Lecture 10b: Primary and Secondary Processing

Question 1

PRIMARY PROCESSING

Answer 1

1. conversion of raw far produce to marketable forms

Question 2

GENERAL PROCEDURES OF PRIMARY PROCESSING

Answer 2

1. extraction
2. drying
3. fermentation

Question 3

EXTRACTION OF PRIMARY PRODUCTS

Answer 3

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

Question 4

THRESHING

Answer 4

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

Question 5

SHELLING

Answer 5

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

Question 6

DECORTICATION

Answer 6

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

Question 7

RETTING

Answer 7

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

Question 8

TUXYING

Answer 8

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

Question 9

HAGUTAN METHOD

Answer 9

1. manual extraction of abaca fibers from tuxy

Question 10

GINNING

Answer 10

1. separate cotton fibers (lint) from cotton seed

Question 11

WET METHOD

Answer 11

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

Question 12

DRY METHOD

Answer 12

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

Question 13

HULLING

Answer 13

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

Question 14

PRODUCTS OF EXTRACTION IN PRIMARY PROCESSING

Answer 14

1. copra
2. white pepper
3. black pepper

Question 15

COPRA

Answer 15

1. dried kernel from mature coconut

Question 16

WHITE PEPPER

Answer 16

1. dried pepper without pulp
2. from ripe berries

Question 17

BLACK PEPPER

Answer 17

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

Question 18

DRYING

Answer 18

1. reduce moisture content of primary products

Question 19

PURPOSE OF DRYING

Answer 19

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

Question 20

RECOMMENDED MOISTURE LEVEL: RICE

Answer 20

14% or lower

Question 21

RECOMMENDED MOISTURE LEVEL: CORN

Answer 21

12-13%

Question 22

RECOMMENDED MOISTURE LEVEL: MUNGBEAN

Answer 22

10%

Question 23

RECOMMENDED MOISTURE LEVEL: SOYBEAN

Answer 23

10%

Question 24

RECOMMENDED MOISTURE LEVEL: COPRA

Answer 24

6%

Question 25

RECOMMENDED MOISTURE LEVEL: COFFEE

Answer 25

12%

Question 26

RECOMMENDED MOISTURE LEVEL: CACAO

Answer 26

7%

Question 27

RECOMMENDED MOISTURE LEVEL: BLACK/WHITE PEPPER

Answer 27

10%

Question 28

PURPOSE OF FERMENTATION

Answer 28

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

Question 29

SECONDARY PROCESSING OF FRUITS AND VEGETABLES

Answer 29

1. heat sterilization 2. dehydration 3. fermentation 4. freezing

Question 30

HEAT STERILIZATION

Answer 30

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

Question 31

DEHYDRATION

Answer 31

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

Question 32

IMPORTANT FACTORS IN DEHYDRATION

Answer 32

1. low heat 2. low humidity 3. good air circulation

Question 33

FERMENTATION

Answer 33

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

Question 34

FREEZING

Answer 34

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

Question 35

INDIVIDUAL QUICK FREEZING

Answer 35

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