FOOD AND FOOD BY

PRODUCT PROCESSING
INDUSTRIES
Pallo, Z.V. & Rosales, S.J.

INTRODUCTION
The technology applied in
manufacturing industries is being
applied to food.
The demand for uniform quality
processed food increases because
homemakers work away from home.

HISTORY
THEN

NOW

Former production is
done in farms and
homes.
Examples of early
developments are
milling of grain, fluid
milk processing,
baking and processing
of sugar and candy.

With central processing is

the establishment of grade
and quality standards.
Recent developments
applied freezing to meat,
produce and readily cooked
products.
Production enterprises are
single-product oriented,
where much of basic food is
from manufactured sources.

ECONOMICS
The food industry is almost twice the
size of the chemical industry.
Food industry invests less in facilities
and equipment, and more in
employees which varies in sections.

TABLE 1. Size of Some Manufacturing Industries

Source: The Statistical Abstract of the United States, 1981. Data are for
1977.
Value
Produced
109 dollars

Value
New Capital
Added by
Expenditure
Manufacturi
s
ng
109 dollars
9
10 dollars

Total
Employees
103

All industries

1359

585.2

47.5

13,691

Food

192.9

56.1

4.2

1,500

Chemicals
and allied
products

118.2

56.7

8.2

54

Petroleum

93.9

16.4

2.3

101

Paper

52

22.2

3.3

486

Textiles

35

16.1

1.2

765

Rubber

38

19.7

1.6

564

Stone, clay
and glass

37

19.1

5.7

484

3.7

0.096

243

Leather

TYPES OF FOOD
PROCESSING
Refining and Milling

Drying

Canning

Pasteurization and
Sterilization

Concentration

Fermentation

Freezing

Irradiation

Packaging

REFINING AND MILLING

Refining is conversion of food
product by various processes.
Sugar from cane or beet
Evaporatio
n

Clarificatio
n

Milling

Cane
preparation
for milling

Crystallizati
on

Centrifugat
ion

Drying

Refining

Growing
and
harvesting
of cane

REFINING AND MILLING

Milling is the process of
converting grain into flour by
mechanical process.
Modern industry has made
innovations in various
measurements.
Production of free-flowing flour
is made by clustering flour
particles through addition of
moisture and spray-drying.
Use of air classification can
separate high-protein and
high-starch fractions, thus
permit custom bending.

1. Grain is cleaned.
2. A small amount of water is
added to prevent the outer
part of the kernel from
pulverizing.
PROCESS
3. Moistened
grain is crushed
to break kernel into chunks.
4. Product is sifted to remove
germ and bran, and
separated chunks by size.
5. Resulting flour is sieved to
remove large particles.

CANNING
Fresh food are preserved for
long term storage by heat
treatment and sealing into airtight containers.
The containers are metal.
The usual method of heat
treatment is to place
containers in a steam pressure
vessel and processed at 121C.
Acidic food (below pH 4.5)
require less process time than
food at pH 4.5-7.0.
Vegetables need to be treated
longer than fruits.

PROCESS
1. Raw food is packed
into the container.
2. Container is sealed.
3. Whole package is
heated to cook food
and sterilize the
container and
contents.

CANNING
Agitated cooker is used
for adequate heat
penetration and shorttime treatment.
Agitated cooker consists
of preheater, cooker, and
cooler.
Other kinds of agitated
cookers are the rotary
pressure sterilizer and
the newer, crateless
retort system.

PROCESS
1. The cans are placed
in individual
compartments.
2. They are then rotated
by a revolving reel on
spiral track, guiding it
to the inlet to the
outlet continuously.

CANNING
ROTARY PRESSURE
STERILIZER

CRATELESS RETORT
SYSTEM

On the right is the pressure

cooker and the left is the
pressure cooler.

Consists of one or more pressure

vessels mounted above the water
tank, equipped with submerged
conveyer.
Each vessel is prefilled with hot
water to cushion the fall of
containers and maintain the initial
temperature during loading.

CONCENTRATION
Food with high percentage
of water may be partially
dehydrated as a method of
preservation.
Milk is evaporated from a
solid content of 8.6% to a
more concentrated 45%.
Fruit juices are also
concentrated before
marketing.
The usual practice is to
reduce the volume to a
third of its original volume.

PROCESSES
Evaporation with evaporators

Reverse osmosis

Freeze concentration

FREEZING
Preservation of fresh food by freezing is made
possible by the realization that if food can be frozen
very quickly (supercooled) and maintained at low
temperature to prevent ice crystal formation, the
quality will not be greatly deteriorated and
microorganisms will not increase.
If the amount of water in food is reduced before
freezing, the quality of the final product is generally
improved.
Freezing does not kill the microorganisms present in
food that causes spoilage, but only inactivates them.
Nutrients are not also destroyed by freezing.

FREEZING
UNPACKAGED FOOD
Freezes faster, but
dehydration is a
serious problem
Still or enforced air
Direct contact with a metal
surface cooled by a refrigerant
Immersion in a liquid refrigerant,
such as liquid nitrogen

PACKAGED FOOD
Fastest method
available

DRYING
Sun drying preserve more fruits than any other
method.
Dried foods are easy to transport and to store,
because it occupies only a tenth of its original
volume.
Microbial growth is controlled because amount
of free water is insufficient for growth.
The nutritive value of dried food is usually
unchanged, but the vitamin content is greatly
reduced.

DRYING
When fruits are dried, their bright
color becomes dark brown unless
treated with sulfur dioxide (SO2)
before drying.
Because consumers prefer moist
dried fruit, glycols are used to
rehydrate and soften the product
without adding moisture.

TABLE 2. Types of Driers and Food Products

Source: The Technology of Food Preservation, 4th ed., 1977
Drier

Product

Drum

Milk, vegetable juices, cranberries,

bananas

Vacuum shelf

Limited products of certain foods

Continuous vacuum

Fruits and vegetables

Atmospheric continuous
belt

Vegetables

Fluidized belt

Vegetables

Foam mat

Juices

Spray

Eggs, milk, coffee

Rotary

Some meat products, not usually for food

Cabinet

Fruits and vegetables

Kiln

Apples, some vegetables

Tunnel

Fruits and vegetables

Freeze

Meat, coffee

PASTEURIZATION AND
STERILIZATION
PASTEURIZATION

STERILIZATION

Partially sterilizes milk for

human consumption.
Discovered by Louis
Pasteur.
Most common method is
high-temperature-shorttime (HTST).
Purpose is to kill diseasecausing microorganisms
and inactivate enzymes to
improve storage and
quality.

Process conditions severe

enough to kill or
completely inactivate all
microorganisms.
The sterilized product is
placed in a sterile
container under aseptic
conditions and sealed.
Milk treated can be
stored for several months
at room temperature.

PASTEURIZATION AND
STERILIZATION
Free Falling Film
System

Eliminates bad taste from

ultrahigh-temperature sterilized
milk.
Milk is preheated to 65C
conveyed in a vessel where steam
is maintained at 138-150C under
pressure.
Milk flows from the thin slits at the
bottom of horizontal feed pipes
forming a thin film.
Passage through the vessel takes
only to seconds, and
sterilized milk is collected in an
air-cooled cone-shaped bottom of
the vessel.

FERMENTATION
FERMENTATION

PUTREFACTION

Decomposition of
carbohydrates
Produces carbon
dioxide but
produces no putrid
odor

Action of
microorganisms on
protein
Produces sulfurcontaining protein
products and
hydrogen sulfide

IRRADIATION

IRRADIATION
Irradiation has been approved as a
safe method of food preservation.
Joint Expert Committee on Food
Irradiation (JECFI) and the Internal
Atomic Energy Commission
recommended that all major
categories of food can be safely
treated if the dose does not exceed
104 J/kg (106 rads).

PACKAGING
The purpose of packaging food is to make it possible
to ship and store it far from the place of production
and prevent deterioration during storage.
Many food processes have the container filled
before processing. Examples are metal cans, glass
containers, and plastic pouches.
Cardboard boxes, with inside liners or waxed- or
plastic-covered paper, are commonly used to
package dry foods.
Sacks made of finely woven cloth and coated paper
is used for large quantities.

PACKAGING
The advent of food sterilized before it has been
placed in its container has developed aseptic
packaging.
The advantages of aseptic processing and
packaging are much more shelter life and
ability to store perishable food, such as milk,
without refrigeration.
The packages, usually rigid and rectangular
cardboard, are sterilized by the use of hydrogen
peroxide and heat. A process also uses
ultraviolet light added to peroxide sterilization.