Lecture 10b: Primary and Secondary Processing Flashcards
PRIMARY PROCESSING
- conversion of raw far produce to marketable forms
GENERAL PROCEDURES OF PRIMARY PROCESSING
- extraction
- drying
- fermentation
EXTRACTION OF PRIMARY PRODUCTS
- threshing
- shelling
- decortication
- retting
- tuxying
- hagutan method
- ginning
- wet method
- dry method
- hulling
THRESHING
extract grains from:
1. straw (rice and wheat)
2. hay (mungbean)
3. black pepper
SHELLING
extract:
1. corn kernel from cob
2. seeds from pods of legumes
3. coconut kernel from shell
DECORTICATION
- extract fiber using machine
- crush wood and strips of fibers from bark
- e.g. jute, ramie, abaca
RETTING
- extract fiber by soaking the stalks in water to loosen bark
- facilitate removal of non-fibrous tissues
- e.g. jute, ramie
TUXYING
- extract fiber from abaca leaf sheath
- uses tumbling bolo or tuxy knives
HAGUTAN METHOD
- manual extraction of abaca fibers from tuxy
GINNING
- separate cotton fibers (lint) from cotton seed
WET METHOD
- coffee processing
- ripe berries are depulped then dried
- produce parchment coffee
DRY METHOD
- coffee processing
- strip-harvested berries are immediately dried
- produce dried berries
HULLING
- remove hulls from dried berries or parchment coffee
- produce green coffee beans
PRODUCTS OF EXTRACTION IN PRIMARY PROCESSING
- copra
- white pepper
- black pepper
COPRA
- dried kernel from mature coconut
WHITE PEPPER
- dried pepper without pulp
- from ripe berries
BLACK PEPPER
- dried whole pepper berries
- from both green mature and partly ripe berries
DRYING
- reduce moisture content of primary products
PURPOSE OF DRYING
- minimize attack of pathogens during storage
- reduce rarte of respiration (orthodox seeds)
- minimize broken seeds
RECOMMENDED MOISTURE LEVEL: RICE
14% or lower
RECOMMENDED MOISTURE LEVEL: CORN
12-13%
RECOMMENDED MOISTURE LEVEL: MUNGBEAN
10%
RECOMMENDED MOISTURE LEVEL: SOYBEAN
10%
RECOMMENDED MOISTURE LEVEL: COPRA
6%
RECOMMENDED MOISTURE LEVEL: COFFEE
12%
RECOMMENDED MOISTURE LEVEL: CACAO
7%
RECOMMENDED MOISTURE LEVEL: BLACK/WHITE PEPPER
10%
PURPOSE OF FERMENTATION
- removal of mucilage from beans (coffee and cacao)
- extraction of fiber (jute and ramie)
- enhance development of chocolate flavor
- destroy bitter substance in cacao
SECONDARY PROCESSING OF FRUITS AND VEGETABLES
- heat sterilization
- dehydration
- fermentation
- freezing
HEAT STERILIZATION
- inactivates enzyme and kill organisms that can grow during storage
- e.g. canning, juice, and puree processing
DEHYDRATION
- removes moisture in food by circulating hot air
- prevents growth of microorganisms
IMPORTANT FACTORS IN DEHYDRATION
- low heat
- low humidity
- good air circulation
FERMENTATION
- converts carbohydrates to alcohol or organic acids using microorganisms (yeast or bacteria)
- requires anaerobic condition
FREEZING
- widely used method
- ensures retention of product quality during long term storage
INDIVIDUAL QUICK FREEZING
- lower temperature and shorter time of exposure
- better product quality