Mini Research TLE
Mini Research TLE
Department of Education
Region III – Central Luzon
Schools Division of Tarlac Province
Santa Ignacia South District
PILPILA HIGH SCHOOL
Santa Ignacia, Tarlac
TECHNOLOGY AND
LIVELIHOOD
EDUCATION
Agri-Fishery Arts
Food Processing
(WEEK 1-8)
LESSONS 1 AND 2
PREPARE PACKAGING EQUIPMENT, TOOLS AND
MATERIALS
UNDERTAKE PACKAGING OF PROCESSED FOOD
PRODUCTS
WHAT IS THIS LESSON ABOUT?
Lesson I and II deal with packaging equipment, tools and materials. These lessons
also include the appropriate packaging materials for some processed products.
LET US DEFINE:
1. corrosion - an act of wearing away gradually (by action of rust or chemicals)
2. corrugated - wrinkled
3. indigenous - native
4. laminate - a product made by bonding together two or more layers of material or
materials by adhesive through heat and pressure
5. transit – passage
LET US STUDY:
1. What is packaging?
2. Why is packaging of food products important?
Packaging means the process of putting processed foods into containers before
they are marketed. Products are packaged for three reasons.
1. Protect the processed foods against contamination by organisms that cause
spoilage.
2. Make distribution of the products to various market outlets easier.
3. Minimize damage to product while in transit.
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3. Food scales
4. Can sealer
5. Plastic sealer
6. Pulper finisher
7. Plastic protect cap sealer
Have food containers, packaging equipment and tools ready and thoroughly
cleaned and sterilized before using. Thorough rinsing would not be enough for they
may still contain yeast cells and spores.
Glass containers and similar containers that are thoroughly washed should be
placed in boiling water for 15 minutes to be sterilized. Keep them warm until ready
to use.
2. Glass containers. One of the oldest packaging materials for many food products
like preserves, condiments, beverages and juices. It is leak-proof and does not
cause undesirable flavor and odor. Glass jars may have either glass covers or metal
screw caps. All glass jars are sealed with a safe-elastic rubber ring placed on the lid
of the jar. Glass jars with metal screw caps (called mason-type jars) are sealed well
after the metal caps are screwed down to the lid of the jar.
3. Metal Containers. Metal cans compared to glass containers are easier to handle
during storing and dispensing because they are lighter and unbreakable. The kinds
of metal cans commonly used are standard tin-plate can, coated tin can,
lightweight double-reduced tin-plates can and aluminum-coated can.
4. Plastic containers. Plastic jars are sometimes preferred over ones made of glass
or metal. Plastic packages are lighter and more resistant to corrosion. Plastic
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containers are also less likely to break unlike glass containers Plastic containers
have very low resistance to heat.
These containers also tend to deteriorate, especially at low temperature. They are
also less efficient as barrier to solids, liquids and gases.
These packages which usually come in the form of jugs, tumblers, based-like
containers, etc. are used for fruit concentrates, vinegar and even catsup.
5. Paper and Paperboard. Paper is primarily made into bags, wrappers and labels.
It is also an important part of laminates. Paperboard is made into cartons,
multipack carriers, tags, composite cans and drums.
7. Flexibles. These are pouches, bags, reels, sheets or strips made out of a single
layer or combined layers of paper, film, foil or cellophane.
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Appropriate Packaging Materials for Some Processed Products:
1. Dried fruits – laminate of moisture – proof cellophane – PE/PP, PE bags, oriented
PP/foil laminate, coated OPP/PP laminate, OPP/PE/cast PP and coated cello or PP
overwrap.
2. Heat – processed fruits and vegetables – metal cans, aluminum cans, glass
bottles and jars, paper-foil laminates, coated cartons and papers, plastic film with
foils and paper and plastic laminates.
4. Heat – processed fish and shellfish – when cans are used for heat – processed
fish and shellfish and other high protein foods, can interiors should be applied
with sulfur absorbent lacquer. This will prevent iron sulfuration.
5. Cured Meat (Tocino, Tapa, Skinless Sausage, Longanisa, Corned Beef) – Cans,
PVC wraps, vacuum packing, multi-layer laminates, like NY/PE, “ Cryovac” films.
6. Ham and Bacon – PVDC – coated film (recommended for vacuum packing) and
“Cryovac” films.
10. Fruit jellies, jams and marmalades – jars, bottles, vacuum – sealed glass or tin
containers.
1. The hands should be washed thoroughly with soap and water. A disinfectant
solution of chlorinated water should be available for rinsing the hands before
handling food. Wearing rings, bracelets, and wrist watches during processing
should be avoided as these can be the sources of contamination.
2. Whenever possible, food must not be handled directly during preparation and
packing.
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3. Packing materials must never be handled directly particularly on the side that
shall be in direct contact with the food.
4. Food handlers should be properly dressed. The use of gowns, aprons, head caps
or hairnets, masks, rubber boots and gloves are ideal. This prevents contamination
of the food by foreign matters from the handler’s body like hair, dust and germs
extracted from the nose and mouth. However, for small scale industries, clean and
light color shirts and caps or hairnets would be efficient.
RESOURCES:
Packaging tools, Materials and Equipments.
REFERENCES:
1. Fruit and Vegetable Processing, Revised Edition, pp.232-238
2. Brochure – Know Your Food Manufacturing Industry
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LESSON 3
UNDERTAKE POST – PACKAGING PROCEDURE
WHAT IS THIS LESSON ABOUT?
Lesson III focuses on undertaking post-packaging procedures. This lesson includes
labeling processed food products, checking condition and storing packaged
processed food products.
LET US DEFINE:
1. breakage - state of being broken
2. cracks - to split or break
3. leak - to let a liquid, etc. enter or escape undesignedly, as through a hole or
crack.
4. pinholes - a minute punctured made by or as by a pin.
5. slip - a small piece of paper for jotting down memoranda, a record, etc.
LET US STUDY:
Labeling Packaged Processed Food Products
Labeling is defined as identifying or describing a product by placing printed or
graphic materials on the container or wrapper.
A packaged food is labeled 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. Labeling, therefore, is a very important consideration
since it contributes to the marketability of the goods
Starting March 1, 1989, compliance with the Labeling Law shall be strictly
enforced. Containers of articles sold should have the following information, when
applicable.
1. Name of food
The name shall indicate the true nature of the food, normally specific and not
generic and shall be prominently printed on the principal display panel.
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2. Name and address of Manufacturer, Repacker or Distributor and Country of
Manufacturer, street, city/town and province should be indicated on the label.
If the food is not manufactured by the person or company whose name appears on
the label, the name must be qualified by “Manufactured for “ or “ Packed for “.The
country of origin shall be indicated if the product is being exported or imported.
3. List of ingredients
A complete list of ingredients shall be printed on the panel in descending
order of proportion. The ingredients used should be specified as shown below:
Ingredients: mango halves, sugar and water
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Condition of Packaged Finished Food Products
Condition of packaged finished/processed food products must be checked to
ensure conformity with specified outputs.
Condition of packaged products may be checked through the following methods:
1. Leak inspection
Test for proper seals.
As soon as jars are cooled, test them to see if they are hermetically sealed.
Turn each jar partly over in your hands to see if it leaks. To test jars with metal
lids, tap center of lid with a spoon. A clean ringing sound means a good seal. A dull
note, however does not always mean a poor seal. If there is no leakage, store jars
and watch for signs of spoilage
Canned foods should be free from leaks, metal contamination and entrance
of air. Glass containers must be free from breakage and cracks and flexibles should
be free from pinholes.
3. Product testing
Food should look good and taste good. It should not be spoiled or damaged
and should be safe and free from harmful ingredients.
LET US REMEMBER:
Labeling is an important aspect of food packaging. Regulations on the
labeling of food products are aimed at protecting consumers against misbranding
and adulteration.
RESOURCES:
Labeling materials – paper, pentel pen, ballpen, glue, stickers, coloring pen, tags,
adhesive tapes, paperboard
REFERENCES:
1. Fruit and Vegetable Processing, Revised Edition
2. Brochure – Know Your Food Manufacturing Industry
3. Homemaking For You and Me – Food Management and Consumerism
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4. A module in Food Preservation Technology and Home Economics by Guzman,
Ines Alcantara de; pp.01-00
5. Preservation of Philippine Foods by: Leon, Sonia Y. de Guzman, Mailde P.; pp.
195-197
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