Course Code : EC-8
Course Title : FOOD PROCESSING
Topic : Basic Concepts of Food Preservation and Processing
Time Frame : 8 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 photolytic enzyme with many food uses.
a. Papaya c. Pineapple
b. Guaynabo 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
restorable 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
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.
- Any method used to turn fresh food into food products.
Various process including:
Washing, chopping , pasteurizing, freezing, packaging , fermentation, cooking
Important of food processing:
1. Palatability
2. Nutritional value
3. Shelf life
5 major reason:
1. Preservation of later consumption
2. Removal of an in-edible portion
3. Removal of harmful substance
4. Conservation to form desire
Why process food:
1. To make them safe to consume and edible
2. To extend the shelf life
3. To satisfy taste
4. Make more varieties of food
5. For convenience
6. To meet the requirements of rapidly increasing population
3 Categories of Food Processing
1. Primary Food Processing
2. Food Preservation
3. Food Manufacturing
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 mail lard 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
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.
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. Food preservation methods may
be classified into 2 broad categories bactericidal and bacteriostatic methods.
Food preservation includes processes that make food more resistant to microorganism
growth and slow the oxidation of fats. This slows down the decomposition and rancidification
process
Bacteriostatic methods do not eliminate the bacteria responsible for spoilage but
merely inhibit further action. This type is exemplified by drying and freezing. The
microorganism may still be present but can do further harm because they are inactivated.
Bactericidal methods are those that destroy or kill the spoilage agent and are exemplified by
thermal processe such as canning.
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.
What are the applications of food preservation?
Food preservation techniques that are applied in food technology aim generally
to reduce or prevent the growth of microorganisms in food. Pathogenic and
spoilage bacteria, yeasts and molds can be destroyed or inactivated by the application
of different preservation methods thermal or non-thermal.
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 is also classified as a water activity control method because the
water in the food is in the form of ice which is unavailable for use by
microorganisms.
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
Thermal processing is a generic term used for methods of preservation using heat to destroy
microorganisms responsible for spoilage. Categories of thermal processing are cooking,
blanching, pasteurization and sterilization.
Heat sterilization commonly called canning , even if currently , can is just one of the packing
materials used in sterilization preservation. Ther are 3 types of heat sterilization currently in
common use: water sterilization, steam pressure sterilization and aseptic methods using ultr high
temperature.
Hurdle Technology. Factors used for food preservation is called “Hurdles”
In the field of food safety, hurdle technology is a method of ensuring the safety of foods
by eliminating or controlling the growth of pathogens. It is a gentle and effective
preservation technique used for the inactivation of microorganisms to make food safe for
public consumption and extend their shelf life.
It uses an intelligent combination of hurdles to produce safe, stable, nutritious, tasty, and
economic foods. Hurdles are food preservation factors, which are combined and adjusted to
achieve food quality and microbial stability, in terms of temperature, pH, redox potential, water
activity, preservatives, and competitive microorganisms.
How Hurdle Technology Works
Hurdles can be classified based on their function, nature, and their types. They are commonly
classified into physical, physiochemical, and microbial parameters. Today, more than sixty
hurdles are known to influence food stability, quality, and microbial stability.
Not all hurdles are combined, nor are they all used to preserve one food product. The effect that
a hurdle has on the food depends on the intensity, which affects the microbial stability and means
the intensity needs to increase, while if the hurdle affects the food quality the intensity needs to
decrease.
To preserve food using hurdle technology, it is necessary to create a hostile environment for
microorganisms. This environment can either cause the death of microorganisms or slow down
their growth, largely depending on how microorganisms react to the treatment.
The use of only a single technology may cause damage to microorganisms that they may recover
from during food storage. However, if this recovery is effectively prevented by using a combination
of additional hurdles, the microbial cells will not be able to grow, and higher inactivation levels
could be reached. In this respect, most of the current research studies are focused on high-power
ultrasound, pulsed electric field, and high-pressure processing.
Self-Evaluation:
Direction: Answer the following questions briefly: (Send through via messenger group chat or
send hard copy written or computerize)
1. What is food processing?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_______________
2. Explain the methods of preservation.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_______________
3. Discuss the phases of bacteria.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_______________
Review of Concepts
Food preservation includes preventing the growth of bacteria, fungi or other micro-organisms
as well as retarding the oxidation of fats that cause rancidity thus promoting longer shelf life
and reduced hazard from eating the food. Food processing is the transformation of raw
ingredients, by physical or chemical means into food, or of food into other forms. Food
processing is process of transformation of raw ingredients into food by the means of physical
and chemical means. It is the process of producing raw food ingredients into marketable
food products which can be easily prepared and used by the consumers. Example of Food
Processing includes preparing space food for consumption under zero gravity. It is easy to
keep processes food for long time, Canned and frozen fruits and vegetables, Foods fortified
with nutrients such as fiber, vitamin D and omega-3 fatty acids. Safety is a major concern in
food processing, because packaged food can be contaminated easily and due to increase in
contamination quickly it can cause widespread illness. Food processing must be balanced
with the food preservation also. Food preservation is to stop or slow down the spoilage of
food, loss of quality and edibility of food for longer time. It involves preventing the growth of
bacteria, fungi and microorganisms from. It includes drying, refrigeration, freezing, vacuum
packing etc.
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
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
• 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
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
Hurdle Technology. Factors used for food preservation is called “Hurdles”
Activity: Online interaction
- Oral recitation
- Conducting post test
References:
Sonido, Chavez, De Leon, (2010), Practical Food Preservation and Processing, Cacho
Hermanos, Inc., Pines corner Union Sts. Mandaluyong City.
Post Test
A. Multiple Choice. Write the letter of the correct answer on your answer sheets.
1.It is the process involve in protecting food against microbes and other spoilage agents
.a.Food preparation b. Food conservation
c. Food preservation d. Food processing
2.The process of flavoring, browning, cooking, or preserving food by exposing it to smoke is called?
a.Smoking C. Canning
b. Drying d. Freezing
3. This is a method in which food items such as cured meat or fish is exposed to smoke not only to preserve them but
also to add flavour and color.
a. smoking c. Curing
b. canning d. Glazing
4. They may refer to a small electrical appliances or large power operated
appliances.
a.Kitchen utensils/Tools b. Kitchen apparatus
c. Kitchen equipment d. Kitchen gadgets
5. The involves the process of chilling foods to,at least, 10 F.
a. dry salting b. Fermenting
c smoking d. freezing
6. It is the art of prolonging the life of the food items that are available.
a.food preservation b.freezing of food
c.fermenting food d.all of the above
7. What is a method that works by removing water from the food which inhibits the growth of microorganism and
hinder quality of decay
a. Canning c. Freezing
B. Drying d. Heating
8. A cutting tool used in paring, peeling, and cutting food.
a. Colander B. Knife
C. Tray D. Mixing bow!
9. It is where food is placed when cut.
a. Colander B. Measuring Spoons
C. Chopping board D. Mixing bowl
10. It is used for placing liquid in containers with small opening.
a. Strainer B. Funnel
C. Chopping board D. Grater
11. It is used in straining food to remove lumps or drain food in small quantity
a. Glass Measuring Cup B. Funnel
C. Strainer D. Grater
12. It is used for grating fruits or vegetables.
a. Grater B. Funnel
C. Chopping board D. Knife
