12

Technology and Livelihood

Education
Agri-Fishery Arts
Food Processing
Quarter 2 (Week 7)

Food Preservation
Processing and Labelling

Department of Education • Republic of the Philippines

Food
Preservation,
Processing and Labelling
Food preservation
Is the application or technique to prevent or minimize undesirable changes in food.
Spoilage, no matter what form it takes, has to be minimized and possibly prevented; otherwise large portion of fruits ,
vegetables, fish and other food materials would go waste.
Processing
Is cooking of food for a definite period of time at specified temperature after packing them into thin or glass container
to prevent spoilage of content during storage. It is one way of killing microorganism.
VALUES IN
FOOD
PRESERVATION
Food preservation assures the consumer a supply of foods that are out of season.
It prevents the waste of perishable foods that are in season.
Preserved foods may be sold to augment family income.
Farmers will be encouraged to plant and raise more crops thus stimulate agricultural development.
From the nutrition view point, food preservation is essential in improving the general health of the family, by applying
it with a varied and balance diet.
On the economic stand point preserving food for future use save time, money and energy.
Tips on food preservation
1.Preserve only those foods which are in their prime quality.
2.Choose fresh, firm fruits and young tender vegetables, sort them for uniformity in sizes, ripeness; they cook more
evenly when at the same size.
3.Check ingredients and equipment's before starting.
4.Work quickly to keep freshness and avoid spoilage.
5.Follow direction given for a particular product.
6.Follow strictly a reliable canning timetable to avoid over or under processing.
7.Store product in a cool dry place.
UTENSILS NEEDED IN FOOD PRESERVATION
1. UTENSILS FOR MEASURING
A. Measuring cups B. Measuring spoon

Dry Liquid

2. UTENSILS FOR PREPARING AND HANDLING MATERIALS

COLANDER KETTLE
 PARING KNIVES UTILITY BOWLS

CHEESE CLOTH BAMBOO TRAY WOODEN SPOON

FUNNEL LADDLE
3. UTENSILS FOR PROCESSING
WATER BATH CANNER
DETERIORATION AND SPOILAGE OF FOODS
To preserve foods, we must cope with their spoilage and to cope with spoilage, we must know what causes it and how
it is brought about.
Basically, natural foods are perishable because they are biological materials and are rich substrates for all enzymes,
both normally present in the food and those found in molds, yeasts, and bacteria which contaminate the food.
SPOILAGE AGENTS THAT CAUSED FOOD SPOILAGE
1. MICROBIOLOGICAL FACTORS -
Includes bacteria, yeast and molds. They may cause putrefaction (decomposition), fermentation, or molding in food.
Microorganisms are usually found in a thin membrane, they penetrate in the new tissues only when the outer covering
of the food has been broken.
2. MACROBIOLOGICAL FACTORS -
Includes rodents (such as mouse, rat etc. ), insects (such as worms, bugs, weeds, fruit files and moths). The bruises and
cuts cause by these insects are pathways by which microorganisms reach the inner tissues of food.
3. CHEMICAL REACTIONS
Includes temperature, moisture and oxygen. Decomposition of refined oil is an example of chemical reaction.
4. PHYSICAL AND CHEMICAL CAUSES
Also contributed to a good food deterioration, bruising, moisture loss or gain temperature, extremes absorption of
foreign odors and flavors not associated by enzymatic reaction.
TYPES OF SPOILAGE
FLAT SOUR – the food affected has sour acid taste and foul odor.
FERMENTATION – cause by yeast and some bacteria. Fermented
food gives bubbles and sour odor. c. PUTREFACTION –
cause by certain bacteria; they attack mostly vegetables and fruits
INDICATIONS OF FOOD SPOILAGE IN FOOD
1.FISH – gills gray or greenish, eye sunken, flesh easily pulled away from bones and soft.
2.SHRIMP – pink color develops in upper fin, off odor similar to ammonia is detectable, darken head.
3.MEAT - off odor is detectable, slimy to touch, beef spoils first on the surface, and pork spoils first at the pincture of
bone, turning bluish green on surface.
4.POULTRY (dressed) – stickness appears first under the wing and leg pincture, darkening of the tip of wings.
5.FRUITS AND VEGETABLES – evidence of white and grayish powder due to chemicals is a cause of spoilage,
darkening of skins and leaves.
6.CEREALS – evidence of infested portions of insects, off odors.
7.FROZEN FOOD – caused by freezing for a great length of time.
PRECAUTIONS
Fish and shrimp should be kept in cold storage , washed and processed immediately while fresh.
Meat necessities thorough washing before preservation to avoid spoilage. Presence of blood causes spoilage.
 PASTEURIZATION
Dressed poultry should be washed thoroughly before processing.

Fruits and vegetables should be thoroughly washed before processing to eliminate chemical used by grower and to
avoid cause of spoilage.
Cereals should be kept from insects infestation, refrigeration, may keep any possible infestation from increasing.
Frozen should be cooked thoroughly before eating to destroy any infestation from bacteria. Frozen fresh foods after
refrigeration should consumed as spoilage begins as soon as it becomes warm.
FOOD BORNE ILLNESS -
Is an infection or irritation of the gastrointestinal tract caused by food or beverages that
contain harmful bacteria, parasites, viruses, or chemicals.
Common symptoms of food borne illness include vomiting, diarrhea, abdominal pain, fever, chills
Food is a potential vehicle for food borne illnesses namely :
Food Intoxication or Food Poisoning – caused by toxins formed in the food. It occurs when bacteria enter the
intestinal tract and then start to produce the toxin in the intestine.
Food Infection – occurs when pathogens (bacteria/virus) enter the body through ingestion of contaminated food.
METHODS OF FOOD PRESERVATION
1.HEATING – all types of food can be preserved for a considerable period of time by cooking. Heating or cooking
destroys or inactivates these enzymes, thus preventing this type of deterioration. Cooking also destroys certain types of
microorganisms that cause spoilage. However, ordinary cooking does not destroy all bacteria.
2. PASTEURIZATION – in this method of preservation, foods are subjected to sufficient heat to kill most of the
bacteria. The food is heated in a closed system, rapidly cooked, and then placed in covered and sealed container to
prevent recontamination.
CANNING – is a method of preserving foods which combines
the techniques of heating to kill spoilage
microorganism and inactivate enzymes by sealing in an airtight
container to prevent subsequent contamination.
BAKING – has two purposes; developing different type of food
product from grains, then preserving it for future use. Grains for
bread are grouped into flour, and then made into dough by
fermentation with yeast to develop desirable flavors and textures.
The dough is then subjected to heat. This coagulates (thick &
partly solid) the bread, reduces the moisture, and kills the
microorganisms that would otherwise cause spoilage.
REFRIGERATION – in supermarkets, fresh meat is displayed
in a chilling case, and fresh poultry in crushed ice to maintain
quality and retard deterioration. Fresh fruits and vegetables are
held in refrigerated warehouse regulated to maintain maximum
storage according to product requirements. To extend storage life,

products
such as butter,
cheese, and canned
goods are stored in
cooled warehouses.
SUN AND AIR
DRYING –
in certain
localities where the warm sun and low humidity is prevail; local fruits are dried on trays in the open. Rapid drying is
essential to prevent molding and to maintain quality. For fast drying where sun drying is not practicable, mechanical
air-drying offers a solution.
FERMENTATION – wines and beers are produced by adding yeast to ferment the natural sugar. Because fruits and
juices spoil through the action of many types of organisms, these are placed in a container to seal out air.
SALTING, CURING AND SMOKING –
meat, fish, and certain vegetables maybe
preserved by high salt concentration. In curing
ham, bacon, brine fish, and producing pickles.
The product is submerged in a solution
of curing salts, allowed to undergo a cure, then
certain products are processed in a smoke
house by dry heat.
PRESERVING,
CONCENTRATION, AND CARBONATION
– in jams, jellies, marmalades and such
preservation is
accomplished by
addition of sugar. Most
of these products can be
kept without
refrigeration, but some require cool storage to retain flavor. Beverages are often pressured and made palatable by use
of carbon dioxide gas under pressure.
FOOD ADDITIVE
Is a substance or a mixture of substance other than basic foodstuffs, which is present in food as a result of production,
processing, storage or packing. Food additives are added to foods in precise amounts during processing to improve its:

Storage properties
Appearance
Flavor and
Nutritional value
Additives improve the shelf life of processed foods
CLASSIFICATION OF FOOD ADDITIVES
1.PRESERVATIVES – are substances added to food to prevent or inhibit growth of spoilage organisms.
Ex.
a. salt, sugar, vinegar, and pepper (common household preservatives)
b.Saltpeter or sodium nitrate (use for meat curing)
c. Sulfur dioxide (sulfuric acid) and sulfide ( inhibit discoloration of cut fruits and serve as anti-browning agent)
d.Benzoic acid or Sodium Benzoate (for fruit juices, jellies, margarine, and catsup)
Citric and tartaric acids (provide the acid for flavor improvement in syrups, drinks, and jellies)
Alum and soaked lime or Apog ( used as firming agents for pickles and fruit preserves)
BINDERS AND STRENGTHENERS – aids in binding ingredients together to improve the texture of baked
products. All comes from milk, soybeans, or wheat.
EMULSIFIERS – added to foods to prevent separation of ingredients such as oil and vinegar in salad dressings. In
baking, emulsifiers improve the volume and uniformity of breads and rolls.
COLORS - probably the most controversial category of food additives. Coloring may be Natural (N) or Synthetic
(S). However, the words “ Artificial Color “ must be included on the level if the substance is added solely for the
purpose of coloring the food. This is regardless of whether it is natural or synthetic.
FLAVOR INGREDIENTS – the largest category of food additive used strictly to add flavor to foods. Synthetic
flavors are often cheaper than the real thing that help to meet consumers’ demands when there is not enough of certain
flavors available in nature.
HUMECTANTS – prevents food from drying out. Glycerin, sorbital and monitol are called humectants and are used
in foods such as coconut and certain confections to help retain moisture.
NUTRIENT – added to foods to improve their nutritional value and/ or to replace nutrients that are sometimes lost in
processing.
SWEETENERS – added to make the aroma or taste of food more agreeable or pleasurable.
STABILIZERS, THICKENERS – added to foods to improve body consistency, and texture, many are natural
carbohydrates.
Agar-agar, gelatin, potentate sodium are commonly used as stabilizers and thickening agent for beverages, ice cream,
icings, baked goods and cheese spreads.
SEALANTS – use to seal moisture in fresh fruits and vegetables, candies, gums, and dietary supplements
Before being considered for use in food, a chemical preservative needs to fulfil the following conditions:
It must be non-toxic and suitable for application.
It must be readily soluble.
It should be economical and practical to use.
It must be safe at standard amount.
The FDA makes sure that the food additives used by food manufacturers are safe and approved for regulated use.
FOOD PACKAGINFood packaging is valuable to food preservation because it aids in lengthening the life of food. A
package protects the food stuff from physical damage during handling, and contamination by dirt, and other foreign
materials; it also prevents infestation of insects, rodents, and microorganisms. Moreover, loss or gain of moisture is
controlled and contact with air, light, heat and contaminating gasses is minimized.
PURPOSE OF FOOD PACKAGING
It protects food from physical and chemical spoilage
It enhances the shelf stability of preserved food stuff.
It facilitates the handling of food.
It simplifies storage of food stuffs
PACKAGE CHARACTERISTICS
The main function of package is to ensure complete protection of the contents. The packaging material should be
suitable to the product properties and should not alter the good qualities of the product. Package characteristics include
moisture, proofness, resistance to microorganisms, resistance to insects and rodents, protection against light and odor
retention and absorption.
TYPES OF
PACKAGING
MATERIALS
1.

FLEXIBLE OR SOFT PACKAGING MATERIALS

a. Cellophane
b.Aluminum Foil
c. Poly ethylene
d.Wax Coated papers
Tetra pack
Saran film
Laminated
wrappings
Others- such as
box, edible packages,
plastic bags.
2. RIGID
CONTAINERS – is
the property of a
solid body to resist
deformation
a.Glass jars
b.Cans
c.Rigid plastic containers
d.Paper board cartons
e.Oven glass
casseroles
f. Bags and boxed bags
g.Wooden boxes
3. Non- rigid materials
a.Paper such as carton-grease proof paper
b.Cloth such as muslin-cheese cloth and
burlap (a strong rough fabric that is used mostly for making bag)
COMMON PACKAGING MATERIALS
1. GLASS
CONTAINER – it is best for solids and liquids because it is leak-proof
and does not cause undesirable flavor and odor in foods
Advantages in using glass containers for packaging
Resistance to corrosion – corrosion or wearing away of the plated walls as observed in tin cans doesn’t occur in glass
containers.
Ease of opening and reclosing – glass containers, in contrast to metal cans, are easy to open and close.
Transparency – many customers prefer to buy food packed in glass as they are able to see what they are buying. Foods
in glass containers also appear cleaner.
Easy detection of spoilage – signs of spoilage can easily be seen in glasspacked foods.
Prevention of contamination due to composition-contamination of foods due to material composition of containers can
be avoided with the use of glass jars. Thus, the problem of undesirable flavor, odor and some cases of spoilage are
prevented.
DISADVANTAGES IN USING GLASS CONTAINER
Fragility – this is the most serious disadvantage of glass container. Breakage can prove costly for both the consumer
and producer. Transport costs can also be higher because foods packed in glass can’t piled in the same way as metal
cans.
Exposure to light – since most glass containers are transparent, the contents are exposed to light.
CLASSIFICATION OF GLASS CONTAINERS
a.Bottles
b.Jars
c.Tumblers
d.Jugs
METAL CONTAINERS – metal cans compared to glass containers are easier to handle during storing and
dispensing because they are lighter and unbreakable.
PLASTIC CONTAINER – plastic jars are sometimes preferred over ones made of glass or metal. Plastic packages
are lighter and more resistant to corrosion. Plastic containers less likely to break unlike glass containers. Food packed
in plastic can’t be seen clearly and therefore, its quality cannot be known; also plastic containers have very low
resistance to heat.
LABELLING
LABELLING - is defined as identity or describing product by placing printed, written or graphic materials on a
container or wrapper
A finished product is labelled mainly to tell the consumer what the product is. Labels identify the manufacturer of
each product and tell about its quality in terms of taste and nutritive value.
Labelling should meet the requirements of the food, drug and cosmetic act administered by the Food and Drug
Administration.
PROPER LABELLING
•Name of the Product
Name and address of the manufacturer ( address should be immediately below the name of the manufacturer and
should be indicate the town province and the name
Philippines)
Net content or net weight – if contents is in liquid form indicate the weight
or ml, if semi-solid, indicate the weight in grams; if solid, such as mango
halves or pineapple slices indicate by numerical count.
•Statement of ingredients – ingredients used should be specified as shown
below:
ex.
Ingredients : Mango halves, sugar, water, etc.
Other relevant information on other materials used in the manufacture
of the food should be specified – artificial coloring or flavouring additives
maybe indicated as “ artificially flavored” or “ artificial flavored added”.
If alcohol is contained in the product, a separate statement of the alcohol
content should be indicated on the label as:
Alcohol content: 15% or 30%
END OF LESSON I
LESSON II
GOOD KITCHEN AND LABORATORY PRACTICES
SANITATION means keeping things clean.
This means that it is important to
1.Keep oneself clean
2.Keep foods clean
3.Keep equipment clean
4. keep laboratory clean
KEEP SANITATION HIGH IN THE LABORATORY
KEEPING ONESELF CLEAN
Always wash your hands with soap and water before starting to work; after wiping spilled foods, or sweeping up or
after sneezing, etc.
Always wear clean aprons and change them whenever they get soiled.
Keep fingernails short and clean.
Make a habit to start the day with bath or shower and change into fresh clothes everyday.
Comb or brush hair neatly in place.
Do not wear costume jewelry, spangled hair net or wrist watch in the laboratory.
Wear a hairnet, cap which covers the hair and prevents it from falling.
KEEPING THE FOOD CLEAN
Do not handle foods and ingredients when hands are cut or infected.
Do not work around products or ingredients when ill.
Do not sneeze or cough on products or any ingredients and equipment.
Keep perishable foods and food supplies either very cold or very hot.
Refrigerate foods properly. Properly refrigerated foods are cleaner and safer.
Do not return materials that have been dropped to the floor or which touched an unclean surface.
Keep hand in contact of ingredients to the minimum.
Open cartons on the three sides with a box knife; leaving one side to serve as a hinge over to protect partial
content of the box.
Do not store foods supplies and equipment under possible points of contamination.
Fresh produce should have always be washed before use.
Keep all ingredients covered except when transferring ingredients.
Use only easily cleanable containers for ingredients.
Wipe off dust from cans before opening.
Keep all ingredient containers off the floor, covered and upside down.
KEEPING THE
LABORATORY AREA CLEAN
1.Do not chew, eat, or smoke in the laboratory area 2.Do not comb hair or make yourself up in the laboratory.
3.Always return tools and utensils to their proper places.
4.Keep cabinet doors closed to prevent accidents and rodents from entering the cabinet.
5.Keep personal belongings out of the working area.
6.Do not lean or sit on equipment and work tables.
7.Keep the dishwashing and storage areas clean.
8.Floors should be swept after each laboratory session. Keep foods, papers and clutter off the floor.
9.Mop floors once a day.
10.Provide waste container in convenient places and leave the room clean for the next user.
SUGGESTED
EQUIPMENT USE FOR PROCESSING
1.STOVE GASRANGE
 OVEN REFRIGERATOR

FREEZER

a. UPRIGHT TYPE b. CHEST TYPE

SMOKE HOUSE DRYER
FRUITS AND VEGETABLE PROCESSING

Why do we have to process or preserve fruits and vegetables?

Most fruits & vegetables can be eaten fresh when they contain large amounts of water. However, they are also highly
perishable and do not remain fresh for a long time.
1.To convert perishable agricultural products into a form which can be stored and transported to nearby markets all
year round.
2.To extend the time period of the availability of fruits and vegetables and reduce their costs when they are out-
ofseason.
3.To retain the nutritive values and palatability or taste of fruits and vegetables for a longer time.
FACTORS WHICH AFFECT THE
AVAILABILITY OF FRUITS AND VEGETABLES
SEASONALITY – some fruits and vegetables are seasonal. Vegetables and fruits which have grown out-of-season are
often smaller in size, discolored and infested with microorganisms. They are also cost more.
ABNORMAL CLIMATIC CHANGES – abrupt changes in climatic conditions affect growth of fruits and vegetables.
Storms generally destroy plants. Fragile vegetables get excessively soaked during rainy days or dry out during long
periods with no rain. As a result, they spoil. If the plant survives, the taste of the fruit or the vegetables is severely
affected.
PLANT PESTS AND DISEASES – can wipe out an entire plantation of fruits or vegetables if not checked early.
Some instances in the past have shown how the prices have zoomed sky-high as a result of infestation of pests and
diseases.
LOCATION OF SOURCE, TRANSPORTATIONAND IMPROPER
HANDLING – if a vegetable is grown only in a specific place like the Baguio cabbage and American lettuce, the cost
of transporting them to market is naturally high. Improper handling also causes such food items to lose their freshness
before reaching their destination
PERISHABILITY AND SPOILAGE – some vegetables are highly perishable and may not be transported for a certain
period of time without physical and nutritive damages.
METHODS OF
PRESERVING FRUITS AND VEGETABLES
1.DRYING OR DEHYDRATION – uses the natural
application of heat and artificial means in removing the water content of fruits and vegetables.
FERMENTATION & PICKLING – pickling on the other hand, is the preservation of food in vinegar or brine solution
with some flavoring.
SUGAR CONCENTRATES – foods that are preserved and cooked in sugar until they thicken.
CANNING
REFRIGERATION AND FREEZING
SUGAR CONCENTRATES
SUGAR PRESERVATION & SUGAR
CONCENTRATES
- Is a method of food preservation wherein the food is being preserve and cooked in sugar until they thicken.
DIFFERENT
FORMS OF
SUGAR
CONCENTRATES
JAM – are made from crushed
fruits , vegetables and their juices. They differ from jellies in the way they are made. Jellies made from juices only
while jams contain both the juice and the crushed pulp of fruit.
MARMALADE – is a fruit preserve made from the juice and peel of citrus fruits, boiled with sugar and water.
PRESERVES – are
fruit or combination of fruits cooked in syrup until clear, tender, and transparent.
JELLY - a perfect jelly is clear,
transparent and has an attractive color.
MANGO JAM
INGREDIENTS :
4 cups Mango Pulp
4 cups Sugar
1 tsp Calamansi extract
PROCEDURE :
Scrape the pulp from ripe mangoes and mash.
Use stainless utensils to prevent discoloring.
Measure the ingredients.
To every cup of pulp, add 1 cup sugar.
Stir while cooking until it thickens.
Pour while hot into sterilized jars. Remove air bubbles, half seal.
Process jars in boiling water for 25 minutes before sealing them.
MATERIALS NEEDED
•2 Glass Jars ( sterilized)
•Basins
•Measuring cup/measuring spoon
•Paring knives
•Laddle
•Wooden spoon
•Spoon / Kitchen Fork
•Casserole
•sealer
Cooking/Laboratory Outfit
Apron (with 2 pockets) white
2 Pot holders (any color)
Hand towel (white)
Dish towel (white)
Hair net (black)
Bishops’ cap (white)/ Veil (white)
Disposable gloves/surgical gloves
Surgical mask/mask
Slippers (white)
Recipe notebook (choose one color)
END