FOOD PROCESSING REVIEWER

TOPIC 1-INTRODUCTION TO UNIT grading, mixing, emulsification,

OPERATIONS agglomeration, extrusion, forming
C. Mechanical separation - screening,
1. FOOD PROCESSING- any of a variety of
cleaning and washing, filtration,
operations by which raw foodstuffs are
mechanical expression, extrusion, forming
made suitable for consumption, cooking, or
D. Heat transfer operation - heating,
storage.
blanching, cooking, frying, pasteurization,
2. FOOD PROCESSING -Generally includes
sterilization, evaporation, cooling,
the basic preparation of foods, the
freezing, thawing
alteration of a food product into another
E. Mass transfer operation - drying,
form (as in making preserves from fruit),
extraction, distillation, absorption,
and preservation and packaging
adsorption, crystallization from solutions,
techniques.
ion exchange
3. (1) PLANT-BASED• FRUITS , VEGETABLES,
F. Membrane separation - ultra
LEGUMES, CEREALS, NUTS
filtration, reverse osmosis
(2) ANIMAL-BASED• CATTLE, POULTRY,
G. Non-thermal - preservation,
EGGS, MILK
irradiation, high pressure, pulsed electric
(3) MARINE-BASED• FISH, CRUSTACEANS,
field
MOLLUSKS, SEAWEED
H. Packaging - filling, closing, metallic,
4. FOOD PROCESSING CENTER IN THE
plastic packages, aseptic packaging
PHILIPPINES
 Food Development Center Under
8. SORTING – separation of raw materials
Department Of Agriculture
based on specifications (color, size, quality)
 Food Innovation Centers Under DOST
9. WASHING – removal of physical impurities
5. FOOD MANUFACTURING COMPANIES IN
10. SANITIZING – reduction of initial
THE PHILIPPINES
microbial load
 Universal Robina Corporation
11. SLICING OR SCALING – reduction of
 Nestle Philippines, Inc.
size
 Coca-Cola Beverages Philippines, Inc.
12. MIXING / BLENDING – thorough
 San Miguel Corp-Agribusiness Division
combination of ingredients
6. STAGES OF FOOD PROCESSING
13. KNEADING – production of gluten in
(1) PRIMARY STAGE
dough
• POST-HARVEST (i.e., washing, sorting &
14. PROOFING – rising of shaped dough
drying)
before baking
(2) SECONDARY STAGE
15. BLANCHING – par-cooking of food
• alteration of the form of the initial product
and immediate submersion in ice-bath to
(wine-making, crushing of tomatoes to make
stop cooking process
tomato paste )
16. CANNING – heating at very high
(3) TERTIARY STAGE
temperatures to achieve commercial
• Commercial production of processed foods
sterility
(ready-to-eat meals and snacks)
17. SCALDING – treatment of carcass
with hot water or steam for efficient
7. CLASSIFICATIONS OF UNIT
removal of bristles or feathers
OPERATIONS
18. PASTEURIZATION – heating at a
A. Mechanical transport - pumping of
max. temperature of 72°c for 15 seconds to
fluids, pneumatic conveying, hydraulic
reduce pathogen load
conveying, mechanical conveying
19. STERILIZATION – heating at high
B. Mechanical processing - peeling,
temperatures to remove viable organisms
cutting, slicing, size reduction, sorting,
20. COOLING – lowering of temperature
 FOOD PROCESSING REVIEWER

21. REFRIGERATION – lowering of temp.

to 6°-15°c
22. CHILLING – lowering of temp. to 0°-
5°c
23. FREEZING – lowering of temp. to
below-freezing point
24. DRYING – removal of water by
evaporation
25. BONE SAW – cuts frozen meat slabs
26. MEAT STUFFER – for making
sausages, hotdogs
27. STEAM JACKETED KETTLE –
improved stockpot used in large-scale
cooking
28. FORM-FILL SEALER – fills product
into packaging material and automatically
seals it
29. COLD STORAGE – walk-in chiller,
reach-in freezer, blast freezer
30. CONVEYOR SYSTEMS – in
automated processing lines
31. WEIGHT CHECKER –checks weight
according to programmed specifications
and automatically rejects products that are
not
compliant
32. FOOD PRESERVATION- treatment
and handling of food to stop or slow down
food spoilage and allow for longer food
storage.
33. CANNING - sardines, luncheon meat
34. DEHYDRATION – dried mangoes/fish
35. FREEZING – raw meat and poultry
36. FREEZE DRYING – chips
37. FERMENTATION – kimchi
38. PRESERVING IN SALT OR SUGARS –
jams, pickles
INTRODUCTION TO FOOD ENGINEERING