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Week 3

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7 views40 pages

Week 3

Uploaded by

aielgianflores1011
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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WHAT IS FOOD PROCESSING?

Food processing is the transformation of


agricultural products into food, or of one form
of food into other forms.
Food processing can involve adding other
ingredients, cooking, freezing, blending,
chopping, packaging, or using different
physical and chemical methods Food
processing can change the taste, texture
appearance and the shelf life of food
Parts and
Functions of
Equipment,
Tools and
The Pressure
Cooker
Apressure cooker is an airtight
cooking device/equipment that cooks
food quickly, due to the steam
pressure that builds up inside.
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. Some of its parts and
their functions are as follows:
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
3. Vent pipe for pressure
regulator weight. It is
where the pressure
regulator weight is
placed. It releases steam
when opened.
4. Bakelite wingnut 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 seated on the
body.
6. Automatic pressure
control.
It consists of the vent
pipe and pressure
regulator weight. It
automatically controls the
7. Overpressure plug.
It automatically vent or
release steam if the vent
pipe becomes clogged.
8. Cover. It seals the
body of the cooker
during processing.
9. Body. It holds the
water for processing
and with a metal rack
ready for use.
10. Bakelite top handle.
This is for holding the
cover when lifting it away
from the body or seating
it properly on the body.
The Smokehouse
- A smokehouse is a device used in treating
the fish or meat with smoke.
- It can be a cold smokehouse or a hot
smokehouse.
- It is a hot smokehouse if the fish is near the
source of smoke and a temperature of 66
Degrees Celsius to 88 Degrees Celsius is
produced.
The Smokehouse
- If the source of smoke is 2 meters away
from the fish and the temperature of smoke is
32 -
43 Degrees Celsius, 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
The Freezer and Refrigerator
They are used in maintaining the
freshness of raw materials and in
providing an ideal low or ambient
temperature for storing processed foods.
Tools and Utensils
Used in Food
Processing and their
Uses
1. Measuring Devices
a. Weighing Scales
The triple beam balance is for
measuring small quantities like
spices,
preservatives,
etc.
The Checkweigher
scale is a digital
weigher scale used to
get the weight of food
like meat, fish,
vegetables, fruits,
etc.
1. Measuring Devices
b. Measuring Spoons
A measuring spoon
comes in different sizes
used to measure the
amount of a substance,
either liquid or dry, when
cooking. Measuring spoons may
be made of plastic, metal, etc.
1. Measuring Devices
c. Measuring Cups
A utensil used primarily
to measure the volume
of liquid or powder-form
cooking
ingredients
suchas water,
milk,juice, flour,
1. Measuring Devices
c. Measuring Cups
A utensil used primarily
to measure the volume
of liquid or powder-form
cooking
ingredients
suchas water,
milk,juice, flour,
1. Measuring Devices
d. Thermometers - Thermometers
indicate the degree of hotness or
coldness of a thing or body. It
measures how high or how low the
temperature is.
1. Measuring Devices
e. Salinometer - It is used to measure
the salinity of a brine solution. It is
frequently a hydrometer that is
specially calibrated to read out the
percentage of salt in a solution.
- The basic ratio of salt to water
for a brine is 4 tablespoons of
kosher salt per 1 quart (4 cups) of
1. Measuring Devices
f. Psychrometer
It is used to measure
the relative humidity
of the air when sun
drying.
1. Measuring Devices
g. Refractometer
The refractometer is a
well-established
instrument used for
measuring the water
content of liquids.
2. Cutting Implements
a. Knives
for cutting
or slicing fish
2. Cutting Implements
b. Filleting knives
for filleting or
removing bones
of the fish
2. Cutting Implements
c. Scissors
for trimming off fins
2. Cutting Implements
d. Descalers/Scalers
for removing
the scales of a fish

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