COURSE CODE: AFAE 3219

Module 13

Dec 10-16, 2021 | 1st Semester, S.Y. 2010-2022

Introduction
This module will cover the knowledge and skills required to process food by thermal
application. You will learn how to prepare equipment and apparatus for the thermal
application and how to process food by pasteurization and pressurization. You will also
learn how to pasteurized and pressurized products should be packaged and stored.
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Intended Learning Outcomes

 Explain HPT Application in Food Processing Works.
 Appreciate the importance of Thermal Processing.

THERMAL APPLICATION

THERMAL APPLICATION
- is the application of heat to ensure microbial destruction.
- a food sterilization technique in which the food is heated at a
temperature high enough to destroy microbes and enzymes.
There are two methods: pasteurization and pressurization.

Preparing Equipment and Apparatus for Thermal

Application
Equipment
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PARTS OF A PRESSURE CANNER

WEIGHTED
GAUGE
DIAL

STEAM
VENT

LOCK

POT

1. Dial - indicates pressure inside the pot

2. Weighted Gauge - allows steam to come in and out of the vent
3. Steam Vent - small hole covered by the weighted gauge; it lets steam out
while depressurizing and traps air in while thermal processing is ongoing
4. Lock - secures the lid in place to trap air inside the pot, and to avoid
accidents
 5. Pot - main vessel for thermal processing; it has a rack inside where sealed
products are arranged to prevent glass or cans from breaking
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Apparatus
 PROCESSING FOOD BY PASTEURIZATION

PASTEURIZATION - referred to as partial sterilization, entails heating food

up to 100 degree Celsius or less to destroy heat sensitive
microorganisms. It is usually done to milk and fruit juices.
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 Products of Pasteurization

Pasteurized Milk
https://www.youtube.com/watch?v=aCTrzzwlYGw&feature=emb_log
o

You’ll need the following

Water
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Procedures:
1. Set up the double boiler by filling the lower boiler halfway with
water. Place on medium-high heat.
2. With the help of a strainer, pour raw, fresh milk into the upper boiler.
3. Place a clean thermometer in the upper boiler for monitoring.
4. Stir frequently.
5. Bring the temperature to 73 degrees Celsius and maintain for 15
seconds.
6. Carefully remove from the heat.
7. Cool in an ice bath immediately. Stir frequently and bring the
temperature down to 4.4 degrees Celsius.
8. Transfer into sterilized jars.
9. Store in a cool storage.

Note: A pot may be used when the product is for home consumption
only. When the product is to be distributed commercially, a double
boiler should be used.

Pasteurized Juice (Batch Holding Method)

https://www.youtube.com/watch?v=XsnE4VNrxZE&feature=emb_logo

You’ll need the following:

boiler

Procedures:
1. Set up the double boiler by filling the lower boiler halfway with
water. Place on medium-high heat.
2. Pour fresh orange juice in the upper boiler.
3. Place a clean thermometer in the upper boiler for monitoring.
4. Stir frequently.
5. Bring the temperature to 63 degrees and maintain temperature for
 30 minutes.
6. Carefully remove from the heat.
7. Transfer into sterilized jars. Seal.

Note: A pot may be used when the product is for home consumption
only. When the product is to be distributed commercially, a double
boiler should be used.

PRESSURIZATION
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The Canning Process

How to Pre-Cook Sardines for Canning
https://www.youtube.com/watch?v=Cx6xw6k4IMQ&feature=emb_logo

Pressure Canning
https://www.youtube.com/watch?v=YhSCbNlDD50&feature=emb_logo
 PRODUCTS OF PRESSURIZATION

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 Spanish Sardines

Spanish sardines can be eaten as is or as an ingredient in pasta.

Ingredients:

oil
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Processing Pressure: 15 psi

Pressurizing Time: 15 minutes

Procedures:
https://www.youtube.com/watch?v=Cx6xw6k4IMQ&feature=emb_log
o

Pre-cooking
1. Trim off the head and tail of the fish and remove the guts.
2. Soak in brine solution of 20% salt, 80% water for 30 minutes.
3. Half-cook by frying in cooking oil.
4. Fill the glass jars with fish. Garnish with carrots, pickles, bay leaves,
and whole black pepper.
5. Add corn oil.
6. Seal tightly.

https://www.youtube.com/watch?time_continue=2&v=YhSCbNlDD50
&feature=emb_logo

Pressure Canning
1. Place rack in canner and add about 3-inch depth of water.
2. Arrange the sealed jars into the racks. Leave space between the
jars.
3. Lock the cover for safety.
4. Turn the heat on and wait for the steam to come out of the vent.
5. Let steam vent for 10 minutes before putting the weight gauge on.
6. Adjust pressure to 15 psi. Adjust the heat as necessary to maintain
that level of pressure for the entire processing time. If the pressure goes
down, you will have to restart your timer.
7. When the processing time has elapsed, allow canner to depressurize
by letting it stand for 10-15 minutes. Or until the pressure gauge reads 0
psi.
8. Carefully open the lid of the pressure canner.
9. Take the cans out of the pressure canner using a jar lifter.
10. Allow the cans to cool down for 12 hours on a heat-resistant
surface such as a folded towel, rack, or cutting board.
 11. Examine lid for leakages, dents, and sharp edges. Store canned
products in room temperature.

Packaging Materials and Equipment for Pasteurized and

Pressurized Products
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 References

 https://e-tesda.gov.ph/mod/book/view
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