginning of food
preservation and processing must have run parallel to man’s evolution and with eventual development
of groupings and communities. From the hunt to the cave it would have been necessary to do some
primary processing to bring the bounty of hunting to their places of dwelling to be shared with the rest
of the group. Current evidence also suggests that plants too, had been used as food even then. So
some minimal processing would have also been done with harvest: and then through serendipity and
countless trials our ancestors developed ways to make this food last longer for consumption during
times when climatic conditions made hunting impossible.

Objectives:

At the end of this module, students will be able to:

1. Define food preservation.

2. Differentiate food preservation from food processing.
3. Explain the categories of food processing.
Pre-Test:
Direction: Read the question comprehensively and choose the correct answer. Write only the letter
in your answer sheet.

1. It is the process of preparing food for future consumption by preventing its spoilage.
a. Food preservation c. Food preparation
b. Meal Management d. Food selection
2. Refers to the procedures or food preparation steps needed to change the food source such as
hog to a consumable product, such as cooked ham.
a. Food preservation c. Food processing
b. Food selection D. Food preparation
3. Listed below are different cleaning equipment for food processing, except:
a. Sink strainer c. Draining rack
b. Aluminum foil d. Dish pan
4. Which of the following does not belong to the major components of food?
a. Water c. Carbohydrates
b. Proteins and fats d. Enzymes
5. It is the source of papain, a protolytic enzyme with many food uses.
a. Papaya c. Pineapple
b. Guayabano d. Apple
6. It occurs when there is a movement of the food material inside the container.
a. Pasteurization c. Conduction heating
b. Convection heating d. Combination heating
7. It is the process in which foods are placed in cans or jars with lid on or in suitable retortable
flexible containers.
a. Plastic jars c. Canning
b. Panning d. Packing
8. They are thick, sweet spreads made by cooking crushed or chopped fruits with sugar.
a. Jellies c. Marmalade
b. Conserves d. Jams
9. They are usually made by cooking fruit juice with sugar.
a. Jellies c. Marmalade
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

b. Conserves d. Jams
10. It is one of the classification of food that can be stored for almost an unlimited period of time.
a. Physical c. Perishable food
b. Semi-perishable food d. Stable or Non Perishable Food
11. They are spreads containing small, whole fruit or uniform-size pieces in a clear, slightly gelled
syrup.
a. Fruit butters c. Jams
b. Preserves d. Conserves
12. A process by which the living cell is able to obtain energy through the breakdown of glucose
and other simple sugar molecules without requiring oxygen.
a. Pickling c. Fermenting
b. Sterilizing d. Pasteurizing
13. It means preserving foods in vinegar.
a. Pickling c. Fermenting
b. Sterilizing d. Pasteurizing
14. A traditional pickled vegetable in Korea that has become quite popular in the Philippines.
a. Sauerkraut c. Kimchi
b. Buro d. Bagoong
15. It is described as a condiment made up of chopped fruits, vinegar, spices and sugar cooked
into a chunky spread.
a. Catsup c. Sweetness
b. Sauce d. Chutney
16. A substance or mixture of substances purposely added to food by the manufacturer to perform
a specific, beneficial factor.
a. Preservatives c. Relish
b. Food additives d. Catsup
17. Which of the following belong to the antioxidants?
a. Ascorbic acid c. Propyl gallate
b. Sodium erythorbate d. All of these
18. It is an any alteration that renders food undesirable to eat, for a given population under
ordinary condition.
a. Food spoilage c. Cross-contamination
b. Bacteria d. Molds
19. It is the transformation of harmful substances to food.
a. Food spoilage c. Cross-contamination
b. Bacteria d. Molds
20. It means to preserve food by salting and pickling.
a. Cook c. Collagen
b. Cure d. Aerobes

Learning Activities:

A. Content/Discussion

Food Preservation- is the prevention of food spoilage

Food Processing- refers to the procedure or food preparation steps needed to change the food
source such as hog to a consumable product such as cooked ham. Thus, to be able to preserved
food, some processes have to be done.

3 Categories of Food Processing

1. Primary Food Processing
2. Food Preservation
3. Food Manufacturing
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Foods are derived from plants and animals, both terrestrial and aquatic. Food materials follow a
development process.

Composition of Food. The major components of food are: water, carbohydrates, proteins and fats as
well as vitamins and minerals (trace elements). By far the most abundant is water.
Chemical Reactions in Food:
1. Maillard Reaction- Non- enzymatic browning, involves a series of complex reactions that lead
to the production of brown color, loss of nutritional value and formation of off odors. But
maillard reaction is also responsible for the desirable color of roast beef, bread crust and
coffee.
2. Enzymatic Browning- It is caused by a family of enzymes, polyphenol oxidases (PPO).
Polyphenols are known as tannins, are widely distributed in plant tissues. In the presence of
oxygen PPO can oxidize polyphenols which are colorless to quinones which are yellow to
brown. Example of this reaction is when Santol or Apple is peeled and the surface immediately
turns brown.
3. Hydrolysis of Proteins and Polysaccharides- Protease is a general term for enzymes that
breakdown proteins. When a protease breaks down a protein, the texture of the food is altered
because the protein will lose its ability to bind water. This is illustrated when milk curdles.
4. Oxidation Reaction- One of the most significant of the oxidation reaction is the development
of rancidity in fatty and oily food.
5. Deterioration of Food- Because of its biological nature, food deteriorates immediately after
harvest, catch or slaughter.
6. Causes of Deterioration- Food is made up of uniquely organized and balanced biochemical
substances in a watery medium. The complex combinations and reactions of these
substances perform specific functions in the living plant or animal sources. When a plant is
harvested, or when fish is brought out of the water, or when an animal is slaughtered, the life
support if what once was a whole organism, is disrupted. Biochemical reactions adjust in
attempts to maintain the balance that is used to have , but this time it is severely restricted and
affected by practically all environmental variables: heat, cold, light, oxygen, moisture. This
disruption causes the enzyme system to go “berserk” unable to continue its formerly well-
ordered sequence of reactions.

Microorganisms that Causes Spoilage

Yeasts, Molds and Bacteria- Bacteria, yeasts and mold are the microorganisms of most
significant to food.
Bacteria- are single celled organisms which may be classified into 3 general types based on
shape: Spherical cocci; rod shaped bacilli; spiral forms of spirilla and the comma-shaped
vibrios.
Molds- are larger than bacteria. They are multicellular colonies that form intertwined and
branching hyphae or filament. Molds reproduce by means of spores.
Yeasts- are single-celled fungi, in contrast to molds which are multi-cellular. They differ from
bacteria by their larger cell size and their shape, which may be oval, elongated, elliptical or
spherical. Most yeast are not pathogenic, meaning they do not cause illness, in fact yeast is
used as an ingredient in bread making and is responsible for alcoholic fermentation needed for
alcoholic beverages.
Most Common yeast in Foods are:
 Candida
 Rhodotorula
 Saccharomyces
 Zygosaccharomyces
 Genus torula
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Bacterial Growth. Bacteria grow in numbers or increase in population by means of binary fission,
which is achieved when a single cell splits into two every generation time. A generation time is
defined as the time needed for one cell to become two cells. Under favorable conditions, the
generation time of bacteria is usually 20-30 minutes; less time such as 10 minutes has been observed
in few cases.

Phases of Bacteria
1. Lag Phase-represents the adjustment period of
Bacteria to a new environment, which could be the
food itself or the surface that contains food. In this
stage, the number of bacteria is stable, no
multiplication is yet taking place.
2. Exponential growth phase/Logarithmic Phase-
also called as log phase is where rapid multiplication
takes place, each cell multiplying into 2 every
generation time. At this point, there is enough food
and all the conditions for growth are favorable so all
is right with the bacterial world.
3. Stationary Phase-After the spurt of growth in the logarithmic phase, it slows down so that the
total number of bacterial cells appears to be stationary. There are two simultaneous events
taking place at this phase: the continued multiplication of some cells and the dying off of
others.
4. Death Phase- At this phase more and more deaths occur as more toxic by-products
accumulate and food is depleted.
5. Vegetative Stages, Toxin and Spore Formation- When all conditions are favorable for the
bacteria, all cells are in vegetative form, which is the normal form taken by bacterial cells.
6. Biofilms-are composed of populations or communities of microorganisms adhering to
surfaces. These microorganisms are usually enclosed extracellular polysaccharide that they
themselves synthesize.

Growth Needs of Microorganisms

1. Moisture-Water is essential for all living things. In relation to the needs of microorganisms,
water is better expressed not as total amount of water or moisture content but as water
activity.
2. Temperature Requirements- Microorganisms require a specific temperature range for
growth. Minimum temperatures are the lowest temperatures at which the bacteria can still
multiply. Optimum temperatures are best temperatures for bacterial multiplication; it is at this
temperature range that the logarithmic phase or the spurt of growth occurs within the shortest
time.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Maximum temperature are the highest temperature that the cells can withstand, above which,
the cell will die off due to denaturation or heat damage to the microbial cells.
Temperature Danger Zone- 5 to 60 degree Celsius
3. Nutrients- Microorganisms like all living things need food to grow. The more nutrients, the
better is it as a food source. Every organism must find in its immediate environment all of the
substances required for energy generation and biosynthesis.
4. Oxygen-Oxygen is a universal component of cells and is provided in large amounts by water.
Microorganisms display a wide range of responses to molecular oxygen.
5. Acidity-pH is an expression of acidity and is defined as the negative logarithm of hydrogen ion
concentration. Low pH is an indicative of higher hydrogen ion concentration and is acidic while
a high pH is indicative of low hydrogen ion concentration and is alkaline.
6. Time- Bacteria need sufficient time to grow. When all conditions are favorable, bacteria can
double every 20 or 30 minutes. So even a single bacterial cell can multiply to millions within a
day.

Physical Factors of Spoilage

Principles of Food Preservation. Spoilage of perishable foods can be averted only by

immediate consumption and by prompt and effective preservation. The purpose of commercial
food preservation is to prevent undesirable changes in the wholesomeness, nutritive value,
sensory quality, and safety of food by controlling the growth of microorganisms and the
undesirable chemical, physical and physiological changes.

Methods of Preservation
1. Biological Method- involve alcoholic or acidic fermentations
2. Chemical Preservation- involves addition to food of such substance as sugar, salt, and acids
or chemical preservatives such as sodium benzoate.
3. Physical Method- include controlling temperatures as in heating and chilling, controlling or
reducing water activity as in drying and concentration and the use of protective packaging.

Food Preservation Technology. Food preservation in the broad sense refers to all measures
taken against any spoilage of food.
1. Preservation by the Application of heat
 Heat sterilization
 Cooking
 Blanching
 Pasteurization
 Sterilization
2. Preservation by Temperature Reduction.
 Chilling
 Freezing
3. Preservation by Water Activity Control
 Drying and Dehydration
 Concentration
 Sugar Preservation
4. Preservation by Acidity Control
 Use of acid to preserve food
 Fermentation and pickling
5. Chemical Food Preservation (Use of Preservatives)
6. Control of Oxygen
 Packaging
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Hurdle Technology. Factors used for food preservation is called “Hurdles”

Self-Evaluation:

Direction: Answer the following questions briefly: (Send through via messenger group chat)

1. What is food processing?

2. Explain the methods of preservation.

3. Discuss the phases of bacteria.

Review of Concepts

Food Preservation- is the prevention of food spoilage

3 Categories of Food Processing

1. Primary Food Processing
2. Food Preservation
3. Food Manufacturing

Composition of Food. The major components of food are: water, carbohydrates, proteins and fats as
well as vitamins and minerals (trace elements). By far the most abundant is water.

Chemical Reactions in Food:

1. Maillard Reaction
2. Enzymatic Browning
3. Hydrolysis of Proteins and Polysaccharides
4. Oxidation Reaction
5. Deterioration of Food
6. Causes of Deterioration

Microorganisms that Causes Spoilage

1. Bacteria
2. Molds
3. Yeasts

Most Common yeast in Foods are:

 Candida
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

 Rhodotorula
 Saccharomyces
 Zygosaccharomyces
 Genus torula

Phases of Bacteria
1. Lag Phase
2. Exponential growth phase/Logarithmic Phase
3. Stationary Phase
4. Death Phase
5. Vegetative Stages, Toxin and Spore Formation
6. Biofilms

Growth Needs of Microorganisms

1. Moisture
2. Temperature Requirements
Temperature Danger Zone- 5 to 60 degree Celsius
3. Nutrients
4. Oxygen
5. Acidity
6. Time

Methods of Preservation
1. Biological Method
2. Chemical Preservation
3. Physical Method

Hurdle Technology. Factors used for food preservation is called “Hurdles”

LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Activity: Face to face interaction

- Oral recitation
- Conducting post test

Post-Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon, (2010), Practical Food Preservation and Processing, Cacho Hermanos,
Inc., Pines corner Union Sts. Mandaluyong City.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Course Code : FSM 9

Course Title : FOOD PROCESSING, PACKAGING AND LABELING
Topic : Post Harvest, Post Slaughter and Pre-processing Operations
Time Frame : 1 hour

Introduction:
Fresh product like fruits and vegetables are living structures. These materials continue
physiological and metabolic reactions even after detachment from the mother plant. All of these
processes are dependent on the food reserves accumulated in the particular tissue at the time of
harvest. These accumulated reserves will determine the quality and shelf life of the product.

Objectives:
At the end of this module, the student will be able to:
1. Analyze the techniques in selecting the raw materials and other ingredients in processed food.
2. Sort and grades fresh fruits, vegetables, meat and fish according to specification.
3. Determine some preliminary operations prior to canning.

Pre-Test: (Note: Pre-Test is indicated in a separate sheet)

Learning Activities:

A. Content/Discussion

Post Harvest Behavior of Fruits and Vegetables

Fresh produce like fruits and vegetables are living structures. These materials continue
physiological reactions even after detachment from the mother plant.
Complex chemical and biochemical reactions take place within all plant cells during growth,
development or maturation, ripening and finally senescence.

Stages of Fruit Development

1. Growth. Maximum fruit size is achieved by cell
division and subsequently by enlargement of the
cells.
2. Maturation. The accumulation of reserves, such
as sugars, starch, lipids, has reached maximum.
The end point of this stage is full maturity.
3. Ripening. Complex changes take place such as
color development, fruit softening and the and the
formation of an abscission layer between the fruits
stem and the mother plant. Ripening can occur
while still attached to the mother plant after
picking.
4. Optimum ripeness. The fruit would have obtained optimum external and internal color,
texture and flavour (aroma and taste). The seeds are fully developed and ready to grow into a
new plant
5. Senescence. The fruit becomes too soft, there is a loss of moisture and flavour and becomes
more susceptible to microbial spoilage. This is the stage we call initially call overripe which will
eventually call overripe which will eventually lead to decay.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Fresh Fruit and Vegetables Storage

The following practices are done to prevent early spoilage of fruits:
1. Care to prevent cutting or bruising of the fruit during picking or handling
2. Refrigeration to minimize growth of micro-organisms and reduce enzyme activity;
3. Packaging or storage to control respiration rate and ripening.
4. Use of preservatives to kill microorganisms on the fruit.

Fruit Ripening

2 Basic Groups of Fruits and Vegetables

1. Climacteric- fruits that are harvested mature but unripe. Examples are mango, banana,
avocado, papaya, tomato.
2. Non-Climacteric-group that does not exhibit any change in respiration pattern and do
not ripen after picking so are harvested at the stage of ripeness desired. Examples are
pineapple, citrus, strawberry, grapes and cucumber.

Control of Respiration. Delaying the ripening process can be done by controlling respiration.
1. Maturity at Picking- Fruits picked immediately before or during the climacteric rise will ripen
quickly. Too early picking will inhibit ethylene production and prevent the fruit from ripening
and even if treated with externally sourced ethylene gas or ethylene substitute such as
carburo the fruit will lack the desired characteristics of naturally ripened fruits.
2. Temperature
3. Oxygen-Carbon Dioxide
4. Storage period
5. Ripening Temperature
6. Relative Humidity

Handling and Storage of Meat

Post Mortem Changes in Meat. The process of converting once the living muscle to meat begins
soon after the animal has been bled and the oxygen in the muscles is rapidly exhausted. In the initial
stage of bleeding, it is important that cardiac activity continues so that all blood is pumped out. This is
why the animal is stunned to unconsciousness before actually killing the animal. The traditional
practice of slitting the throat or puncturing the heart causes impartial bleeding because the heart
immediately stops pumping, leaving a lot of blood still in the blood vessels, oftentimes even in the
heart itself. Impartial bleeding is a major defect that leads to early meat spoilage.

Stages of Meat
1. Pre-Rigor Stage- The condition of the animal before slaughter, particularly stress situations
for the animal; determines the resulting meat quality. It is now standard procedure before
slaughter to avoid stress and starvation of the animals, although, just immediately before
slaughter the animals should not be given food to avoid a full gut that can be a source of
contamination if spilled on the carcass during slaughter.
2. Rigor Mortis. Immediately after the animal is killed, the muscles are soft and pliable but as
the pH falls the development of a stiff and rigid condition occurs. This is called rigor mortis
3. Post Rigor Stage- after the stiffening process, that characterizes rigor mortis, the muscles
gradually tenderize. This process is called the resolution of rigor and is characterized by the
action of enzymes on the muscle proteins, weakening the structure and promoting tenderness.

Chilling and Cold Shortening. To control post rigor changes and to promote desirable flavor
development, chilling is done.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Meat Quality. The quality attributes of food is generally reckoned based on several parameters, but
when speaking of meat quality the most important attributes are tenderness, juiciness and color.

Meat Color. Color is an important consideration in deciding to purchase meat. Consumers associate
meat color to freshness. Consumers have a particular concept of colors for various types of meat:
Beef should be bright red, carabeef, slightly darker than beef but also bright red, pork should be pink
and poultry should have creamy yellowish skin and pinkish meat.

Myoglobin and Hemoglobin- the substance responsible for meat color is myoglobin and a lesser
extent hemoglobin. Myoglobin is the oxygen-carrying pigment in muscle while hemoglobin is its
counterpart in the blood.

Handling and Storage of Fish

Changes after Catch. Fresh fish is generally considered to be among the most perishable food, more
perishable than meat.

Fish Rigor- The most noticeable post-mortem change in fish is the stiffening of the body immediately
after harvest or catch. This is the onset of rigor which is associated with a series of reactions.
Consequently, as rigor pass, the skin and flesh lose elasticity and firmness, the eyes become cloudy
and sunken, and the gills turn a dull brown. As spoilage progresses, the fats also undergo breakdown
which results in “oxidized” and “rancid” odors and flavors. Fish technologists have noted that fatty fish
spoil faster than lean fish and fish from cold waters spoil faster than fish from warm waters.

Fish Spoilage- Regulatory specifications as well as consumer quality expectations for fishery
products in general, are primarily based on loss of quality associated with loss of freshness.

Quality Defects
1. Physical Deterioration due to loss of moisture, bruising or other physical damage
2. Changes in physical appearance of skin, eyes and gills
3. Changes in texture from firm to soft
4. Development of off flavors commonly, described as fishy, ammonia Cal or rancid
5. Discoloration usually blackening due to melanin formation, very evident in crustaceans
6. Presence of histamine, indole and other by-products of microbial growth.

Preparing Fruits and Vegetables for Processing

1. Washing
2. Peeling
3. Cutting, Size Reduction, Extraction
4. Blanching
5. Cooling
6. Other Preliminary Operations (Marination, Partial drying or Cooking)
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Self-Evaluation:
Direction: Answer the following questions briefly. (Send through google classroom)

1. Explain the two (2) basic groups of fruits and vegetables.

3. Why is it that we need to wash the fruits and vegetables prior for processing?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

REVIEW OF CONCEPTS:

Stages of Fruit Development

1. Growth
2. Maturation
3. Ripening
4. Optimum Ripeness
5. Senescence

Fresh Fruit and Vegetables Storage

The following practices are done to prevent early spoilage of fruits:
1. Care to prevent cutting or bruising of the fruit during picking or handling
2. Refrigeration to minimize growth of micro-organisms and reduce enzyme activity;
3. Packaging or storage to control respiration rate and ripening
4. Use of preservatives to kill microorganisms on the fruit

2 Basic Groups of Fruits and Vegetables

Control of Respiration.
1. Maturity at Picking
2. Temperature
3. Oxygen-Carbon Dioxide
4. Storage period
5. Ripening Temperature
6. Relative Humidity

Handling and Storage of Meat

LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Stages of Meat
1. Pre-Rigor Stage
2. Rigor Mortis
3. Post Rigor Stage

Meat Quality. The quality attributes of food is generally reckoned based on several parameters, but
when speaking of meat quality the most important attributes are tenderness, juiciness and color.

Myoglobin and Hemoglobin- the substance responsible for meat color is myoglobin and a lesser
extent hemoglobin.

Handling and Storage of Fish

Changes after Catch. Fresh fish is generally considered to be among the most perishable food, more
perishable than meat.

Fish Spoilage- Regulatory specifications as well as consumer quality expectations for fishery
products in general, are primarily based on loss of quality associated with loss of freshness.

Preparing Fruits and Vegetables for Processing

1. Washing
2. Peeling
3. Cutting, Size Reduction, Extraction
4. Blanching
5. Cooling
6. Other Preliminary Operations (Marination, Partial drying or Cooking)

Activities: Face to face interaction

- Oral Recitation
- Conducting post test
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Post-Test: (Post-Test is indicated in a separate sheet)

References:
Sonido, Chavez, De Leon (2010) Practical Food Preservation and Processing, Cacho Hermanos,
Inc. Pines corner Union Sts. Mandaluyong City.

Manufacturers Manual
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Course Code : FSM 9

Course Title : FOOD PROCESSING, PACKAGING AND LABELING
Topic : Preservation by Heat Application/Thermal Processing
Time Frame : 1 hour

Introduction:

Preservation by heat application is also called thermal processing. There are several
methods of preservation that involves the use of heat but thermal processing is more popularly
associated with canning

Objectives:
At the end of this module, the student will be able to:
1. Determine the factors affecting bacterial destruction.
2. Define canning.
3. Lists the different canning equipment.

Pre-Test: (Note: Pre-Test is indicated in a separate sheet)

Learning Activities:

A. Content/Discussion

Destruction of Bacteria by Heat. Heat destroys microorganisms, but each species has its own
particular heat tolerance defined as its thermal death point. In any thermal destruction process, the
rate of destruction is logarithmic. Bacteria subjected to heat at its thermal death point or above are
killed at a rate that is proportional to the number of organism present. The purpose of canning is to
use heat, alone or in combination with other means of preservation, to kill or inactivate all microbial
contaminants, irrespective of their source, and to package the product in hermetically sealed
containers so that it will be protected from recontamination.

Clostridium Botulinum. Is the most significant pathogen, because this microorganism thrives best in
a condition where oxygen is absent and produce lethal toxin. The condition inside the can or bottle
provides this requirement.

Heat Application to Preserve Food

1. Pasteurization- refers to heating below 100 degrees Celsius but above 60 degrees Celsius.
2. Hot Filling- means heating the food to a target temperature then filling into bottles while still
hot.
3. Sterilization- The term sterilization means no viable microorganism is present, sterilized
product are not really sterile because any heat process given will always leave a probability of
survivors.
4. Aseptic Processing- In aseptic processing, the product and the container are sterilized
separately then come together for filling in a sterile chamber. The technology requires a
special aseptic equipment and is applicable only to liquids or semi liquid and liquid with solid
particles.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Heating Characteristics of Food

3 Types of Heating Characteristics
1. Convection Heating- occurs when there is a movement of the food material inside the
container. The movement known as convection current is induced when there is a
difference in temperatures between some parts of the food. As the food is heated inside
the container, the part that heats first would be that which is nearest the surface of the
container. As this portion heats, the heated particles tend to rise while the colder portion
tend to move downwards, thus creating a current called convection current. This continues
until an equilibrium temperature is achieved.
2. Conduction Heating- The food particles cannot move. This is true with solid food packs
such as whole meat chunks or tight packed food such as ube jam or macapuno. The food
is thus heated gradually from the portion nearest the surface of the container. The transfer
of heat in conduction heating is much slower than in convection heating.
3. Combination Heating- This occurs when the texture of the food changes from being more
fluid at first then thickening as it is heated. Example of this is cream style corn. Initially
there is enough free liquid to move about for convection current to form and agitate the
product inside, but as the starch gelatinizes, the water is immobilized and can no longer
move freely, thus the heat transfer changes to a conduction heating type.

Containers- For small scale operators, the preferred container is glass jar. This is primarily because
glass jars do not require a can sealer which is a relatively expensive equipment.

Canning lids- A good lid has a sealing compound throughout the inside portion of the lid. It is
enameled on the underside to prevent from food reacting with the metal. The sealing compound
expands when it is heated and contrasts as it cools. A vacuum seal forms during cooling.

Packing Liquid- Packing liquids for canned fruits is usually syrup and for vegetables, brine. Sugar
helps retain the color, shape, and texture of canned fruits.

Classifications of Syrup:

1:1- Heavy Syrup (1 cup water, 1 cup sugar)

2:1- Medium Syrup (2 cups water, 1 cup sugar)
3:1- Light Syrup (3 cups water, 1 cup sugar)

Canning Operations. Canning is the process in which foods are placed in cans or jars with lid on or
in suitable retortable flexible containers and heated to a temperature that destroys microorganisms
and inactivates enzymes.

Methods of Canning
1. Cold Pack Method- the cold or new product is packed into the tin or glass jar container
covered with hot syrup or any suitable liquid. This method is recommended for canning watery
acid foods, such as tomatoes, ripe pimientos, green pepper, etc.
2. Hot Pack Method- The raw material is precooked (boiled, heated) and immediately packed in
sterile tin or glass jar containers. This method has been found satisfactory for vegetables and
meat.
3. Open Kettle Method- Food is cooked in open vessels then packed boiling hot into sterile glass
jars and scaled containers. This method is recommended only for preserve, jams, fruit butters
and other foods containing enough sugar.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Steps in Canning
1. Raw Materials Handling- The quality of raw materials is directly related to the quality of the
finished product.
2. Pre-treatments- Covers the range of operations involving preparation before filling into cans
or other containers. Example for fishery products; washing, gutting, filleting, shucking, shelling,
peeling, cutting, etc.
3. Pre-Cooking- this is usually carried out in various ways, using steam, water, oil, hot air or
smoke or a combination of these.
4. Filling- Fill weights, and fill temperatures are monitored because both affect the heating at the
slowest heating point in the container during retorting, variations in fill weight / fill temperature
may affect the safety of the product, so it should be carried out under strict control. Adequate
headspace must be provided to allow for expansion caused by heating the product from filling
temperature to processing temperature. If no space is allowed for expansion, the pressure
build up can damage the hermetic seal or in the case of bottles will cause the lids to flip during
processing. Glass jars should be filled ¾ Full or it should be at the neck level.
5. Exhausting-is the removal of air from the food in the container. The removal of air will ensure
a vacuum in the canned food. Vacuum in the canned foods is obtained by heating the food
before or after filling into containers.
6. Sealing-A successful seal is an essential factor in canning. A seal defect or failure will make
the product unsafe and not shelf stable.
7. Retorting- The sealed containers are subjected to pressurized steam in a retort or pressure
canner. Pressure processing is also called retorting.

Canning Equipment
1. Water Bath - a large deep kettle that has a cover and
a rack to hold jar is adequate. It should be deep
enough to allow water to extend 1 to 2 inches over the
tops of the jar with enough room for the water to boil.

2. Pressure Canner - it is necessary to process low acid

foods. It is a deep, heavy kettle that has a rack on the
bottom for jars to stand on, a tight-fitting lid with
gasket, and a pressure gauge. The gasket keeps
steam from leaking out around the cover. A dial gauge
has a needle that moves along a numbered scale to
indicate the pressure inside the canner.

3. Exhausting Steamer-This maybe a regular steamer

or a water bath where filled jars are heated up to a
temperature of 83 to 85 degree Celsius at its slowest
heating point.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Quarantine- Keep the processed products and observe all jars within 10-14days for signs of spoilage.
Bulging and leakage are sure signs of spoilage. Discard all such jars. Cloudy liquid maybe a sign of
spoilage or be due to minerals in hard water or starch from overripe vegetables.

Self-Evaluation:
Direction: Answer the following questions briefly. (Send through google classroom)

1. Define sterilization.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

2. What do you mean by exhausting?

3. Explain what is water bath canning equipment.

Review of Concepts:

Clostridium Botulinum. Is the most significant pathogen, because this microorganism thrives best in
a condition where oxygen is absent and produce lethal toxin.

Heat Application to Preserve Food

1. Pasteurization
2. Hot Filling
3. Sterilization
4. Aseptic Processing

Heating Characteristics of Food

3 Types of Heating Characteristics
1. Convection Heating
2. Conduction Heating
3. Combination Heating

Classifications of Syrup:

1:1- Heavy Syrup (1 cup water, 1 cup sugar)

2:1- Medium Syrup (2 cups water, 1 cup sugar)
3:1- Light Syrup (3 cups water, 1 cup sugar)

Methods of Canning
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

1. Cold Pack Method

2. Hot Pack Method
3. Open Kettle Method

Steps in Canning
1. Raw Materials Handling
2. Pre-treatments
3. Pre-Cooking
4. Filling
5. Exhausting
6. Sealing
7. Retorting

Canning Equipment
1. Water Bath
2. Pressure Canner
3. Exhausting Steamer

Activities: Face to face interaction

-Oral recitation
-Conducting post test

Post Test:
(Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon (2010) Practical Food Preservation and Processing, Cacho Hermanos
Inc., Pines corner Union Sts. Mandaluyong City.

Manufacturers Manual
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Course Code : FSM 9

Course Title : FOOD PROCESSING, PACKAGING AND LABELING
Topic : Food Additives and Preservatives
Time Frame : 1 hour

Introduction:

Preservatives are substances that prevent decomposition or decay. Food

preservatives are such substances that are added to food that will prevent decomposition. And thus
extend the usefulness of the material as food. Food preservatives serve as either antimicrobials or
antioxidants-or both. As an antioxidants, they keeps food from becoming rancid, turning brown or
developing black spots. Antioxidants minimize the damage to some essential amino-acids-the building
blocks of proteins- and the loss of some vitamins. Food additives are defined as the substance or
mixture of substances purposely added to food by manufacturer to perform a specific beneficial
function.

Objectives:
At the end of this module, the student will be able to:
1. Define preservatives.
2. Explain the value of food additives.
3. Elaborate the difference between preservatives and additives.

Pre-test: (Note: Pre-Test is indicated in a separate sheet)

Learning Activities:

A. Content/Discussion

Categories of Food Additives

1. Flavor Additives- The most commonly used flavor additives are sugars, salt and spices. Corn
syrup and high fructose corn syrup are used in food industry to replace white sugar in
beverages
2. Color Additives- Both natural pigments and synthetics dyes are used as coloring agents.
Natural pigments are also called uncertified colors. Example of a natural color is the extract of
the annatto seed, which gives cheese and butter a yellowish color, another natural colors
include beta carotene, a yellow-orange plant pigment.
3. Fat Substitutes- Three major substitutes are olestra, polydextrose, and simplesse. Some
starches and gums are used as fat substitutes, usually for oil, or shortening in low fat or fat
free baked goods. Oils and shortenings make a product moist and tender.
4. Nutritional Additives- Many nutrients are used to fortify or enrich foods. Fortified foods contain
added vitamins and minerals that are not naturally present in the food or are found only in low
levels. Enriched foods contain nutrients added to replace those that were lost during
processing.
5. Texture Modifiers- A variety of additives are used to improve the texture of foods anticaking
agent. Silicates in table salt, cornstarch in sugar, magnesium stearate, magnesium carbonate
and dextrose; dough conditioners, emulsifiers, humectants, meat tenderizers and thickeners.
6. Controversial Food Additives- Artificial dyes such as red No. 3, Green No. 3 and yellow no. 6
have been banned in certain countries. Artificial sweeteners such as saccharin, cyclamate,
aspartame are controversial additives that have been restricted or banned in some countries.
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7. Antioxidants- are used to prevent undesirable color and flavor changes in foods due to
reaction with oxygen. Antioxidants are added to oil used in such products as potato chips,
crackers, sausages and nuts.
8. Preservatives/ Antimicrobials
 Various Acids- also prevent or slow the growth of molds and microorganisms and are
effective against pathogenic bacteria. Typical acids used in processed foods include acetic
acid/vinegar is used in mayonnaise and catsup.
 Mold Inhibitors- such as sodium and calcium propionate which are commonly used in breads
and cakes
 Sodium Nitrate and Nitrite-were used to preserve meat. Today nitrates are not often used,
but nitrites continue to be added to some cured meats such as hotdogs, bacon, salami,
bologna and other luncheon meats.
 Sulfites- are used to reduce or prevent spoilage and discoloration during preparation,
storage, and distribution of many foods. Sulfites prevents dried apples from darkening, help
potatoes stay white and keep shrimp and buko from discoloring

Value of Food Additives

Without food additives, there would be fewer convenience foods such as frozen dinners,
breakfast cereals, cake mixes, and low-calorie foods, and consumers would need to shop often,
buying only small quantities of perishable food. When used appropriately, food additives can allow
greater selection in the supermarket, decrease the chances of food spoilage, and make foods more
nutritious.

Self-Evaluation:
Direction: Answer the following questions briefly. (Send through via messenger group chat)

1. Explain the food value of food additives.

2. There are eight (8) categories of food additives, choose only one (1) and explain.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

3. Give at least five (5) examples of food additives.

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

REVIEW OF CONCEPTS:

Preservatives- are substances that prevent decomposition or decay. Food preservatives are such
substances that are added to food that will prevent decomposition. And thus extend the usefulness of
the material as food.

Antioxidants- minimize the damage to some essential amino-acids-the building blocks of proteins-
and the loss of some vitamins.

Food additives- are defined as the substance or mixture of substances purposely added to food by
manufacturer to perform a specific beneficial function.

Value of Food Additives

Without food additives, there would be fewer convenience foods such as frozen dinners,
breakfast cereals, cake mixes, and low-calorie foods, and consumers would need to shop often,
buying only small quantities of perishable food. The safety of many additives is continually
reevaluated. When used appropriately, food additives can allow greater selection in the supermarket,
decrease the chances of food spoilage, and make foods more nutritious.

Activities: Face to face interaction

- Oral recitation
- Conducting post test

Post Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon (2010) Practical Food Preservation and Processing, Cacho Hermanos
Inc., Pines corner Union Sts., Mandaluyong City.

Manufacturers Manual
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

I. Title: FOOD PROCESSING, PACKAGING AND LABELING

II. Topic: PACKAGING

III. Time Frame: 5 hours per week

IV. Introduction:

A necessary aid to protect processed and preserve food from deterioration is packaging.
While there are several functions of food packaging, the most significant is protective function. It
enables the product to attain its maximum shelf life by providing a physical barrier between the food
product and the external environment thereby ensuring hygiene and reducing the risk of product
wastage due to contamination.
The aspect of food packaging that gives information about the food is the label. The label is
often the only means of communication between the manufacturer and the final customer. Food
labeling is regulated by laws specific to each country.

V. Objectives:
1. Define packaging.
2. Explain the function and roles of food packaging.
3. Apply safety in food packaging.
4. Identify the classification of packaging.
5. Discuss the importance of packaging.
6. Demonstrate on how to prepare different kinds of food packaging.

VI. Pre-Test: (PACKAGING)

Direction: Read the questions comprehensively and choose the correct answer. Write only the letter in
your answer sheet.

1. It means wrapping or bottling of products to make them safe from damages during
transportation and storage.
a. Packaging c. Storing
b. Labeling d. Refrigeration
2. A direct contact with the product itself and is sometimes referred to a consumer or retail
packaging.
a. Secondary packaging c. Intermediate packaging
b. Tertiary packaging d. Primary packaging
3. It is the container of choice for many heat processed food such as baby foods fruit
preserves, beverages and fish products.
a. Laminates c. Paper packaging
b. Glass containers d. Tin can
4. It is a container made of tinplate and is popularly known as can.
a. Paper packaging c. Tin can
b. Laminates d. Glass containers
5. It is used to secure the transport of goods and protect them against damage.
a. Product protection c. Printed markings
b. Value and use d. Transport packaging
6. A product often combines multiple items together, such as the box that holds multiple cans
of soda together in one convenient pack.
a. Primary packaging c. Secondary packaging
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b. Intermediate packaging d. Tertiary packaging

7. It means the container is impervious to bacteria, yeast, moulds, and dirt from dust and
other sources.
a. Hermetic c. Glass container
b. Transparency d. Reseal features
8. A brown unbleached heavy duty paper commonly used for bags and as loose wrapper for
bread bought from bakeries and peanuts.
a. Parchment paper c. Paper laminated
b. Kraft paper d. Glassine-type papers

9. It is the packaging that is used to protect not only the product but also its secondary and
primary packaging.
a. Primary packaging c. Tertiary packaging
b. Secondary packaging d. Intermediate packaging
10. It is a paper pulp that had been treated with acid causing a modification in the cellulose to
give the material wet strength and water and oil resistance.
a. Kraft paper c. Paper Laminated
b. Glassine-type papers d. Parchment paper

VII. Learning Activities:

Mid-Term
Learning Activity 1
Packaging
Packaging means wrapping or bottling of products to make them safe from damages during
the transportation and storage. It keeps the product safe and marketable and helps in identifying,
describing and promoting the product.
Different kinds of products need different kinds of packaging, for example, liquid products are
packed in barrels and bottles; whereas, solid products are wrapped The organizations used special
containers for fragile products such as glassware.
The terms packing and packaging are used synonymously but there is a certain amount of
difference between the two. Packaging means covering the product itself so that it is protected from
damage, leakage, dust, pollution, contamination, etc. Example: chocolates packed in thin sheet, milk
packaged in sachets, etc.
Packing means putting all the packages in a big box container, chest, crate, etc. for the
purposes of storage, transportation, handling, etc.

The Roles of Food Packaging

Function Rationale
Protect contents and extends shelf life Provides barrier between food and
environment preventing entry of
microorganisms, oxygen that causes
deterioration and odors from other materials.
Reduce mechanical damage during handling.
Optimize safety and quality Prevent post process contamination
Shows evidence of tampering
Facilitates handling Easy to transport and store
Convenience of use and reuse Easy to open and reseal. Reduce household
waste; only edible portion are in the
package.
Identification and description of content Package are labeled with the name of the
product, the ingredients used and other
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information about product such as nutritional

contents.
Provide instructions for use Tells consumer how to safely handle the
product.
Marketing tool Promote contents and brand identification

Classification of Packaging.
Packaging may be classified into primary, secondary and tertiary according to basic
function.
 Primary packaging is the packaging in direct contact with the product itself and is sometimes
referred to as consumer or retail packaging. The main purpose of primary packaging is to
protect and/or preserve, contain and inform the consumer. For example: For beer the
primary packaging would be a can or bottle.
 Secondary packaging is predominantly corrugated cardboard packaging print finished to a
high standard, such as being printed with well thought out branding and design, due to the
integral part it has to play in the marketing funnel. For example: Secondary packaging for
beer include beer carry packs or can packs.

 Tertiary packaging is the packaging that is used to protect not only the product but also its
secondary and primary. For example: when you order some items from an online shopping
site, the sealed cardboard box that you open is the tertiary packaging.

Required Properties for Packaging

For packaging to carry out its function, the material used should have most of the following
characteristics:
1. Non-Toxic And Compatible With The Specific Foods It Contains
2. Sanitary Protection
3. Moisture And Fat Protection
4. Gas And Odor Protection
5. Light Protection
6. Resistance To Impact
7. Transparency
8. Tamper-Proof
9. Case Of Opening
10. Pouring Features
11. Reseal Features
12. Ease Of Recycling/Disposal
13. Size, Shape, Weight-Limitations
14. Uniformity For Bulk Packaging
15. Appearance, Printability
16. Low Cost

Hermetic Seal
For protection, a very important consideration is its ability to provide hermetic seal. The term
hermetic means the container is impervious to bacteria, yeasts, moulds and dirt from dust and other
sources. This package characteristics is important for products that contain enough water to support
the growth of microorganisms and are normally stored at room temperature.
The most common hermetic containers are rigid metal cans and glass bottles, although
defective seams can make them non-hermetic. With every rare exceptions flexible packages (plastics
and laminates) are not truly hermetic for one or more of the following reasons”
1. thin flexible films, generally are not completely gas and moisture impermeable although
the rates of gas and moisture transfer may be exceptionally slow;
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2. the seals are generally good but often imperfect;

3. and, even where film materials may be gas and moisture impermeable, such as plastics
that are aluminum foil-laminated, flexing of packages and pouches easily leads to pinholes
and crease holes.
Glass containers are hermetic provided the lids are tight. Lids will have inside rings of plastic
or cork. Many glass containers are vacuum packed and the tightness of the cover will be augmented
by the differential of atmospheric pressure pushing down the cover.

Packaging materials
The most common types of material used for food packaging are paper, fibreboard, plastic,
glass, steel, aluminum and mixed material.

Paper packaging.
When used for food packaging,
paper is coated or impregnated with such
materials as waxes, resins, lacquers,
plastics, and laminations of aluminum to
improve moisture and gas impermeability,
flexibility, tear resistance, burst strength,
wet strength , grease resistance sealability,
appearance, printability, etc. The following
are some of the paper packaging materials
used:

1. Kraft paper is the brown unbleached

heavy duty paper commonly used for bags and
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as loose wrapper for bread brought from bakeries and peanuts. It is seldom used for processed
foods as a primary container.

2. Parchment paper is paper pulp that had been treated with acid causing a modification in the
cellulose to give material wet strength and water and oil resistance.

3. Glassine-type papers are characterized by long wood pulp fibers which impart increased
physical strength;
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4. Paper laminated with plastic materials.The main use of paper in food packaging is as secondary
packaging, especially as carton boxes. Laminated paper is also used for baked products such as
biscuits, cakes and cup cakes. An interesting product making use of paper as a laminate is the
composite cans that is currently used to pack such potato snack items as Pringles and Pik-nik.

5. Glass containers.
As a food package,
glass is chemically inert. It is
the metal closure that has a
problems of corrosion and
reactivity with acidic foods. The
major disadvantage of
glass is its susceptibility to
breakage, which may be due
to internal pressure,
impact, or thermal shock. This
limitation can be minimized by
proper matching of the container to its intended use and better handling practices.

Older types of glass containers were thick and heavy. These heavier glass jars were less
likely to break from internal pressure, but were more susceptible to both thermal shock and impact
breakage. Greater thermal shock breakage of the heavier jar is due to the lower resilience of its
thicker wall. Improvements in glass making technologies have made possible thinner, lighter
materials with much reduced tendency to break. These improvements utilized coatings with special
waxes and silicones.

Breakage due to thermal shock is avoided by minimizing temperature differences between the
inside and outside of glass containers whenever possible. Manufacturers recommended that
temperature difference between the inside and outside of the glass should not exceed 44 C (80 F).
This requires warming of bottles before hot filling and gradual cooling after cooling.

Despite the above disadvantage of glass, it is the container of choice for many heat processed
food such as baby foods, fruit preserves, beverages and fish products. The advantages of glass
packaging are:
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

 they do not reach to food content

 they are transparent, customers can see the food they are buying
 glass can be manufactured in various in various shapes (regular and fancy) and sizes
(mini bottles to carboys), and color
 can be manually sealed, eliminating the need for a special sealing machine, which is
usually expensive for small scale processors
 they are reusable.
 can accommodate various types of closures, suitable for various types of products
a. metal caps
b. plastic caps
c. corks
d. aluminum caps

6. Tin can”/tinplate
The “tin can” is a
container made of tinplate and is
what is popularly known as can.
It is a rigid and impervious
material, consisting of a thin
sheet of low carbon steel coated
on both sides with a very thin
layer of tin. It can be produced
by dipping sheets of mild steel in
molten tin (hot-dipped tinplate) or
by the electro-deposition of tin on
the steel sheet (electrolytic tinplate). With the latter process it is possible to produce tinplate with a
heavier coating of tin on one surface than the other (differently coated).
For heat processed food, tin cans and glass share a long history of use but more heat
processed food are packed in tin cans than glass. The major advantage of tin cans is its durability
particularly the fact that it does not break. It is resistant to thermal and impact shock thus lends itself
to high speed high volume operations.
Tin is not completely resistant to corrosion but its rate of reaction with many food material is
considerably slower than that of steel. The effectiveness of a tin coating depends on:
 its thickness which may vary from about 0.5 to 2.0 pm (20 to 80 x 10 in)’
 the uniformity of this thickness;
 the method of applying the tin which today primarily involves electrolytic plating;
 the composition of the underlying steel base plate;
 the type of food, and
 processing factors.

Many canned food including corned beef, tomato products and evaporated milk actually owe their
characteristics flavors to a small amount of dissolved tin, without which these products would have an
unfamiliar taste. However, if the reaction between the food and tin is considered unfavorably such as
the blackening of the food like corn due to sulfur compounds, lacquer coated is recommended.

7. Plastic films and foils

Films and foils have
different values for moisture and
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

gas permeability, strength, elasticity, inflammability and resistance to microbial and insect
penetration. Many of these characteristics depend upon the film’s thickness.

Two commonly used films are cellophane and polyethylene. Cellophane paper can e used to
packing of dried products, mainly for dried fruit leathers. Polyethylene sheets have a variety of uses.
They are flexible, transparent and have a perfect resistance to low temperatures, is impermeable to
water vapor and can be easily heat-sealed. Utilization is in forms of sheets and bags. It is the
material used for the plastic bags that all vendors use, which unfortunately ends up in esteros and
clog our drains. It is a good packing material for primary protection of dehydrated products. If better
protection is needed to prevent flavor and gas losses, it will be necessary to combine polyethylene
with other materials to form laminates.

Properties of Some Packaging Films

Material Properties
Paper Strength, rigidity, opacity, printability

Aluminum foil Negligible permeability to moisture, gases and

odors; grease-proof, opacity and brilliant
appearance, dimensional stability and dead folding
characteristics.

Cellulose film (coated) Strength, attractive appearance, low permeability

to moisture, gases, odors and grease, printability.

Polyethylene (PE) Durability, heat sealability, low permeability to

moisture, good chemical resistance, goof low
temperature performance.

Polypropylene (PP) Exceptional resistance to heat, moisture,

oil/grease, acid, bases and some solvents, clear.

Nylon High melting point, is often used in microwavable

products.
Polyvinylidene chloride Low permeability to moisture, gases, co-polymer
(PVDC) odors and greases; chemical resistance; heat
sealability.

Polyvinyl chloride (PVC) Resistance to chemicals, oils and grease; heat

sealability.

Polyethylene terephthalate Strength, durability, dimensional stability, low

(PET) permeability to gases, odors and grease.

8. Laminates Various flexible materials

(papers. Plastic films, metal foils) have
different properties with respect to water
vapour transmission, oxygen permeability,
light transmission, burst strength, pin holes
and crease hole sensitivity, etc. To get
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better protection of the food being package, multi-layers or laminates of these materials are
combined. Commercial laminates containing up to as many as eight different layers are
commonly custom designed for a particular product.

Format of Film Packaging Materials. Plastic films can be made into various format, which
may be classified into 3 general categories as follows:

1. Containers in the form of boxes, bottles and bags that can be heat treated.
2. Containers that are not heat treated, most common of which are bags for fried and
dehydrated products,
3. Films which can shrink.

Nowadays, a manufacturer can choose from various packaging materials. The factors which
determine the suitability of a package are as follows: freedom from toxicity, protective properties,
resistance to mechanical and climatic hazards, printability, general appearance , sealing
characteristics, machine handling and cost.

Taint and odor

While paper and board materials may transmit taint and odor to a food, plastics have a much
greater potential to do this. These taints may be residual monomer e.g. styrene. This is probably the
compound usually responsible when consumers detect a ‘plastic taste’ in a food.
However most food packaging are printed and a number of the components of the ink cause a
pleasant flavors of the food, if manufacture of the packaging material is not carefully controlled. It
would be a standard test to check on the odor of the packaging material at receiving point and before
use.
Many plastics are also not effective barriers to strong odors. This can often be a problem in
storage rooms where various food products are stored. Strong odors from food such as garlic, onion,
langka and durian, can easily pass through plastic film and taint other food. Even non-food items like
detergents, soap and air fresheners can taint food.

Functions of Packaging
The Seven (7) Functions of Packaging
1. Attract buyers attention
2. Protect goods inside the packaging
3. Be easy to open and use
4. Describe and give information about contents
5. Explain the benefits of the good inside
6. Provide warranty, warnings, and consumer matter information
7. Give value, price, and use indication
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Transportation Packaging
Transport packaging is used to secure the transport of goods and protect them against
damage. Transport packaging is made of different materials such as films, bubble wrap, boxes,
pallets or moulded parts and straps and is often accompanied by packing materials. The top priority
is always to protect your goods.

Four (4) Purpose of Packaging

1. Protection
2. Convenience
3. Image
4. Sustainability

Final
Learning Activity II
Labeling

Objectives:
1. Define labeling.
2. Relate the mandatory information of food label.
3. Explain the types of labeling.
4. Compare labeling from stereotyping.
5. Analyze the function of labeling.

Pre-Test: (LABELING)
Direction: Read the questions comprehensively and choose the correct answer. Write only
the letter in your answer sheet.
1. It is a display of information about the product on its container, packaging, or the product itself.
a. Labeling c. Product
b. Packaging d. Laminates
2. Labeling is the:
a. British spelling c. Australian spelling
b. American spelling d. Russian spelling
3. It plays an important role in labeling as it gives information about the brand.
a. Tertiary label c, Brand label
b. Grade label d. Descriptive label
4. It is defined as a form of generalization of a group of people or else a simplified outlook.
a. Labeling c. Packaging
b. Laminating d. Stereotyping
5. Listed below are the characteristics of a great product label, except one;
a. Use clear images c. Country of origin
b. Apply bold colors d. Include fan facts
6. Labelling is the:
a. British spelling c. Australian spelling
b. American spelling d. Russian spelling
7. Types of labeling which specifies product usage.
a. Tertiary label c. Brand label
b. Grade label d. Descriptive label
8. Which of the following does not belong to the mandatory information of food label?
a. Name of the food c. Brand name
b. Don’t forget the barcode d. Lot identification number
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9. Type of labeling which describes the aspect and features of the product.
a. Tertiary label c. Brand label
b. Grade label d. Descriptive label

10. This is one may be quite obvious, but it is definitely the most important aspect of a product
label.
a. Feature the name c. Label size and shape
b. Use complimentary colors d. Include your contact information

Learning Activities:

Labeling

The aspect of food packaging that gives information about the food is the label. The label is
often the only means of communication between the manufacturer and the final customer. Food
labeling is regulated by laws specific to each country.

Labeling is a display of information about the product on its container, packaging, or the
product itself. For several types of consumer and industrial products, the type and extent of
information that must be imparted by a label is governed by the relevant safety and shipping laws.
Labeling or Labelling is defined as the process of attaching a descriptive word or phrase to
someone or something. An example of labelling is the process of putting signs on jars that say what
is inside.

Types of Labelling
There are different types of labels:
1. Brand label: It plays an important role in labelling as it gives information about the brand. It
can be removable or non-removable.
2. Descriptive label: It specifies product usage.
3. Grade label: It describes the aspect and features of the product.

Labelling and its Function

It describe the product and specify its contents: A label provides complete information
regarding the product. It mainly includes ingredients of the product, its usage, and caution in use,
cares to be taken while using it, date of manufacturing, batch number, etc.

Ten (10) Characteristics of a Great Product Label

Product packaging is one of the first aspects of your brand that the consumers will notice.
Using our custom labeling systems, grab their attention with a unique and professional label. We
have come up with a few ideas to help make your product label pop!
1. Use Clear Images
The most important attributes of products should be most obvious to customers. Using
pictures to represent your products is often faster and more effective than using a large
amount of text.

2. Apply Bold Colors

LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Vividly showcase your brand using bold colors that allow your product to stand out among the
rest. However, keep in mind that bright colors do not always mean bold colors. It is
sometimes very difficult to read neon yellow or green. Bold colors stand out against the
background and bring the consumers eyes right to your product.

3. Include Fan Facts

If you are specifically targeting a younger consumer group, add some fun and intrigue to your
label by placing interesting facts. Quirky, amusing packaging gets shoppers interested in your
brand.

4. Flaunt the Benefits

Whatever benefits your product has, flaunt them! Manufacturers can communicate this
information using high-quality images and graphics, as well as short to the point text.
Promoting your brands benefits in a professional and concise manner ensures your product to
stand out from the rest.

5. Be Conscious of the Fonts You Choose

Your label is a place to make your product shine! Make the font match to your product. In
fact, your whole design can be made up of just words with the right font design. Aside from
the style, you want a font that is easy to read, both from close-up and far away.

6. Include Your Contact Information

This is the perfect place to put your website, phone number, or social media information.
Consumers are much more likely to contact your business if they have contact information
readily available on an item they use. Just make sure your contact information is readable
and matches with the rest of the label.

7. Use Complimentary Colors

Your product and its label should be complimentary of one another. If your product is dark
blue and its label is dark green, the colors clash and consumers will avoid picking it up. Clear
containers and packaging help to avoid this problem. Also keep in mind the type of product
you are trying to sell. Psychologically, warm tones are more energetic while cool tones are
more calming.

8. Feature the Name

This is one may be quite obvious, but it is definitely the most important aspect of a product
label. Label designs should prominently feature the product or company name. This allows
your product to be easily identifiable because it is the first thing that consumers notice. Also
staying consistent with the look of your brand allows customers to quickly find exactly what
they are looking.

9. Label Size and Shape

Label size and shape largely depends on the product’s packaging or container. Also
separating front and back labels allows you to brand the front, while providing sufficient
information on the back. The shape of your label, especially the front label, can help draw
attention to your product.

10. Don’t Forget the Barcode

Barcodes are portions of the label that tell electronic scanners about your product. They are
also used to help companies tract inventory, and make it easier for a product to be sold in all
different types of store.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

The food label bears the following mandatory information

1. Name of the food, indicating specifics such as form or process used, examples; Frozen
Deboned Milkfish; Sterilized Coconut Milk or Mango Halves in Syrup.

2. Net quantity of food in the package,e.g. Drained wt225 g or Net Wt 240 ml. Some countries,
like USA, prescribe a specific location and font size of the net content declaration. While
almost all countries require metric unit for quantity declaration, USA requires English units
(pounds, quart, oz).

3. Ingredients used in food listed in descending order according to weight. The highest amounts
used is listed first and the least amount last. Water when used in the food is an ingredient and
listed accordingly. Thus it is not unusual to see the ingredients listing of a beverage to start
with water, since in many cases it is the largest amount in a ready-to-drink beverage. EU
countries require quantity ingredient declaration (QUID), indicating the % of the emphasized
ingredient used in the product, example 50% mango.

4. Brand name

5. Responsible firm, which can be the manufacturer or the distributors and the accurate
addresses of such responsible firm.

For imported products, some countries require an address in the importing country. A Filipino
exporter to the European Union should include on the label the name and address of the agent
or distributor located in an EU country.

6. Nutrition label. If a nutritional claim is made on the label such as: High in Calcium, A rich
Source of Vitamins and Minerals.

7. Other countries such as the USA and Canada require nutritional label on all food regardless of
whether a claim is made or not. Some countries also required a specific format of nutritional
information. Most countries follow the Codex Alimentarius format but USA and Canada
require specific formats.

8. Use by date or expiry date. Different countries require different ways of writing dates,
Philippines: month-day-year; Australia: day-month-year; Canada: year-month-day; Japan:
year-month-day; EU-day-month-year. BFAD requires open dating on 5 products; baby food,
powdered milk, liquid milk, bakery products, Vitamin C enriched products; Europe has specific
guidelines for Use by date and Best before date, while some countries has no such
specification.

9. Country of origin. The country of origin is defined as the last country where the processing was
done regardless of the source of raw material used.

10. Lot Identification number. A lot is defined as a group of products that have been processed
under exactly the same condition. Thus, if there were two processing batches these two
batches would have two different Lot Identification Codes. Also even if the product were
processed together but the raw material source were not the same, the lot identification should
be able to differentiate these sources.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

11. Language of the label should conform to the language of the market. In Canada for example,
all products entering Canada should have the 2 official languages (English and French) on the
label. In Japan certain information must be in Japanese and should be located in a unified
area. In EU. The language should be in the official language of the importing country; in Saudi
Arabia and other Middle Eastern Countries specific information should be in Arabic.

12. Other information on the food labels include: safe handling instructions, warning statements,
suggested utilization or serving, specific certifications such as: Halal certification , Organic
certification, Kosher certification; bar code, trade marks, copyrights, recycling symbols, allergen
declaration, GMO declaration Irradiation declaration. Allergen declaration is mandatory in EU,
and irradiated food identification is mandatory in most Muslim countries.

A Filipino processor who intends to export his product to other countries must be aware of the
label requirements of the importing country. Mislabeled food is considered adulterated and cannot be
sold in that country.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

VIII. Self-Evaluation: (PACKAGING)

1. What is packaging?
2. What are the three types of packaging?
3. Why do we need to pack the different products to be sold in the market, groceries,
etc.?

(LABELING)
1. What is labeling?
2. What is the difference between labeling from labelling?
3. What are the types of labeling?

For Laboratory: (Mid-term)

Students are required to submit their different style of food packaging using different
materials.
For Laboratory (Finals)
Students are required to submit their different style of food labeling using different
materials.

IX. Review of Concepts:

Packaging

Packaging means the wrapping or bottling of products to make them safe from damages
during transportation and storage. It keeps the product safe and marketable and helps in
identifying, describing, and promoting the product.

The most common types of material used for food packaging are paper, fibreboard, plastic,
glass, steel, aluminum and mixed materials.

The terms packing and packaging are used synonymously but there is a certain amount of
difference the two.

Packaging means covering the product itself so that it is protected from damage, leakage,
dust pollution, contamination, etc. Example: chocolate packaged in thin sheet, milk packaged in
sachets, etc.

Packaging may be classified into primary, secondary and tertiary according to basic function.

Labeling

Labeling is a display of information about the product on its container, packaging, or the
product itself. For several type of consumer and industrial products, the type and extend of
information that must be imparted by a label is governed by the relevant safety and shipping
laws.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Labeling or labelling are both correct. Labeling is the American spelling while labelling is
the British spelling.

An example of labeling is the process of putting signs on jars that say what is inside. An
example of labelling is calling someone everyone from Oklahoma an “Oakie”.

There are three (3) types of labelling”

1. Brand label: It plays an important role in labelling as it gives information about

the brand. It can be removable or non-removable.
2. Descriptive label: It specifies product usage.
3. Grade label: It describes the aspect and features of the product.

X. Post test: (PACKAGING)

Direction: Read the questions comprehensively and choose the correct answer. Write
only the letter in your answer sheet.

4. It is a container made of tinplate and is what is popularly known as can.

a. Paper packaging c. Tin can
b. Laminates d. Glass container
5. It is used to secure the transport of goods and protect them against damage.
a. Product protection c. Printed markings
b. Value and use d. Transport packaging
6. A product often combines multiple items together, such as the box that holds multiple
cans of soda together in one convenient pack.
a. Primary packaging c. Secondary packaging
b. Intermediate packaging d. Tertiary packaging
7. It means the container is impervious to bacteria, yeast, moulds, and dirt from dust and
other sources.
a. Hermetic c. Glass container
b. Transparency d. Reseal features
8. A brown unbleached heavy duty paper commonly used for bags and as loose wrapper
for bread bought from bakeries and peanuts.
a. Parchment paper c. Paper laminated
b. Kraft paper d. Glassine-type papers
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

9. It is the packaging that is used to protect not only the product but also its secondary
and primary packaging.
a. Primary packaging c. Tertiary packaging
b. Secondary packaging d. Intermediate packaging
10. It is a paper pulp that had been treated with acid causing a modification in the cellulose
to give the material wet strength and water and oil resistance.
a. Kraft paper c. Paper laminated
b. Glassine –type papers d. Parchment paper
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Post-Test: (LABELING)
Direction: Read the questions comprehensively and choose the correct answer. Write only
the letter in your answer sheet.
1. It is a display of information about the product on its container, packaging, or the product itself.
a. Labeling c. Product
b. Packaging d. Laminates
2. Labeling is the:
a. British spelling c. Australian spelling
b. American spelling d. Russian spelling
3. It plays an important role in labeling as it gives information about the brand.
a. Tertiary label c, Brand label
b. Grade label d. Descriptive label
4. It is defined as a form of generalization of a group of people or else a simplified outlook.
a. Labeling c. Packaging
b. Laminating d. Stereotyping
5. Listed below are the characteristics of a great product label, except one;
a. Use clear images c. Country of origin
b. Apply bold colors d. Include fan facts
6. Labelling is the:
a. British spelling c. Australian spelling
b. American spelling d. Russian spelling
7. Types of labeling which specifies product usage.
a. Tertiary label c. Brand label
b. Grade label d. Descriptive label
8. Which of the following does not belong to the mandatory information of food label?
a. Name of the food c. Brand name
b. Don’t forget the barcode d. Lot identification number
9. Type of labeling which describes the aspect and features of the product.
a. Tertiary label c. Brand label
b. Grade label d. Descriptive label
10. This is one may be quite obvious, but it is definitely the most important aspect of a product
label.
a. Feature the name c. Label size and shape
b. Use complimentary colors d. Include your contact information

XI. References:

Sonido, D. , Chavez, L., and S.Y. de Leon, Practical Food Preservation and
Processing, Phoenix Publishing House, Inc., Quezon City 2000

Guzman, Matilde P. and S. Y. de Leon, Preservation of Philippine Foods, Phoenix

Publishing House, Inc., Quezon City, 1998

Online References:
https://forum.wordreference.com/threads/labeling-or-labelling.858400/
https://www.yourdictionary.com/labelling
https://www.entrepreneur.com/encyclopedia/packaging
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Course Code : FSM 9

Course Title : FOOD PROCESSING, PACKAGING AND LABELING
Topic : Concentration and Sugar Preservation
Time Frame : 21 hours

Introduction:
Removal of water and the consequent lowering of water activity in an important food
preservation principle. The partial removal of water so that a concentrated product results; and the
addition of more solute like salt or sugar so that the liquid phase of the food material will be more
concentrated

Objectives:
At the end of this chapter, the student will be able to:
1. Explain what are concentration and sugar preservation.
2. Define Jam, Jellies and Preserves.
3. Distinguish the fundamentals in Jam, Jelly and Preserves making.
4. Identify the essential ingredients in Jam and Jelly making.

Pre-Test: (Note: Pre-Test is indicated in a separate sheet)

Learning Activity:

A. Content/Discussion

Concentration. Concentration Process have the following purposes:

1. As a preparatory step to dehydration, example is the preparatory step to dying of instant
coffee.
2. To reduce the bulk of the material, this will be preserved by either freezing or sterilization.
3. As the sole method of preservation

Evaporation. Is the removal of water by vaporizing the water content of the material. This is done by
heating to boil off the water from the food material. Example; in making coconut oil in household is
done by simply heating the extracted coconut milk to evaporate practically all of the water leaving only
the coconut oil.

Freeze Concentration. This method of concentration takes advantage of the higher freezing point of
water relative to solutes. The natural fruit juice extract is subjected to partial freezing at a temperature
when the water portion crystallizes as ice leaving a more concentrated solution still unfrozen. The ice
crystals are then separated.
Membrane Concentration. The principle involved here is placing a semi permeable membrane
between two fluids of varying concentration, and establishing a condition that will allow the transport
of water across the membrane. The water will move into the solution of higher concentration to
equilibrate the system. This is known as osmotic pressure. If a mechanical force is applied to exceed
the osmotic pressure (up to 700 psi) the water is forced to move down the concentration gradient from
low to high concentration. The liquid passing through the membrane is called the permeate and the
fraction not passing through the membrane is called the retentate or the concentrate.

Osmotic Dehydration. Immersion of a food material in a solution with water activity lower than that of
the food is the essence of osmotic drying. Solutions of sugars and salt are usually used. This
treatment results in two simultaneous counter current flows; Solute diffusion of the solution into the
food and water diffusion out of the food into the solution. Example of these is when in drying
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

mangoes, results in equilibrium between water and sugar thus producing a candied high sugar
product.
Sugar Preservation. The principle of this technology is to add sugar in a quantity that is necessary to
increase the osmotic pressure of the product’s liquid phase at a level low enough to prevent
microorganism’s development.

Jams. Are thick, sweet spreads made by cooking crushed or chopped fruits
with sugar

Jellies. Are usually made by cooking fruit juice with sugar. A good product is
clear and firm enough to hold its shape when turned out of the container.

Preserves. Are spreads containing small, whole fruit or uniform-size pieces in a

clear, slightly gelled syrup. The fruit should be tender and plump.

Conserves. Are jam-like products that may be made from a mixture of fruits.
They may also contain nuts, raisins, or coconut.

Marmalades. Are soft fruit jellies containing small pieces of fruit or peel. They
often contain citrus fruit

Fruit Butters. Are sweet spreads made by cooking fruit pulp with sugar to a
thick consistency. Spices are often added. Butters are not gelled.

Characteristics of a Good Jelly

 Clear
 Sparkling
 Transparent
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

 Attractive in Color

Essential Ingredients. For a successful jellies, and other fruit products, a proper ratio of fruit, pectin,
acid and sugar is needed.
1. Fruit- For best color, flavor and consistency, choose ripe fruit. Slightly under ripe fruit is
recommended for jelly. Full characteristics fruit flavor is needed for a good jelly.
2. Pectin- The process of making jam or jelly involves pectin. Pectin is a carbohydrate made up
mostly of carbon, hydrogen, and oxygen. It is formed from substances found in the cell walls of
fruit, and particularly concentrated in skin and cores.
3. Acid-is needed both for gel formation and flavor. The acid content varies among fruits and is
higher in under ripe fruits. When fruits are low in acid, lemon juice or citric acid may be added.
4. Sugar- It must be present in the proper proportions with pectin and acid to make a good gel.
Sugar also prevents the growth of microorganisms in the product and contributes to the taste.
Granulated White Sugar is usually used. Brown sugar and molasses are not recommended
because their flavors overpower the fruit and give too dark products.

Equipment and Containers

1. Saucepan- an 8-10 quart saucepan is best for jelly making.
2. Jelly bag-or suitable cloth is needed when extracting juice for jelly. Firm unbleached muslin or
cotton flannel with the napped side turned in or four thicknesses of closely woven cheesecloth
may be used. Jelly bags or cloths should be damp when extracting juice.
3. Deep fat thermometer- should be used to determine doneness in jellied fruit products without
added pectin.
4. Water Bath Canner- necessary for processing shelf- stable fruit spreads

General Directions
1. Amount to Prepare- Jellies lose flavor and color during storage, so prepare what can be
used up within a year.
2. Preparing the containers- Prepare the canning jars before you start to make the fruit
product. Wash the containers in hot, soapy water and rinse. Sterilize the jars by boiling
them for 10 to 12 minutes. Keep the jars in the hot water until they are used to prevent the
jars from breaking when filled with hot product. Wash, rinse and sterilize all canning lids.

End Point Determination. Determining the end point of jelly, jam, marmalade, or other sugar
preserves can be done in one of the following manners:
1. Sheeting Test- is done with a basting spoon. If the jelly or jam coats the spoon and drops
forming a sheet instead of falling in separate droplets, the jelly/jam is done.
2. Refractometer reading- A drop of the cooking jelly/jam is read on the refractometer. A reading
of 67.5% soluble solids is the end point.
3. Temperature- A reading of 5 to 6 degree Celsius above the boiling point of water is sufficient.
4. Cold Water Test- a sample of the jelly or jam being cooked is dropped into a saucer with cold
water. A firm mass formed is an end point indication.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Self-Evaluation:
Direction: Answer the questions briefly. (Send through via messenger group chat)

1. Name at least three (3) recipes under Jams.

2. Essential ingredients for a successful jellies.

3. What do you understand by sugar preservation?

REVIEW OF CONCEPTS:

Sugar Preservation. The principle of this technology is to add sugar in a quantity that is necessary to
increase the osmotic pressure of the product’s liquid phase at a level low enough to prevent
microorganism’s development.

Jams. Are thick, sweet spreads made by cooking crushed or chopped fruits with sugar

Jellies. Are usually made by cooking fruit juice with sugar. A good product is clear and firm enough to
hold its shape when turned out of the container.

Preserves. Are spreads containing small, whole fruit or uniform-size pieces in a clear, slightly gelled
syrup. The fruit should be tender and plump.

Conserves. Are jam-like products that may be made from a mixture of fruits. They may also contain
nuts, raisins, or coconut.

Marmalades. Are soft fruit jellies containing small pieces of fruit or peel. They often contain citrus fruit

Fruit Butters. Are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Spices
are often added. Butters are not gelled.

Fruit Paste Candies-are made by further heating jam until a much firmer product is obtained.

Characteristics of a Good Jelly

 Clear
 Sparkling
 Transparent
 Attractive in Color
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Essential Ingredients. For a successful jellies, and other fruit products, a proper ratio of fruit, pectin,
acid and sugar is needed.
1. Fruit
2. Pectin
3. Acid
4. Sugar

Laboratory Activities:

- Demonstration and actual project making.

Instructions:

Prepare the following products:

1. Pineapple Jam
2. Mango Jam
3. Guava Jelly
4. Pineapple Preserve

Post-Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon (2010), Practical Food Preservation and Processing, Cacho Hermanos
Inc., Pines corner Union Sts., Mandaluyong City.

Manufacturers Manual
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

FINAL

Course Code : FSM 9

Course Title FOOD PROCESSING, PACKAGING AND LABELING
Topic : Fermentation and Pickling
Time Frame : 20 hours

Introduction:
Fermentation is the process by which the living cell is able to obtain energy through the
breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is
achieved by somewhat different chemical sequences in different species of organisms. Sugars are
converted into lactic acid, acetic acid and ethanol through fermentation.

Objectives:
At the end of this module, the student will be able to:
1. Defines fermentation and pickling
2. Classifies some applications of fermentation and pickling in food processing.
3. Recall the fundamentals of fermentation and pickling.

Pre-test: (Note: Pre-Test is indicated in a separate sheet)

Learning Activities:

A. Content/Discussion
Fermentation is the energy yielding, anaerobic breakdown of glucose yielding lactic acid,
acetic acid, ethanol, or some other simple products. Fermentation also refers to the bulk growth of
microorganisms on a growth medium such as in the process of making nata de coco.

Application of Fermentation in Food Preservation. The primary benefit of fermentation in food is

attributed to the conversion of sugars to alcohol or to lactic acid. Steinkraus 1995, has distinguished
five (5) main purposes for traditional food fermentations:
 Enrichment of the diet through development of a diversity of flavors, aromas, and texture in
foods substrates
 Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, and
alkaline fermentations
 Enrichment of food substrates biologically with protein, essential amino acids, essential fatty
acids, vitamins detoxification during food fermentation processing.
 A decrease in cooking times and fuel requirements.
 Fermentation can produce important nutrients or eliminate anti-nutrients. Food can be
preserved by fermentation, since fermentation uses up food energy and can make conditions
unsuitable for undesirable microorganisms. For example, in pickling the acid produced by the
dominant bacteria inhibit the growth of all other microorganisms.

Fermented Fish Products

Example of Fermented fish and shellfish products include the following:
1. Patis
2. Bagoong
3. Burong isda
4. Burong Taba ng Talangka
5. Dinailan
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Pickling. Is preserving foods in vinegar (or other acid). Vinegar is produced from starches or sugars
fermented first to alcohol and then the alcohol is oxidize by acetic acid forming bacteria to acetic acid.
Wines, beers and ciders are all routinely transformed into vinegars.
Brine. A solution of water and salt.

Kimchi. Is the traditional pickled vegetable in Korea that has become quite
popular in the Philippines. It is a spicy hot pickle due to the addition of hot chili.

Ingredients of Pickling Solution

1. Salt. Use non-iodized pickling salt. Some table salt have additives that can make the pickling
solution cloudy.
2. Vinegar. Use vinegar with at least 4 percent acidity.
3. Testing Acidity of Vinegar. The acidity of vinegar can be determined by titration with
standard sodium hydroxide solution and phenolphthalein indicator.
4. Sweeteners. White granulated and brown sugars are the sweeteners most often used in
pickling.

Firming Ingredients. Lime (apog) and alum (Tawas) are not needed in for crisp pickles.

Spices. Pickling spices is a variety mix of whole spices. Common spices may include: coriander,
cumin, mustard, peppercorns, dried hot peppers, cloves, bay leafs and some others.

Chutney. The term chutney is derived from the East Indian Chatni which translate to “strongly
spiced”. It is described as a condiment made up of a mix of chopped fruits, vinegar, spices and sugar
cooked into a chunky spread.

Relish. The most popular relish is made up of chopped up fermented cucumber with or without
combinations.

Ketchup/Catsup. Both spellings of the word are acceptable. The US FDA food law imposes a legal
definition for the term ketchup/catsup, unqualified for tomato based condiment with added vinegar,
sugar, salt and spices.

Bottling of Pickles and Catsup. These products; acharas, catsup and fully fermented cucumbers
and cabbage are highly acidic and can be kept at ambient temperature for a limited time but to
increase shelf life other means of preservation may be applied. Once the produce has been properly
acidified, take steps to prevent spoilage from microorganisms that thrive in an acid environment and
to inactivate enzymes that may affect flavor, color and texture. Highly acidic sauces and chutneys
may be hot filled after cooking.

Spoilage. Soft and slippery or slimy pickles are spoiled and should be destroyed to spoiled contents
cannot be eaten by the people or animals.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Self-Evaluation:
Direction: Answer the following questions briefly: (Send through via messenger group chat)

1. Differentiate fermentation from pickling.

2. How do you test the acidity of vinegar?

3. Explain two (2) out of 5 the main purposes for the food fermentation.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

REVIEW OF CONCEPTS:

Fermentation is the energy yielding, anaerobic breakdown of glucose yielding lactic acid, acetic acid,
ethanol, or some other simple products. Fermentation also refers to the bulk growth of
microorganisms on a growth medium such as in the process of making nata de coco.

Application of Fermentation in Food Preservation.

5 main purposes for traditional food fermentations:
 Enrichment of the diet through development of a diversity of flavors, aromas, and texture in
foods substrates
 Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, and
alkaline fermentations
 Enrichment of food substrates biologically with protein, essential amino acids, essential fatty
acids, vitamins detoxification during food fermentation processing.
 A decrease in cooking times and fuel requirements.
 Fermentation can produce important nutrients or eliminate anti-nutrients. Food can be
preserved by fermentation, since fermentation uses up food energy and can make conditions
unsuitable for undesirable microorganisms. For example, in pickling the acid produced by the
dominant bacteria inhibit the growth of all other microorganisms.

Fermented Fish Products

Example of Fermented fish and shellfish products include the following:
1. Patis
2. Bagoong
3. Burong isda
4. Burong Taba ng Talangka
5. Dinailan

Pickling. Is preserving foods in vinegar (or other acid).

LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Brine. A solution of water and salt.

Kimchi. Is the traditional pickled vegetable in Korea that has become quite popular in the Philippines.
It is a spicy hot pickle due to the addition of hot chilli.

Ingredients of Pickling Solution

1. Salt. Use non-iodized pickling salt. Some table salt have additives that can make the
pickling solution cloudy.
2. Vinegar. Use vinegar with at least 4 percent acidity.
3. Testing Acidity of Vinegar. The acidity of vinegar can be determined by titration with
standard sodium hydroxide solution and phenolphthalein indicator.
4. Sweeteners. White granulated and brown sugars are the sweeteners most often used in
pickling.

Laboratory Activities:
- Demonstration and Project Making

Instructions:
- Prepare the following products:
1. Papaya Pickles
2. Mango Chutney
3. Coconut Vinegar

Post-Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon (2010), Practical Food Preservation and Processing, Cacho Hermanos ,
Inc. Pines corner Union Sts., Mandaluyong City

Manufacturers Manual
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Course Code : FSM 9

Course Title : FOOD PROCESSING, PACKAGING AND LABELING
Topic : Low Temperature Food Preservation
Time Frame : 1 hour

Introduction:
This module deals with the chilling and freezing of food in a proper storage, either in a freezer
or in a refrigerator. It also provides general information on the chilling effects of food, freezing
technology and process, storage life of some chilled and frozen foods and preparation before freezing
of vegetables, fruits, eggs, fish and meat.

Objectives:
At the end of this module, the students will be able to:
1. Compare chilling from freezing.
2. Identify the operations of freezing process.
3. Discuss the preparation of tomatoes before freezing.

Pre-Test: (Note: Pre-Test is indicated in a separate sheet)

Learning Activities:

A. Content/Discussion

Chilling
Chilling or refrigeration of food is a gentle method of food preservation. It has minimum
adverse on the taste, texture, and the nutritive value of foods, but it is a short-term method of
preserving food. For most foods chilling is expected to extend the shelf-life by a few days. In most
cases, refrigeration is an adjunct to other food preservation methods. For example, milk is first heat
pasteurized then refrigerated. The heat treatment destroys the pathogenic microorganisms and
reduces the total microbial load as well as inactivates the enzymes in the milk. Refrigeration will keep
the spoilage reactions (microbial or enzymatic) to a minimum. Refrigeration does not kill
microorganisms not inactivate enzymes, but only slows down their deteriorative effects. Chilling is
also a complimentary preservation to curing.

Refrigeration temperature is a key factor in predicting the length of the storage period.
The preservative action of refrigeration is attributed to the following:
1. Retardation of the growth of microorganisms,
2. Slow down post harvest metabolic activities of intact plant tissues and post slaughter
activities of animal tissues,
3. Slow down chemical reactions like enzyme- crystalized oxidative browning or lipid
oxidation and
4. Retard loss of nutritive value.

Chilling Effects on Food

Fruits and vegetables continue aerobic respiration even when separated from the plant
source. If allowed to continue at ambient conditions, it will soon lead to senescence and eventual
decay if not used immediately. Chilling slows down aerobic respiration and thus retard onset of
senescence and decay.

Refrigerator Storage
Safe temperature for storing food in the refrigerator is between 1 to 3 C/34 F to 40 F. The
temperature is frostless and self-defrosting refrigerators is fairly uniform throughout the cabinet
including the storage area in the door. In refrigerators that must be defrosted manually, the coldest
area outside the freezing unit is the chill tray just below it.
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Freezing
Freezing can be thought of as a continuation of refrigeration. If the temperature of the food is
further lowered beyond its freezing point, the food will freeze. The freezing point for pure water is 0 C
but for food, the freezing point is below 0 C because solutes, such as: sugars, salts and acids
lowers freezing point.

Freezing Technology
The freezing process, consists of 3 main operations: pre-freezing treatments, freezing and
frozen storage. A fourth procedure, thawing is sometimes discussed as part of the freezing process.

Pre-freezing Treatments. In freezing, control of enzymatic activity is even more significant than in
other preservation methods. Control of enzymes activity in fruits and vegetables is achieved by
blanching.

Freezing Process

1. Air freezing. Packed or unpackaged solid pieces for food can by frozen by exposing to
cold air at temperatures ranging from -18 to -40 C.

2. Fluidized bed. Fluidized bed freezing is a modification of the air blast freezing method.
This method is usually applied to freezing of high throughput products small discrete
particles like peas, corn or carrot dice. The food product are placed about 2 to 10 deep on
a mesh belt and the cold air is forced upwards through the bed at a force that lifts the
particles so that the particles appear like a boiling fluid. Freezing is almost instantaneous.

3. Plate freezing. Plate freezing is also called contact freezing. This is the method of
choice when the product to be frozen is packaged in a regular shaped box or block. The
most common application of this method is block frozen shrimps.

4. Block freezing. In this method, the product is embedded in a block of ice. Two methods
are used in practice, the first is to freeze the fish and the water at the same time and
another is to pack previously frozen fish in ice cold water then refrozen with the water.

5. Immersion freezing. Liquid immersion freezing is accomplished by directly immersing the

food in the refrigerant or spraying the refrigerant directly over the food to be frozen. Brine
freezing is an example of direct immersion freezing.

6. Glazing. Glazing is the method of applying a coat of ice over the frozen food which acts
like a skin. This is done to prevent moisture loss during frozen storage. The ice glaze is
accomplished by dipping the frozen products usually fish, in ice water, creating a
membrane of ice around the fish. The dipping maybe repeated until the ice glaze is ¼ -to
½ -centimeter thick.

Frozen Storage. The most common food storage temperature is -18 C (0 F). Temperature
fluctuation cause small ice crystals to melt and form larger ice crystals. In practice temperature
fluctuation is avoided by minimizing the entry of hot air when opening the storage freezers to load or
withdraw stocks. This is accomplished by providing an anteroom and plastic curtains and following
strictly the schedule for opening the storage freezers.

Types of packs for frozen foods:

 Thermoformed trays (flexible or rigid)
 Sachets
 Stand-up poaches
 Flowpack and stabile packs
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 Dual ovenable trays for frozen foods, or bakery applications

 Container strip for menu and airline type trays
 Composite can livers for soup
 Flexible cans

Storage Life of Some Chilled and Frozen Foods

Product Chilling Storage 4 C/40 F Freezer Storage -18 C/0 F*

Fresh eggs in shell 3 to 5 weeks Do not freeze
Fresh milk 2 to 3 days Do not freeze
Fresh pork, beef 3 to 5 days 6 to 12 months
Fresh chicken 1 to 2 days 6 to 12 months
Seafoods (shrimps, squid, 1 to 2 days 3 to 6 months
scallops, shucked shellfish)
Live mussels, crabs, oysters 2 to 3 days 1 to 2 months
Raw sausage 1 to 2 days 1 to 2 months
Hamburger patties 1 to 2 days 1 to 3 months
Chicken nuggets, raw 1 to 2 days 1 to 2 months
Chicken nuggets, prefried 3 to 5 days 3 to 6 months
Bacon 7 days 1 month
Lean fish 1 to 2 days 6 months
Fatty fish 1 to 2 days 1 to 2 months
Pizza 3 to 4 days 1 to 2 months
Cooked fish 3 to 4 days 4 to 6 months
Cooked shellfish 3 to 4 days 3 months
Cooked dishes 3 to 4 days 3 to 4 months
Salads 3 to 5 days Do not freeze
Soups and stews 3 to 4 days 2 to 3 months

*All food items under this column have been previously quick frozen before storage.

Procedure for the preparation of tomato before freezing.

1. Select firm, ripe tomatoes with deep red color.

2. Wash according to standard washing procedures.
3. Drop in boiling water for 30 seconds to loosen skins.
4. Peel.
5. Freeze whole or in pieces.
6. Pack into containers 1-inch headspace.
7. Seal and freeze.
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Self-Evaluation:
Direction: Answer the following questions briefly. (Send through via messenger group chat)

1. Differentiate chilling from freezing.

2. Discuss three (3) out of 6 freezing process.

3. What are the methods of preserving fish?

Review of Concepts:
Chilling or refrigeration of food is a gentle method of food preservation. It has
minimum adverse effects on the taste, texture, and the nutritional value of foods, but it
is short-term method of preserving food.

Refrigeration temperature is a key factor in predicting the length of the storage

period. Household refrigerators are usually run at 4.7 -7 C.

Freezing process consist of the following:

1. Air freezing
2. Fluidized bed
3. Plate freezing
4. Block freezing
5. Immersion freezing
6. Glazing

Types of packs for frozen foods. Plastic films are the most popular packaging for
frozen foods. The following is a list of pack types.
1. Thermoformed trays (flexible and rigid)
2. Sachets
3. Stand-up pouches
4. Flowpack stabile packs
5. Dual ovenable trays for frozen foods
6. Container strip for menu and airline type trays
7. Composite can liners for soups
8. Flexible cans

Activities: Face to face interaction

LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

- Oral recitation
- Conducting post test

Online Activity:

Group Work (emphasize social distancing and wearing of mask while working ) 6
members for each group. Make a collage of different storage devices found at home or in
industries that can be used as storage device in low temperature preservation.

Post-Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon (2010), Practical Food Preservation and Processing, Cacho
Hermanos Inc., Pines corner Union Sts., Mandaluyong City
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Course Code : FSM 9

Course Title : FOOD PROCESSING, PACKAGING AND LABELING
Topic : Dehydration
Time Frame : 1 hour

Introduction:
This module explore about dehydration. It gives definition about dehydration,
information about the stages of drying, the different drying methods and equipment, testing
for dryness, pasteurizing, packaging and storing.

Objectives
At the end of this module, the students will be able to:
1. Define dehydration.
2. Analyze the advantages of dried and dehydrated foods.
3. Identify the different drying methods and equipment.

Pre-Test: (Note: Pre-Test is indicated in a separate sheet)

Learning Activities:

A. Content/Discussion

Food Drying
Food is dried when water is removed from it. The oldest and simplest way of water
removal is sun drying. Water is removed from food by direct exposure to the sun. Rice, corn
copra, mung beans and peanuts are traditionally dried in this manner. A sufficient degree of
dryness achieved to effect long term preservation. Very thin slices of meat and small fishes
such as dilis are also dried in this manner. Thicker and larger pieces of meat or fish are
usually salted first to avoid deterioration before it can be dried enough.

Sun drying is still used in many parts of the world. In the Philippines, it is a major
means of drying. Despite its obvious economic advantage, sun drying has many limitations,
foremost is dependence on weather conditions.

In the Philippines, the traditional dried foods are: fish, meat slices, vegetables and
fruits. Traditional food drying harness natural heat of the sun. In drying of copra however a
type of kiln drying (called tapahan) is used to sun drying. Drying is effected by heat generated
by burning coconut husk or dried coconut fronds.

Advantages of Dried and Dehydrated Foods. The principal reason for drying and
dehydration is preservation. The other advantages are:

1. Decrease in weight and bulk, thus making it easier to transport and handle.
2. Convenience. Dried beverages such as dried coffee, dried soup mixes, dried fruits are
examples of very easy to use food products.
3. Shelf stable. Dried foods can be kept at ambient temperatures.
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Mechanism of Drying/Dehydration
All methods of drying involves two simultaneous processes: getting heat into the food
(heat transfer) and getting the water out of the food (mass transfer). In food frying it is
important to complete the drying process in the shortest possible time (maximize drying
rates) while minimizing losses in desirable product characteristics such as color, flavor and
nutritional value.
The rate of drying is affected by the following factors:

1. Humidity. With air as the drying medium, the drier the air the more rapid is the rate of
drying. The dryness of the air, which is expressed as the relative humidity, is the most
important factor in drying. To check the humidity in the drying chamber, use a
hygrometer or a set of wet bulb and dry bulb thermometer.

2. Surface area. Generally, food to be dried is cut into small pieces or thin layers, to
speed both the transfer of heat to the food and the loss of water from the food.

3. Temperature. The greater the temperature difference between the food and the
heating medium, the faster will be the transfer of heat to the food, which provides the
driving force for moisture removal. Water is removed as water vapor which escapes
into the surrounding atmosphere. The hotter the surrounding air, the more moisture it
can hold before getting saturated. The maximum drying temperature is determined by
the kind of food being dried.

4. Air velocity. Air in motion picks up the moisture-laden air from the drying food
surface preventing the saturation of the surrounding air with the moisture from the
food. This effect is demonstrated by the faster drying of laundry on windy days than
when there is no wind.

5. Ventilation/moist air outlet. Moisture laden air has to escape from the drying
chamber, otherwise the drying air will become saturated with moisture and can no
longer pick up the moisture from the surface of the food.

6. Atmospheric pressure and vacuum. At a constant temperature, a decrease in

pressure, increases the rate of boiling. Water in a heated vacuum chamber will lose
moisture at atmospheric pressure. This is the principle involved in vacuum drying.
Heat-sensitive products are dried under vacuum at lower temperatures.

Stages of Drying

1. Constant Rate Period. At the start of the drying process, the food material is still
completely wet. The surface water quickly evaporates from the surface. This is as
quickly replaced as more water molecules move to the surface to replace that
which had just vaporized. This stage of the drying process is aptly called the
constant rate period of drying.

2. Falling rate Period. The highest rate of drying is normally achieved during the
constant rate period. As drying proceeds the moisture content falls and the access
of water from the interior of the food to the surface decreases the drying rate. The
situation at this point is complex with moisture gradients within the food material
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being dried as the key factor that controls the observes drying rates. As the
moisture content is decreases, the rates of drying become very low.

Drying Methods and Equipment

1. Sun Drying. This is the most common method of drying, still in use in many fishing
areas in the Philippines.

2. Solar Drying. Solar drying is applicable in many countries such as the Philippines
where outdoor temperatures reach 34 C/115 F or higher. Solar drying uses equipment
to collect the sun’s rays in a unit designed to ventilate moisture. The temperature in
the unit is usually 20 to 30 degrees higher than in open sunlight.

3. Tray Dryers/Cabinet Dryer. In tray dryers, the food is spread out, generally quite
thinly, on trays in which the drying takes place. Heating may be an air current
sweeping across the trays, by conduction from heated trays or heated shelves on
which the trays lie, or by radiation from heated surfaces. Most tray dryers are heated
by air, which also removes the moist vapors.

4. Tunnel Dryers. Tunnel dryers may be regarded as developments of the tray dryer
adapted for larger throughput. The trays are on trolleys which move through a tunnel
where the heat is applied and the vapors removed. In most cases, air is used in
tunnel drying and the material can move through the dryer either parallel or counter
current to the air flow. Sometimes the dryers are compartmented, and cross-flow may
also be used.

5. Roller or Drum Dryers. In this method, the food is spread over the surface of a
heated drum. It utilizes a hot roll rotating in the fluid or fed from between rollers. The
drum rotates, with the food being applied to the drum at one part of the cycle. The film
adhering to the roller surface is rapidly dried as it rotates out of the feed tank. Drum
drying in a vacuum chamber can reduce heat exposure and affect a puffing of the juice
on the drum, which makes pulverizing easier.

6. Fluidized Bed Dryers. In a fluidized bed dryer, the food material is maintained
suspended against gravity in an upward-flowing air stream. There may also be a
horizontal air flow helping to convey the food through the dryer.

7. Spray Dryers. In a spray dryer, liquid or fine solid material in a slurry is sprayed in the
form of a fine droplet dispersion into a current of heated air. Drying occurs very
rapidly, so that this process is very useful for materials that are damaged by exposure
to heat for any appreciable length of time.

8. Pneumatic Dryers. In a pneumatic dryer, the solid food particles are conveyed
rapidly in an air stream, the velocity and turbulence of the stream maintain the
particles in suspension. Heated air accomplishes the drying and often some form of
classifying device is included in the equipment.
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9. Rotary Dryers. The foodstuff is contained in a horizontal inclined cylinder through

which it travels, being heated either by air flow through the cylinder, or by conduction
of heat from the cylinder walls.
10. Trough Dryers. The materials to be dried are contained in a trough-shaped conveyor
belt, made from mesh, and air is blown vertically upwards, passing through the
material and so drying it.

11. Bin Dryers. In bin dryers, the foodstuff is contained in a bin with a perforated bottom
through which warm air is blown vertically upwards, passing through the material and
so drying it.

12. Belt Dryers. The food is spread as a thin layer on a horizontal mesh or solid belt and
air passes through or over the material. In most cases the belt is moving, though in
some designs the belt is stationary and the material is transported by scrapers.

13. Vacuum Dryers. Batch vacuum dryers are substantially the same as tray dryers,
except that they operate under a vacuum, and heat transfer is largely by conduction or
by radiation. The trays are enclosed in a large cabinet, which is evacuated. The
water vapor produced is generally condensed, so that the vacuum pumps have only to
deal with non-condensible gases. Another type consists of an evacuated chamber
containing a roller dryer.

14. Foam Mat Dryer. A foaming agent is added to the concentrate with whipping to
produce heat stable foam. Gentle air-drying results in dry foam. A continuous system
applying a foam mat and blowing holes in the mat prior to drying has been developed.
The puff or foam mat dried material is then ground to a powder that is easily
reconstituted.

15. Freeze Dryers. The gentlest and most expensive dehydration method is freeze-
drying. The juice or concentrate is applied to the belt, the vacuum puffs the juice
slightly and it is then frozen and subjected to a vacuum well below the triple point of
water. The triple point of water is that point where exists in all three states, solid, liquid
and gas.

16. Cold Drying. This method for drying is used for such as herbs and spices where loss
of volatiles is critical. It also applied to drying of seeds for seedling purposes to avoid
damaging the germ. The cut up or whole pieces of herbs/spices are subjected to
chilling temperatures with dehumidifiers.

17. Oil Drying/Frying. Drying by frying is applicable to very thin or small pieces of food
such as potato chips, banana chips, potato strings, and extruded puffed products. It is
important to monitor frying temperature and proportion of oil to the food being fried to
avoid large inflow of oil into the food.

Testing for Dryness

In commercial drying processes, a test tray is designated and this is taken out for
weighing at pre-determined intervals. The weight loss is assumed to be water loss. It is
important however that previous trials be done to determine the expected weigh loss. Be
particularly careful about losing solid particles which give erratic results. Moisture testing
instruments used in large scale operations offer much convenience.
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For small scale operators or home processing, very practical methods of testing are
used. Dryness is determined by squeezing a few pieces of the product. If the pieces of fruit
spring apart and there is no moisture left on your hand when you open it, then drying is
complete. To double check, cut through a piece of fruit; there should be no moisture on the
inside. Dried fruit should be pliable and leathery. In a cabinet dryer, drying may take as little
as 4 hours to more than 10 hours depending on product thickness and other factors
discussed earlier.

Packing and Storing.

After the food has been thoroughly dried, cooled and conditioned, it can be packaged
and stored properly. Suitable packaging for dried products must protect the product from
deterioration during storage and distribution. The following technical characteristics are
required:
1. Moisture transfer control
2. Gas transfer control
3. Barrier against contamination by microorganisms as well as chemical and physical
hazards
4. No food-package interaction
5. No leaching out of toxic constituents
6. Protection against crushing
Other package characteristics to be considered are: cost, transparency and machinability.

Self-Evaluation:
Direction: Answer the following questions briefly. (Send through via messenger group chat)

1. What do you mean by dehydration?

2. Discuss the two (2) stages of drying.

3. How do you test vegetables for dryness?

Review of Concepts:

Food Drying
Food is derived when water is removed from it. The oldest and simplest way of water
removal is sun drying. Water is removed from food by direct exposure to the sun. Rice, corn,
copra, mung beans and peanuts are traditionally dried in this manner.
Sun drying is still used in many parts of the world. In the Philippines, it is a major
means of drying.
In the Philippines, the traditional dried foods are: fish, meat slices, vegetables and
fruits.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Mechanism of Drying/Dehydration.
The rate of drying is affected by the following factors:
1. Humidity
2. Surface Area
3. Temperature
4. Air velocity
5. Ventilation/moist air outlet
6. Atmospheric pressure and vacuum

Stages of Drying
1. Constant Rate Period
2. Falling Rate Period

Drying Methods and Equipment

1. Sun Drying
2. Solar Drying
3. Tray Dryers/Cabinet Dryer
4. Tunnel Dryers
5. Roller or Drum Dryers
6. Fluidized Bed Dryers
7. Spray Dryers
8. Pneumatic Dryers
9. Rotary Dryers
10. Trough Dryers
11. Bin Dryers
12. Belt Dryers
13. Vacuum Dryers
14. Foam Mat Dryers
15. Freeze Dryers
16. Cold Drying
17. Oil Drying/Frying

Testing for Dryness

Many factors affect length of time needed for drying foods; temperature, air,
circulation, humidity, the kind of food being dried, the amount of food on a tray, the size of the
pieces of food, and the total amount of food in the oven or dryer. Pieces on the edges of the
trays will dry faster than pieces in the center. If slices are not all the same thickness, thin
pieces will dry before the others. For these reason it is recommended to test samples of food
from each batch.

Most vegetables will be hard and brittle when completely dry. A dried piece will
shatter or crumble. Exceptions are mushrooms, green peppers, and squash which will be
pliable and leathery. Vegetables usually dry in 4 to 12 hours.

Small fishes are tested by pinching the head part. If the flesh still yields and especially
if liquid is squeezed out, then fish is not yet dry.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Activities: Face to face interaction

- Oral Recitation
- Conducting Post -Test

Post-Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon (2010), Practical Food Preservation and Processing, Cacho
Hermanos, Inc., Pines corner Union Sts., Mandaluyong City.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Course Code : FSM 9

Course Title : FOOD PROCESSING, PACKAGING AND LABELING
Topic : Salting and Curing
Time Frame : 18 hours

Introduction:

This module deals with salting and curing. It gives some information about the salting
process, salt and salt impurities, spoilage of salted fish, meat curing, other optional
ingredients in cured meats and meat curing methods.

Objectives:

At the end of this module, students will be able to:

1. Differentiate salting from curing.

2. Recall the various methods of salting.
3. Demonstrate how to cure meat.

Pre-Test: (Pre-Test is indicated in a separate sheet)

Learning Activities:

A. Content/Discussion

Curing

Curing when applied to preservation of meat or fish means preserving with salt
followed by drying and or smoking. Salt was used for preserving fish probably as far back as
20,000 years ago as evidenced by archeological studies of marine fish bones found in cave
dwellings. Salting, smoking and drying have all continued as preservations techniques since.
Soon after salting of vegetables followed. Such salted/cured fish and met were standard
during the long voyages of exploration.

Preservation of Fish by Salting

Salt is an effective osmotic agent that can draw water from food materials, such as
fish, thus lowering its water activity and effecting preservation. However, longer product shelf
life can only be achieved when the salt concentration approaches the saturation
concentration of over 25% salt. The objective of salting is to insure that salt penetration is
rapid enough to lower the water acidity in the deepest part of the fish followed by the
equilibration of the salt in the fish (especially in the water portion of the fish) and the
surrounding salt solution (brine).

The Salting Process

The salting method applied depends on the size and composition of the fish. The
common methods are dry salting, brine salting and a combination of hybrid method.
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In the first method, dry salt is rubbed on the fish while in brine salting, the fish immersed in a
concentrated brine. And the hybrid method an initial dry rub followed by immerse ion in the
brine that subsequently form a water is drawn by the salt from the fish body.

Various methods of salting is applied depending on the objective of the salting process:

1. In products like tinapa the objective of salting is mainly for flavoring with preservation
being achieved by smoking and chilling or freezing.
2. Immersion in concentrated brine is also called pickling. This is done for longer term
preservation and is advantageous for fatty fishes regarding rancidity.
3. Some fish, usually bigger non-fatty fishes, are split, opened out flat and salted. The
salted split fishes are layered and the brine that forms are allowed to drain off. This is
called kench curing. We Filipinos call it daing.
4. The other method is a modification of the kench curing where the brine that forms is
allowed to collect and the fish kept immersed in this brine.

Salt and Salt Impurities

Various places in the Philippines produce solar salt which is prepared by evaporating
seawater from salt beds where sea water collects. As the water evaporates and saturation
concentrations are achieved, coarse sodium chloride crystals form. This is commonly
referred to as rock salt which is misnomer because in the salt industry, rock salt is salt that is
mined from rock deposit formed from seas that have dried up eons ago. However the term
rock salt for coarse solar salt remains in common usage. In some other places notably in
some Ilocos towns, seawater is boiled off until only the salt remains. In this case the salt
crystals are much finer. Whether the water was boiled off or evaporated, solar salts usually
contains a lot of impurities mostly chlorides and sulphates of calcium and magnesium.
Purified 99.99% sodium chloride is processed from solar or minced rock salt to attain the
purity. The calcium and magnesium impurities are actually desirable in fish curing as it
promotes whiter dried fish. Excess of magnesium and calcium salts however imparts
bitterness.

Nitrate/nitrite, now used as a preservative and an essential in meat curing was first
discovered as an impurity in salt. Such impurity was in abundance in the salt deposit of
Prague in the Czech Republic. This is the origin of the name Prague powder for nitrite salt.

Spoilage of Salted Fish

The most significant spoilage microorganisms are halophiles which require 10% salt
growth and exhibit pink discoloration in the fish. Cases of food poisoning have been
associated with pink spoiled fish because the toxin-producing, Staphyloccus aureus, may
sometimes be associated with microorganisms that cause pink spoilage.
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Meat Curing

Meat curing was used originally as a means of preserving meat during times of plenty
to carry over to times of scarcity. Cured meat was meant to be shelf stable, so these were
heavily salted. Today many cured meat products are only mildly salted and require chilling
storage.

Meat Curing Ingredients

The basic curing ingredients are salt, sugar (or other sweetener) and nitrite. Other
ingredients used include: phosphates, spices, sodium erythorbate, hydrolyzed vegetable
proteins, monosodium glutamate and carrageenan.

1. Salt. Salt is basic to all curing mixtures. It preservative action is due its effect of
lowering water activity and inhibition of microbial growth. It is a flavoring material and
also increases the gel strength of sausage mixtures. However, using salt alone in
curing results in a rather dry and dark product.

Only food grade salt should be used in curing. Salt is added either as a dry cure
or a pickle cure. The pickle cure can either be a soaking solution or an injecting
solution.

2. Sugar. Sugar is added to the curing mixture to balance flavor. Sugar counters the
harshness of salt. It also has a softening effect on the cured product by preventing the
removal of some moisture on the surface. Sugar combines with amino groups to form
browning products that also enhances the flavor of cured meat.

3. Nitrite and/or Nitrate. Nitrite is the effective curing agent and nitrate is a source of
nitrite. Nitrite functions as follows:

1. Stabilize the color of the lean tissues.

2. Contribute to the characteristics flavor of cured meat.
3. Inhibit bacteria responsible for spoilage and food poisoning, particularly Clostridium
botulinum.
4. Retards development of rancidity.

Salitre/Potassium nitrate has been disallowed by BFAD to be used in any cured meat
products. The rationale for the prohibition is because it is very easy to overuse. Instead,
curing salts such as Prague Powder which contain more ordinary salt than nitrite is
recommended. The use of salt as a carrier of nitrite and the identification of curing salt as
pink or light orange are safety measures to prevent overuse that can be highly toxic. Nitrate
can combine with oxygen and deprive cells of vital oxygen for cell respiration causing
asphyxiation which can be fatal.
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Other Optional Ingredients in Cured Meats

1. Phosphates. Phosphates have wide applications in the meat processing industry.

Phosphates are added to increase water-binding capacity and consequently the yield
of the finished product. Their water retention property id due to 2 actions, the raising
of the pH and the unfolding of the muscle proteins to accommodate more water
binding sites. Phosphates are used in most pumped meats, such as ham, bacon, roast
beef, cooked corned beef, tucino and meat patties and luncheon meats. Advantages
offered include, reduction in cooking losses, improvement in sliceability, retention of
flavor and juiciness. It also retard development of oxidative rancidity.

2. Sodium Ascorbate and Erythorbate. These reductants react with nitrite to give nitric
oxide, thus fastening development of the pink-red colour in cured sausages.

3. Potassium Sorbate. Potassium sorbate is an anti microbial agent, particularly

effective in inhibiting mold growth.

4. Monosodium Glutamate. Monosodium glutamate is used to enhance the flavor or

meat products although its effect on cured meat flavor is not widely recognized, it is
nevertheless used quite extensively in many Philippine cured meat products.

5. Hydrolyzed Vegetable Protein. Hydrolyzed vegetable proteins is added to many

cured meat products particularly sausages bothe emulsion and non-emulsion types to
increase protein content and yield. It is also used ham particularly in extended ham
formulations.

6. Carrageenan. Carrageenan is a naturally-occurring carbohydrate extracted from red

seaweed. There are three basic types of carrageenan: kappa carrageenan functions
as gelling agents, stabilizers, texturants, thickeners and viscosifiers. It is added in ham
pump solutions and directly in sausage and meat loaf formulations.

7. Sodium and Potassium Lactate. These additives are used to extend shelf life;
enhance intrinsic product safety by controlling food-borne pathogenic bacteria such as
E.coli, C botulinum, L. monocytogenes, and protects meat flavor.

8. Spices. Spices includes a wide assemblage of true spices, herbs and vegetable
bulbs. The term “true spices” usually refers to genuine natural spices that include dried
rhizomes, barks, flowers or their parts and fruits or seeds of different plants, principally
grown in tropical and subtropical regions, containing aromatic and pungent
substances and used for seasoning meat products.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Meat Curing Methods

1. Dry Curing. Dry curing involves applying the cure mix directly on the meat.

2. Brine Curing. Brine curing is also popular for curing meat. This method is also
called a sweet pickle cure. Brine curing involves mixing the curing salt with water to
make a pickle solution. The meat is cured with this brine by injecting the brine
using a meat pump or by soaking the meat for a specific time. Curing takes place
in the refrigerator and the meat is cooked after curing.

3. Combination Cure. This method combines the dry rub cure with injection of brine
solution. A combination cure is used for curing hams. This method shortens the
curing time required and reduces the chance of spoilage because the cure process
takes place inside and outside the ham. Curing takes place in the refrigerator and
the ham is cooked after curing.
4. Sausage Method. The method for making cured sausage is different from the
curing methods described above. Curing salt and spices are mixed with ground
meat. Curing takes place in the refrigerator and the sausage is cooked after.

5. Smoking. Three traditionally recognized reasons for smoking meat are: for
preservation, appearance, and flavor. Smoked meat is less likely to spoil than
unsmoked meat. Smoking improves the flavor and appearance, aids in reducing
mold growth, as well as retards rancid flavors.

Self-Evaluation:

Direction: Answer the following questions briefly.

1. Differentiate salting from curing.

__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
2. What are the basic ingredients of curing meat?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
3. How does monosodium glutamate affect the taste of cured meat?
__________________________________________________________________
__________________________________________________________________
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LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Review of Concepts:

Curing

Curing when applied to preservation of meat or fish means preserving with salt
followed by drying and smoking. Salt was used for preserving fish probably as far back as
20,000 years ago as evidenced by archeological studies of marine fish bones found in cave
dwellings.

The Salting Process

Common methods are:

1. Dry salting
2. Brine salting
3. Combination of hybrid method.

Meat Curing

Meat curing was used originally as a means of preserving meat during times of plenty
to carry over to times of scarcity.

Meat Curing Ingredients.

1. Salt. Salt is basic to all curing mixtures.

2. Sugar. Sugar is added to the curing mixture to balance flavor.

Activities: Face to face interaction

- Oral Recitation
- Conducting Post Test

Post-Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, de Leon (2010), Practical Food Preservation and Processing, Cacho
Hermanos, Inc., Pines corner Union Sts., Mandaluyong City.
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

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