Lecture 10b: PRIMARY AND SECONDARY PROCESSING

Question 1

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

Answer 1

primary processing

Question 2

general procedures in primary processing

Answer 2

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

Question 3

(extraction of primary economic product)

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

Answer 3

threshing

Question 4

(extraction of primary economic product)

extracting corn kernels from cob or seeds

Answer 4

shelling

Question 5

(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.

Answer 5

decortication

Question 6

(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.

Answer 6

retting

Question 7

(extraction of primary economic product)

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

Answer 7

tuxying

Question 8

(extraction of primary economic product)

manual method of extracting abaca fibers from the tux

Answer 8

“hagutan” method

Question 9

(extraction of primary economic product)

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

Answer 9

ginning

Question 10

(extraction of primary economic product)

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

Answer 10

wet method: coffee

Question 11

(extraction of primary economic product)

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

Answer 11

dry method: coffee

Question 12

(extraction of primary economic product)

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

Answer 12

hulling: coffee

Question 13

(extraction of primary economic product)

dried kernel extracted from mature coconut

Answer 13

copra

Question 14

(extraction of primary economic product)

dried pepper without pulp; ripe berries of pepper are used

Answer 14

white pepper

Question 15

(extraction of primary economic product)

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

Answer 15

black pepper

Question 16

process of reducing the moisture content of primary product

Answer 16

drying

Question 17

drying is done to

Answer 17

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

Question 18

recommended moisture level for rice

Answer 18

14% or lower

Question 19

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

Answer 19

10%

Question 20

recommended moisture level for copra

Answer 20

6%

Question 21

recommended moisture level for cacao

Answer 21

7%

Question 22

recommended moisture level for corn

Answer 22

12-13%

Question 23

recommended moisture level for coffee

Answer 23

12%

Question 24

facilitate removal of mucilage from beans (coffee and cacao)

Answer 24

fermentation

Question 25

facilitate extraction of fiber from jute and ramie

Answer 25

fermentation

Question 26

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

Answer 26

fermentation

Question 27

SECONDARY PROCESSING OF FRUITS AND VEGEABLES

Answer 27

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

Question 28

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

Answer 28

heat sterilization

Question 29

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

Answer 29

dehydration

Question 30

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

Answer 30

fermentation

Question 31

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

Answer 31

freezing

Question 32

concept of Individual Quick Freezing (IQF)

Answer 32

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

Question 33

crucial in successful drying

Answer 33

-low heat -low humidity -good air circulation

Question 34

secondary processing - used in canning, juice and puree processing

Answer 34

heat sterilization