📘 STUDY GUIDE: PRINCIPLES
OF FOOD PROCESSING
I. Introduction
Food processing is the science and art of transforming raw agricultural products into
safe, nutritious, and consumable food products. It involves physical, chemical, and
biological techniques designed to improve food safety, extend shelf life, and add
value to crops and livestock products.
This study guide provides students with fundamental concepts, principles, and
applications of food processing to aid in exams, research, and practical applications.
II. Importance of Food Processing
1.
Preservation of Food – prevents spoilage by microorganisms, enzymes, and
chemical reactions.
2.
3.
Food Safety – ensures food is free from pathogens and contaminants.
4.
5.
Value Addition – transforms raw crops (e.g., cassava → flour, peanuts →
peanut butter).
6.
7.
Convenience – ready-to-cook or ready-to-eat products.
8.
9.
Market Expansion – enables export and international trade.
10.
III. Basic Principles of Food Processing
A. Preservation Methods
1.
Thermal Processing
2.
1.
Pasteurization – mild heat (60–90°C) to kill pathogens (e.g., milk).
2.
3.
Sterilization – high heat (>100°C) to destroy all microorganisms (e.g.,
canned goods).
4.
3.
Low Temperature Processing
4.
1.
Refrigeration – slows microbial growth (0–10°C).
2.
3.
Freezing – preserves food for months by slowing enzyme activity.
4.
5.
Drying and Dehydration
6.
1.
Removes water to prevent microbial growth (e.g., dried mangoes, fish).
2.
7.
Chemical Preservation
8.
1.
Use of salt, sugar, vinegar, and permitted additives.
2.
9.
Fermentation
10.
1.
Use of beneficial microbes (e.g., yogurt, bagoong, kimchi).
2.
B. Food Safety Principles
Good Manufacturing Practices (GMP) – hygiene and sanitation in food
production.
Hazard Analysis and Critical Control Points (HACCP) – systematic
approach to identify and control food hazards.
Traceability – ensuring food can be traced back to its source.
C. Value Addition Techniques
1.
Fortification and Enrichment – adding vitamins and minerals.
2.
3.
Functional Foods – foods with health benefits (e.g., probiotic yogurt).
4.
5.
Novel Processing Methods – high-pressure processing, irradiation,
nanotechnology.
6.
IV. Food Processing in the Philippines
Coconut → oil, flour, vinegar, nata de coco
Banana → chips, puree, flour, wine
Mango → dried mangoes, puree, nectar
Fish → smoked fish, fish sauce, tinapa
V. Sample Review Questions
1.
What are the main goals of food processing?
2.
3.
Differentiate pasteurization from sterilization. Give one example each.
4.
5.
Explain how freezing preserves food.
6.
7.
Give 3 examples of food products in the Philippines that use fermentation.
8.
9.
How does HACCP ensure food safety in food processing plants?
10.
VI. Suggested Answers (For Self-Check)
1.
Preservation, food safety, value addition, convenience, market expansion.
2.
3.
Pasteurization = mild heating (milk); Sterilization = intense heating (canned
food).
4.
5.
Freezing reduces microbial and enzyme activity, extending shelf life.
6.
7.
Bagoong, vinegar, and nata de coco.
8.
9.
HACCP identifies critical points in production where hazards can occur and
establishes monitoring/control systems.
10.
VII. References
Fellows, P. (2017). Food Processing Technology: Principles and Practice.
Woodhead Publishing.
Potter, N. & Hotchkiss, J. (2012). Food Science. Springer.
Philippine Statistics Authority (2021). Food Processing Industry Report.
