Food Processing

Grade 7
BASIC HISTORY OF FOOD PROCESSING
• -1.5 million years ago, our earliest ancestors started by simply adding heat
to meats, seeds and vegetables.
• (Ancient Egypt )Simple food preservation methods they used are the
following
Drying, Smoking and salting.

Who invented the food processing?

Nicolas Appert ( born 1749- died June 3, 1841 )
- French chef, confectioner, and distiller who invented the method of
preserving food by enclosing it in hermetically sealed containers.
 Food Processing
• Used to add value to the raw food materials (including
marine products, poultry and meat) which can be
consumed by human beings.

• Is a set of methods and techniques used to preserve

raw foods for longer consumption. It includes the
different ways of processing foods.
 Freezing
Method of preserving food by lowering the temperature to inhibit microorganism
growth.
 Sugaring
Sugaring is the process of desiccating a food by first dehydrating it, then
packing it with pure sugar. Examples are Jams and Jelly.
 Canning
The process of placing foods in jars or cans and heating properly to a specified temperature, is a way to
preserve many different foods. Example sardines
 Pickling
The process of preserving edible products in an acid solution, usually
vinegar, or in salt solution (brine). Example Papaya pickles
 Curing
the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the purposes of
preservation, flavor and color. Example Tocino
 Smoking
Preserving fish by the application of smoke with the aid of salting, drying and heat treatment.
 Drying
The earliest form of curing meat was dehydration using the sun or wind.
 Fermenting
Is the breakdown of sugar by bacteria and yeast.
Importance of Food Processing
 

1.Prevent, reduce, eliminate infestation of food with microbes,

insects or other vermin.
2. Prevent microbial growth or toxin production by microbes, or
reduce these risks to acceptable levels.
3. Stop or slow deteriorative chemical or biochemical reactions
4. Maintain and/or improve nutritional properties of food.
5. Increase storage stability or shelf life of food
6. Make food more palatable and attractive.
7. Make foods for special groups of peoples.
`

Tools – are implements

used by hand when doing
an activity or work.
`
- is an equipment used to seal tin cans with its first and
second operation rolls. Some processed food products
are usually packed in tin cans which are mechanically
sealed with a can sealer.
 
 Parts and Functions of Can Sealer

1. Clamp - This fastens the sealer on the table or armchair and holds it tightly in place, especially during
operation.
2. Base plate or plunger plate - Its function is to hold the base of the can. It has grooves to fit the can base
wherein these grooves coincide the can size.
3.Can lifter handle - It is used to raise the base plate so that the can cover will reach up to the chuck and lower
the base plate so that the can cover will reach up to the chuck and lower the base plate when sealing is through.
5.Crank -This part is turned during the sealing of can seams both first and second operation rolls. Adjusting
levers. There are two adjusting levers, one for the first operation roll and the other, second operation roll. There are
numbered holes on these levers wherein rivets are placed to coincide the can size
6.First operation roll - It is used to clinch, partially or half – seal the seams of a can cover.
7.Second operation roll - It is used to complete – seal the seams of a can cover.
 
8. Seaming roller pin – second. It is placed on the hole of the second operation
roll to fasten on it.
9. Rivet - This part is placed in the hole of the adjusting lever which coincides the
can cover size. If can cover size is No. 2, for instance, one – half pound tuna can
rivet is placed in No. 2 hole of the adjusting lever. Rivet is also called adjusting
pin.
10. Chuck - It is used to hold the cover of the can while sealing is going on.
Chuck has many sizes, namely Number 1, 2, 2 ½, and 3, respectively. If No. 2
cover is used, hence, chuck No. 2 is used.
11. Height washers -These washers are placed in base plate shaft to match the
height of the can when lifted up to the chuck.
12. Adjusting levers - There are two adjusting levers, one for the first operation
 THE PRESSURE COOKER

A pressure cooker is an important canning equipment used to process fish packed in a

hermetically sealed container at a high controlled temperature and pressure for a certain period.
 PARTS AND FUNCTIONS OF PRESSURE COOKER

1.Geared seam gauge or pressure gauge - It indicates the pressure and temperature inside the
cooker while processing.
2.Pressure regulator weight - It is used to close the vent pipe and regulate the accumulated
pressure inside the cooker while processing. It contains holes which correspond to the desired
pressure directly over the vent pipe. For instance, if the desired pressure is 10 pounds, the
pressure regulator weight hole of 10 is inserted over the vent pipe.
3.Vent pipe for pressure regulator weight - It is where the pressure regulator weight is placed. It
releases steam when opened
4.Bakelite wing nut or knob. It is used to securely fasten the cover of the cooker to its body.
5.Arrowhead and arrow line. They indicate if the cover is properly season the body.
6 Automatic pressure control. - It consists of the vent pipe and pressure regulator weight. It
automatically controls the pressure inside the cooker while processing.
7. Overpressure plug- It automatically vents or release steam if the vent pipe becomes
clogged.
8. Cover. - Seals the body of the cooker during processing.
9. Body - It holds the water for processing and the metal rack where the canned products are
placed during processing.
10. Bakelite top handle - This is for holding the cover when lifting it away from the body or
seating it properly on the body.
11. Body or side handles - This is used for holding the body of the cooker when transferring
it from one place to another.
 
 Smoke House

- Is a device used in treating the fish or meat with smoke. It can be a cold smoke house or a hot smokehouse.
- It is a hot smokehouse if the fish is in close proximity to the source of smoke and a temperature of 66°C to 88°C is produced. If
the source of smoke is 2 meters away from the fish and the temperature of smoke is 32°C – 43°C, then it is a cold smokehouse.
Some are simple like the barrel and drum types while others are mechanized and controlled like the Torry smokehouse which can
also be used as a drier.
THE PARTS OF A DRIER SMOKEHOUSE AND THEIR FUNCTIONS 
Removable slatted benches
-They hold the fish to be smoked.
Removable hangers with hook.
-They are used for hanging fish to be dried or smoked.
Wooden hooks.
-They are nailed from the top of the drier smokehouse where fish are also hanged when drying or smoking.
Vents
-These are located below the roof at the front and back of the smokehouse to provide the necessary air circulation.
Tunnel or pipe.
-Conveys the smoke from the concrete furnace into the smokehouse.
Concrete furnace
- It is where the smoke – producing materials are placed and burned.
Tight sheathing rafters.
-Serve as the top cover or roofing of a smokehouse.
Meshed screen.
-Serve as a closure to openings like the vents to keep flies and insects from entering the smokehouse.
 SOME TYPES OF SMOKEHOUSES
 
1. STAINLESS STEEL SMOKEHOUSE 2. ELECTRIC SMOKEHOUSE
BRICK SMOKEHOUSE
THE FREEZER AND REFRIGERATOR
- The freezer and refrigerator are used in maintaining the freshness of raw materials and in providing an
ideal low or ambient temperature for storing processed foods.

FREEZER FOR FISH TWO DOOR REFRIGERATOR

MEASURING DEVICES
A. WEIGHING SCALES
THE TRIPLE BEAM BALANCE CHECKWEIGHER SCALE

CLOCK TYPE WEIGHING

SCALE FOR FOOD
B. MEASURING SPOON
- is a spoon used to measure an amount of a substance either liquid or dry, when cooking. Measuring spoons maybe
made of plastics, and metal.

MEASURING CUP
- Is a kitchen utensil used primarily to measure the volume of liquid or power form cooking ingredients such as
water, milk, juice, flour
- Measuring cups can be in plastics, glass and stainless.
C. THERMOMETERS E.SALINOMETER
Indicate the degree of hotness
It is used to measure the
or coldness of a thing or body.
salinity of a brine.
It measures how high or how
low the temperature is.

D.GLASS TUBE THERMOMETERS

F. PSYCHROMETER

the most popular thermometer used

It is used to measure the
around the world to measure body
temperature relative humidity of the air
when sun drying.
ANEMOTER

It is used to determine the velocity of

the wind in sun drying.

.REFRACTOMETER

Used to measure the sugar

concentration of sap and syrup for food.
2. Cutting Implements C.Scissors – for
trimming of fish.
A. Knives – for cutting or
slicing fish or meat for scaling  
fish

B. Filleting knives – For

filleting fish.
3. DESCALES OR
SCALERS – They are
used in removing the
scales of a fish.
 Salting Equipment
C. Wooden salting
A. Oil Drum

Used as a container to
keep salted fish during Is a container used in the
the process. salting process.

B.Earthen pots

are used in
storing the salted
products.
SMOKING EQUIPMENT
Panakip – Is a bamboo cover
Bistay – Is a bamboo
Baklad – Made a bamboo used in used to keep fish submerged
basket for collecting
drying the fish prior to smoking. in the brine while boiling.
sun dried fish.
 

Bamboo Poles –Used to hold baklad

Bakol – Is a bamboo basket Dinarayan – Is a smoking tray
with brine cooked fish while dying.
used to transport smoked. made of wood.
Pugon – Is a concrete heat Chopping Board – It is where meat and fish
source used when precooking are cut, ingredients are slice or mince.
fish in a brine,