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FSM 04gcq Module

The document provides information about a food processing course, including the five most common food processing categories - salting, curing and smoking; drying and dehydration; sugar preservation; fermentation and pickling; and thermal application. It then focuses on sugar preservation, explaining how sugar draws water out of food cells to prevent microbial growth. Methods of sugar preservation include drying fruits and packing them in sugar, storing foods in sugar syrup, and making jams and jellies by boiling and adding sugar to fruits. Too little or too much sugar can impact preservation and health.

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101 views

FSM 04gcq Module

The document provides information about a food processing course, including the five most common food processing categories - salting, curing and smoking; drying and dehydration; sugar preservation; fermentation and pickling; and thermal application. It then focuses on sugar preservation, explaining how sugar draws water out of food cells to prevent microbial growth. Methods of sugar preservation include drying fruits and packing them in sugar, storing foods in sugar syrup, and making jams and jellies by boiling and adding sugar to fruits. Too little or too much sugar can impact preservation and health.

Uploaded by

Ren Ren
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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FSM 04 -FOOD PROCESSING

The Food processing course will tell you about the food processing, the work
opportunities you can have after finishing the course and what to expect in a food processing
plant. It also teaches you the concepts underlying the different food processing methods. This
course discusses the five most common categories of processing foods. These are the salting,
curing and smoking, drying and dehydration, by sugar preservation, fermentation and pickling
and processing food by thermal application.

SALTING, CURING, SMOKING

It covers the knowledge and skills in processing food with these ways, the concepts behind this
process and how to store and pack the finished products.

DRYING, DEHYDRATION 

In here, you will learn the process of drying and dehydrating foods and how to preserve them as
well as storing and packaging the products made.

SUGAR CONCENTRATION 

This process teaches you how to make jellies, jams, marmalade and preserves and as well as how
to pack and store the finished products before selling.

FERMENTATION AND PICKLING

In here, you will discover how they make wines, vinegar and yogurt. And a bonus, you can learn
how to make a pickle of your favorite with just a simple vinegar and salt solution.

THERMAL APPLICATION 

The knowledge and skills of processing food by thermal application is discussed here. Not only
that, but you will also learn how to use some equipment and apparatus to make this process. And
in here, pasteurization and pressurization will also be taught.

There are many reasons why we may get involved in preserving food:
1. To extend shelf life of available food and become more self sufficient
2. Convenience or to reduce food waste
3. To retain nutritional value
4. To improve flavor of the food
5. To produce gifts for friends or to start a business
PROCESS FOOD BY SUGAR CONCENTRATION

Sugar is an organic compound in the form of carbohydrate. There are different types of sugar: 

 simple sugars known as monosaccharides, which includes glucose (dextrose), fructose


(fruit sugar) and galactose. 
 a double sugar joined by a glycosidic link - 2 monosaccharides joined together are
called disaccharides, which includes sucrose (table/granulated sugar).

Sugar has a very long history in food preparation and has been used extensively in the
preservation of fruits such as apples and pears and in the production of a wide range of products
such as jams and jellies, fruit juice and sweetened products such as condensed milk.

Action of Sugar

When sugar is added to foods it binds to the water in the foods reducing the amount of water that
is available for the growth of microorganisms. Like salt water also has an osmotic effect,
example, when foods are placed in a concentrated sugar solution water is drawn out of the cells
of foods and microorganisms so that microorganisms can no longer survive.
 
There are different ways of using sugar to preserve foods. One way to use sugar is to desiccate
fruits by drying them and then packing them with pure sugar. Fruits which are traditionally
preserved through this method include ginger, cherries and the peel of citrus fruits. Alternatively,
foods may be stored in a sugar syrup or cooked in sugar until they crystallize.
 
To produce jams and marmalade, fruits are initially boiled to reduce the water content of fruit
and to reduce contaminating microorganisms. Sugar is then added to the fruit to prevent the
regrowth of bacteria.
 
Other food preservation techniques involve combining sugar with alcohol to enable the
preservation of fruit in alcoholic spirits such as Brandy (alcohol). 
 
Sugar is also used with salt to preserve certain foods especially fish and meat. Sugar may either
be added to salt to create a dry mixture which covers food or may be dissolved in a liquid to
make a brine to surround the food. Adding sugar to a salty brine helps to confer a sweetness to
meat and fish and also helps to reduce the harsh flavor of salt.
 
Considerations when using sugar in home preservation
 
While sugar can act as a preservative in a controlled water tight environment such as a sealed jar,
sugar itself attracts moisture so where water is available e.g. moisture in the air, sugar will attract
water and the resulting environment will become more attractive to microorganisms such as
yeast.
 
The value of sugar in food preservation is dependent on the amount of sugar used and adding too
little sugar to a food will still enable the development of microorganisms. This is seen in the
production of jams and jellies where adding too little sugar promotes the growth of mold and
yeast.
 
As with salt, adding too much sugar to food affects the health benefits of the food. Firstly sugar
and sugary foods are a primary source of dental caries (tooth decay). In addition sugar provides
us with empty calories- that is calories but no additional nutrients. An excess consumption of
sugar is associated with obesity and conditions associated with obesity such as diabetes and heart
disease.
 
Due to the health effects of sugar you may consider reducing the amount of sugar used in home
food preservation but remember that any reduction in the sugar concentration of a product can
make a food more susceptible to microorganisms. In addition, while the use of an artificial
sweetener to replace sugar can help retain the taste of a product, artificial sweeteners do not have
the same preservative action of sugar, this is why sugar free jams and marmalade must also be
refrigerated to aid their preservation.

ACTIVITY. Answer the questions fully. Put the page lay-out in short bond paper size with a
margin of 1 inch on every side and in portrait orientation. Use the Times New Roman font, font
size is 12”, texts justified and with 1.5 margin between paragraph. The sub-title should be bold
and italics at the center. Make a title page reflecting the university’s name, address and logo,
subject code and subject title, your name, program and course, and your professor.

1. What are the tools, utensils and equipment needed in sugar preservation?
2. Give the raw materials that we can use in preserving foods using sugar. How are you
going to select and prepare them?
3. Why is it important to measure the pectin and acid content of the fruit before preparing a
fruit-sugar mixture?
4. List and differentiate the products that may be preserved using sugar? Give the
methods/recipe on how they are prepared or cooked?
5. From the products that you have specified, choose one and make a production report.

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