LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

SURIGAO STATE COLLEGE OF TECHNOLOGY

Surigao City

COLLEGE OF TEACHER EDUCATION

1st Semester, AY 2020-2021

LEARNING MODULE
IN
FSM 10
FOOD PROCESSING

Prepared by:

NELIA S. SALVADOR, MAEd.

Assistant Professor IV

CLARRISSA B. VILLACENCIO
Instructor I

1|Page
 LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

MODULE 1

Course Code : FSM 10

Course Title : FOOD PROCESSING
Topic : Basic Concepts of Food Preservation and Processing
Time Frame : 1 hour

Introduction:
This module deals with food preservation and food processing. The beginning of food
preservation and processing must have run parallel to man’s evolution and with eventual development
of groupings and communities. From the hunt to the cave it would have been necessary to do some
primary processing to bring the bounty of hunting to their places of dwelling to be shared with the rest
of the group. Current evidence also suggests that plants too, had been used as food even then. So
some minimal processing would have also been done with harvest: and then through serendipity and
countless trials our ancestors developed ways to make this food last longer for consumption during
times when climatic conditions made hunting impossible.

Objectives:

At the end of this module, students will be able to:

1. Define food preservation.

2. Differentiate food preservation from food processing.
3. Explain the categories of food processing.

Pre-Test:

Direction: Read the question comprehensively and choose the correct answer. Write only the letter
in your answer sheet.

1. It is the process of preparing food for future consumption by preventing its spoilage.
a. Food preservation c. Food preparation
b. Meal Management d. Food selection
2. Refers to the procedures or food preparation steps needed to change the food source such as
hog to a consumable product, such as cooked ham.
a. Food preservation c. Food processing
b. Food selection D. Food preparation
3. Listed below are different cleaning equipment for food processing, except:
a. Sink strainer c. Draining rack
b. Aluminum foil d. Dish pan
4. Which of the following does not belong to the major components of food?
a. Water c. Carbohydrates
b. Proteins and fats d. Enzymes
5. It is the source of papain, a protolytic enzyme with many food uses.
a. Papaya c. Pineapple
b. Guayabano d. Apple
6. It occurs when there is a movement of the food material inside the container.
a. Pasteurization c. Conduction heating
b. Convection heating d. Combination heating
7. It is the process in which foods are placed in cans or jars with lid on or in suitable retortable
flexible containers.
a. Plastic jars c. Canning
b. Panning d. Packing
8. They are thick, sweet spreads made by cooking crushed or chopped fruits with sugar.
a. Jellies c. Marmalade
2|Page
 LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

b. Conserves d. Jams
9. They are usually made by cooking fruit juice with sugar.
a. Jellies c. Marmalade
b. Conserves d. Jams
10. It is one of the classification of food that can be stored for almost an unlimited period of time.
a. Physical c. Perishable food
b. Semi-perishable food d. Stable or Non Perishable Food
11. They are spreads containing small, whole fruit or uniform-size pieces in a clear, slightly gelled
syrup.
a. Fruit butters c. Jams
b. Preserves d. Conserves
12. A process by which the living cell is able to obtain energy through the breakdown of glucose
and other simple sugar molecules without requiring oxygen.
a. Pickling c. Fermenting
b. Sterilizing d. Pasteurizing
13. It means preserving foods in vinegar.
a. Pickling c. Fermenting
b. Sterilizing d. Pasteurizing
14. A traditional pickled vegetable in Korea that has become quite popular in the Philippines.
a. Sauerkraut c. Kimchi
b. Buro d. Bagoong
15. It is described as a condiment made up of chopped fruits, vinegar, spices and sugar cooked
into a chunky spread.
a. Catsup c. Sweetness
b. Sauce d. Chutney
16. A substance or mixture of substances purposely added to food by the manufacturer to perform
a specific, beneficial factor.
a. Preservatives c. Relish
b. Food additives d. Catsup
17. Which of the following belong to the antioxidants?
a. Ascorbic acid c. Propyl gallate
b. Sodium erythorbate d. All of these
18. It is an any alteration that renders food undesirable to eat, for a given population under
ordinary condition.
a. Food spoilage c. Cross-contamination
b. Bacteria d. Molds
19. It is the transformation of harmful substances to food.
a. Food spoilage c. Cross-contamination
b. Bacteria d. Molds
20. It means to preserve food by salting and pickling.
a. Cook c. Collagen
b. Cure d. Aerobes

Learning Activities:

A. Content/Discussion

Food Preservation- is the prevention of food spoilage

Food Processing- refers to the procedure or food preparation steps needed to change the food
source such as hog to a consumable product such as cooked ham. Thus, to be able to preserved
food, some processes have to be done.

3 Categories of Food Processing

1. Primary Food Processing
3|Page
 LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

2. Food Preservation
3. Food Manufacturing

Foods are derived from plants and animals, both terrestrial and aquatic. Food materials follow a
development process.

Composition of Food. The major components of food are: water, carbohydrates, proteins and fats as
well as vitamins and minerals (trace elements). By far the most abundant is water.
Chemical Reactions in Food:
1. Maillard Reaction- Non- enzymatic browning, involves a series of complex reactions that lead
to the production of brown color, loss of nutritional value and formation of off odors. But
maillard reaction is also responsible for the desirable color of roast beef, bread crust and
coffee.
2. Enzymatic Browning- It is caused by a family of enzymes, polyphenol oxidases (PPO).
Polyphenols are known as tannins, are widely distributed in plant tissues. In the presence of
oxygen PPO can oxidize polyphenols which are colorless to quinones which are yellow to
brown. Example of this reaction is when Santol or Apple is peeled and the surface immediately
turns brown.
3. Hydrolysis of Proteins and Polysaccharides- Protease is a general term for enzymes that
breakdown proteins. When a protease breaks down a protein, the texture of the food is altered
because the protein will lose its ability to bind water. This is illustrated when milk curdles.
4. Oxidation Reaction- One of the most significant of the oxidation reaction is the development
of rancidity in fatty and oily food.
5. Deterioration of Food- Because of its biological nature, food deteriorates immediately after
harvest, catch or slaughter.
6. Causes of Deterioration- Food is made up of uniquely organized and balanced biochemical
substances in a watery medium. The complex combinations and reactions of these
substances perform specific functions in the living plant or animal sources. When a plant is
harvested, or when fish is brought out of the water, or when an animal is slaughtered, the life
support if what once was a whole organism, is disrupted. Biochemical reactions adjust in
attempts to maintain the balance that is used to have , but this time it is severely restricted and
affected by practically all environmental variables: heat, cold, light, oxygen, moisture. This
disruption causes the enzyme system to go “berserk” unable to continue its formerly well-
ordered sequence of reactions.

Microorganisms that Causes Spoilage

Yeasts, Molds and Bacteria- Bacteria, yeasts and mold are the microorganisms of most
significant to food.
Bacteria- are single celled organisms which may be classified into 3 general types based on
shape: Spherical cocci; rod shaped bacilli; spiral forms of spirilla and the comma-shaped
vibrios.
Molds- are larger than bacteria. They are multicellular colonies that form intertwined and
branching hyphae or filament. Molds reproduce by means of spores.
Yeasts- are single-celled fungi, in contrast to molds which are multi-cellular. They differ from
bacteria by their larger cell size and their shape, which may be oval, elongated, elliptical or
spherical. Most yeast are not pathogenic, meaning they do not cause illness, in fact yeast is
used as an ingredient in bread making and is responsible for alcoholic fermentation needed for
alcoholic beverages.

4|Page
 LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Most Common yeast in Foods are:

 Candida
 Rhodotorula
 Saccharomyces
 Zygosaccharomyces
 Genus torula

Bacterial Growth. Bacteria grow in numbers or increase in population by means of binary fission,
which is achieved when a single cell splits into two every generation time. A generation time is
defined as the time needed for one cell to become two cells. Under favorable conditions, the
generation time of bacteria is usually 20-30 minutes; less time such as 10 minutes has been observed
in few cases.

Phases of Bacteria
1. Lag Phase-represents the adjustment period of
Bacteria to a new environment, which could be the
food itself or the surface that contains food. In this
stage, the number of bacteria is stable, no
multiplication is yet taking place.
2. Exponential growth phase/Logarithmic Phase-
also called as log phase is where rapid
multiplication takes place, each cell multiplying into
2 every generation time. At this point, there is
enough food and all the conditions for growth are
favorable so all is right with the bacterial world.
3. Stationary Phase-After the spurt of growth in the logarithmic phase, it slows down so that the
total number of bacterial cells appears to be stationary. There are two simultaneous events taking
place at this phase: the continued multiplication of some cells and the dying off of others.
4. Death Phase- At this phase more and more deaths occur as more toxic by-products accumulate
and food is depleted.
5. Vegetative Stages, Toxin and Spore Formation- When all conditions are favorable for the
bacteria, all cells are in vegetative form, which is the normal form taken by bacterial cells.
6. Biofilms-are composed of populations or communities of microorganisms adhering to surfaces.
These microorganisms are usually enclosed extracellular polysaccharide that they themselves
synthesize.

Growth Needs of Microorganisms

1. Moisture-Water is essential for all living things. In relation to the needs of microorganisms,
water is better expressed not as total amount of water or moisture content but as water
activity.

5|Page
 LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

2. Temperature Requirements- Microorganisms require a specific temperature range for

growth. Minimum temperatures are the lowest temperatures at which the bacteria can still
multiply. Optimum temperatures are best temperatures for bacterial multiplication; it is at this
temperature range that the logarithmic phase or the spurt of growth occurs within the shortest
time.
Maximum temperature are the highest temperature that the cells can withstand, above which,
the cell will die off due to denaturation or heat damage to the microbial cells.
Temperature Danger Zone- 5 to 60 degree Celsius
3. Nutrients- Microorganisms like all living things need food to grow. The more nutrients, the
better is it as a food source. Every organism must find in its immediate environment all of the
substances required for energy generation and biosynthesis.
4. Oxygen-Oxygen is a universal component of cells and is provided in large amounts by water.
Microorganisms display a wide range of responses to molecular oxygen.
5. Acidity-pH is an expression of acidity and is defined as the negative logarithm of hydrogen ion
concentration. Low pH is an indicative of higher hydrogen ion concentration and is acidic while
a high pH is indicative of low hydrogen ion concentration and is alkaline.
6. Time- Bacteria need sufficient time to grow. When all conditions are favorable, bacteria can
double every 20 or 30 minutes. So even a single bacterial cell can multiply to millions within a
day.

Physical Factors of Spoilage

Principles of Food Preservation. Spoilage of perishable foods can be averted only by

immediate consumption and by prompt and effective preservation. The purpose of commercial
food preservation is to prevent undesirable changes in the wholesomeness, nutritive value,
sensory quality, and safety of food by controlling the growth of microorganisms and the
undesirable chemical, physical and physiological changes.

Methods of Preservation
1. Biological Method- involve alcoholic or acidic fermentations
2. Chemical Preservation- involves addition to food of such substance as sugar, salt, and acids
or chemical preservatives such as sodium benzoate.
3. Physical Method- include controlling temperatures as in heating and chilling, controlling or
reducing water activity as in drying and concentration and the use of protective packaging.

Food Preservation Technology. Food preservation in the broad sense refers to all measures
taken against any spoilage of food.
1. Preservation by the Application of heat
 Heat sterilization
 Cooking
 Blanching
 Pasteurization
 Sterilization
2. Preservation by Temperature Reduction.
 Chilling
 Freezing
3. Preservation by Water Activity Control
 Drying and Dehydration
 Concentration
 Sugar Preservation
4. Preservation by Acidity Control

6|Page
 LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

 Use of acid to preserve food

 Fermentation and pickling
5. Chemical Food Preservation (Use of Preservatives)
6. Control of Oxygen
 Packaging

Hurdle Technology. Factors used for food preservation is called “Hurdles”

Self-Evaluation:

Direction: Answer the following questions briefly: (Send through via messenger group chat)

1. What is food processing?

_________________________________________________________________________________
___________________________________________________________________________
_____________________________________________________________________

2. Explain the methods of preservation.

_________________________________________________________________________________
___________________________________________________________________________
_____________________________________________________________________

3. Discuss the phases of bacteria.

_________________________________________________________________________________
___________________________________________________________________________
_____________________________________________________________________

Review of Concepts

Food Preservation- is the prevention of food spoilage

Food Processing- refers to the procedure or food preparation steps needed to change the food
source such as hog to a consumable product such as cooked ham. Thus, to be able to preserved
food, some processes have to be done.

3 Categories of Food Processing

1. Primary Food Processing
2. Food Preservation
3. Food Manufacturing

Composition of Food. The major components of food are: water, carbohydrates, proteins and fats as
well as vitamins and minerals (trace elements). By far the most abundant is water.

Chemical Reactions in Food:

1. Maillard Reaction
2. Enzymatic Browning
3. Hydrolysis of Proteins and Polysaccharides
4. Oxidation Reaction
5. Deterioration of Food
6. Causes of Deterioration

7|Page
 LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

Microorganisms that Causes Spoilage

1. Bacteria
2. Molds
3. Yeasts

Most Common yeast in Foods are:

 Candida
 Rhodotorula
 Saccharomyces
 Zygosaccharomyces
 Genus torula

Phases of Bacteria
1. Lag Phase
2. Exponential growth phase/Logarithmic Phase
3. Stationary Phase
4. Death Phase
5. Vegetative Stages, Toxin and Spore Formation
6. Biofilms

Growth Needs of Microorganisms

1. Moisture
2. Temperature Requirements
Temperature Danger Zone- 5 to 60 degree Celsius
3. Nutrients
4. Oxygen
5. Acidity
6. Time

Methods of Preservation
1. Biological Method
2. Chemical Preservation
3. Physical Method

Food Preservation Technology. Food preservation in the broad sense refers to all measures
taken against any spoilage of food.
1. Preservation by the Application of heat
 Heat sterilization
 Cooking
 Blanching
 Pasteurization
 Sterilization
2. Preservation by Temperature Reduction.
 Chilling
 Freezing
3. Preservation by Water Activity Control
 Drying and Dehydration
 Concentration
 Sugar Preservation
4. Preservation by Acidity Control

8|Page
 LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

 Use of acid to preserve food

 Fermentation and pickling
5. Chemical Food Preservation (Use of Preservatives)
6. Control of Oxygen
 Packaging

Hurdle Technology. Factors used for food preservation is called “Hurdles”

Activity: Face to face interaction

- Oral recitation
- Conducting post test

Post-Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon, (2010), Practical Food Preservation and Processing, Cacho Hermanos,
Inc., Pines corner Union Sts. Mandaluyong City.

9|Page
LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

10 | P a g e