3 Food Processing

FOOD PROCESSING

Food Processing – is process for convenience to provide ease in preparation and consumption.

Food Preservation – is the preparation of prevention of spoilage to enable storage for prolonged period of time or shelf-life of the products.

Pathogen – a disease causing microorganism.

Microorganisms – are living organism that need nutrients, moisture, appropriate oxygen condition and favorable pH ranges to grow.

Toxin – a poison specifically produced by a microorganisms.

IMPORTANCE OF FOOD PRESERVATION

• palatability
• nutrition
• sanitation
• economy
• convenience

Business Ethics in Food Processing

• provide safe wholesome food.
• Provide convenience and ensure availability.

Causes of Spoilage of Food

• microorganisms
• enzymes
• pests
• temperature
• moisture
• oxygen
• light
• time

To Preserve Foods – we must cope with their spoilage.

a. causes

b. how it is brought about

CANNING – is a process of preserving food in hermetically sealed container either glass jar or tin cans through the application of heat.

CLASSIFICATIONS OF FOODS FOR CANNING

• Low Acid Food (LAF)
• Medium Acid Food (MAF)
• Acid Food (AF)
• High Acid Food (HAF)

Marmalade – is a clear, jelly-like mixtures. Which are suspended small pieces of thin slices of fruit or peel.

Jam – a product from whole fruits or broken-up pulp.

Fruit Paste – boiled mashed fruit pulp with sugar.

Jelly – a soft gum like candy.

Fruit Preserve – combination of fruit cooked in syrup until clear, tender and transparent pineapple preserve.

Candied Fruit – prepared by concentrating the fruit with syrup by repeated boiling.