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PART I
CHAPTER ONE
The History of Food Processing, Food Preservation and
its Meaning
Objectives: The successful student will recognize or recall, review, discuss and learned info restate
information.
Recall the History of food Processing and Preservation.
Recognize the importance of food processing and Preservation.
Discuss and restate the role of Food Processing and Preservation.
Categorize the food sources and its sources.
Food processing dates back to prehistoric ages, with crude processing methods that included
slaughtering, fermenting, sun drying, preserving with salt, and various means of cooking (such as
roasting, smoking, steaming, and oven baking).
Salt-preservation was especially common for foods that constituted the diets of warriors and sailors, up
until the introduction of canning methods. Evidence for the existence of these methods exists in the
writings of the ancient Greek, Chaldean, Egyptian, and Roman civilizations, as well as archaeological
evidence from Europe, North and South America, and Asia. These tried and tested processing
techniques remained essentially the same until the advent of the Industrial Revolution. Examples of
ready-meals also exist from the period before the Industrial Revolution, such as the Cornish pasty and
Haggis.
Modern food processing technology was largely developed in the nineteenth and twentieth
centuries, to serve military needs. In 1809, Nicolas Appert invented a vacuum bottling technique that
would supply food for French troops, and this contributed to the development of tinning and then
canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead
used in cans, canned goods later became a staple around the world. Pasteurization, discovered by Louis
Pasteur in 1862, was a significant advance in ensuring the microbiological safety of food.
In the twentieth century, World War II, the space race, and the rising consumer society in
developed countries (including the United States) contributed to the growth of food processing with
such advances as spray drying, juice concentrates, freeze drying, and the introduction of artificial
sweeteners, coloring agents, and preservatives such as sodium benzoate. In the late twentieth century,
products such as dried instant soups, reconstituted fruits and juices, and self-cooking meals (such as
"Meal, Ready-to-Eat," or MRE, field rations) were developed.
In Western Europe and North America, the second half of the twentieth century witnessed a rise
in the pursuit of convenience, as food processors marketed their products especially to middle-class
working wives and mothers. Frozen foods (often credited to Clarence Birdseye) found their success in
the sales of juice concentrates and "TV dinners." Processors utilized the perceived value of time to
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appeal to the postwar population, and this same appeal contributes to the success of convenience foods
today. (July 05,2020 [Link] processing)
1.1 Food Processing and Food Preservation
Food processing- is the set of methods and techniques used to transform raw ingredients into
food or food into other forms for consumption by humans or animals either in the home or by the food
processing industry.
Food processing -typically takes clean, harvested crops or slaughtered and butchered animal
products and uses these to produce attractive, marketable, and often long-life food products. Similar
processes are used to produce animal feed. Extreme examples of food processing include the expert
removal of toxic portions of the fugu fish (Butiti) or preparing space food for consumption under zero
gravity.(July 05,2020) [Link]
Food Processing- refers to the procedures of food preparation steps needed to change the food source
such as hog to consumable product, like cooked ham.(2009Divina G. Sonido et al.)
1.2 The Three Categories of Food Processing
Primary Processing- refers to the first steps of transforming raw materials into new one. Like for
the example slaughtering of chicken into dress chicken. Milling of Rice, corn cocoa, and etc. It involves
immediate action of post-harvest procedures.
Food Preservation- refers to the second procedure of processing. Like curing of meat, canning,
freezing, drying and etc.
Food Manufacturing- is a procedure far from the original materials and it has been undergo
preservation to prolong its shelf-life and be available the market like ice cream, hot dog, instant noodles
and etc.
1.3 The Food sources
(July 05,2020 [Link]
Most food has its origin in plants. Some food is obtained directly from plants; but even animals
that are used as food sources are raised by feeding them food derived from plants.
Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi
and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread,
alcoholic drinks, cheese, pickles,and yogurt.
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1.4 Foods from plant sources
(July 05,2020 [Link]
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Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for
food. Many of these plant species have several distinct cultivars.
Seeds of plants are a good source of food for animals, including humans, because they contain
the nutrients necessary for the plant's initial growth, including many healthful fats, such as omega fats.
In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include
cereals (corn, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are
often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, et
cetera.
Seeds are typically high in unsaturated fats and, in moderation, are considered a health food.
However, not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while
seeds from cherries and apples contain cyanide which could be poisonous only if consumed in large
volumes.[
Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals
have coevolved such that the fruits of the former are an attractive food source to the latter, because
animals that eat the fruits may excrete the seeds some distance away. Fruits, therefore, make up a
significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and
eggplants, are eaten as vegetables.
Vegetables are a second type of plant matter that is commonly eaten as food. These include
root vegetables (potatoes and carrots), bulbs (onion family), leaf vegetables (spinach and lettuce), stem
vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli
and other vegetables such as cabbage or cauliflower)
1.5 Animal source foods and Food chain
(July 05,2020 [Link]
Animals are used as food either directly or indirectly by the products they produce. Meat is an
example of a direct product taken from an animal, which comes from muscle systems or from organs
(offal).
Food products produced by animals include milk produced by mammary glands, which in many cultures
is drunk or processed into dairy products (cheese, butter, etc.). In addition, birds and other animals lay
eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular
sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as
a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in
stews such as jugged hare.
Some cultures and people do not consume meat or animal food products for cultural, dietary,
health, ethical, or ideological reasons. Vegetarians choose to forgo food from animal sources to varying
degrees. Vegans do not consume any foods that are or contain ingredients from an animal source.
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1.6 Self-Check Task
TEST I. TRUE or FALSE
Direction: On the space provided, write the TRUE if the statement is correct and FALSE if it is not.
1……………………. Meat is an example of a direct product taken from an animal, which comes from muscle
systems or from organs (offal).
2………………….. Many plants and animals have coevolved such that the fruits of the former are an
attractive food source to the latter, because animals that eat the fruits may excrete the seeds some
distance away.
3…………………. Modern food processing technology was largely developed in the nineteenth and
twentieth centuries, to serve military needs.
4…………………. Salt-preservation was especially common for foods that constituted the diets of warriors
and sailors, up until the introduction of canning methods.
5………………… Birds and other animals lay eggs, which are often eaten, and bees produce honey, reduced
nectar from flowers, which is a popular sweetener in many cultures.
6……………….. Yeasts and ambient bacteria are used in the preparation of fermented and pickled foods
like leavened bread, alcoholic drinks, cheese, pickles, and yogurt.
7……………….. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for
sauces, or in a cured, salted form for times of food scarcity, and others use blood in steam such as
jugged hare.
8…………………. Meat and Vegetables were making up a significant part of the diets of most cultures.
9………………….. Examples of ready-meals also exist from the period before the Industrial Revolution, such
as the Cornish pasty, Haggis, spaghetti, and Pizza.
10…………………. Vegetarians choose to forgo food from Fruits and meat fish sources to varying degrees
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TEST II. ESSAY
Direction: Write your answer on the space provided legibly and comprehensibly, Use extra sheet if
needed.
1. Differentiate the three (3) categories of food processing. Cite an example aside from the example
cited or mentioned in the module. (30 points).
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[Link] is the importance of food preservation and food processing in present time? Cite example to
justify your answer.(20 points.
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REFERENCES
Divina G. Sonido et al. 2009 July 05, 2020 Retrieve Practical Food Preservation and Processing
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