CONSUMER CHEMISTRY

QUARTER 2 – MODULE 3
(Week 5-6)

FOOD
PROCESSING

Consumer Chemistry – Grade 9 Special Science Program

Alternative Delivery Mode
Quarter 2 – Module 3: Food Processing
First Edition, 2020

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 9

Consumer
Chemistry
Quarter 2 – Module 3:
Week 5-6
Food Processing
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the nature of Food Processing. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Understand the key concepts of Food Processing
2. Realize the importance of processing food;
3. Know the benefits of processing food;
4. Realize the possible undesirable effects of consuming too much processed
foods; and
5. Know the importance of reading food labels.

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 What I Know

Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.
1. Perishable foods are foods that spoil quickly; which of the following is a
perishable food?
a. milk c. fruits
b. grains d. vegetables
2. Which of the following is true about food processing?
a. It is the cooking of food
b. Turns fresh foods into food products
c. Addition of ingredients to improve flavor and color
d. all of these
3. Which the following is considered as processed food?
a. banana c. potato
b. banana cue d. pork meat
4. Which of the following processed food is a formulated food?
a. bread c. frozen peas
b. sugar d. vacuum packing
5. Foods that last for one to two weeks are called semi-perishables; which of the
following is a semi-perishable food?
a. milk c. fruits
b. meat d. rice
6. Fruit that is washed, peeled and cut is classified as ____________.
a. whole c. minimally processed
b. processed d. highly processed
7. Canned corn kernels can be considered as which one of the following food
classifications?
a. Preserved food
b. Formulated food
c. Manufactured food
d. Minimally processed food
8. Which of the following can be considered as “ultra-processed” food?
a. chips c. breakfast cereals
b. instant noodles d. all of these
9. Frozen mixed vegetables can be considered as which one of the following food
classifications?
a. Preserved food
b. Formulated food
c. Manufactured food
d. Minimally processed food

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10. Which of the following is an example of mechanical food processing?
a. Fortification
b. pasteurization
c. Addition of food additives
d. Addition of artificial color
11. Which of the following is a modern method of food processing?
a. Drying
b. Pickling
c. Fermentation
d. Pasteurization
12. Which of the following can be considered as part of food processing?
a. Washing
b. Addition of ingredients
c. Addition of preservative
d. All of these
13.Fortification is part of food processing; which of the following is fortified?
a. iodized salt c. Blend 45
b. refined sugar d. all of these
14. All of the following are traditional methods of food processing, except
_________.
a. Drying c. fermentation
b. Curing d. pasteurization

15. Which of the following is product of primary food processing?

a. flour c. milled wheat
b. starch d. edible oil

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 Lesson

1 Food Processing

What’s In

Food is one of the basic necessities for life. Food is prepared/cooked to improve
digestibility and palatability. Traditional methods like drying and salting is done to
preserved food in order to prolong shelf-life. With the advancement in science and
technology, food industries process food that provide us, consumers with a variety
of food to choose from. In this module, you are going to explore how and why food
is processed.

Study the pictures below, then answer the questions that follow:

Figure 1. Assorted vegetables Figure 2. boiled potato Figure 3. French fries

1. Do you eat these vegetables (Figure1) as it is after harvest(raw)?

Explain your answer.
2. What is usually done with these vegetables so that it can be eaten?
3. Which do you prefer boiled potato or French fries? Why
4. What do you think is healthier, boiled potato or French fries? Why?
Foods at home are prepared and cooked for meals. Milled rice is not eaten as it is,
it is washed and then cooked. Vegetables are washed, peeled/sliced and cooked.
Some vegetables are eaten as it is (raw) after it is washed and peeled/sliced
(vegetable salad). Fruits are eaten fresh after washing, peeling and slicing or eaten
after washing, but it can also be cooked for example in making fruit jams. Meat is
cooked in order for it to be palatable.

In Module 2, you have learned that cooking food is considered food processing. The
process of washing, peeling/chopping are methods of food processing. Adding
ingredients to improve flavor and color is also food processing. Hence, Food
processing is preparation of food at home or in the food processing industry.

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https://www.slideshare.net/Lifecompass4/whole-food-vs-processed-foods-nmt

https://www.slideshare.net/Lifecompass4/whole-food-vs-processed-foods-nmt

Classification of Food
Unprocessed or whole food is as close to its natural state as possible. There is no
added fat or sugar or nutrients removed by peeling and cooking it. For example, an
orange.
Minimally processed food means it is washed, cut, dried or cooked but nothing
much is added. For example, an orange that is peeled and blended in a blender.
Highly processed food or Ultra-processed food means other ingredients are
added like sugar, oil or artificial color or preservative. For example oranges that are
processed to produce canned/bottled orange juice.
Ultra-processed foods are made mostly from substances extracted from foods,
such as fats, starches, added sugars, and hydrogenated fats. Ultra-processed foods
are sometimes called “cosmetic” foods, as compared to whole foods. Ultra-
processed foods usually contain ingredients that could be harmful if
consumed in excess, such as saturated fats, added sugar and salt. These foods

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also contain less dietary fiber and fewer vitamins than whole foods.
https://www.medicalnewstoday.com/articles/318630#is-it-bad-for-you

Some examples of ultra-processed foods

 Frozen or ready meals
 Baked goods including pizzas, cakes and pastries
 Packaged breads
 Processed cheese products
 Breakfast cereals
 Crackers and chips
 Candy and ice cream
 Instant noodles and soups
 Reconstituted meats such as sausages, nuggets, fish fingers and preserved
ham
 Sodas and other sweetened drinks.

https://www.nycfoodpolicy.org/brazil-bans-advertising-and-promoting-of-ultra-processed-foods/

More examples:

Unprocessed Minimally processed Highly processed

potato Baked/boiled potato French fries
banana Boiled banana Banana chips
pineapple Sliced pineapple Canned pineapple juice

Now, try classifying foods by doing Activity 1

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Activity 1. Unprocessed or Processed?
Directions: Classify the following by writing in the appropriate column in Table 1
Carrot wheat raw chicken Cookie/biscuit
Flour corn carrot juice broiled chicken
Binatog carrot cake chicken nuggets Mr. Chips (corn chips)

Binatog is a popular Filipino snack made from boiled corn, topped with grated
coconut and sugar or condensed milk.
Table 1. Classification of Food

Unprocessed Minimally processed Highly processed

Questions:
1. What is whole or unprocessed food?

2. What is healthier to eat, unprocessed or processed food? Why?

What’s New

Food Processing
Food Processing is any method to turn fresh foods into food products. This can
involve one or a combination of various processes including washing, chopping,
pasteurizing, freezing, fermenting, packaging, cooking and many more. Food
processing also include adding ingredients to food to improve flavor, color, texture
and to extend shelf life.

Food processing is the set of methods and techniques used to transform raw
ingredients into food or to transform food into other forms for consumption by
humans or industry. Food processing typically takes clean, harvested crops or
slaughtered and butchered animal products and use these to produce attractive,
marketable and often long- life food products.
https://www.slideshare.net/mahmudulmithun/food-processing-and-preservation-
93159224

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Food processing generally includes the basic preparation of foods, the alteration of
a food product into another form (as in making preserves or jam from fruits), and
preservation and packaging techniques.

That is why food preservation is part of food processing. In Module 2, you learned
about food preservation. Food preservation involves preserving processed or
unprocessed food raw material or food products for future use.

Food Science is a distinct field involving application of basic sciences such as

chemistry and physics, culinary arts, agronomics and microbiology. It is a broad
discipline concerned with all the technical aspects of food, beginning with
harvesting or slaughtering and ending with cooking and consumption.

Food technology is the science and application of scientific, as well as socio-

economic knowledge and legal rules for production. Food technology uses and
exploits knowledge of Food Science and Food engineering to produce varied foods.

Food manufacturing is the mass production of food products using principles of

food technology to meet diverse needs of the growing population.
https://ncert.nic.in/textbook/pdf/lehe105.pdf

Why do we process food?

1. To convert to edible products.

Some food needs to be processed in order to be edible for human
consumption; for examples rice grains had to be milled to remove the husk
or hull (ipa). The hull is hard to eat or swallow and mostly indigestible to
humans because of its enriched fiber components.
2. To inhibit or remove microorganisms and to preserve
As discussed in module 2, food is preserved to prevent food borne illness,
and to prolong its shelf - life
3. Extend availability and provide accessibility
Some foods like fruits and vegetables are seasonal; processing make it
available year-round. For example, pineapples in the Philippines are in
season during the month of May to July, but we can have pineapples in
processed form throughout the year - pineapple juice, pineapple
slice/chunks. Foods that are not produced locally is made available in
processed and/or preserved form.
4. To provide variety and choice
Foods can be processed into variety of food products, for example you can
choose from canned pineapple slices, chunks or tidbits. Canned pineapple
juice is available sweetened or unsweetened etc.
5. To make food more palatable and attractive
Some foods are more palatable and attractive when processed with the use
of ingredients and additives that improves color, flavor, and texture.
6. To make foods for special groups of people
Infant foods, geriatric foods (e.g., Ensure), reduce calorie, fat or sodium food
or food for diabetics
Aims of the food industries (food processing) today
1. To extend the shelf life to allow time for distribution, sales and home storage

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 2. To increase variety in the diet by providing a range of attractive flavors,
colors, aromas and textures in food (collectively known as eating quality,
sensory characteristics or organoleptic quality);
3. To provide the nutrients required for health (termed nutritional quality of a
food);
4. To generate income for the manufacturing company
Reproduce from Food Processing Technology, https://slideplayer.com/slide/5923537/

Processing and packaging

Primary processing involves cutting, cleaning, packaging, storage and refrigeration

of raw foods to ensure that they are not spoilt before they reach the consumer.
These minimally processed foods retain the original properties i.e., nutrition,
physical, sensory and chemical properties as the unprocessed form and are ready
for further processing by the food industry (secondary processing). Primary
processing includes milling of wheat, pasteurization of milk and the sorting and
refrigeration of meat and often, are a necessary step for ensuring food safety before
the food is consumed.

Secondary processing is the conversion of ingredients into edible products - this

involves combining foods in a particular way to change properties. Secondary food
products are refined, purified or extracted or transformed from minimally
processed primary food products. Examples of secondary food products are
processed dairy, flours, edible oils and starches.

Ultra-processed food products are produced by combining primary food products

and other secondary food products to create ready-to-eat food and drink products
with high sensory appeal; examples are cakes, sweets, soft drinks and ready meals.
https://www.futurelearn.com/info/courses/food-supply-systems/0/steps/53648

What is It

Classification of Processed Foods base on the extent and type of processing:

1. Minimally processed foods

These are processed as little as possible in order to retain the quality of fresh
foods. Generally, the processes used are cleaning, trimming, shelling,
cutting, slicing and storage at low temperatures (refrigeration and freezing)
2. Preserved foods
The method of preservation used do not change the character of the product
substantially e.g., frozen peas and vegetables, dehydrated peas, dehydrated
vegetables, canned fruits and vegetables.
3. Manufactured foods
In such products, the original characteristics of the raw products are lost
and some basic methods of preservation are used, often using various

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 ingredients such as salt, sugar, oil or even chemical preservatives. Examples
are pickles, jams and marmalades.
4. Formulated foods
These are products prepared by mixing and processing of individual
ingredients to result in relatively shelf-stable food products such as bread,
biscuits, ice cream, and cakes.
5. Food derivatives
In Industry, components of foods may be obtained from the raw product
through purification, e.g., sugar from sugarcane or oil from oil seeds. In
some cases, the derivative or the component may be processed further, e.g.,
conversion of oil to vanaspati (palm oil product)
6. Functional foods
These are foods that can have a beneficial effect on human health, e.g.,
probiotics, lycopene. Minimally processed, whole foods along with fortified,
enriched or enhanced foods can all be functional foods.
7. Medical foods
These are used in dietary management of diseases, for example, low sodium
salt, lactose-free milk for persons with lactose intolerance, food supplements
for diabetics
Food Fortification
Food fortification is the addition of nutrient that is not naturally found in foods to
ensure that minimum dietary requirements are met. Some examples are iodized
salt, folic acid added to flour, vitamin A added to oils and fats.
Enriched food means that nutrients lost during processing are added back in.

Classes of Foods Based on Perishability

Perishable foods are foods that spoil quickly within one or two days e.g., milk,
curds, fish and meat
Semi perishable foods can last for 1-2 weeks. Examples are fruits and vegetables.
Root crops like onions and potatoes last for 2-4 weeks
Non-perishable are those foods that generally last for one year e.g., grains like rice,
wheat, pulses and dals, oilseeds. Reproduced from https://ncert.nic.in/textbook/pdf/lehe105.pdf
Ways of Processing Food
1. Mechanical processing - this involves processes such as grinding of meat,
heating of vegetables, or pasteurizing foods - does not necessarily make foods
unhealthy. If no chemicals or ingredients are added during the processing, it does
not tend to lessen the healthfulness of the food.
2.Chemical processing - often only contain refined ingredients and artificial
substances, with little nutritional value. They tend to have added chemical
flavoring agents, colors, and sweeteners.

Methods of Food Processing

1. Traditional method - heat treatment, fermentation, pickling, smoking, drying,
curing.
2. Modern method - pasteurization, ultra-heat treatment, high pressure
processing, or modified atmosphere packaging.

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 You learned in Module 2 about these methods which are also the methods
use in food preservation; food preservation is part of the entire procedure of
processing foods. The concept associated with food processing are
reducing/eliminating microbial activity and other factors that influence food
spoilage. Factors influencing microbial growth are nutrient availability, moisture,
pH, oxygen levels and the presence or absence of inhibiting substances. The
activity of enzymes inherently present in foods also depends on pH and
temperature. Oxidative enzymes in fresh fruits and vegetables continue to use
oxygen to metabolize, reducing the shelf life of fruits and vegetables. The basic
concepts in food processing methods to prevent spoilage are:
1. Application of heat
2. Removal of moisture
3. Lowering of temperature during storage
4. Reduction of pH
5. Controlling the availability of oxygen
TYPICAL FOOD PROCESSES

Most food which is manufactured goes through a number of common steps. The specific
details of each may differ, but the basic principles are the same:

The sequence of Unit Operations in Food Processing- from delivery of raw

materials to distribution of finished products. Reproduced from https://sc-
s.si/joomla/images/Food%20processing.pdf

The food industry is involved in processing/manufacture, research and

development (modifying existing food products, developing new products,
researching consumer markets and developing new technologies), ensuring food
safety and monitoring food quality, improving quality control procedures, costing to
ensure profitable production and regulatory affairs. They may specialize in a
particular branch of food technology such as beverages, dairy products, meat and

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poultry, sea food and oils, stabilizers/preservatives/colors, food grains and
additives.
Read the label!
Use-by dates concern food safety. Foods are safe to be eaten until the use-
by date but not after. For the use-by date to be valid, the food needs to be
stored according to instructions. However, many foods can be frozen before
the use-by date, such as meat or milk. Best-before dates, on the other
hand, concern food quality, not safety. The food continues to be safe to eat
after the date, but qualities such as the flavor and texture may diminish.
Best-before dates are common on frozen and canned products. They must
be stored in an appropriate way for the best-before date to be valid.
https://www.futurelearn.com/info/courses/how-is-my-food-made/0/steps/63298

Emulsifiers prevent separation of liquids and solids – soy lecithin,

monoglycerides
Thickeners add texture – xanthan gum, pectin, carrageenan, guar gum
Colors- artificial FD& C yellow No. 6 or natural beta-carotene to add a yellow hue
Preservatives – ascorbic acid, sodium benzoate, potassium sorbate, tocopherols
Fortified- contains vitamins and minerals that are added after processing – B
vitamins, iron, vitamin C. Vitamin D or amino acids

What’s More

Activity 2. Food Processing

Part I. Direction: Study the pictures of foods given below.
A. Classify the type of food shown according to extent and type of processing
(minimally processed, preserved, manufactured, formulated, functional,
medical or food derivative);
B. Determine which among the food shown are ultra-processed
Write your answers on a separate sheet of paper

https://byjus.com/biology/food-processing/ https://www.dw.com/en/ultra-processed-foods-
are-addictive-but-not-due-to-taste/a-48806433
1.___________________________ 2. ________________________________

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https://www.thestar.com/business/2013/08/12/del_monte_ https://harvesttotable.com/sliced-watermelon-
flavor-matches/
fresh_produce_opening_first_canadian_plant

3.___________________________________ 4. ________________________________

https://seniorcare.com.sg/glucerna-liquid-milk-vs-nutren-diabetes/ https://shop.smmarkets.ph/20127203-sm-bonus-mixed-
vegetable-500g.html

5.___________________________________ 6. _________________________________

https://shopee.ph/Cowhead-Lactose-Free-1-Liter-i.32259104.1922614389 https://pepper.ph/taste-test-yakult-still-best-
tasting-probiotic-milk-drink-around/

7.______________________________ 8. ________________________________

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https://www.dineph.com/healthy-heart-by-jolly-heart-mate-canola-oil/ https://www.pna.gov.ph/articles/1060953

9.____________________________________ 10 _________________________

What I Have Learned

Directions: Summarize what you have learned from the lesson by completing
the sentences using words given from the box below. Use a separate paper
for your answers.

not whole preserve decreases salt

eat changed excess fortified beneficial

Unprocessed foods are foods that are ______________ or _____________ changed

in any way. Processed foods have been ____________ in some way to help ___________
them or make them more convenient to use or easier to _______________. When foods
are processed, this significantly _______________ the nutritional value. Different
things like fat and _____________ may be added. Ultra-processed foods usually
contain ingredients that could be harmful if consume in _____________. But some
processed foods contain _____________ nutrients. Processed foods can be
_________________ with vitamins and nutrients which are not naturally found in whole
foods.

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 What I Can Do

Activity 3. Processed Foods at Home

Go to your kitchen and determine the number of food items (including beverages)
you are consuming in your home, which are processed. Write down 10 processed
food items which are your favorite food; use the table below for you answers. An
example is given for you as your guide.
NOTE: Use the spare copy found on the last page of this module as you answer
sheet.
Table 1. Processed Foods
Classification
Food Item Brand name (minimally processed food, preserved
food, manufactured food, etc.)
biscuits Fita Formulated food

Questions:
1. How many processed foods have you counted?

2. Do you consume more processed foods than whole foods in your home?

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 Assessment

Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Which of the following statements is TRUE regarding food processing?
a. It involves only organic foods
b. It involves only food served in restaurants
c. Beverages are not subject to food processing
d. It is the altering of food from its raw form

2. Which of the following is an advantage of food processing?

a. Availability of seasonal food throughout the year
b. Removal of toxins and preserving food for longer
c. Adds extra nutrients to some food items
d. All of these
3. Which of the following is a disadvantage of food processing?
a. Canning of food leads to loss of vitamin C
b. Processed foods add empty calories to food constituting junk
c. Some chemicals make the human cells grow rapidly which is unhealthy
d. All of these

4. The “Use-by date” on a food label concerns food ___________.

a. Safety c. expire
b. Quality d. all of these
5. The “Best before date” on a food label concerns ____________.
a. Safety c. expiry
b. Quality d. all of these
6. Some vitamins do not occur naturally in whole foods; hence processed foods
may be _____________ with vitamins and nutrients.
a. Supplied c. fortified
b. Enriched d. petrified
7. Some vitamins and nutrients maybe lost during food processing, so some
processed foods are ___________.
a. Supplied c. fortified
b. Enriched d. petrified
8. Food components obtained from raw product through purification process.
a. Food derivatives c. manufactured food
b. Formulated food d. preserved food
9. Ready to eat foods are processed foods that needs no further cooking; it is
just warmed or heated. Ready to eat food is an example of _____________.
a. Whole food c. ultra-processed food
b. Unprocessed food d. minimally processed food
10. Which of the following is an example of food that is processed and preserved
but the character of the product is not changed substantially?
a. Jam c. pickles
b. Cakes d. canned fruits

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 For numbers 11-13, refer to the following:

https://www.pid-labelling.co.uk/date-labels-use-by-best-before-explained/

11.What does the food label indicates? The product should be _____________
a. displayed until July 24
b. consumed until July 24
c. consumed after July 24
d. refrigerated after July 24
12. The label indicates that the product should be ……
a. used/consumed by July 25
b. used/consumed before July 25
c. not be used/consumed after July 25
d. all of these
13. the label also contains information on
a. how to store the product
b. how to dispose the product

For numbers 14-15, refer to the following:

https://www.wsls.com/food/2019/03/25/what-do-food-expiration-dates-actually-tell-us/

14.The Best by date on the product container indicates _____________

a. the product’s peak quality or flavor
b. the product’s expiry
15. The product is still safe to consume after the date indicated provided:
a. there is no change in odor
b. the product was stored properly
c. the product has no change in color
d. all of these

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 Additional Activities

Directions: Find and encircle the words which are related to the study of food
processing. Some of the words are hidden horizontally, vertically, diagonally, or
written in reverse so keep an eye on each of word!
NOTE: Use the spare copy found on the last page of this module as you answer
sheet.

Milling perishable geriatric pasteurization

Formulated preserved palatable food processing
Fortified shelf-life Functional preservation

B L O F O A L G R H F N V D Z
L E F I L F L E H S O U R F G
T A F Y G L U R B I R W N I L
R U M U K D O I T Y M G U L P
F M V Y N E B A D V U F D A E
P O H Z A C V T L Z L F L S L
Y N R M F R T R Q G A A S C B
P A S T E U R I Z A T I O N A
X Z J S I L N C O A E G Y I H
U D E X O F O T B N D Q C V S
V R J E H Z I L Z F A N D Q I
P N Q B K I E E X D Z L R C R
G N I L L I M C D Z G E L G E
F O O D P R O C E S S I N G P
D E V R E S E R P X B Y C N W

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 20
Whole, not, changed, preserve, eat, decreases, salt, excess, beneficial, fortified
What I Have Learned
What’s In 15.d
1.No, it does not taste good when eaten raw 14.a
What I 2. It is cooked 13.a
Know 3. answers may vary 12.d
4. boiled potato is healthier; French fries is fried and 11.a
1. a usually salt is added. 10.d
2. d 9. c
3. b Activity 1 8. a
4. a 7. b
5. c unprocessed Minimally Highly processed 6. c
6. a processed 5. b
7. a carrot Carrot juice Carrot cake 4. a
8. d wheat flour Cookie/biscuit 3. d
9. d corn binatog Mr. chips/corn 2. d
10.b chips 1. d
11.d Raw Broiled chicken Chicken nuggets
12.d chicken ment
13.a Questions
14.d 1.whole food or unprocessed food is food in their
Assess
15.c natural state
2.It is healthier to eat unprocessed food because
unprocessed food contains vitamins and minerals
which is lost when food is processed.
What's More
Activity 2
1.formulated, highly processed
2. manufactured, highly processed
3. minimally processed
4. minimally processed
5. Medical food
6. preserved food
7. medical food
8. functional food
9. food derivative
10. food derivative
Answer Key
References
Caret, R.L.,et.al. 1997.Principles and Applications of Inorganic, Organic, &
Biological Chemistry. McGraw-Hill: USA

Di Giuseppe, M. et.al.2006. Science Perspectives. Thompson Learning Asia.

Singapore

https://www.eufic.org/en/food-production/article/processed-food-qa

https://sc-s.si/joomla/images/Food%20processing.pdf
http://www.fao.org/3/av105e/av105e.pdf
https://study.com/academy/practice/quiz-worksheet-food-processing-nutrient-
value.html
https://caih.jhu.edu/assets/documents/Spring_Lesson_2_-_Grade_4.pdf
https://www.slideshare.net/Lifecompass4/whole-food-vs-processed-foods-nmt
https://www.hsph.harvard.edu/nutritionsource/processed-foods/
https://ncert.nic.in/textbook/pdf/lehe105.pdf

https://www.futurelearn.com/info/courses/how-is-my-food-made/0/steps/63298
https://www.medicalnewstoday.com/articles/318630#is-it-bad-for-you
https://www.pid-labelling.co.uk/date-labels-use-by-best-before-explained/

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NAME _______________________________________ SCORE ________________________

GRADE & SECTION __________________________

Activity 3
Processed Foods at Home

Table 1. Processed Foods

Classification
Food Item Brand name (minimally processed food,
preserved food,
manufactured food, etc.)

Questions:

1.How many processed foods have you counted?

2.Do you consume more processed foods than whole foods in your home?

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NAME _______________________________________ SCORE ________________________

GRADE & SECTION __________________________

Additional Activities

Milling perishable geriatric pasteurization

Formulated preserved palatable food processing
Fortified shelf-life Functional preservation

B L O F O A L G R H F N V D Z
L E F I L F L E H S O U R F G
T A F Y G L U R B I R W N I L
R U M U K D O I T Y M G U L P
F M V Y N E B A D V U F D A E
P O H Z A C V T L Z L F L S L
Y N R M F R T R Q G A A S C B
P A S T E U R I Z A T I O N A
X Z J S I L N C O A E G Y I H
U D E X O F O T B N D Q C V S
V R J E H Z I L Z F A N D Q I
P N Q B K I E E X D Z L R C R
G N I L L I M C D Z G E L G E
F O O D P R O C E S S I N G P
D E V R E S E R P X B Y C N W

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NAME _______________________________________ SCORE ________________________

GRADE & SECTION __________________________

1. Study the picture of processed food below, then write the information that is
indicated on the label. (3 information).

https://www.ksat.com/food/2020/03/26/understanding-all-the-expiration-dates-on-food/

2. Maria decided to try the homemade peanut butter bought by her mother. She
noticed that the appearance of the homemade peanut butter is somewhat different
from the processed peanut butter bought at the grocery store. She observed that oil
collects at the top of the peanut butter. The picture of the peanut butter is given
below:

https://www.quora.com/How-are-nut-oils-produced

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Questions:
1.What is the oil that is observed on top of the peanut butter?

2. Why does the oil separates from the peanut butter?

3. What does the oil impart to the product?

3. What does the appearance of the homemade peanut butter indicate? (2

answers)

4. Which one is healthier, homemade peanut butter or ultra-processed peanut

butter? Why?

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