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Mini Research TLE

This document provides information on lessons 1 and 2 of a technology and livelihood education course on food processing. It discusses packaging equipment, tools, materials, and procedures. Key points include defining packaging and its importance, identifying packaging materials for different processed products, and sanitary food handling practices. Appropriate packaging is outlined for various foods like dried fruits, canned goods, cured meats, and more.

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Regine Remegio
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0% found this document useful (0 votes)
147 views10 pages

Mini Research TLE

This document provides information on lessons 1 and 2 of a technology and livelihood education course on food processing. It discusses packaging equipment, tools, materials, and procedures. Key points include defining packaging and its importance, identifying packaging materials for different processed products, and sanitary food handling practices. Appropriate packaging is outlined for various foods like dried fruits, canned goods, cured meats, and more.

Uploaded by

Regine Remegio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Republic of the Philippines

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.

WHAT WILL YOU LEARN?


At the end of the lesson, you should be able to:
1. define packaging and tell the importance of packaging;
2. identify packaging materials for processed products;
3. identify different packaging tools and equipment;
4. enumerate appropriate packaging materials for specific type of processed
products;
5. discuss basic rules that must be observed by food handlers; and
6. value the importance of familiarizing the proper packaging procedure of food
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.

Packaging Tools and Equipment:


1. Packaging machinery/equipment/tools
2. Weighing scales

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3. Food scales
4. Can sealer
5. Plastic sealer
6. Pulper finisher
7. Plastic protect cap sealer

How to Clean and Sanitize Packaging Tools, Equipment and Containers?

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.

Packaging Materials for Finished Products:


1. Indigenous materials. Some usable indigenous packaging materials are mats,
baskets and fibercraft items.

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.

Classifications of Glass Containers According to Shape:


a) Bottles. They have narrow necks and are usually used for liquids like catsup,
vinegar or small-sized solids.
b) Jars. They have wide mouths and very short, wide necks. They are used for
liquids, solids and foods with thick paste-like or syrupy substances such as sweet
preserves and jellies.
c) Tumblers. They have no necks like ordinary drinking glasses. They are
commonly used for jellies, jams and peanut butter.
d) Jugs. They have short, narrow necks and ear lugs. They come in large sizes,
usually half and one gallon sizes. They are commonly used for liquids such as juice
containers.

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.

6. Corrugated Carton. Single-faced corrugated boards generally consist of two


linerboard layers and a corrugated layer. Double-wall or triple-wall boards which
contain the corresponding number of corrugated layers are used for heavy loads.
Clay-coated or top-white linerboards with nicely printed exteriors are ideal for
shipping fruit.

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.

Flexibles are in demand because of the following advantages:


1. Low package cost
2. They are an affordable and attractive alternative to traditional packaging
methods.
3. They are well-suited for the small, single-serve packs so popular nowadays

8. Composite Cans/Containers. These consist of two dissimilar materials such as


spirally wound or convoluted cardboard with metal or plastic ends. Examples of
products packed in such containers are cheese balls and imported potato chips.

Other Packaging Components:


1. Capseal. Capseal is a popular tamper-evident packaging material made usually
from shrinkable plastics like PVC. Manufacturers of food products in jars or bottles
are big users.
2. Label. The most visible part of a package is the label. It says everything to know
about the product-brand, weight, producer, usage, instruction, special qualities,
expiry dates, etc.
3. Tags. These are usually made of paperboard, serving to some extent the function
of labels. When products are displayed by hanging, tags are used.
4. Cushion. It is an important material for transporting fragile or easily crushed
materials. To “cushion” means to protect products from environmental shocks and
vibration. Many materials can be considered as cushioning materials-corrugated
cartons, paperboard linings, shredded or crumpled paper, sawdust, wooden
shavings, plastic bubbles, etc.

4
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.

3. Dried and Smoked Fish – Polyester – polyethylene (PET/PE), polyethylene (


0.002 in. thick), wooden boxes, baskets, used cartons, jute sacks, woven plastic
sacks and old newspapers are still widely used packages for dried and smoked fish.

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.

7. Emulsified Products (Frankfurters, Hotdog, Salami, Spiced Ham, Ham Sausage,


etc.) PE effectively eliminates discoloration due to drying out, PVDC – coated films.

8. Fermented Sausages – PVDC – coated films

9. Dried Meat Products (Dried Sausages) – PVDC – coated films.

10. Fruit jellies, jams and marmalades – jars, bottles, vacuum – sealed glass or tin
containers.

11. Vinegar and Wine- bottles

SANITARY FOOD HANDLING PRACTICES


The following are some basic rules that must be observed by food handlers:

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.

5. Smoking in the preparation, processing, and packing area should never be


allowed. Smoke can be absorbed in the food or the ashes and cigarette butts may
get into the food. Spitting and blowing of the nose should never be done within the
premises of the plant. These unhealthy habits contribute to contamination and
spread of disease.

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.

WHAT WILL YOU LEARN?


At the end of the lesson, you should be able to:
1. define labeling and labels;
2. enumerate the information printed in a label of processed food products;
3. discuss how condition of packaged processed products are checked;
4. explain how packaged products are stored properly;
5. label processed products properly; and
6. recognize the importance of labeling 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 label is a slip of printed or written material attached to the container or


wrapper that states the contents and gives other information about a product.

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

4. Net content or net weight


a. If the content is in liquid form, indicate the weight in cc.( cubic centimeters) or
ml. ( millimeters ).
b. If solid or semi-solid, indicate the weight in grams
c. If solid, such as mango halves or pineapple slices, indicate by numerical count (
e.g., 6 pineapple slices, 4 mango halves, etc.)

5. Other relevant information on other materials used in the manufacture of the


food should be specified:
a. Artificial coloring or flavoring additives may be indicated as; “artificially flavored”
or artificial flavor added.
b. “ Preservative added: Sodium Benzoate”
c. Other food additives used may be specified as citric acid added, alum added, etc.

6. If alcohol is contained in the product, a separate statement of the alcohol


content : 15% or 30% proof.

7. Open-date marking/Expiry date for specific products

Manufacturers may give additional information other than those required by


law such as:
1. picture of the food in its actual size, color and shape;
2. information regarding the size of the container number of pieces, cupfuls or
servings;
3. style of packing;
4. recipes using the products; and
5. direction for use or suggestions on how best to prepare the product for serving.

8
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.

2. Checking of print labels

Labels of processed products should describe truthfully the actual contents


of the product.

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.

Storing Packaged Processed Food Products


Dried and dehydrated foods should be guarded against moisture, light, air,
foreign odors and pests. They should be stored in a cool, dry place.
Sugar concentrates, pickled and fermented products must be stored in a
cool, dark and dry place.
Products such as ham, bacon, tocino, longanisa, sausage and tapa should be
refrigerated.

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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