Republic of the Philippines

Laguna State Polytechnic University

ISO 9001:2015 Certified
Province of Laguna
Level I Institutionally Accredited
LSPU Self-Paced Learning Module (SLM)

Course Bachelor of Technical-Vocational Teacher education major in Food Service Management

Sem./AY First Semester/Academic Year 2022-2023
Module No. 1
Lesson Title Food processing and Labeling
Week Duration 2
Date August 29 - 31, September 1 - 2, 2022/September 5 - 9, 2022
Food processing is the set of methods and techniques to transform raw ingredients into food for consumption
Description of by humans. In order to meet the sensory quality, safety, nutrition, heath, economy and novelty demanded of
the Lesson food products by consumers, it is necessary to improve food processing operations. Food processing has
moved on from being a craft to a modern technology. This course covers principle of operation and design of
industrial equipment used in the processing, storage and packaging of foods. Food quality and food safety
aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and
described according to the basic unit of operations, including mechanical transport, mechanical processing and
separations, heat transfer operations, evaporation, dehydration, thermal processing, etc.

CHAPTER 1 - Food Processing
A. Processing of Food: An Introduction
people or animals eat or drink or that plants absorbed
in order to maintain life and growth. Most food sources
are plants. Some foods is directly obtained from plants.
Food processing is the transformation of raw
ingredients, by physical or chemical changes into food. It
combines raw ingredients to produce marketable food
products that can be easily prepared and served by the
consumer.
Historically, people were using two methods to
secure food through:
Hunting and gathering, and agriculture. Today, food
industry is supplied most of the food energy required for
the increasing population in the world.
Definition of Food Processing
Food Processing - is the transformation of
agricultural products into food, or of one form of food
into other forms.
Food processing - includes many forms of
processing foods, from grinding grain to make raw flour
to home cooking to complex industrial methods used to
make convenience foods.
FP – is any method used to turn fresh food into food
products. This can involve one or a combination of various
processes including washing, chopping, pasteurising, freezing,
fermenting, packaging, cooking and many more. It also
includes adding ingredients to food to extend shelf life.
FP - any of a variety of operations by which raw
foodstuffs are made suitable for consumption, cooking, or
storage. A brief treatment of food processing follows.
FP – is the set of methods and techniques used to
transform raw ingredients into food or food into other forms
for consumption by humans or animals either in the home or
by the food processing industry. FP typically takes clean,
harvested crops or slaughtered and butchered animal products
and uses these to produce attractive, marketable and often
long-life food products.
Similar processes are used to produce animal feed.
Extreme examples of food processing include the
expert removal of toxic potions of the fugu fish or preparing
space food for consumption under zero gravity.
The benefits of Food Processing include the
preservation, distribution, and marketing of food, protection
from pathogenic microbes and toxic substances, year-round
availability of many food items, and ease of preparation by the
consumer.
On the other hand, food processing can lower the
nutritional value of foods, and processed foods may include
additives (such as colourings, flavourings and preservatives)
that may have adverse health effects.
What is the Difference Between Food Processing
and Food preservation
Food Processing mostly involves both packaging and
preservation, while Food Preservation is concerned with the
control and elimination of the agents of food spoilage.
Additionally, food processing is performed to turn food into
something that is more palatable and convenient to eat.
Food Processing and preservation are two
techniques that are used to maintain the quality and freshness
of foods. In terms of how they are performed, food processing
and preservation are different; food preservation is just part
of the entire procedure of processing foods
Food processing mainly talks about how raw food
could be changed into another form so that it would be edible
at the same time it should be variative, mass-produce able,
cost-efficient production, have a long shelf-life, and many
other industrial-related things.

LSPU SELF-PACED LEARNING MODULE: TECHNOLOGY FOR TEACHING AND LEARNING

 Republic of the Philippines
Laguna State Polytechnic University
ISO 9001:2015 Certified
Province of Laguna
Level I Institutionally Accredited
On the other hand, Food Preservation focuses on the
things needed to prolong shelf-life of food but it should be George Santayana
edible and safe to consume.
So, the main point for food processing is edible and Personal Protective Equipment PPE is a very
food preservation is prolonged shelf-life. important aspect in ensuring safety in food manufacturing
plant. As food handling safely tools, they provide a barrier
between the contributing factors and the workers. This is
History crucial in the food processing industry where most
Food processing dates back to prehistoric ages, with operations are done by hand.
crude processing methods that included slaughtering,
fermenting, sun drying, preserving with salt, and various THE RIGHT PPE FOR FOOD PROCESSING
means of cooking such as roasting, smoking, steaming, and  Aprons
oven baking.  Smocks and gowns (with and without
Salt preservation (salting) was especially common for hoods)
foods that constituted the diets of warriors and sailors, up until  Sleeve covers
the introduction of canning methods. Evidence for the  Shoe and boot covers
existence of these methods were in the writings of the ancient
Greek, Chaldean, Egyptian, and Roman civilizations, as well THE IMPORTANCE OF PERSONAL
as the archaeological evidence from Europe, North and South PROTECTIVE EQUIPMENT OF THE FOOD
America, and Asia. These tried and tested processing INDUSTRY
techniques remained essentially the same until the advent of The use of proper PPE within the food industry
industrial revolution, such as the Cornish pasty and Haggis. confers benefits to multiple players: the customers, the
Modern food processing technology was largely employees, and the food products themselves.
developed in the early nineteenth and twentieth centuries, to a. The customers – consumers expects several conditions to
serve military needs. be met when it comes to their food purchases including
In 1809, Nicolas Appert invented a vacuum bottling quality, cleanliness, and cost.
technique that would supply food for the French troops, and In order to enhance customer safety
this contributed to the development of tinning and then and satisfaction and protect brand reputation,
canning by Peter Durand in 1810. Although initially companies within the food industry must
expensive and somewhat hazardous due to the lead used in ensure that all employees involved in the
cans, canned goods later became a staple around the world. handling, preparing, processing, and
Pasteurization, discovered by Louis Pasteur in transporting of food products are utilizing
1862, was a significant advance in ensuring the appropriate work-wear, food safety and
microbiological safety of food. hygiene techniques.
In the twentieth century, World War II, the space b. The employees – a number of injuries can befall workers
race, and the rising consumer society in developed countries in the food manufacturing and handling industry, ranging
(including the United States) contributed the growth of food from minor to severe. Common injuries – such as cuts,
processing with such advances as spray drying, juice burns, bruises, fractures- can often be avoided and
concentrates, freeze drying, and the introduction of artificial prevented through the appropriate PPE use.
sweeteners, colouring agents, and preservatives such as c. The products – appropriate handling of food prevents
sodium benzoate. In the late twentieth century, products such contamination and spoilage, improves food shelf-life, and
as dried instant soups, reconstituted fruits and juices, and self- ultimately cuts down on waste and inefficiency.
cooking meals (such as “Meal, Ready-to-Eat,” or MRE, field By ensuring employees are provided
rations) were developed. with comfortable and effective PPE, food
In Western Europe and North America, the second will be less likely to be contaminated with
half of the twentieth century witnessed a rise in the pursuit of parasites, bacteria, dust, mould spores, and
convenience, as food processors marketed their products other debris normally found on the human
especially to middle-class working wives and mothers. Frozen body.
foods (often credited to Clarence Birdseye) found their success Examples of possible contaminants
in the sales of juice concentrates and “TV dinners.” include:
Processors utilized the perceived value of time to
 Salmonella (frequently seen in meat
appeal to post war population, and this same appeal
handling settings or with dairy
contributes to the success of convenience food today.
products)
 E. Coli
Those who cannot remember the past are condemned to
repeat it...  Hepatitis A (often seen in industries
holding mussels, oysters, or
LSPU SELF-PACED LEARNING MODULE: TECHNOLOGY FOR TEACHING AND LEARNING
 Republic of the Philippines
Laguna State Polytechnic University
ISO 9001:2015 Certified
Province of Laguna
Level I Institutionally Accredited
shellfish produced with organic FOOD PROCESSING EQUIPMENT:
fertilizers. 1. Commercial stand mixers
THINGS TO CONSIDER WHEN SELECTING THE 2. Heavy duty food processors
RIGHT FOOD INDUSTRY PPE 3. German knife by Turbo Air Meat and Bone
 Cost Saws
 Effectiveness 4. Meat Grinders Powered
 Employee comfort 5. Head Loop Holder
6. Head Flushing
7. Beef handling Rail and Accessories
8. Food Processing Sterilizers
Tools and Utensils Used in Food Processing and their Uses 9. Beef Paunch Truck
1. Measuring Devices 10. Food Processing Tables
a. Weighing scales – the triple beam balance is for 11. Food Dehydrators
measuring small quantities like spices, preservatives, etc., 12. Food Processing Scales
while the heavy duty scale is for measuring fish, salt, etc.

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LSPU Self-Paced Learning Module (SLM)

Course Bachelor of Technical-Vocational Teacher education major in Food Service Management

Sem./AY First Semester/Academic Year 2022-2023
Module No. 1-A
Lesson Title Food processing and Labeling
Week Duration 2
Date September 12 - 16/ 19 - 23, 2022
Food processing is the set of methods and techniques to transform raw ingredients into food for consumption
Description of by humans. In order to meet the sensory quality, safety, nutrition, heath, economy and novelty demanded of
the Lesson food products by consumers, it is necessary to improve food processing operations. Food processing has
moved on from being a craft to a modern technology. This course covers principle of operation and design of
industrial equipment used in the processing, storage and packaging of foods. Food quality and food safety
aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and
described according to the basic unit of operations, including mechanical transport, mechanical processing and
separations, heat transfer operations, evaporation, dehydration, thermal processing, etc.

B. Unit of Operations in Food Processing: colder (lower temperature) object, until both objects are at the
1. Heat transfer same temperature.
Also referred to as heat, is the movement of thermal There are three different ways the heat can transfer:
energy from one thing to another thing of different a. Conduction – heat is transferred via solid material; through
temperature. direct contact;
If two objects at different temperatures are brought in b. Convection –heat is transferred via liquids and gases; through
contact with each other, energy is transferred from the hotter fluid movement;
object (that is, the object with the greater temperature) to the c. Radiation – through electromagnetic waves.
LSPU SELF-PACED LEARNING MODULE: TECHNOLOGY FOR TEACHING AND LEARNING
 Republic of the Philippines
Laguna State Polytechnic University
ISO 9001:2015 Certified
Province of Laguna
Level I Institutionally Accredited
Heat is usually transferred in a combination of these liquids and the development of structure and incorporation of
three types and seldom occurs on its own. (Transfer of energy air in the dough mixing process.
by phase changes). 5. Size adjustment
2. Mass transfer When food is reduced in size before it passes your lips, it is
Is the net movement of mass from one much easier for your body to enact the processes it needs to
location, usually meaning stream, phase, undertake in order to digest the food. Small particles of fruits
fraction, or component, to another. Mass transfer occurs in and veggies are easier to break down than huge chunks.
many processes, such as absorption, evaporation, drying,
precipitation, membrane filtration, and distillation.
3. Fluid flow
Is a part of fluid mechanics and deals with fluid
dynamics. Fluids such as gases and liquids in motion are
called fluid flow. It involves the motion of a fluid subjected to
unbalanced forces. This motion continues as long as
unbalanced forces are applied.
Types of fluid:
1. Steady and unsteady flows –
Steady flows – in which the fluid characteristics like velocity,
pressure, density, etc at a point do not change with time.
Unsteady flow – in which the fluid velocity, pressure or
density at a point changes with respect to time.
2. Uniform and Non-uniform flows – in which the velocity at
any time changes with respect to space. Changing in space.
3. Laminar and turbulent flows –
Laminar flow – in which the fluid particles move along well
defined paths of stream line.
Turbulent flow – fluid moves in very irregular paths of
zigzag way. Velocity at a point fluctuates.
4. Compressible and incompressible flows
Compressible flows – in which from point the density of the
fluid changes from point to point. The density is not constant
for the fluid.
Incompressible flows – in which the density of the fluid
changes from point to point. The density is constant for the
fluid.
5. Rotational and Irrotational flows
Rotational flow – in which the fluid particles while flowing
along stream lines, also rotate about their own axis.
Irrotational flow – in which the fluid particles while flowing
along stream lines, do not rotate about their own axis.
6. One, two or three dimensional flows
One dimensional flow – in which the flow parameter such as
velocity is a function of time and one space coordinate only.
Two dimensional flow – in which the velocity is a function of
time and two rectangular space coordinates.
Three dimensional flow – in which the velocity is the
function of time and three mutually perpendicular directions.
4. Mixing
Mixing and blending are terms that have specific meaning in
food industry. Most food processing experts use the word
mixing to describe the process of combining wet and dry
materials.
Blending is the term used to describe the process of
combining only dry ingredients.
Mixing – is fundamental to food processing operations, such
as in the preparation of ingredients, the addition of solids to

LSPU SELF-PACED LEARNING MODULE: TECHNOLOGY FOR TEACHING AND LEARNING