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    Processing Food by Thermal Application

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    Enodio Tagalogon Ariel

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    © All Rights Reserved
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    Processing Food by Thermal Application

    Uploaded by

    Enodio Tagalogon Ariel
    26 views8 pages

    Original Title

    Processing Food by Thermal Application (2)

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    26 views8 pages

    Processing Food by Thermal Application

    Uploaded by

    Enodio Tagalogon Ariel

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    COURSE CODE: FOOD PROCESSING/AFAE 114

    Module 6- Process food by Thermal Application

    Week 16: Dec 7- 13, 2020 | 1st Semester, S.Y. 2020-2021

    Introduction
    This module will cover the knowledge and skills required to process food
    by Thermal Application. The method of preserving the product using
    heat process willbe discussed, as well as the types of thermal processing.
    COURSE MODULE

    Intended Learning Outcomes


    ILO 1: Define Thermal processing.
    ILO 2 : Identify the different Thermal Application.
    ILO 3: Explain the parts and functions of Pressure Cooker

    Topic 1: Processing Food by Thermal Application

    Thermal processing is a food sterilization technique in which the


    food is heated at a temperature high enough to destroy microbes and
    enzymes. The specific amount of time required depends upon the specific
    food and the growth habits of the enzymes or microbes. Both the texture
    and the nutritional content of the food may be altered due to thermal
    processing.

    Thermal is a commercial technique used to sterilize food through


    the use of high temperatures. The primary purpose of thermal processing is
    to destroy potential toxins in food. The process does have limitations and
    its application must be carefully overseen by an authority who understands
    the importance of variables in regulating thermal processing.

    Equipment used in Thermal Processing


    COURSE MODULE

    1. Dial -indicates pressure inside the pot

    2. Lock-secures the lid in place to trap air inside the pot, and to avoid
    accidents

    3. Steam Vent-small hole covered by the weighted gauge; it lets steam


    out while depressurizing and traps air in while thermal processing is
    ongoing

    4. Weighted Gauge-allows steam to come in and out of the vent


    5. Pot- main vessel for thermal processing; it has a rack inside where
    sealed products are arranged to prevent glass or cans from breaking
    COURSE MODULE
    COURSE MODULE

    APPARATUS
    COURSE MODULE

    METHOD OF PASTEURIZATION
    COURSE MODULE
    Products of Pasteurization

    Pasteurized Milk
    https://www.youtube.com/watch?v=aCTrzzwlYGw&feature=emb_logo
    You’ll need the following

     1L raw, fresh milk


     Water
     Double boiler
     Strainer
     Funnel
     Ice bath
    COURSE MODULE

    Procedures:

    1. Set up the double boiler by filling the lower boiler halfway with
    water. Place on medium-high heat.
    2. With the help of a strainer, pour raw, fresh milk into the upper
    boiler.
    3. Place a clean thermometer in the upper boiler for monitoring.
    4. Stir frequently.
    5. Bring the temperature to 73 degrees Celsius and maintain for 15
    seconds.
    6. Carefully remove from the heat.
    7. Cool in an ice bath immediately. Stir frequently and bring the
    temperature down to 4.4 degrees Celsius.
    8. Transfer into sterilized jars.
    9. Store in a cool storage.

    Note: A pot may be used when the product is for home consumption
    only. When the product is to be distributed commercially, a double boiler
    should be used

    Pasteurized Juice (Batch Holding Method)


    https://www.youtube.com/watch?v=XsnE4VNrxZE&feature=emb_logo
    You’ll need the following:

     1L fresh orange juice


     Water
     Double boiler
     Funnel

    Procedures:

    1. Set up the double boiler by filling the lower boiler halfway with
    water. Place on medium-high heat.
    2. Pour fresh orange juice int the upper boiler.
    3. Place a clean thermometer in the upper boiler for monitoring.
    4. Stir frequently.
    5. Bring the temperature to 63 degrees and maintain temperature for
    30 minutes.
    6. Carefully remove from the heat.
    7. Transfer into sterilized jars. Seal.
    Note: A pot may be used when the product is for home consumption
    only. When the product is to be distributed commercially, a double boiler
    should be used.
    COURSE MODULE

    References

     TESDA Regulations in Food Processing NCII


     TESDA On-line Program
     https://www.britannica.com/topic/food-
    preservation/Dehydration

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