Preparing raw materials, module 2

COMPETENCY-BASED LEARNING MATERIAL

PROCESSED FOOD AND BEVERAGE
SECTOR

FOOD PROCESSING NC Level III

Module 2

PREPARING RAW MATERIALS

LEARNER’S GUIDE
Unit of Competency:
PROCESS FOOD BY SUGAR CONCENTRATION

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the module in Preparing Raw Materials. This module contains
training materials and activities for you to complete.

The unit of competency “Process Food by Sugar Concentration” contains
knowledge, skills and attitudes required for Food Processing. It is one of the
specialized modules at National Certificate level (NC III).

You are required to go through a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome are Information
Sheets and Resource Sheets (Reference Materials for further reading to help you
better understand the required activities). Follow these activities on your own and
answer the self-check at the end of each learning outcome. You may remove a blank
answer sheet at the end of each module (or get one from your facilitator/trainer) to write
your answers for each self-check. If you have questions, don’t hesitate to ask your
facilitator for assistance.

Recognition of Prior Learning

You may have some or most of the knowledge and skills (RPL) covered in this
learner’s guide because you have:

 been working for some time
 already completed training in this area.

If you have demonstrated to your trainer that you are competent in a particular skill,
you don’t have to do the same training again.

If you feel you have some of the skills, talk to your trainer about having them
formally recognized. If you have qualification or Certificate of Competence from
previous training, show it to your trainer. If the skills you acquired are still relevant to
the module, they may become part of the evidence you can present for RPL.

This module was prepared to help you achieve the required competency in
processing food by sugar concentration. This will be the source of information for you to
acquire knowledge and skills in this particular trade, with minimum supervision or help
from your instructor. With the aid of this material you will acquire the competency
independently and at your own pace.

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 Talk to your trainer and agree on how you will both organize the Training of this
unit. Read through the learning guide carefully. It is divided into sections, which
cover all the skills, and knowledge you need to successfully complete in this
module.

 Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

 Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.

 Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.

 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.

 Talk to more experienced workmates and ask for their guidance.
 Use the self-check questions at the end of each section to test your own

progress.
 When you are ready, ask your trainer to watch you perform the activities outline

in the learning guide.
 As you work through the activities, ask for written feedback on your progress.

Your trainer keeps feedback/pre-assessment reports for this reason. When you
have successfully completed each element, ask your trainer to mark on the
reports that you are ready for assessment.
 When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment
with registered assessor to assess you. The results of your assessment will be
recorded in your competency Achievement Record.

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QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Raw Materials

INTRODUCTION:

Fruits and vegetables are abundant in the Philippines. This products, however is
perishable in nature. As soon as they are harvested, their physical, chemical and
nutritional quality deteriorates.

The manufacturer of jellies and preserves is one of the more important fruit by-products
industries and is based upon the high solids – high acids principle; These concentrates
are not only very important products of food preservation, but equally, in modern day
industry, it is an important utilization of fruits which, although of excellent qualities do
not possess attractiveness to the sight. Such fruits do not usually enter the fresh
market channels. In addition to the pleasing task of such preserved fruits, they possess
substantial nutritive values.

This module covers identifying, grading, sorting, washing, peeling of the raw materials
(fruits & vegetables) as well as their preservation for jelly marmalade, jam, preserves,
fruit butters and candied products.

LEARNING OUTCOMES

At the end of this module, you will be able to:
1. Identify raw materials needed for sugar concentration
2. Grade and sort fruits and vegetables according to required sizes and shapes.
3. Wash, peel and slice according to specified sizes.
4. Boil fruits and vegetables for jelly and marmalade to obtain the juice extract.
5. Mix sugar to finely chopped fruits and vegetables for jam making.
6. Cook in syrup fruits and vegetables to be preserved as specified.

ASSESSMENT CRITERIA:

1. Raw materials for sugar concentration are identified.
2. Raw materials for sugar concentration are properly graded, sorted, washed,

peeled and sliced according to specified sizes and shapes.
3. Fruits and vegetables are prepared and processed into jellies, marmalade and jams.
4. Fresh fruit and vegetables for sugar concentration are sorted according to sizes,

weight, shape in accordance with approved specifications and standards.
5. Fresh fruits and vegetables are graded according to degree of ripeness in

accordance with approved specifications and standard.
6. Proper cleaning method for fruits and vegetables are followed according to specified

procedure.
7. Peeling technique for fruits and vegetables are observed according to specified

procedure.
8. Slicing and cutting is followed according to specification.
9. Boiling prepared fruits and vegetables for jelly and marmalade. Proper cooking time

is followed in accordance with approved specification.

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10. Extract boiled and fruits and vegetables to obtain the exact juice.
11. Proper measurement of chopped fruits and vegetables are performed
12. Proper measurement of sugar is followed
13. Appropriate tools and equipment are selected and used.
14. Proper mixing is followed to prevent discoloration.
15. Proper cooking time and procedure is observed.

PRE-REQUISITE: National Certificate II

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QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Raw Materials

LEARNING OUTCOME #1 : Identify raw materials needed for sugar concentration

ASSESSMENT CRITERIA:

1. Raw materials for sugar concentration are identified.

RESOURCES:

Supplies and Materials
 Fresh Fruits
 Sugar
 Salt
 Water
 Chemical additives
 Preservatives

REFERENCES:

1. Belitz. H.D. and W. Grosch. 1999. Food Chemistry. Second Edition.
2. De Leon, S.Y. and Guzman M.P. 1998. Preservation of Philippine Foods, A

Manual of Principles and Procedures.
3. Gonzales, Olympia N., et.al. 1982. Philippine Handbook on Canned Low Acid

Foods. A project of NSDB-NIST and No. 7801. National Institute of Science and
Technology Authority.
4. Hayter, R. 2000. Food Preparation and Cooking. Singapore: Thompson Learning.
5. Introduction to Agricultural Products and Processing. 1990. Oklahoma:
Department. Of Vocational and Technical Education Curriculum and Materials
Center.
6. Larousse, J. and Bruce E. Brown. Food. 1997. Canning Technology.
7. Martin, Philip. 1994. Columbia: Food Science and Technology. Instructional
Materials Laboratory University of Missouri-.
8. McSwane, D. N. Rue and R. Linton. 2002. Essentials of Food Safety and
Sanitation. 3rd ed. Singapore: Pearson Education South Asia Pte Ltd.
9. Palacio, J.P. and M.T. Prentice-Llall. 1998. Introduction to Foodservice. 8th ed.
Singapore:
10. Philippine Trade and Training Center. 2003. Philippines : Current Good
Manufacturing Practices for the Food Industry/ Establishment.

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Learning Experiences

Learning Outcome #1: Identify raw materials needed for sugar concentration.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet #1-1: “ Information Sheet #1-1: “Sugar and Sugar

Sugar and Sugar Products “ Products”

2. View CD: “Processing Fruits and CD : “Processing Fruits and Vegetables”
Vegetables” for additional

information.

3. Read Information Sheet #1-2: “ Information Sheet # 1-2: “ Fruits and

Fruits and Vegetables” Vegetables”

4. View CD: “FCT + Menu Evaluation; CD: ““FCT + Menu Evaluation; Nutritive of
Fresh Fruits and Vegetables”
Nutritive of Fresh Fruits and
Vegetables” for additional

information.

5. Read Information Sheet #1 – 3: Information Sheet # 1-3

 Philippine Fruit Calendar  Philippine Fruit Calendar

 Processing Possibilities of  Processing Possibilities of

Philippine Fruits and Philippine Fruits and

Vegetables Vegetables

6. Self Check #1-1 Self Check #1-1

7. Check your answers using the Answer Key #1-1
answer key answer key # 1-1

8. Go back to items in the self-check
section that you failed to answer. You
can go back and study more the
information sheets.

9. Do the self-check again.

10. Demonstrate: Job Sheet # 1-1: “Identify raw materials
Job Sheet # 1-1: “Identify raw for sugar concentration”

materials for sugar concentration”

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INFORMATION SHEET # 1-1

Sugars and Sugar Cookery
Virginia S. Claudio and Sonia Y. De Leon

Definition:

Sugar is sweet, crystalline organic compounds classified under carbohydrates.
They are the simplest of the digestible carbohydrates. Unqualified “sugar” refers to
refined sucrose or table sugar that commonly comes from sugar cane and sugar beets.
These two sugars are identical and are 99.9 percent sucrose.

Sugars According to Chemical Form:

1. Monosaccharides

These are carbohydrate molecule that cannot be broken down to simpler
Carbohydrates by hydrolysis. They are referred to as the simplest sugars.

- Glucose or Grape sugar is found in fruits and plant saps. It is hydrolyzed
from maltose, lactose or sucrose. Commercially, it is made from hydrolysis
of cornstarch. It is also present in many animal fluids as blood glucose.
Glucose is used as a sweetener in wine and drug production.

- Fructose also called laevulose or fruit sugar, found in fruits, honey or plant
saps. It also present in sugar mixtures like molasses and invert sugar.

- Galactose does not occur free in nature but is hydrolysable from lactose or
milk sugar.

2. Disaccharides

These are sugars composed of two monosaccharide units. Upon hydrolysis,
they yield two molecules of monosaccharide.

- Sucrose, commonly known as table sugar, cane sugar or beet sugar, it is
hydrolyzed into one molecule each of glucose and fructose. It occurs in
many fruits and vegetables. It is commercially prepared from sugar cane
or sugar beets.

- Lactose or milk sugar hydrolyzes into one molecule each of glucose and
galactose. It is found in milk of mammals. On a commercial scale, it is a
by-product of various milk industries, such as from whey in cheese
making.

- Maltose or malt sugar hydrolyzes into 2 molecules of glucose. It is found in
cereals and starches

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Market Forms of Sugars:

Crystalline or granulated sugar such as dextrose and table sugar is the most common
form of table sugar.

Sanding sugar is coarsely granulated for decorative purposes.

Superfine sugar is specially screened, uniformly fine-grained sugar for rapid solution.

Powdered or Confectioner’s sugar are machine ground from granulated sucrose.
Small quantities of cornstarch are usually added to prevent caking.

Lump sugar is prepared by pressing wet sugar crystals into a loaf form, hardened
and then cutting into cubes or tablets.

Brown sugar is a partially purified product with crystals varying from very light to
very dark brown. The lighter the color, the higher the stage of purification and the less
pronounced the flavor imparted to the brown sugar. Glucose, fructose and some salts
are present in brown sugar.

Raw brown sugar is the unrefined product that is separated from molasses. The
crystals are dark, coarse and sticky because they contain some molasses. It is also
called moscovado sugar.

Panutsa is a crude form of sugar. The sugar cane extract is evaporated into a
brown syrup concentrate and molded in polished small halved coconut shells.

Washed sugar is sucrose crystal which is one step short of the complete refining
process.

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Preservation of Foods by Sugar Concentration

Among the many processing technologies for foods, the use of high sugar concentration
has rapidly gained much attention and following, jelly, jam, preserves, marmalades, fruit
butters and candied or glazed fruits and products of preservation by sugar
concentration.

The preservation principle involves the use of high sugar concentration to a point where
microbial spoilage can no longer occur. The prepaid product can be stored without
hermitic sealing, although such protection is useful. Mold growth on the surface of fruit
preserves is controlled by exclusion of oxygen that is by vacuum sealing which is
employed in the more advanced industries.

In the Philippines, fruits such as guava, papaya, tamarind, calamansi, strawberry, santol
and other fruits are used as raw materials for jelly making. Some backyard fruit
resources have been tapped for making jams, marmalades, and candied or glazed
fruits. Technology has paved the way for by-product utilization. Citrus peel, watermelon
rind or honeydew and other fruits rejected for exports (i.e., bananas, mangoes) can be
processed into a highly acceptable fruit preserves. For these considerations, a thorough
understanding of the method of food preservation may be desirable.

Generally, preservation in high sugar concentration can be broadly classified in two
major groups: Class A or those utilizing high sugars or high solids and Class B or those
utilizing mainly high sugar with minimal acid. Belonging to Class A are the jellies, jams,
marmalades and fruit batters. To make a product of desirable quality, the group utilizes
proportionate blending of specified amount of sugar, pectin and acid. Jelly serves as the
base for this product.

Those belonging to Class B are fruit preserves in syrup, candied fruits, and glazed
products. They use a high concentration of sugar with or without the presence of acid.
Normally, this type of product does not rely on a jelly to give it body since the fruits
themselves either provide the bulk or are the ones being made into candy.
Fruits possess characteristics which make them ideal raw materials for preservation in
syrup. Their juiciness, pulpiness, and acidic sweetish nature are important factors that
make for a successful sugar-preserved product. In general, fruits are accepted as poor
fresh material when immature or as a sweet one when ripe.

Many vegetables like upo, sayote, green papaya are bland in taste and oftentimes not
utilized as foot preserved in sugar. Recent developments show that these fruits can be
very delicious and attractive when made into candied products.

According to CODEX SPECIFICATIONS, the basic ingredients of the products
processed by sugar concentration are fruit and sweetness. Fine substances are
essential in obtaining a fruit gel. These components are pectin, acid, sugar and water

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INFORMATION SHEET # 1-2

FRUITS & VEGETABLES
Sonia Y. De Leon

1. DEFINITION:

Fruits are the freshly, juicy products of plants that are seed-containing. When ripe, they
are edible without cooking.

Vegetables are plants or parts of plants such as roots, tubers, bulbs, stems, shoots,
leaves, fruits, and flowers used raw or cooking, several generally with an entrée or in
salads but not as desserts.

2. CLASSIFICATION OF VEGETABLES:

Vegetables are classified according to parts of plant used, chemical composition, and
nutritive value.

2.1 According to Parts of Plant Used

1. Roots are underground parts of plants. Good examples of these vegetables are
apulid tsina or water chestnut, kamote or sweet potato, kamoteng kahoy or cassava,
karot or carrot, gabi, or taro, labanos or radish, remolatsa or beats, singkamas, or yam
bean, tugi or spiny yam, ubi or violet.

2. Tubers are short, thickened, fleshy parts of an underground stem such as Jerusalem
artichokes, patatas or potatoes.

3. Bulbs are underground buds that send down roots and are made up of a very short
stem covered with layers. Included in this group are chives, garlic, leeks, onions and
shallots.

3 Seeds are parts from which a new plant will grow. They are referred to as pulses or
legumes and include beans such as mango or mung beans, broad beans,
garbanzos or chick-peas, papaya, or cow peas, frijoles, kidney beans, lentils, patani
or lima beans, pinto beans, mecan peas or soy beans, wax beans, and white beans.

4 Stems and shoots are stalks supporting leaves, flowers or fruits. These include
kintsay or celery, tangkay ng gabi or taro petioles, labong or bamboo shoots,
malunggay or horseradish, rubarbo or rhubarb, ubod or coconut pith, or palmetto
heart.

6. Leaves include alugbati or malabar night shade, dahon ng ampalaya or bitter melon
leaves, talbos ng kamote or sweet potato tops, kangkong or swamp cabbage,
letsugas or lettuce, mustasa or mustard, petsay or Chinese cabbage, talinum or
Philippine spinach, dahong sili or pepper leaves, wansuy or Coriander leaves,
sibuyas na mura or spring onion or shallots, leeks and scallions, all members of the
onion family, different only in size of stems.

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7. Fruits include ampalaya or bitter melon, upo or bottle grourd, sayote or chayote,
pepino or cucumber, talong or eggplant, langkang hilaw or unripe jackfruit, okra or
patola or sponge gourd, kalabasa or squash, kamatis or tomatoes, siling hindi
maanghang or sweet pepper, siling labuyo or cayenne pepper, siling maanghang or
chili pepper.

8. Flowers are exemplified by koliplower or cauliflower, bulaklak ng kalabasa or squash
flower, katuray or Sesban flower.

2.2 According to Chemical Composition

 Carbohydrate-rich - such as seeds, roots, and tubers.
 Protein-rich - include seeds such as legumes and pulses. To name a few the

mung beans and the soybeans.
 Fat-rich - such as nuts, olives, and avocado.
 High moisture content - such as kabuti or mushrooms, kamatis or tomatoes,

kintsay or celery, koliplower or cauliflower, labanos or radish, letsugas or lettuce,
repolyo or cabbage.

2.3 According to Nutritive Value
Vegetable either be source of protein, vitamins or minerals. They are most
commonly sought for because of their vitamin A, vitamin B, or vitamin C content.

3. CLASSIFICATION OF FRUITS

Various types of fruits exist because the ovaries and seeds of the different flowers
develop in different ways.

Description of Each Type of Fruit:

 Aggregate fruit - This type consists of many tiny seed-bearing fruits combined
in a single mass which develops from the many ovaries of a single flower. In
cased of the strawberry, the tiny fruits are embedded on an enlarged, fleshy
receptacle.

 Berry - Each of these fruits is derived from a single ovary and may contain
one or more seeds. The banana is a berry that has lost its ability to develop
seeds because growers have long propagated it vegetatively with the aim of
getting rid of the seeds.

 Drupe - In this case the single- seeded stone fruit develops entirely from a
single ovary.

 False berry - These many seeded fruits result from the fusion of an ovary and
a receptacle.

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 Hesperidium - The citrus fruits are the most common examples of this type of
fruit, which develops from a compound ovary into many seeded, multi-
sectioned fruit enclosed in a tough, oily skin.

 Multiple fruit - The ovaries and receptacles from multiple flowers on a
common base develop into these fruits.

All fruits develop from single ovaries, which are the bulbous bases of the female
parts (pistils) of flowers. Sometimes the base of the whole flower (receptacle)
also becomes a major part of the fruit. (Ensminger, 1995)

4. COMPOSITION AND NUTRITIVE VALUE OF FRUITS AND VEGETABLES

4.1 Proximate Analysis

Fruits and vegetables are generally higher in moisture content than most
other foods. Fruits usually have a moisture content as low as 72% for jackfruit to
as much 94% for native melons. Besides water and the structural carbohydrates,
cellulose, and protopectin, all fruit and vegetables contain the available
carbohydrates, namely sugar and starch, as well as protein, traces of fat, and a
wide array of vitamins and minerals.

4.2 Nutritive Values.

Fruits are high in water content. However, most fruits are fair to excellent
sources of calories (due to their sugars), fiber (poorly digested carbohydrate
which simulates movements of the digestive tract), various essential macro
minerals and micro minerals, vitamins and vitamin like factors. (Ensminger,
1995).

4.3 Vitamin Content.

Fruits and vegetables are dependent upon for vitamins, minerals and bulk or
undigestible fiber. They are usually classified as regulatory foods those that
contain carotene, vitamin C and vitamin B complex to protect the eyesight, to
keep the skin smooth and clean, to prevent the occurrence of some bleeding-
gums and easily bruised skin, and increase body resistance against infection.

4.4 Texture

Texture is often associated with the structural make-up of the fruits and
vegetables. It includes qualities such as toughness, stringiness, slicing quality
and crispness. Since fruits and vegetables are groups of living cells undergoing
metabolic reactions, their texture is affected by primary factors such as the type
of cells or the structural make-up of the fruits and secondary factors which will
affect the metabolic reactions

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4.4.1 There are four types of plant cells:

a. Parenchyma cells are generally thin-walled iso-diametric and are made of
cellulose. Intercellular spaces are common. This explains the release of air
from boiling vegetables or fruits. The cells are cemented together by pectic
substances of the middle lamella. The rigidity of the tissues result from the
turgor of the living protoplasts, and this turgor is conditioned by the water
pressure against the cell walls. In addition to the protoplast and the vacuole,
the protoplast of the parenchyma cells may contain either numerous large
choloroplasts or/and grains of starch. As the plant grows older, the nature of
the cementing substances often changes, lignins and other compounds are
deposited and the cellulose layer of the cell wall thickens.

b. Conducting cells are composed of long tubes through which water and
salts or nutrients are distributed throughout the plant. There are two types
called xylem and phloem. The walls of the xylem are composed primarily of
cellulose thickened at intervals in definite patterns with lignin. The walls of the
phloem contain little lignin. Such fibers are largely unchanged on cooking and
when they are numerous or large produce stringiness and toughness.

c. Supporting cells are long pointed cells whose cellulose walls thicken as the
plant ages and become encrusted with lignin.

d. Protective cells are specialized parenchyma cells. They secrete cutin and
suberin. Sometimes these cells are thick and corky; in other plants, they are
thin. When pressed together, these cells are quite tough. Often this layer of
cells from skin or peel makes them impervious to water and prevents
mechanical injury.

4.4.2 Cellular Adhesion

It was mentioned that intercellular substances of pectic nature bind the
cell walls of adjacent cells together. The quantity and quality characteristics of
this cementing material may vary not only between varieties of the same
species but also within each activity, and between materials of different ages
or grown under different conditions. Softening of the plant tissues may be
correlated with pectin changes. The protopectin is converted to soluble pectin
as repining progresses. There is a decrease in total pectic substances over
ripening. Accompanying these changes there may be a thinning of the walls
and a separation of the cells as these changes represent a lessening of the
cementing power of the intercellular material.

4.4.3 Cell Turgidity

The crisp firm texture of a normal plant tissue is, in addition to cellular
cohesion and structure, chiefly due to cellular turgidity which is a function of
the water absorbing power of the cell and the availability of water.

Cell turgidity depends on a number of factors:

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a. concentration of osmotically active substances in the vacuole, both in true
solution and colloidal dispersion.

b. permeability of the protoplasm
c. elasticity of the cell walls.

4.5 Flavors Components of Fruits and Vegetable

Flavor is a composite of taste, odor touch, sight and even sound.
Characteristic differentiating flavors of foods are attributed primarily to the volatile
and soluble constituents. This is particularly true for fruits with pronounced
characteristic aroma. The bulk of volatile compounds of most fruit flavors consist
of a homologous series of acids, esters, alcohols, aldehydes and ketones. Flavor
difference can be attributed to varying proportions of these contributing flavor
compounds and to trace amounts of unique “ character impact” components.

Sugar is the best known flavoring substance in fruits. Other changes
which take place with such compounds as acids, tannins and sulfuric
compounds, affect the acceptability of the fruits.

The compound then that may contribute to flavor in fruits and
vegetables are:

1. Sugars - as fruits ripens, its sugar content increases. The superior flavor of
freshly harvested vegetables is partly due to their glutamic acid content.

2. Acids – which are found in all fruits and vegetables contribute to their
characteristic flavor. The kind of acid varies with the variety and stage of maturity
of the fruits. As the fruit ripens, acidity generally decreases. Some acids occur in
certain vegetables and fruits, like citric acid in citrus fruits and oxalic acid in green
leafy vegetables.

3. Sulfur compounds- these compounds give unique characteristics to the onion
and the cabbage family.

4. Tannins or phenol compounds – the astringent or puckery flavor of some fruits
and underripe have been attributed to some of the phenolic compounds or
tannins and has more of the element of touch and taste. It is postulated that
tannins do not disappear in ripe fruits, but merely become insoluble.
Tannins are phenol compounds with several hydroxyl groups. They are classified
into the hydrolysable and the condensed tannins. The condensed tannins are
complex combination products that cannot be hydrolyzed by acids or enzymes.

5. Other compounds

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4.6 Pigments or Color Components in Fruits and Vegetables

Effect of Various Factors in Plant Pigments:

1. color Chlorophyll Name of pigment Flavonoids
2. solubility green Anthocynins Anthoxanthins
slightly Carotenoids red White
water soluble yellow and orange very soluble very soluble
3.effect of changes to slightly
acid olive green soluble stable (red) White
4.effect of Intensifies little effect
alkali green color purple or Yellow
5.effect of copper and little effect blue
metals zinc brighten purple, blue, green or
little effect or green with brown with
6. effect of olive green tin, iron and iron
prolonged little effect unless aluminum
heating excessive, may little effect darkens if
darken excessive

4.7 Enzymatic Browning

Onslaw (1920) showed that the enzymatic darkening of plant tissue in air
is due to the presence of dihydroxy-phenol derivatives such as cathecol,
protocathecuic acid, and caffeic acid, etc. All these and other phenolic
substances of similar structure, including the tannins are an abundant in nature
and are probably formed by the breakdown of flavonoids.

The enzymes responsible for the enzymatic browning have been given
different names. The name oxygenase is no longer used, instead phenolase,
polyphenol oxidase are applied. The entire class of enzymes is characterized by
possessing copper at their prosthetic group, and comprise a number of
phenolases. Those involved in enzymatic browning include: tyronisase,
cathecolase, laccasase, and ascorbinase.

The second group of oxidative enzymes found in practically all plant
tissues, peroxidase, catalase, and cythochromes have been found now not to
take part in enzymatic browning.

For enzymatic browning to occur, the fruits or vegetables must have the
phenolic substance which on exposure to air, is oxidized, the process being
promoted by the enzyme.

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Prevention of Enzymatic Browning:

1. Changing from the optimum conditions for activity of the enzyme.
2. Use of reducing substances or inhibitors.
3. Removal of oxygen.
4. Preventing oxygen from coming in contact with the food.
5. Destroying the enzyme.

Classes of Fruits According To Capability of Being Ripened After Harvest:
(By : Ofelia K. Bautista, Ph. D.)

A. Climacteric Fruits

Fruits that can be picked mature green and ripened after harvest. This group of
fruits have a high amount of starch that can be converted into sugars. The color and
flavor develop further after harvest. Their ripening rate can also be hastened. Such type
of fruit exhibits a rise in respiration when it starts to ripen which declines slightly before,
at or soon after it is ripe depending on the fruit. This pattern of respiration is called
climacteric pattern.

B. Non-Climacteric Fruits

Fruits that have to be picked ripe. This group of fruits have no starch to be
converted into sugars. They have to be picked ready to eat as there is no further
development of flavor after harvest. There may be, however, a slight improvement in the
taste if they are kept for some time after harvest due to faster breakdown of acid than
sugar as in citrus. It may also be due to a reduction of moisture in the fruit resulting in
more concentration of sugars relative to water in the fruit as in lanzones where the loss
in moisture is due to both drying of the latex and transpiration. Such types of fruits show
hardly no change in respiration after harvest. This pattern of respiration is called non-
climacteric pattern.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 16

June 2005 December 2005

Climacteric Fruits and Fruit Non-Climacteric Fruits
Vegetables
Grape
Banana Wax apple
Avocado Pineapple
Chico Rambutan
Mango Starapple
Muskmelon Strawberry
Papaya Lanzones
Watermelon Pomelo
Papaya Mandarin
Watermelon Calamansi
Canistel Oranges
Soursop Lychee
Tomato Longan
Passion fruit Cashew
Guava Duhat
Breadfruit Nor and Rin Tomato
Jackfruit Lime
Cherimoya Lemon
Persimmon Grapefruit
Java Plum

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 17

June 2005 December 2005

Information Sheet #1-3
Table 1 – Philippine Fruit Calendar

Fruits* Jan Feb. Mar. Apr May June July Aug. Sept. Oct Nov. Dec.
. x . .
Avocado xx
Atis X xx
Balimbing x
Banana xx xxx x
Bignay xx
Caimito X xx X xxx x
Calamansi** xX xxx xx X
Camias** x
Cantaloupe x
Casuy x x
Dayap
Duhat xx x X xx
Durian xx Xx
Guava x
Guyabano xxx xx
Langka xx
Lanzones*** xxx
Makopa xx
Mango*** xxx xx X xx
Mangosteen xx Xx
Melon x x X xxx
Orange xx X
Papaya xx X xxx
Pineapple x x
Pomelo xxx X xxx
Rambutan xx
Santol xxx xx xx x
Siniguelas xx x
Tamarind xX X xxx x
Tiesa x x xx
Watermelon xx xxx x
X xx
xxx Xx

xx X

X

Reference. Preservation of Philippine Food, 1998
Sonia Y. de Leon and Matilde P. de Guzman

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 18

June 2005 December 2005

Table 2 – Processing Possibilities of Philippine Fruits

Names Height of Processing Possibilities
(Common, English, Scientific) Season Spread
1. Abocado, avocado Feb.-July Frozen, juice, jam, butter
May-July Frozen puree
Persea americana Mill. Sept.- Dec. Candied
2. Anonas, anonas Apr.- June
Jam, jelly, preserve, butter
Anona reticulata Linn. * Juice, wine
3. Atis, sugar apple May- Aug. Wine, frozen
Jan.- Mar.
Anonas squamosa Linn. Juice, candied rind, concentrate
4. Balimbing, carambola, June-Oct.
Candied, pickles, preserve
balimbi; starfruit ** Wine
Averrhoa carambola Linn. July- Sept.
5. Bayabas, guava Candied, juice, wine, marmalade,
Psidium guajava Linn. Dec.-May canned sections in syrup
6. Bignay Juice, marmalade, candied
Antidesma bunius Linn. Sept.-Nov.
7. Caimito, satr apple Juice, wine
Chrysophyllum cainito Mar.-July
Linn. Frozen, candied, jam
8. Kalamansi Aug.- Oct.
Philippine Lemon Juice, frozen, jam, preserve
Citrus microcarpa Bunge Aug.-Nov. Jam, frozen, preserve
9. Kamias, bilimbi *
Averrhoa bilimbi Linn.
10. Kasuy, Cashew
Anacardian occidentale
Linn.
11. Dalanghita, native
orange Citrus nobilis
Lour.
12. Dayap, lime
Citrus aurantifolia
Christm.
13. Duhat; black plum,
java plum
Sizygium cumini
Linn.
14. Durian,durian
Durio zibethinus
Murr.
15. Guyabano, soursop
Anona muricata Linn.
16. Istroberi, strawberry
Fragaria vesea Linn.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 19

June 2005 December 2005

17. Langka, jackfruit Mar.-Aug. Candied, jam, marmalade, canned in
Artocarpus syrup, frozen
heterophyllus

18. Lansones, lanzon Aug.-Nov. Wine, canned in syrup, frozen
Candied
Lansium domesticum

Linn.

19. Makopa, curacao May- July

apple

Syzygium

samaraengense

(Blume) Merr. Perry

20. Mannga, mango May-June Juice, jam, preserve, chutney,
marmalade, frozen
Mangifera indica Linn. Preserve

21. Mangostan, May-Nov.

mangosteen

Garcinia mangostana

Linn.

22. Milon, melon Apr.-July Juice, preserve, candied, canned in
syrup
Cucumis melo Linn. Nov.-Dec. Frozen, candied or pickled, juice,
preserve, canned in syrup
23. Pakwan, Watermelon Apr.-July
Frozen, candied, pickled, juice,
Citrullus vulgaris preserve, canned in syrup, marmalade,
jam, jelly
Schrad. Jelly, frozen, or canned juice

24. Papaya, papaya Dec. Preserve, jam, juice, candied, canned,
frozen
Carica papaya Linn.
Frozen or canned in syrup
25. Pasyonaryo, passion fruit *
Candied, catsup, jam, crackers
Passiflora foerida Linn.
Candied, preserve, jam, jelly, juice,
26. Pinya, pineapple May- July sauce
Preserve, wine, jelly, jam, marmalade,
Anonascomosus (Linn.) juice

Merr. Juice, canned in syrup

27. Rambutan, rambutan Aug.-Oct. Preserve, candied rind, juice

Nepphelium lappaceum

28. Saging na saba, banana *

Musa sapientum Linn.

29. Sampaloc, tamarind Feb.- Apr.

Tamarindus indica Linn.

30. Santol, santol July-Sept.

Sandoricum koetjape

(Burmf.) Merr.

31. Siniguelas, Spanish plum Apr.-June

Spondias purpurea Linn.

32. Suha, pomelo Nov.-Jan;

Citrus grandis Osbeck Apr.-June

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 20

June 2005 December 2005

Table 3- Processing Possibilities of Philippine Vegetables

PILIPINO NAMES ENGLISH NAMES SCIENTIFIC PROCESSESING
1. Abitsuwelas Snapbeans NAMES POSSIBILITIES
2. Ampalaya Bitter melon Canned, frozen
3. Bataw Hyacinth Bean Phaseolus vulgaris
4. Bawang Garlic Linn. Pickled, frozen
5. Kalabasa Squash Momordica
charantia Linn. Dried, powdered,
6. Kamatis Tomatoes Doliches lablab pickled
Linn. Dried, powdered,
7. Kamote Sweet potato Allium sativum Linn. pickled
Canned,
8. Kamoteng kahoy Cassava Cucurbita maxima sweetened.
9. Karot Carrot Duchesne Candied
10. Koliplower Cauliflower Canned, juice,
11. Gabi Taro Lypersicum sauce, puree,
esculentum Mill. catsup
12. Garbansos Chickpeas Candied,
Ipomea batatas Linn dehydrated,
(poir) powdered
Fermented,
Manihot esculentum dehydrated
Crantz Pobl. Canned, pickled
Daucus carota Linn. Canned, pickled
Brassica oleraces
Linn. Powdered
Colocasia
esculentum (Linn.) Dried, canned
Schotti Undl.
Cicer arietinum
Linn.

13. Labong Bamboo shoot Bambus spinosa Pickled, canned
14. Luya Ginger Roxb.
15. Malunggay Horse radish Zingiber officinale Candied, powdered.
16. Mani Peanut Rosc. Dehydrated, pickled
Moringa oligigera Boiled
Linn.
Arachis hypogaea Candied

17. Munggo Mungo beans Phaseolus aureus Dried, powdered
18. Niyog (ubod) Coconut Roxb.
Cocos nucifera Dried, candied,
19. Paayap Cowpeas Linn. preserved,
fermented
20. Papaya Papaya Vigma sinensis Dried, canned
21. Patani Lima beans (Linn.) Savi
Carica papaya Linn. Pickled
22. Pepino Cucumber Phaseolus lunatua Dried, pickled,
Linn canned
23. Patatas Potatoes Cucumis sativus Pickled
Linn.
Solanium Dried, canned,
tuberosum Linn. powdered

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 21

June 2005 December 2005

24. Petsay Chinese cabbage Brassica chinensis Pickled
Cabbage Linn.
25. Repolyo Chayote Brassica oliracez Fermented,
Goa or winged bean Linn. preserve, pickled
26. Sayote Tagalog Onion Sechium edule Sw. Canned
27. Sigarilyas Onion Psophocarpus Canned, pickled
Sweet pepper tetragonolobus Linn.
28. Sibuyas Chili pepper Allium cepa Linn. Pickled, canned
Tagalog varascolonicum
Yam bean Allium cepa Linn. Pickled, powdered,
29. Sibuyas Yard-long bean dried
Bombay Sweet peas Capsicum annum Pickled, canned
Eggplant Linn.
30. Sili Mungo bean sprout Capsicum Dried, canned,
Spiny yam frutescens (Linn.) sweetened
31. Siling Labuyo Yam Urb.
Bottle gourd Pachyrrhizus erosus Dried, canned,
32. Singkamas (Linn.) Urb. sweetened
Vigna sinensis var Canned, frozen
33. Sitaw sesquipedalis Fruw.
Pisum sativum Linn. Canned
34. Sitsaro Solanum Pickled, canned
35. Talong melongena Linn.
Phaseolus aureus Canned, pickled,
36. Togue Roxb. dehydrated
Dioscorea esculenta Jam, dehydrated
37. Tugi (Lour.) Burkill
Dioscorea Alata Jam, dehydrated,
38. Ubi Linn. candied
Lagenaria siceraria canned
39. Upo (Mill) Standly

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 22

June 2005 December 2005

Job Sheet # 1-1

Job Title : Identifying raw materials for sugar concentration

Purpose : To enhance the learners ability in identifying fruits and
vegetables needed in sugar concentration.

Equipment, Tools and

Materials : Assorted fruits like mangoes, pineapple, oranges, guava,

papaya, santol, tamarind, guyabano, mangosten, sugar,

calamansi or lemon.

Precautions : Improper handling harms fruits and vegetables.

PROCEDURE:

1. Check the availability of different fruits and vegetables in the market.
2. Select and choose fruits ideal for jelly, jam, marmalade and preserves.
3. Label and store.
4. Set aside for the next step in preparing sugar concentrates

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 22

June 2005 December 2005

SELF CHECK #1-1

Identify raw materials needed for sugar concentration:

A. Select the correct answer
1. The principle of preservation by sugar concentration involves
a. use of high salt concentration
b. use of low sugar concentration
c. use of high sugar concentration
d. use of low salt concentration
2. The main ingredient in preservation by sugar concentration are
a. fruit and sugar/ sweetness
b. fruit and water
c. fruit and flavoring
d. sugar, flavoring and water
3. Which of the following fruit is not used as a raw material for sugar
concentrate
a. guava
b. soursop
c. strawberry
d. cashew
4. In food preparation, the function of sugar is
a. sweetening agent
b. main ingredient
c. preserving agent
d. texture improver
e. all of the above

B. Enumeration/Identification

1. Enumerate five (5) fruits used in jelly making
a.
b.
c.
d.
e.

2. Enumerate five (5) fruits/vegetables used in jam making
a.
b.
c.
d.
e.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 23

June 2005 December 2005

3. Enumerate the products of preservation by sugar concentrates using high
sugar-high solids
a.
b.
c.
d.
e.

4. Enumerate the products of preservation by sugar concentrates using high
concentration of sugar with or without the presence of acid
a.
b.
c.

5. What are the kinds of sugar according to sources
a.
b.

6. Enumerate the market forms of sugars
a.
b.
c.
d.
e.
f.
g.
h.

7. What are the kinds of sugar according to chemical form
a.
b.

8. Enumerate the functions of sugar in food preparation
a.
b.
c.
d.
e.
f.
g.
h.

9. Name four (4) various pigments of fruits and vegetables
a.
b.
c.
d.

10. Two (2) classes of fruits according to capability of being ripened after
harvest
a.
b.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 24

June 2005 December 2005

ANSWER KEY # 1-1

Identify raw materials needed for sugar concentration:

A. Selection
1. c
2. a
3. d
4. e

B. Enumeration/Identification

1.
a. guava
b. papaya
c. passion fruit
d. tamarind
e. santol

2.
a. pineapple
b. jackfruit
c. strawberry
d. durian
e. mango

3.
a. jellies
b. jams
c. marmalades
d. fruit batters

4.
a. fruits in syrup
b. candied fruits
c. dried candied fruits
d. glaced products

5.
a. sugar cane
b. sugar beets

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 25

June 2005 December 2005

6.
a. crystalline or granulated sugar
b. sanding sugar
c. superfine sugar
d. powdered or confectioner’s sugar
e. lump sugar
f. brown sugar
g. raw brown sugar
h. panutsa
i. washed sugar

7.
a. monosaccharides
b. disaccharides

8.
a. sweetening agent
b. main ingredient
c. preserving agent
d. colorant and flavoring agent
e. texture modifier
f. peptizing agent
g. volume and structure improver
h. humectants
i. tenderizing effect
j. nutritive quality

9.
a. chorophyll
b. carotenoids
c. anthocyanins
d. anthoxanthins

10.
a. Climacteric fruits
b. Non-climacteric fruits

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 26

June 2005 December 2005

QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Raw Materials

LEARNING OUTCOME #2 : Grade and sort fruits and vegetables according to
required sizes and shapes.

ASSESSMENT CRITERIA:

1. Fresh fruits and vegetables for sugar concentration are sorted according to sizes,
weight, shape in accordance with approved specifications and standards.

2. Fresh fruits and vegetables are graded according to degree of responses in
accordance with approved specification and standard.

RESOURCES:

Supplies and Materials
 Fresh Fruits
 Fresh Vegetables

REFERENCES:

1. Bautista, O.K.1990. Postharvest Technology for Southeast Asian Perishable
Crops . TLRC:

2. Belitz. H.D. and W. Grosch. 1999. Food Chemistry. Second Edition.
3. De Leon, S.Y. and Guzman M.P. 1998. Preservation of Philippine Foods, A

Manual of Principles and Procedures.
4. Hayter, R. 2000. Food Preparation and Cooking. Singapore: Thompson Learning.
5. Introduction to Agricultural Products and Processing. 1990. Oklahoma:

Department. Of Vocational and Technical Education Curriculum and Materials
Center.
6. Larousse, J. and Bruce E. Brown. Food. 1997. Canning Technology.
7. Philippine Trade and Training Center. 2003. Philippines: Current Good
Manufacturing Practices for the Food Industry/ Establishment.
8. Gonzales, Olympia N., et.al. 1982. Philippine Handbook on Canned Low Acid
Foods. A project of NSDB-NIST and No. 7801. National Institute of Science and
Technology Authority.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 28

June 2005 December 2005

Learning Experiences

Learning Outcome #2:Grade and sort fruits and vegetables according to required
sizes and shapes.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
 Information Sheet #2-1: “ Grading”
1. Read: Information Sheet #2-1:
“Grading “  Information Sheet #2-2 or Power
Point Presentation: “ Sorting of
2. Read: Information Sheet # 2-2 or Raw Materials”
View: Power Point Presentation: “
Sorting of Raw Materials”  Belt and Roller Sorter
 Belt and Roller Sorter  Conveyor
 Conveyor  Colour Sorting Equipment
 Colour Sorting Equipment
 Information Sheet #2-3: “ Raw
3. Read: Information Sheet #2-3: “ Raw Material Requirement for a Good
Material Requirement for a Good Quality Sugar Concentrate
Quality Sugar Concentrate”.
 Self Check#2-1
4. Perform Self Check#2-1
 Answer Key#2-1
5. Check your answers using the
answer key answer key # 2-1

6. Go back to items in the self-check
section that you failed to answer. You
can go back and study more the
information sheets.

7. Do the self-check again.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 29

June 2005 December 2005

INFORMATION SHEET # 2-1

GRADING
By Ofelia K. Bautista, Ph. D

The Processes Involved:

1. Grading is the process of classifying produce into groups according to a
set of recognized criteria of quality and size, with each group bearing an
accepted name and size grouping.

Grades are the units of grading or the names of the groups to which the
produce are classified, example Fancy, Grades 1, 2 and 3.

If the produce are classified into groups designated by the person
classifying to whatever criteria he may desire, then the process is more
appropriately termed sorting. If the produce are classified into different sizes the
process is specifically sizing.

The criteria used for sizing may or may not be recognized or accepted by
the industry. If the criteria are recognized, then the operation becomes a part of
the grading process. Size classification is the unit of sizing, example large,
medium and small.

2. Standardization

The set of criteria and specifications of quality determining the grades is
called grade standard or simply standard. It enables both seller and buyer to
have a common understanding of the produce to be delivered. It describes
produce characteristics such as maturity, color, cleanliness, shape, freedom from
decay and blemishes, and uniformity of size.

The process of formulating and issuing grade standards in the country or
industry is called standardization and it precedes grading.

3. Inspection

There should be a procedure to determine whether the grade standards
has been interpreted or enforced properly. The process is called inspection.
Although it is not a part of grading it is necessary if grading is to be useful. It is
done by inspecting random samples large enough to give an indication of the
correctness of the grading procedure.

Advantages of Grading:

For consumer/processor – permits him to buy the quality he wants and is
willing to pay for; eliminates sorting by processor, hence work is facilitated.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 30

June 2005 December 2005

How to Grade:

1. Familiarize yourself with the standards – know the defects and what
characterizes each quality and use classification.

2. Hold as much commodity per hand as possible in order to inspect
effectively.

3. Have sufficient light. When color is a factor in sorting and artificial light
is needed, have light of a quality approaching daylight.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 31

June 2005 December 2005

INFORMATION SHEET #2-2

Raw Material Preparation
SORTING

Definition:
Sorting is the separation of foods into categories on the basis of a measurable

physical property.

The four main physical properties used to sort foods:
a. size
b. shape
c. weight
d. colour

Shape and Size Sorting

The shape of some foods is important in determining their suitability for
processing or their retail value. For example, for economical peeling, potatoes
should have a uniform oval or round shape without protuberances. Cucumbers
and gherkins are more. Easily packaged if they are straight, and foods with a
characteristic shape (for example pears) have a higher retail value if the shape is
uniform. Size sorting (termed sieving or screening} is the separation of solids into
two or more fractions on the basis of differences in size. It is particularly
important when the food is to be heated or cooled as the rate of heat transfer is
in part determined by the size of the individual pieces and variation in size would
cause over-processing or under-processing. Additionally, foods which have a
uniform size are said to be preferred by consumers.

Belt – and – roller sorter

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 32

June 2005 December 2005

Shape sorting is accomplished manually or mechanically. For example is
the one shown on the figure above:

Screens with either fixed or variable apertures are used for size sorting.
The screen may be stationary, or, more commonly, rotating or vibrating.

Weight Sorting

Weight sorting is more accurate than other methods and is therefore used
for more valuable foods (for example eggs, cut meats and some tropical fruits).
Eggs are sorted at up to 1200h -1 into six to nine-categories with a tolerance of
0.5 g. They are first usually inspected over tungsten lights (candling) to remove
fertilized or malformed eggs. The weight sorter at the figure below consists of a
slatted conveyor which transports the eggs above a series of counter balanced
arms.

The conveyor operates intermittently and while stationary, the arms raise
and weigh the eggs. Heavy eggs are discharged into a padded chute and light
eggs are replaced on the conveyor to travel to the next weigher.

Aspiration and flotation sorting use differences in density to sort foods and
are similar in principle and operation to aspiration and flotation cleaning. Grains,
nuts and pulses are sorted by aspiration. Peas and lima beans are sorted by
flotation in brine (specific gravity. 1.1162-1.1362). The denser starchy over
mature pieces sink whereas the younger pieces float.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 33

June 2005 December 2005

The collation of foods which have variable weight (for example frozen fish
fillets) into bulk packs which have a uniform declared weight is time consuming
and laborious. It is normally performed by operators who select items of food
from a pool of materials and collate them by trial and error into a pack which is as
close as possible to the required weight There is a frequently a large give away
to ensure compliance with fill-weight legislation. A more recent method of
collation sorting is performed automatically by a microcomputer. Items of food
are weighed and placed in a magazine. Their weights are stored by a
microcomputer which then selects the best combination of items to produce the
desired number in a pack, with a minimum giveaway. The foods are packed and
the next best combination is selected until the limit on allowable weight cannot be
achieved.

Colour Sorting

Small-particulate foods may be automatically sorted at very high rates
using the microprocessor controlled colour sorting equipment as shown in the
figure below.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 34

June 2005 December 2005

Particles are fed into the chute one at a time. The angle, shape and lining
material of the chute are altered to control the velocity of the pieces as they pass
a photodetector. The colour of the background and the type and intensity of the
light used for illuminating the food are closely controlled for each product.
Photodetectors measure the reflected colour of each piece and compare it with
pre-set standards. Defective foods are separated by a short blast of compressed
air. Typical applications include peanuts, Michegan Navy beans (for baked

beans), rice, diced carrot, maize kernels and small fruits. Coffee beans are
viewed in ultraviolet light to cause bacterial contaminants to fluoresce. A
separation that was not previously possible (Anon. 1982). Arrays of pulsed laser
beams are used in another system (Gangi el al., 1983) to illuminate tomatoes as
they are discharged from a conveyor. Reflected light is measured by a
microprocessor, which operates an automatic reject system.

A different type of equipment employs a sensor located above a conveyor
belt, which views products as they pass beneath. The sensor detects up to eight
colours and provides an alarm or control signal whenever a pre-selected colour
passes the detector beam. It is also able to distinguish between different
coloured foods which are to be processed separately. In a more sophisticated
system, foods which have variations in colour over their surface are colour sorted
by image processing. The foods are fed in rows on a roller conveyor beneath a
video camera. The relative intensities of reflected red, green and yellow light are
transmitted to the microcomputer which constructs a composite image of each
piece of food, showing both the spread of colour and the mean colour of
inspected foods. The computer compares the constructed image with pre-set
specifications and activates a compressed air ejector, a mechanical deflector or
other mechanism to remove rejected food. When this type of system is used to
sort baked goods, it is also used to control directly the gas or electricity supply to
the ovens, which is reported to reduce energy consumption in ovens by 20%
(Philpotts, 1983), The sorter can be adapted to different foods, by changing the
microprocessor control.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 35

June 2005 December 2005

INFORMATION SHEET # 2-3

Raw Material Requirement for a Good Quality Sugar Concentrate

Product Characteristics of Raw Materials Fruits/Vegetables
Jellies
 Fresh mature ripe fruit Papaya. Guava, Santol
 Rich in pectin and acid and combination of Papaya
 Fruits high in pectin but low in and Pineapple.

acid (papaya) combined with

fruits low in pectin but high in

acid (pineapple)
 Combination of rare ripe fruits

high in pectin and acid but

lacks in aroma combined with

ripe frits with low acid and

pectin contents but rich in

aroma
 Uniform size, large fruit, cut

Jams  Fresh fully mature fruits to Guava
possess rich flavor and texture Durian
Preserves Guyabano
Marmalade  Fresh from bruise and insect Strawberry
infestation Jackfruit
Mango
 Made practically from all Papaya
varieties of fruit Pineapple
Sampaloc
 Combination of different kinds
of fruits will produce exciting Santol
blend due to their flavor and
acidity Guava, Kamyas,
Guyabano, Melon,
 Firm ripe fruits in perfect Strawberry. Watermelon,
condition Mango, Papaya,
Mangosteen, Pineapple
 Uniform cut
whole/halved/quartered/sliced Pineapple, Papaya.
Grapefruit, Oranges, Lime
 Same as in jelly Lemon

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 36

June 2005 December 2005

SELF-CHECK #2-1

1. What are the four main physical properties used to sort foods? Explain each.

2. Give at least two raw material requirement for a good quality sugar concentrate
for each product?
Name at least two fruits/ vegetables for each product.

a. Jellies
b. Jams
c. Preserves
d. Marmalades

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 37

June 2005 December 2005

ANSWER KEY #2-1

1. The four main physical properties used to sort foods:

 Size
Size sorting (termed sieving or screening} is the separation of solids into
two or more fractions on the basis of differences in size. It is particularly
important when the food is to be heated or cooled as the rate of heat transfer is
in part determined by the size of the individual pieces and variation in size would
cause over-processing or under-processing. Additionally, foods which have a
uniform size are said to be preferred by consumers.

 Shape
The shape of some foods is important in determining their suitability for
processing or their retail value. Easily packaged if they are straight, and foods
with a characteristic shape (for example pears) have a higher retail value if shape
is uniform.

 Weight
Weight sorting is more accurate than other methods and is therefore used
for more valuable foods.

 Colour
Small-particulate foods may be automatically sorted at very high rates
using the microprocessor controlled colour sorting equipment. It distinguish
between different coloured foods which are to be processed separately. In a
more sophisticated system, foods which have variations in colour over their
surface are colour sorted by image processing.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 38

June 2005 December 2005

2. You can check your answer with the following data.

Jellies  Fresh mature ripe fruit Papaya. Guava, Santol
 Rich in pectin and acid and combination of Papaya
and Pineapple.
 Fruits high in pectin but low in

acid (papaya) combined with

fruits low in pectin but high in acid

(pineapple)
 Combination of rare ripe fruits

high in pectin and acid but lacks

in aroma combined with ripe frits

with low acid and pectin contents

but rich in aroma
 Uniform size, large fruit, cut

Jams  Fresh fully mature fruits to Guava
Durian
possess rich flavor and texture Guyabano
 Fresh from bruise and insect Strawberry
Jackfruit
infestation Mango
 Made practically from all varieties Papaya
Pineapple
of fruit Sampaloc,Santol
 Combination of different kinds of

fruits will produce exciting blend

due to their flavor and acidity

Preserves  Firm ripe fruits in perfect condition Guava, Kamyas,

 Uniform cut Guyabano, Melon,

whole/halved/quartered/sliced Strawberry. Watermelon,

Mango, Papaya,

Mangosteen, Pineapple

Pineapple, Papaya.

Marmalade  Same as in jelly Grapefruit, Oranges, Lime
Lemon

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 39

June 2005 December 2005

QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Raw Materials

LEARNING OUTCOME #3 : Wash, peel and slice according to specified sizes

ASSESSMENT CRITERIA:

1. Proper cleaning method for fruits and vegetables are followed according to
specified procedure .

2. Peeling technique for fruits and vegetables are observed according to
specified procedure.

3. Slicing and cutting is followed according to specification.

RESOURCES:

Raw Materials
 Fresh fruits
 Fresh vegetables

REFERENCES:
1. Essentials of Food Safety and Sanitation. 1998. McSwane D., Rue, N.
and Linton, R.
2. Introduction to Agricultural Products and Processing. 1990. Oklahoma
Department. Of Vocational and Technical Education Curriculum and
Materials Center.
3. Food Science and Technology. 1994. Martin, Philip. Instructional
Materials Laboratory University of Missouri-Columbia.
4. Current Good Manufacturing Practices for the Food Industry/
Establishment. 2003. Philippine Trade and Training Center, Philippines.
5. Philippine Handbook on Canned Low Acid Foods. 1982. Gonzales,
Olympia N., et.al. A project of NSDB-NIST and No. 7801. National
Institute of Science and Technology Authority.
6. Preservation of Philippine Foods, A Manual of Principles and Procedures.
1998. De Leon, S.Y. and Guzman M.P.
7. Food Canning Technology. 1997. Larousse, Jean and Brown, Bruce E.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 40

June 2005 December 2005

Learning Experiences
Learning Outcome #3: Wash, peel and slice according to specified sizes

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

View: Power Point Presentation or Read Power Point Presentation or Information
Information Sheet #3-1: “ Washing Sheet #3-1::
Protocol” and “Washing Protocol” and
“Contaminants Found on Raw Foods”

Read Information Sheet #3-2:” Raw Information Sheet #3-2:”
Material Preparation: Cleaning” and “Raw Material Preparation: Cleaning” and
“ Contaminants Found on Raw Foods” “Contaminants Found on Raw Foods”

Demonstrate : Job Sheet #3-1: “Washing fruits and
Job Sheet #3-1: “Washing fruits and Vegetables”
Vegetables”
Read Information Sheet #3-3: “ Raw Information Sheet #3-3: “ Raw Materials
Materials Preparation: Peeling” Preparation: Peeling”

If you feel you already achieved the Self Check #3-1
learning outcome, do the self-check. Answer Key # 3 -1

Check your answers using the answers to
self-check.

Go back to items in the self-check section
that you failed to answer. You can go back
and study more the information sheets.
Do the self-check again.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 41

June 2005 December 2005

INFORMATION SHEET #3-1

WASHING PROTOCOL
(Flor et al 2003)

Whole Fruits/ vegetables Carrot tops, pineapple
Trimming crown, discolored leaves
and other damaged parts

Washing with About ½ tsp liquid
detergent for 10 detergent/ 25 liters water

minutes

Rinsing with tap Use clean stainless knives,
water ( 3x ) peelers, chopping board
and food containers
Peeling and slicing
150 ppm chlorine solution
Sanitizing with or about 6 tsp chlorine/ 10
hypochlorite solution for
liter water
2 minutes

Draining Use clean strainers and
PACKAGING food containers (stainless)

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 42

June 2005 December 2005

INFORMATION SHEET #3-2

Raw Material Preparation: Cleaning

Cleaning is the unit operation in which contaminating materials are removed from
the food and separated to leave the surface of the food in a suitable condition for further
processing.

Peeling fruits and vegetables may be considered as cleaning operations. In
vegetable processing, blanching also helps to clean the product.

Cleaning should take place at the earliest opportunity in a food process both to
prevent damage subsequent to processing equipment by stones, bones, metals, and to
prevent time and money from being spent on processing contaminants which are then
discarded. In addition, the early removal of small quantities of food contaminated by
microorganisms prevents the subsequent loss of the remaining bulk by microbial growth
during storage or delays prior to processing. Cleaning is thus effective method of
reducing food wastage, improving the economics of processing and protecting the
consumer.

Equipment for cleaning is categorized into wet procedures (for example soaking,
spraying, flotation washing and ultrasonic cleaning) and dry procedures (separation by
air, magnetism or physical methods). The selection of a cleaning procedure is
determined by the types of contaminants to be removed.

Contaminants Found on Raw Foods

Type of contaminants Examples
Ferrous and non-ferrous metals, bolts, filings
Metals Soil, engine oil, grease, stones
Mineral Leaves, twigs, weed seeds, pods and skins
Plant Hair, bone, excreta, blood, insects, larvae
Animal Fertilizer, pesticides, herbicides
Chemical a Soft rots, fungal growth, yeasts
Microbial cells Colours, flavours, toxins
Microbial products

Adapted from Brennan et al. (1976)
aNot to be confused with adulterants (chemical intentionally added to food which are forbidden by
law) or additives (chemicals added to food to improve eating qualities or shelf life).

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 43

June 2005 December 2005

Job Sheet # 3-1

Job Title : Washing Fruits and Vegetables for Sugar Concentration

Purpose : To use appropriate and correct cleaning materials in cleaning

fruits and vegetables

Conditions or

Situations for the Job : Follow the washing protocol.

Equipment, Tools and

Materials : Fresh fruits and vegetables, detergents, chlorine, water, knife,

peeler, chopping board, food containers and strainer

Precautions : Do not use water that is much colder than the fruits because
the fruit might take in water.

PROCEDURE IN WASHING

1. Choose firm and ripe fruits for sugar concentration.
2. Wash fruits with detergent for 10 minutes, about ½ tsp. liquid detergent/25

liters water.
3. Rinse with tap water for three times.
4. Peel and slice by using a clean knife, peelers, chopping board and food

containers sanitize in hypochlorite solution for 2 minutes. (150 ppm
chlorine/10 liters water.
5. Drain using a clean and sanitized stainless strainer.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 44

June 2005 December 2005

INFORMATION SHEET 3-3

RAW MATERIAL PREPARATION: PEELING

Peeling is a necessary operation in the processing of many fruits and vegetables
to remove unwanted or inedible material, and to improve the appearance of the final
product. The main consideration is to minimize costs by removing as little of the
underlying food as possible and reducing energy, labour and material costs to a
minimum. The peeled surface should be clean and undamaged. There are five main
methods of peeling:

1. flash steam peeling;
2. knife peeling;
3. abrasion peeling;
4. caustic peeling;
5. flame peeling.

Flash Steam Peeling

Foods (for example root crops) are fed in batches into a pressure vessel which is
rotated at 4-6 rev/min. high pressure steam (1500kPa) is introduced and all food
surfaces are exposed to a steam by the rotation of the vessel for a pre-determined time,
which differs according to the type of food. The high temperatures cause rapid heating
of the surface layer (within 15-30 s) but the low thermal conductivity of the product
prevents further heat penetration, and the product is not cooked. Texture and colour are
therefore preserved. The pressure is then instantly released which causes steam to
form under the skin, and the surfaces of the food “flashes off”. Most of the peeled
material is discharged with the steam, and water sprays are needed only to remove any
remaining traces. This type of peeler is gaining in popularity owing to the lower water
consumption, minimum product loss, good appearance of the peeled surfaces, a high
throughput (up to 4500 kgh-1) with automatic control of the peeling cycle, and the
production of a more easily disposable concentrated waste.

Knife Peeling

Stationary blades are pressed against the surface of rotating fruits or vegetables
to remove the skin. Alternatively the blades may rotate against stationary foods. The
method is particularly suitable for citrus fruits where the skin is easily removed and there
is a little damage or loss of fruit.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 45

June 2005 December 2005

Abrasion Peeling

Food is fed unto carborundum rollers or placed into a rotating bowl which is lined
with carborundum (an abrasive material made from silicon and carbon). The abrasive
surface removes the skin and it is washed away by a copious supply of water. The
advantages of the method include low energy costs as the process operates at room
temperature, low capital costs and a good surface appearance of the food. Irregular
product surfaces (for example “eyes” on potatoes) may mar the appearance of the
peeled product and require hand finishing. The limitations of the method are:

1. a higher product loss than flash peeling (25% compared with 8-18%
losses, for vegetables),

2. the production of large volumes of dilute waste which are difficult
and expensive to dispose of and

3. relatively low throughputs as all pieces of food need to contact the
abrasive surfaces.

An exception is the peeling of onions where the skin is easily removed by
abrasive rollers at production rates of up to 2500 kgh-1.

Caustic Peeling

A dilute solution of sodium hydroxide (named lye) is heated to 100 – 120 ºC. In
the older method of lye peeling, food is passed through a bath of 1-2 % lye which
softens the skin and the skin is then removed by high-pressure water sprays. Product
losses are of the order of 17%. Although once popular for root crops, this method
causes changes in the colour of some products and incurs higher costs. Its is now
largely replaced by steam or flash peeling. A development of lye peeling is named dry
caustic peeling. Food is dipped in 10% sodium hydroxide and the softened skin is
removed with rubber discs or rollers. This is both reduces water consumption and
product losses and gives a concentrated skin “paste” which is more easily disposed of.

Flame Peeling

This type of peeling is mostly used for onions. The peeler consists of a conveyor
belt which carries and rotates the food through a furnace heated to higher than 1000ºC.
The outer “paper shell” and root hairs are burned off, and the charred skin is removed
by high pressure water sprays. Average product losses are 9%.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 46

June 2005 December 2005

SELF CHECK #3-1

Filling the Blank:

1._________ is a necessary operation in the processing of many fruits and vegetables
to remove unwanted or inedible material, and to improve the appearance of the final
product.

2._________ ppm chlorine solution or about 6 tsp chlorine/10 liter of water.

3._________ should take place at the earliest opportunity in a food process both to
prevent damage subsequent to processing equipment by stones, bones, metals, and to
prevent time and money from being spent on processing contaminants which are then
discarded.

4._________ .This type of peeling is mostly used for onions.

Enumeration:

1. Seven (7) types of contaminants found on raw foods.
a.
b.
c.
d.
e.
f.
g.

2. What are the five main methods of peeling?

a.
b.
c.
d.
e.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 47

June 2005 December 2005

Answer Key #3-1

Fill in the Blank:

1.Peeling
2.150
3.Cleaning
4. Flame Peeling

Enumeration:

1. Types of contaminants found on raw foods.

a. Metals
b. Mineral
c. Plant
d. Animal
e. Chemical a
f. Microbial cells
h. Microbial products

2. Five main methods of peeling:

a. flash steam peeling
b. knife peeling
c. abrasion peeling
d. caustic peeling
e. flame peeling

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 48

June 2005 December 2005

QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Raw Materials

LEARNING OUTCOME #4 : Boil fruits and vegetables for jelly and marmalade to
obtain the juice extract.

ASSESSMENT CRITERIA:

1. Boiling prepared fruits and vegetables for jelly and marmalade. .
2. Proper cooking time is followed in accordance with approved specification
3. Extract boiled and fruits and vegetables to obtain the exact juice.

RESOURCES:

 Prepared Fresh Fruits and Vegetables
 Clock
 Enamel kettle/vat
 Strainer/juice extractor
 Mixing Bowl
 Stove/Burner

REFERENCES:
1.Essentials of Food Safety and Sanitation. 1998. McSwane D., Rue, N. and
Linton, R.
2.Introduction to Agricultural Products and Processing. 1990. Oklahoma
Department. Of Vocational and Technical Education Curriculum and
Materials Center.
3.Food Science and Technology. 1994. Martin, Philip. Instructional Materials
Laboratory University of Missouri-Columbia.
4.Current Good Manufacturing Practices for the Food Industry/
Establishment. 2003. Philippine Trade and Training Center, Philippines.
5.Philippine Handbook on Canned Low Acid Foods. 1982. Gonzales,
Olympia N., et.al. A project of NSDB-NIST and No. 7801. National Institute of
Science and Technology Authority.
6.Preservation of Philippine Foods, A Manual of Principles and Procedures.
1998. De Leon, S.Y. and Guzman M.P.
7.Food Canning Technology. 1997. Larousse, Jean and Brown, Bruce E.

Code No. Preparing Raw Materials Date: Developed Date: Revised Page 49

June 2005 December 2005