Lecture 10b: PRIMARY AND SECONDARY PROCESSING Flashcards

1
Q

series of steps required in converting raw farm produce into marketable or “storable” forms

A

primary processing

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2
Q

general procedures in primary processing

A
  1. Extraction of primary economic product
  2. Drying
  3. Fermentation
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3
Q

(extraction of primary economic product)

separating/extracting the grains from straw (rice and wheat) or hay (mungbean); applicable also to black pepper.

A

threshing

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4
Q

(extraction of primary economic product)

extracting corn kernels from cob or seeds

A

shelling

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5
Q

(extraction of primary economic product)

method of extracting fiber (jute and ramie) using a machine that crushes the wood and strips of fibers from the bark; also applicable in abaca.

A

decortication

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6
Q

(extraction of primary economic product)

alternative method of extracting fiber from ramie and jute plants; done by soaking the stalks in water to
loosen the bark and facilitate removal of non-fibrous tissues.

A

retting

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7
Q

(extraction of primary economic product)

process of extracting the fiber from the abaca leaf sheath using tuxy knives

A

tuxying

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8
Q

(extraction of primary economic product)

manual method of extracting abaca fibers from the tux

A

“hagutan” method

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9
Q

(extraction of primary economic product)

process of separating cotton fibers (lint) from the cotton seeds

A

ginning

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10
Q

(extraction of primary economic product)

method of coffee processing in which ripe berries are depulped and then dried to produce parchment coffee

A

wet method: coffee

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11
Q

(extraction of primary economic product)

method of processing coffee in which strip-harvested berries are immediately dried to produce dried berries

A

dry method: coffee

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12
Q

(extraction of primary economic product)

process of removing the hulls from dried berries or parchment coffee to produce green coffee beans

A

hulling: coffee

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13
Q

(extraction of primary economic product)

dried kernel extracted from mature coconut

A

copra

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14
Q

(extraction of primary economic product)

dried pepper without pulp; ripe berries of pepper are used

A

white pepper

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15
Q

(extraction of primary economic product)

dried whole pepper berries where both green mature and partly ripe berries are used

A

black pepper

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16
Q

process of reducing the moisture content of primary product

A

drying

17
Q

drying is done to

A

a. prevent or minim attack of pathogens and insects
b. reduce rate of respiration
c. minimize broken graine during milling

18
Q

recommended moisture level for rice

A

14% or lower

19
Q

recommended moisture level for mungbean, soybean, and black/white pepper

A

10%

20
Q

recommended moisture level for copra

A

6%

21
Q

recommended moisture level for cacao

A

7%

22
Q

recommended moisture level for corn

A

12-13%

23
Q

recommended moisture level for coffee

A

12%

24
Q

facilitate removal of mucilage from beans (coffee and cacao)

A

fermentation

25
Q

facilitate extraction of fiber from jute and ramie

A

fermentation

26
Q

enhance the development of chocolate flavor and destroy the bitter substance in cacao

A

fermentation

27
Q

SECONDARY PROCESSING OF FRUITS AND VEGEABLES

A

a. heat sterilization
b. dehydration
c. fermentation
d. freezing

28
Q

secondary processing - inactivates the enzymes that may alter the quality of the product and kill the microorganisms that can grow during storage

A

heat sterilization

29
Q

secondary processing - method of food preservation which removes the
moisture in food by circulating hot air

A

dehydration

30
Q

secondary processing - process of converting carbohydrates to alcohol or organic acids using microorganisms, either yeast or bacteria, under anaerobic condition.

A

fermentation

31
Q

secondary processing - used method of food preservation permitting retention of quality of the product during long term storage

A

freezing

32
Q

concept of Individual Quick Freezing (IQF)

A

lower the temperature and the shorter the time of exposure, the better the quality of the product

33
Q

crucial in successful drying

A

-low heat
-low humidity
-good air circulation

34
Q

secondary processing - used in canning, juice and puree processing

A

heat sterilization