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Overview of Agricultural Processing

Agricultural processing and food engineering deals with processing agricultural products for food or feed. It applies engineering principles to convert crops into food. Crops are either durable, with low moisture content like grains, or perishable, with high moisture content like fruits and vegetables. Primary processing operations like drying do not heavily change the physical characteristics of crops. Secondary processing operations like making banana catsup or mango puree change the physical properties of crops.

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May Deguia
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441 views5 pages

Overview of Agricultural Processing

Agricultural processing and food engineering deals with processing agricultural products for food or feed. It applies engineering principles to convert crops into food. Crops are either durable, with low moisture content like grains, or perishable, with high moisture content like fruits and vegetables. Primary processing operations like drying do not heavily change the physical characteristics of crops. Secondary processing operations like making banana catsup or mango puree change the physical properties of crops.

Uploaded by

May Deguia
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© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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  • Introduction
  • Definitions
  • Crop Types
  • Processing Operations
  • References

INTRODUCTION TO AGRICULTURAL

PROCESSING AND FOOD ENGINEERING


Definition

➢ Agricultural Processing - A study that deals on the principles and practices


of processing agricultural products suitable for food or feed.

➢ Food Engineering – A study that deals with the application of engineering


principles of converting agricultural products into different kinds of food.
➢ Durable Crops – These are the crops that are produced and harvested with
normally low moisture content of about 20 to 30% and are not easy to
deteriorate or spoil. Cereal grains and legumes are the examples of these
crops.

➢ Perishable Crops – These are the crops that have high moisture content (30%
and above) such as fruits and vegetables including dairy, meat, and fish and
easily to deteriorate and spoil.
Category of Processing Operation

➢ Primary Processing – These are the processing operation which does not
heavily change the physical characteristics of the product. Drying and
dehydration of grains and fruits are examples of this operation.

➢ Secondary Processing – These are the processing operation which change the
physical properties of the product. On-plant processing such as converting
banana into to catsup or mango to puree are examples of this operation.
References

BELONIO, A. T. Agricultural and Food Processing. Dept. of Agricultural Engineering


and Environmental Management, College of Agriculture, Central Philippine
University, Iloilo City.

INTRODUCTION TO AGRICULTURAL PROCESSING AND FOOD ENGINEERING
Definition Agricultural Processing - A study that deals on the principles and practices of processing agricultural products
Durable Crops – These are the crops that are produced and harvested with normally low moisture content of about 20 to 30% a
Category of Processing Operation Primary Processing – These are the processing operation which does not heavily change the
References BELONIO, A. T. Agricultural and Food Processing. Dept. of Agricultural Engineering and Environmental Management,

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