Lecture 10b: Primary and Secondary Processing Flashcards

1
Q

PRIMARY PROCESSING

A
  1. conversion of raw far produce to marketable forms
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2
Q

GENERAL PROCEDURES OF PRIMARY PROCESSING

A
  1. extraction
  2. drying
  3. fermentation
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3
Q

EXTRACTION OF PRIMARY PRODUCTS

A
  1. threshing
  2. shelling
  3. decortication
  4. retting
  5. tuxying
  6. hagutan method
  7. ginning
  8. wet method
  9. dry method
  10. hulling
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4
Q

THRESHING

A

extract grains from:
1. straw (rice and wheat)
2. hay (mungbean)
3. black pepper

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5
Q

SHELLING

A

extract:
1. corn kernel from cob
2. seeds from pods of legumes
3. coconut kernel from shell

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6
Q

DECORTICATION

A
  1. extract fiber using machine
  2. crush wood and strips of fibers from bark
  3. e.g. jute, ramie, abaca
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7
Q

RETTING

A
  1. extract fiber by soaking the stalks in water to loosen bark
  2. facilitate removal of non-fibrous tissues
  3. e.g. jute, ramie
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8
Q

TUXYING

A
  1. extract fiber from abaca leaf sheath
  2. uses tumbling bolo or tuxy knives
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9
Q

HAGUTAN METHOD

A
  1. manual extraction of abaca fibers from tuxy
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10
Q

GINNING

A
  1. separate cotton fibers (lint) from cotton seed
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11
Q

WET METHOD

A
  1. coffee processing
  2. ripe berries are depulped then dried
  3. produce parchment coffee
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12
Q

DRY METHOD

A
  1. coffee processing
  2. strip-harvested berries are immediately dried
  3. produce dried berries
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13
Q

HULLING

A
  1. remove hulls from dried berries or parchment coffee
  2. produce green coffee beans
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14
Q

PRODUCTS OF EXTRACTION IN PRIMARY PROCESSING

A
  1. copra
  2. white pepper
  3. black pepper
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15
Q

COPRA

A
  1. dried kernel from mature coconut
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16
Q

WHITE PEPPER

A
  1. dried pepper without pulp
  2. from ripe berries
17
Q

BLACK PEPPER

A
  1. dried whole pepper berries
  2. from both green mature and partly ripe berries
18
Q

DRYING

A
  1. reduce moisture content of primary products
19
Q

PURPOSE OF DRYING

A
  1. minimize attack of pathogens during storage
  2. reduce rarte of respiration (orthodox seeds)
  3. minimize broken seeds
20
Q

RECOMMENDED MOISTURE LEVEL: RICE

A

14% or lower

21
Q

RECOMMENDED MOISTURE LEVEL: CORN

A

12-13%

22
Q

RECOMMENDED MOISTURE LEVEL: MUNGBEAN

A

10%

23
Q

RECOMMENDED MOISTURE LEVEL: SOYBEAN

A

10%

24
Q

RECOMMENDED MOISTURE LEVEL: COPRA

A

6%

25
Q

RECOMMENDED MOISTURE LEVEL: COFFEE

A

12%

26
Q

RECOMMENDED MOISTURE LEVEL: CACAO

A

7%

27
Q

RECOMMENDED MOISTURE LEVEL: BLACK/WHITE PEPPER

A

10%

28
Q

PURPOSE OF FERMENTATION

A
  1. removal of mucilage from beans (coffee and cacao)
  2. extraction of fiber (jute and ramie)
  3. enhance development of chocolate flavor
  4. destroy bitter substance in cacao
29
Q

SECONDARY PROCESSING OF FRUITS AND VEGETABLES

A
  1. heat sterilization
  2. dehydration
  3. fermentation
  4. freezing
30
Q

HEAT STERILIZATION

A
  1. inactivates enzyme and kill organisms that can grow during storage
  2. e.g. canning, juice, and puree processing
31
Q

DEHYDRATION

A
  1. removes moisture in food by circulating hot air
  2. prevents growth of microorganisms
32
Q

IMPORTANT FACTORS IN DEHYDRATION

A
  1. low heat
  2. low humidity
  3. good air circulation
33
Q

FERMENTATION

A
  1. converts carbohydrates to alcohol or organic acids using microorganisms (yeast or bacteria)
  2. requires anaerobic condition
34
Q

FREEZING

A
  1. widely used method
  2. ensures retention of product quality during long term storage
35
Q

INDIVIDUAL QUICK FREEZING

A
  1. lower temperature and shorter time of exposure
  2. better product quality