TLE 8 AFA W7D1: Food Processing - Definition and Importance

1. Define food processing and explain its objectives in prolonging shelf life and ensuring food safety.
2. Identify and describe basic methods of food processing such as sugar concentration, fermentation, pickling, and salting.
3. Appreciate the importance of food processing in everyday life, including its role in industry, health, and sustainability.

• Food Processing – the process of transforming food items into a usable form through physical or chemical methods.
• Fermentation – an enzyme-catalyzed metabolic process in which organisms convert starch or sugar to alcohol or an acid anaerobically.
• Pickling – the process of preserving food by fermentation in brine or immersion in vinegar.
• Curing – preserving raw materials using different ingredients, seasoning, and extenders.
• Condiments – substances added to food to enhance flavor, complement dishes, or add moisture (includes sauces, spreads, and seasonings).
• Herbs and Spices – plant-derived ingredients used to flavor food.
• Food Additives – substances added during processing to improve flavor, texture, appearance, or shelf life. Preservatives are a subset that prevents spoilage.

Multiple Choice Review
Directions: Choose the letter of the correct answer.

1. It is a substance added to food to enhance flavor, complement dishes, or add moisture.
   a. herbs and spices
   b. condiments
   c. food additives
   Show Answer

   b. condiments
2. Plant-derived ingredients used to flavor food.
   a. herbs and spices
   b. condiments
   c. food additives
   Show Answer

   a. herbs and spices
3. Substances added to food during processing to improve flavor, texture, appearance, or shelf life. Preservatives are a subset that prevents spoilage and extends shelf life.
   a. herbs and spices
   b. condiments
   c. food additives
   Show Answer

   c. food additives
4. The following preservatives are a subset of food additives specifically added to prevent spoilage and extend shelf life except __________.
   a. monosodium glutamate
   b. ascorbic acid
   c. cumin
   Show Answer

   c. cumin
5. The following examples are herbs and spices except __________.
   a. mustard
   b. basil
   c. ginger
   Show Answer

   a. mustard

Food Processing: Definition and Importance

Food processing is the transformation of raw food materials into forms that are safe, palatable, and convenient for consumption. This process involves physical, chemical, or biological methods that improve food quality, extend shelf life, and maintain safety standards. It can include simple household techniques such as cooking, fermenting, or drying, as well as large-scale industrial procedures like canning, freezing, or dehydration.

The importance of food processing lies in its ability to preserve perishable raw materials and turn them into marketable products. For example, fresh fruits may spoil quickly, but through processing methods like sugar concentration or drying, they become jams, jellies, and preserved goods that last longer. Similarly, raw fish can be processed into dried fish, which remains edible for weeks or even months.

Key objectives of food processing include:

• Extending the shelf life of food products.
• Preventing contamination and foodborne illness.
• Improving food storage, handling, and transport.
• Enhancing the taste, appearance, and texture of foods.
• Providing job and business opportunities in the food industry.

While processing is beneficial, it must also be balanced with health concerns. Some processed foods may lose nutritional value or include additives that negatively affect health. Therefore, understanding standard industry methods is crucial to ensure quality and safety.

Methods of Food Processing (Industry Standards)

The following are recognized methods of food processing, each with unique benefits, principles, and applications:

1. Sugar Concentration

This method preserves food by replacing water molecules with sugar, reducing the water activity in food and preventing microbial growth. Common examples include jams, jellies, marmalades, and fruit preserves.

Preparation begins with sorting and grading fruits. Quality standards include good size and shape, uniformity in color, absence of bruising, and correct ripeness. Fruits are then washed, peeled, sliced, and tested for pectin content. Pectin is a natural gelling agent in fruits, and the right balance of pectin, sugar, and acid is necessary to achieve the desired consistency.

Sugar works as a preservative by binding water molecules, thus dehydrating microorganisms. Adjustments in sugar and acid levels are made depending on the fruit’s pectin content. For instance, fruits high in pectin require more sugar but less acid, while fruits low in pectin need more acid but less sugar.

Products of sugar concentration include:

• Jellies: Clear gels made from fruit juice, smooth in texture and with a bright flavor.
• Jams: Thick spreads containing pulp and fiber, often a blend of fruits.
• Marmalades: Citrus-based preserves containing fruit peel for a mix of sweet, acidic, and bitter notes.
• Preserves: Retain whole fruits or large pieces in a thick syrup, maintaining flavor and texture.

2. Fermentation

Fermentation is an enzyme-driven metabolic process where microorganisms such as bacteria or yeast convert starch or sugar into alcohol or acids. It occurs under anaerobic conditions and has been used for thousands of years in food production.

There are different types of fermentation:

• Lactic Acid Fermentation: Produces lactic acid, as seen in yogurt and pickled vegetables.
• Alcohol Fermentation: Produces ethanol and carbon dioxide, used in beer, wine, and bread.
• Acetic Acid Fermentation: Produces vinegar through a two-step process involving yeast and bacteria.
• Butyric Acid Fermentation: Produces butyric acid, used in certain industrial processes.

Fermented foods improve digestibility, promote beneficial gut bacteria, and enhance flavor. Examples include yogurt, bread, cheese, pickles, and soy products. Beyond food, fermentation is also applied in biofuel production, wastewater treatment, and pharmaceuticals.

3. Pickling

Pickling is the preservation of foods in vinegar or brine. The process began thousands of years ago and is still widely practiced today. The term “pickle” comes from the Dutch word pekel, meaning brine.

Raw materials for pickling include salt, vinegar, spices, and fresh fruits or vegetables. Commonly pickled foods are cucumbers, garlic, mango, cauliflower, and chilies. Quality vinegar should contain at least 4% acetic acid to ensure effective preservation. Salt must be free from lime and iron to prevent spoilage and discoloration.

Two common pickling techniques are:

• Fermentation in Brine: Vegetables are immersed in a salt solution for weeks, during which fermentation by lactic acid bacteria preserves them.
• Vinegar Pickling: Foods are immersed directly in vinegar with spices for a sharper, acidic flavor.

Pickling enhances flavor, stimulates appetite, and aids digestion by encouraging gastric juice secretion.

4. Salting

Salting is one of the oldest preservation methods. Salt draws out moisture from food, creating an environment unsuitable for bacterial growth. It is commonly used for meat, fish, and vegetables.

Processes include:

• Dry Salting: Layering vegetables or meat with salt until moisture forms a natural brine.
• Brining: Immersing food in a prepared salt solution.
• Pickling with Salt: Packing food with high concentrations of salt, then soaking in vinegar for storage.

Different salts have unique qualities:

• Kosher Salt: Favored for its purity and texture.
• Sea Salt: Retains natural minerals and flavor.
• Himalayan Pink Salt: Adds a distinct flavor and mineral profile.
• Curing Salt: A mix of sodium chloride and nitrite, used for meats.

Salting not only preserves food but also enhances flavor and texture. However, over-salting or using iodized salt can negatively affect quality.

Integration with Sustainable Development Goals (SDGs)

Food processing aligns with global sustainability efforts.

• SDG 9 (Industry, Innovation, and Infrastructure): Food processing supports industrial development and creates opportunities for innovation in product design and safety.
• SDG 14 (Life Below Water): Proper preservation methods reduce food waste and encourage sustainable use of marine resources such as fish.

Summary of Day 1 Content

• Food processing transforms raw materials into safe, marketable, and longer-lasting products.
• Methods such as sugar concentration, fermentation, pickling, and salting preserve food effectively.
• Each method requires careful balance of ingredients, tools, and techniques to ensure safety and quality.
• Food processing connects to sustainability goals by promoting responsible production and consumption.

References

• Byju’s. (2024). Food Processing - Methods, Benefits & Drawbacks of Food Processing. https://byjus.com/biology/food-processing/
• Foranda, M. (2024). Food Processing 9: Fermentation and Curing. SlideShare. https://www.slideshare.net/slideshow/food-processing-9fermentation-and-curingpptx/266613862
• Gonzales, C. (2024). Processing Food by Sugar Concentration. Scribd. https://www.scribd.com/document/552529785/Processing-Food-by-Sugar-Concentration
• Priyadharshana (2021). Pickling. SlideShare. https://www.slideshare.net/priyadharshana2/pickling-249002185
• FMC Catering Services. (2023). Salting Food Preservation. https://www.fmccebucateringservice.com/salting-food-preservation/

Worked Example 1 – Sugar Concentration (Jam Making)

Maria is preparing guava jam. She tests the guava juice and finds it has moderate pectin content. Based on the standard ratio, she must add ¾ cup sugar per cup of juice. If she has 4 cups of guava juice, how much sugar should she add?

Show Answer

3 cups of sugar (4 × ¾ = 3).

Now You Try 1:
You tested orange juice and found it has rich pectin content. If you have 5 cups of juice, how much sugar should you add?

Show Answer

5 cups sugar (1 cup per cup of juice).

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Worked Example 2 – Fermentation (Bread Making)

A baker adds yeast to dough containing sugar. The yeast ferments the sugar, producing CO₂ which makes the dough rise, and a small amount of alcohol which evaporates during baking.
Q: What type of fermentation is happening in bread making?

Show Answer

Alcohol fermentation.

Now You Try 2:
When Lactobacillus bacteria act on milk sugar (lactose) to produce yogurt, what type of fermentation occurs?

Show Answer

Lactic acid fermentation.

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Worked Example 3 – Pickling

Anna immerses cucumbers in vinegar with spices such as garlic and dill. This acidic environment prevents microbial growth and gives the cucumbers a tangy flavor.
Q: What method of food processing is she using?

Show Answer

Pickling (vinegar pickling).

Now You Try 3:
If mango slices are preserved by immersion in salt brine for several weeks until fermentation occurs, which method is used?

Show Answer

Pickling (brine fermentation).

Directions: Answer the following exercises.

1. Define food processing in your own words.
   Show Answer

   Food processing is the transformation of raw food materials into safe, usable, and longer-lasting products through physical, chemical, or biological methods.
2. Name two benefits of food processing for consumers.
   Show Answer

   Examples: Extended shelf life, improved food safety, convenience, better taste/texture, and increased variety of products.
3. Which food processing method is used to make vinegar?
   Show Answer

   Acetic acid fermentation.
4. Match the following:
   a. Jellies
   b. Yogurt
   c. Pickled garlic
   d. Dried fish
   e. Tocino
   
   - Fermentation
   - Pickling
   - Salting
   - Sugar concentration
   - Curing
   Show Answer

   a - Sugar concentration, b - Fermentation, c - Pickling, d - Salting, e - Curing.
5. Why is salt considered both a preservative and a flavor enhancer?
   Show Answer

   Salt preserves by drawing out water and inhibiting bacterial growth, and it enhances flavor by intensifying natural food taste.

Directions: Answer the following questions.

Multiple Choice (1–4)

1. Which of the following is NOT a method of food processing?
   a. fermentation
   b. pickling
   c. digestion
   d. curing
   Show Answer

   c. digestion
2. Which food preservation method involves immersing foods in vinegar or brine?
   a. drying
   b. pickling
   c. salting
   d. fermentation
   Show Answer

   b. pickling
3. Which microorganism is commonly used in yogurt production?
   a. Saccharomyces cerevisiae
   b. Lactobacillus
   c. Acetobacter
   d. Clostridium
   Show Answer

   b. Lactobacillus
4. Which type of salt is specifically formulated for meat preservation?
   a. Himalayan salt
   b. Kosher salt
   c. Curing salt
   d. Sea salt
   Show Answer

   c. Curing salt

True or False (5–6)

5. Fermentation is always an aerobic process.
   Show Answer

   False – it is anaerobic.
6. Sugar preserves food by binding water and preventing microbial growth.
   Show Answer

   True

Short Answer (7–8)

7. State one advantage and one disadvantage of food processing.
   Show Answer

   Advantage: Longer shelf life, safety, better taste. Disadvantage: Possible nutrient loss or harmful additives.
8. Give one example each of a food product from:
   - Sugar concentration
   - Fermentation
   - Salting
   Show Answer

   Sugar concentration – jam; Fermentation – bread; Salting – dried fish.

Matching Type (9–10)

Match the product to the method:

a. Bacon
b. Vinegar
c. Mango pickles
d. Marmalade

- Curing
- Acetic acid fermentation
- Pickling
- Sugar concentration

Show Answer

a - Curing, b - Acetic acid fermentation, c - Pickling, d - Sugar concentration.

1. Food Journal
   List down 5 processed foods you commonly eat at home. Identify which method (sugar concentration, fermentation, pickling, or salting) was likely used.
   Show Answer

   Examples: Jam – sugar concentration, Yogurt – fermentation, Pickled mango – pickling, Dried fish – salting, Soy sauce – fermentation.
2. Mini Research
   Interview a family member or neighbor about traditional methods of food preservation they still practice. Write down the process they use and why.
   Show Answer

   Answers vary (examples: drying fish under the sun, making vinegar at home, preparing salted eggs).
3. Practical Task
   With guidance from an adult, try to observe the preparation of any preserved food at home (like dried fish or vinegar). Take notes on tools and ingredients used.
   Show Answer

   Answers vary depending on household practice.
4. SDG Connection
   Explain how food preservation helps reduce food waste and supports sustainable consumption (linked to SDG 12).
   Show Answer

   By extending shelf life, preserved foods prevent spoilage and reduce waste, ensuring resources are used responsibly.
5. Creative Task
   Create a poster or infographic showing at least 3 food preservation methods and their benefits.
   Show Answer

   Poster should include illustrations like a jar of jam (sugar concentration), a vinegar bottle (pickling), and dried fish (salting).

Write your answers in your notebook.

3–2–1 Reflection

• 3 things I learned about food processing today are: __________
• 2 questions I still have are: __________
• 1 big takeaway I will remember is: __________

Guiding Questions

1. Why is food processing important in our daily lives?
2. Which method of preservation do you think is most useful at home? Why?
3. How does food preservation connect to sustainability and reducing waste?
4. What part of today’s lesson interested you the most, and why?