Southern Luzon State University

Dual Training and Livelihood Center

FSM-04
Food Processing, Packaging and
Labeling

Reneil S. Torrenueva
BTVTEd-FSM2

Dr. Nona D. Nagares

1. Utensils for measuring

2. Utensils for Preparing and Handling Materials

Colander Kettle Paring Knives

Utility Bowls Cheese Cloth Wooden Spoon

Pears Peaches Apricots

Plums Strawberries Raspberries

Cherries Mango Palm Fruit

Jackfruit Coconut
Ube
 Kamias Sampalok Pork

FACTORS TO BE CONSIDER IN SELECTING OF RAW MATERIALS

1. Fruit quality

Fruit quality goes back to tree stock, growing practices and weather conditions. Closer to

the shipper and processor, however, are the degrees of maturity and ripeness when picked and

the method of picking or harvesting.

There is a distinction between maturity and ripeness of a fruit. Maturity is the condition

when the fruit is ready to eat or if picked will become ready to eat after further ripening.

Ripeness is that optimum condition when color, flavor and texture have developed to their peak.

Some fruit is picked when it are mature but not yet ripe. This is especially true of very soft fruit

like cherries and peaches, which when fully ripe are so soft as to be damaged by the act of

picking itself. Further, since many types of fruit continue to ripen off the tree, unless they were to
be processed quickly, some would become overripe before they could be utilized if picked at

peak ripeness.

From a technological point of view, fruit characterization by species and varieties is

performed on the basis of physical as well chemical properties: shape, size, texture, flavor,

color/pigmentation, dry matter content (soluble solids content), pectin substances, acidity,

vitamins, etc. These properties are directly correlated with fruit utilization. Table shows which

of the above mentioned properties have a major impact on the finished products obtained by fruit

processing.

Optimal use of fruits as a function of their properties

Processed Finished Organoleptic (Sensory) Properties Chemical Composition

Products
Shape Texture Flavor Taste Acidity Sugars Pectin

Substance
Marmalade     ++ ++     ++
Jams ++ ++ ++ ++      
Jellies ++ ++ ++ ++     ++
Fruit Paste       ++   ++  

2. When to pick

The proper time to pick fruit depends upon several factors; these include variety,

location, weather, ease of removal from the tree (which change with time), and purpose to

which the fruit will be put.

For example, oranges change with respect to both sugar and acid as they ripen on the

tree; sugar increases and acid decreases. The ratio of sugar to acid determines the taste and
acceptability of the fruit and the juice. For this reasons, in some countries there are laws that

prohibit picking until a certain sugar-acid ratio has been reached.

In the case of much fruit to be canned, on the other hand, fruit is picked before it is fully

ripe for eating since canning will further soften the fruit.

PROCESS TO BE MADE IN PREPARING SUGAR PRESERVED PRODUCTS

Temporary storage before processing

This step has to be as short as possible in order to avoid flavor losses, texture

modification, weight losses and other deterioration that can take place over this period.

Some basic rules for this step are as follows:

 keep products in the shade, without any possible direct contact with sunlight;

 avoid dust as much as possible;

 avoid excessive heat;

 avoid any possible contamination;

 store in a place protected from possible attack by rodents, insects, etc.

Cold storage is always highly preferred to ambient temperature. For this reason a very

good manufacturing practice is to use a cool room for each processing center; this is very useful

for small and medium processing units as well.

Washing

Harvested fruit is washed to remove soil, micro-organisms and pesticide residues.

Fruit washing is a mandatory processing step; it would be wise to eliminate spoiled fruit before

washing in order to avoid the pollution of washing tools and/or equipment and the contamination

of fruit during washing.

fruit surface before and after washing - best result are when there is a six fold reduction. The

water from the final wash should be free from molds and yeast; a small quantity of bacteria is

acceptable.

Fruit washing can be carried out by immersion, by spray/ showers or by combination of

these two processes which is generally the best solution: pre-washing and washing.

Some usual practices in fruit washing are:

 addition of detergents or 1.5% HCl solution in washing water to remove traces of insect-

fungicides;

 use of warm water (about 50°C) in the pre-washing phase;

 higher water pressure in spray/shower washers.

Washing must be done before the fruit is cut in order to avoid losing high nutritive value

soluble substances (vitamins, minerals, sugars, etc.).

Trimming and peeling (skin removal)

This processing step aims at removing the parts of the fruit which are either not edible or

difficult to digest especially the skin.

Up to now the industrial peeling of fruit and vegetables was performed by three procedures:

a. mechanically;

b. by using water steam;

c. chemically; this method consists in treating fruit and vegetables by dipping them in a

caustic soda solution at a temperature of 90 to 100° C; the concentration of this solution

as well as the dipping or immersion time varying according to each specific case.

Sugar syrup
 Sugar syrup addition is one of the oldest methods of minimizing oxidation. It was used

long before the causative reactions were understood and remains today a common practice for

this purpose.

Sugar syrup minimizes oxidation by coating the fruit and thereby preventing contact with

atmospheric oxygen.

Sugar syrup also offers some protection against loss of volatile fruit esters and it

contributes sweet taste to otherwise tart fruits.

It is common today to dissolve ascorbic acid and citric acid in the sugar syrup for added

effect or to include sugar syrup after an SO2 treatment.

IMPORTANCE OF MEASURING PECTIN-ACID CONTENT OF THE FRUIT

Pectin is a soluble gelatinous polysaccharide that is present in ripe fruits and is extracted

for use as a setting agent in jams and jellies. It is also a natural fiber found in plant cell walls and

most concentrated in the skin of fruits. It is water-soluble and binds with sugar and fruit acid to

form a gel. Adding pectin when making jam or jelly also shortens or eliminates the cooking

time and resulting in a fresher fruit flavor.

Using pectin, rather than the long boil method, has the additional benefit of yielding up to

50% more jam or jelly from a given amount of fruit. Wine jellies, bottled juice jellies and no-

cook jams can only be made by adding pectin. The amount of pectin varies from fruit to fruit &

depends on the stage of ripeness and the growing season weather. The riper the fruit is, means

less pectin.
  High pectin / high acid fruits 

Crabapples, sour apples, currants, gooseberries, cranberries, lemons, limes, grapes,

blackberries, Seville oranges (sweet oranges are low in acid)

 Low pectin / low acid fruits 

Strawberries, peaches, blueberries, sweet cherries, raspberries, pears, elderberries,

overripe fruit.

Acid in fruit is required to form the gel. In some jam recipes additional acid is required

for a proper set. Lemon juice is an example of an added acid.

Low acid will affect gel set and the fruit may float to the top, instead of staying

immersed.

The essential ingredients for a successful preserve are sugar, acid, and pectin. These

three ingredients lower the pH of the preserve and bind available water, thus creating

an environment in which the growth of microorganisms is retarded. In some cases the fruit can

provide all the pectin and acid that are needed. If the acid content of the fruit is low, external

sources such as lemon juice can be added. Similarly, if the planned mix of fruit is low in pectin, a

commercial source may be used. Sugar is always added, and in general all of the three essential

ingredients have to be added in order to create a successful product.

The making of preserves begins with an initial mix containing not less than 45 parts

by weight fruit for every 55 parts by weight sugar solids. The sugar solids are added after the

fruit is crushed, and the mix is then cooked. Cooking may be done in a highly controlled vacuum

kettle, in which flavor volatiles are captured and returned to the product. The cooking process

continues until the heated mix is concentrated to a predetermined level of soluble solids. A

generally accepted level is 65 percent soluble solids; at this concentration the boiling
temperature is 7° to 12° above the boiling point of water. The product is then transferred to

containers and sealed as a shelf-stable product.

The exact amount of sugar needed depends on the acidity level, the natural sugar content,

and the type of product desired. If sugar content is too low, the resulting jelly will be tough;

excessive sugar, on the other hand, will create a “soft set” that can be broken easily. Appropriate

amounts of acid and pectin are added during the cooking process. The pH must be adjusted to an

acidic level of approximately 3.1. Increased acidity reduces the amount of sugar needed in the

blend, although excessive acidity can cause syneresis or a separation of liquid from the gel. If the

pectin level is inadequate, then the preserve will not “set”; that is, not enough water will be

bound to create a complete gel.

The Importance of Good Fruit

Use firm ripe fruit without mold or bruises. The better the fruit means the better the jam.

Overripe fruit has lower levels of acid and pectin and could result in a soft set. Under ripe fruit

has reduced juice and will result in poor flavor.

PRODUCTS THAT MAY BE PRESERVED USING SUGAR

 Fruits (Preserved, Jam and Jellies)

 Pork

Preserved Fruits are preparations of fruits, vegetables and sugar, often stored in glass jam jars

and Mason jars. Many varieties of fruit preserves are made globally, including sweet fruit
preserves, such as those made from strawberry or apricot, and savory preserves, such as those

made from tomatoes or squash.

Jam a sweet mixture of fruit boiled with sugar and allowed to congeal.

Jellies a food preparation of a soft, elastic consistency due to the presence of gelatin, pectin, etc.,

especially fruit juice boiled down with sugar and used as a sweet spread for bread and toast, as a

filling for cakes or doughnuts, etc. any substance having the consistency of jelly.

Sugar-Cured Ham - ham you get at the store is generally wet or brine-cured. This process

involves injecting the ham with a combination of salt, sugar. The ham is then cooked to an

internal temperature of 150 F.

RECIPES

Preserved Fruits

 apricot, pears, apples or any fruit you like

 1 dessertspoon sugar

Instructions
1. Prepare the fruit. For apricots, just cut in half and remove the seed. For pears and apples, peel,

core and cut into wedges or chunks. Put the fruit in preserving jars. I use Fowlers because they’re

reusable for a century if you look after them, but any big jar with a good, tight sealing lid will do.

2. Push the fruit into the corners of the jar using the handle of a wooden spoon to pack it tightly

without crushing the fruit. Top the jar with water to about 10 mm below the level of the lid. Add

a dessertspoon full of sugar, put the lid on firmly but not overly tightly, place in cold water in a

large saucepan or preserver. (Follow the manufacturer’s instructions for sealing Fowlers jars, as

they’re quite particular.)

3. Pour in enough water to come at least two-thirds the way up the side of the jars, cover with a

lid, bring to the boil, turn right down and simmer for 2 hours. Remove from the water carefully

(you can let them cool in the water, which I prefer to do). If using Fowlers jars, you can remove

the spring after a day. Store the fruit in dark, cool place, like a pantry.

Jam

Mango Jam

Ingredients
2 pounds ripe mangoes

1 ½ cups white sugar

¾ cup water

3 saffron threads (optional)

Instructions

1. Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and

inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the

pulp well.

2. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a

boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until

fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the

saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.

3. Pour cooked jam into sterilized jars and seal according to canning directions.

Fruit Jellies
Ingredients

1 1/3 cups fruit juice (any flavor) or water

4 packets powdered gelatin (1 ounce total)

2 1/2 cups sugar

2 cups fruit preserves or jam

Directions

1. Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5

minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of

the sugar.

2. Bring to a boil over medium-high and cook, stirring, until sugar dissolve, 5 minutes. Add

preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes.

3. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an

8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).

4. Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares.

Toss in sugar to coat just before serving.

Sugar Cured Ham

1 (7 pound) fresh, bone-in pork shoulder ("picnic") arm roast, with the skin still on

6 quarts water, divided

18 ounces kosher salt

2 cups brown sugar

7 teaspoons pink salt #1 (curing salt)

1 tablespoon pickling spice, or to taste

Directions

1. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough

to hold the brine and the ham.

2. Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve.

Pour in 1 gallon fresh cold water to cool down the mixture.

but not into the meat. Score about 1 inch apart, then score in the opposite direction to get

the classic diamond-shaped pattern.

4. Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the

roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2

pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over

halfway through the brining process.

5. Remove roast from brining liquid. Discard the brining liquid and transfer the roast back

to the brining container. Cover the roast with fresh cold water to rinse off some of the

salt. Depending on how salty you want your ham, you can soak it for just a few minutes

or overnight. Remove roast from the water and blot dry with paper towels.

6. Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star

anise. Place roast on a rack in the roasting pan.

7. Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours.

Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash

more. Increase oven temperature to 425 degrees F. Continue to roast until skin is

browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.

8. To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt

together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven

for about 5 minutes to crisp it even further.