Republic of the Philippines

Province of Sorsogon
Region V
Donsol Community College
Tres Marias, Donsol, Sorsogon

MODULE 2
TOOLS AND EQUIPMENT IN FOOD PROCESSING, PACKAGING AND
LABELING

FSM 211- FOOD PROCESSING, PACKAGING AND LABELING

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First Semester-Module 2: Tools and Equipment in Food Processing,
Packaging and Labeling
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WRITER: JOCELYN L. BORDARAIS, LPT

EDITOR: ROSELYN A. MANTES, LPT
REVIEWERS: JOAQUIN G. ATAYZA, MATEA
EDUARDO A. POLLARCA, MAED
RENE C. BAROLA, MAM
LINEL L. JACINTO, RL., LPT
VIRGIE C. MALAGUEÑO, LPT
LAYOUT ARTIST: JOCELYN L. BORDARAIS, LPT

This module is a property of Donsol Community College. No portion/s of this

instructional material may be reproduced, owned without the permission of
Donsol Community College. This Module is not for sale.

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INTRODUCTION

Module two will provide you with the basic knowledge

and deepen understanding about the tools and equipment used in food
processing, packaging and labeling.
As you go along with this module, try to accomplish every phase in
order to fully understand the Tools and Equipment Used in Food Processing,
Packaging and Labeling. Moreover, you have to answer the Pre-
Assessment, examine and comprehend the lesson in the Read and Study,
fill-out Activities 1, 2, and 3, and answer the Post-Assessment. Finally,
reflect and share your thoughts by answering Going Further. Good luck!

OBJECTIVES
At the end of this module, you must be able to:
1. Give the different types of tools and equipment used in food
processing, packaging and labeling
2. Appreciate the importance of tools and equipment in food processing,
packaging and labeling
3. Identify and classify the different types of tools and equipment used in
food processing, packaging and labeling.

PRE-ASSESSMENT
Direction: Read and understand the question below. Choose the best
and encircle the answer.
1. Who invented the modern grater?
a. Nicholas Appert
b. Francois Boulier
c. Both a & b
d. Peter Durand
2. What is the main function of check-weigher packaging equipment?
a. Quality control
b. Sealing

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 c. Packaging material criterion
d. All of the above
3. What equipment employed to the process of cooking food by
indirect heat?
a. Frying
b. Baking
c. Blanching
d. Pasteurizing
4. All are types of food packaging equipment EXCEPT?
a. Volumetric fillers
b. Printer
c. Seamers
d. Pasteurizer
5. Which of the following equipment is used to measure alcohol
content, density, color and PH of alcoholic beverages?
a. Carbonated beverage analyzers
b. Alcoholic beverage analyzers
c. Moisture analyzers
d. Chemical imaging analyzers
6. In food preparation equipment, what unit of operation is employ to
remove foreign matter and contaminants from the surface of raw
food via wet and dry cleaning process?
a. Grading
b. Sorting
c. Blanching
d. Cleaning
7. What food processing equipment is used to reduce, enlarge,
homogenize or change the physical form of solid, semi solid and
liquid food matter?
a. Mechanical equipment
b. Food preparation equipment
c. Heat processing equipment
d. Packaging equipment
8. Which of the following tools in food processing that is a bowl
shaped strainer used to washing and draining foods?
a. Colander
b. Sifter
c. Strainer
d. China cup
9. What unit of operation employs heated 160° - 180°C using fat or oil
to transfer heat directly to food material?
a. Blanching
b. Baking
c. Frying
d. Suiting
[Link] is a great tool for whipping cream or eggs, mixing cake batter and
cookie dough, and making things like icing and salad dressings?
a. Egg beater
b. Hand/electric mixer
c. Wire whisk

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 d. Pastry blender

READ AND STUDY

The process of changing raw ingredients into food, in a way, that can be
consumed by humans or animals is termed as food processing. Generally,
clean, slaughtered and butchered or harvested components are taken and
are used to produce attractive and marketable food products. A broad variety
of machinery tools and equipment, gages, instruments are used in the food
processing industry
The tools and equipment in food processing refers to processing machines,
components, systems used to cook, handle, package, prepare or store food
and food products. Although this equipment is primarily aimed towards
consumibility, preservation, palatability, few pieces of equipment also
perform auxiliary or main functions such as preparation, handling and
packaging. To execute the various unit operations necessary during a
complete production cycle, such as separating, baking, mixing, freezing,
washing and sealing, a wide range of food processing equipment are
available. These equipments is employed to produce food and food product
applications such as bakery goods to beverages and dairy. The food
processing tools and equipment can be designed and constructed to handle
solid, semi-solid and liquid products, in a batch-wise or
continuously, depending on the demands of the operation.
Tools and equipment are terms that are often used interchangeably without
knowing the actual differences between tools and equipment but in fact, they
have different definitions, tools and equipment are not only two words that
are often used in day-to-day life, but also two utensils that are often used
every day as well. However, how does one make a distinction between these
two items. Let’s find out.
What is Tool?
Any physical item that is used to achieve a goal but is not consumed during
this process can be as a tool. Informally speaking it can also be used to
describe a specific procedure with a specific purpose as well. The use of tools
by human being dates back million years. However, human are not the only
creatures known to employ tools in their day to day life.

Tools are often also referred to as a hand held implements, instruments or

utensils. The knowledge obtaining, constructing and using tools is known as
technology. Anthropologists view the usage of tools as an important step in
the evolution of the mankind. It is said that humans evolved an opposable
thumb that is useful for holding tools. The intelligence of human drastically
increased as well.

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 Tools can perform a variety of functions such as cutting and chopping,
moving, shaping, fastening, guiding, enacting chemical changes, fastening
information and manipulation etc. there can be a specific tools designated for
specific purpose.
What is equipment
The idea of equipment represents all sort of machinery, functional devices or
electronic devices which serve an individual, household or a community
purpose. Usually a set of tools that are designated for a specific task.

Classifications of Tools in Food processing and their

Uses

Preparatory Tools
Box Grater- a metal/box with various
size grids used to cut food into small
particles

China Cup- a pointed strainer used to

strain gravies, sauces, soups and other
liquids

Colander- a bowl shaped strainer used to

washing and draining foods.

Hand Meat Tenderizer- a

metal/hammer like tool with a handle
used to ground and bread the muscle fiber
of rough cuts of meat

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 Strainer- perforated metal used to
strain or drain foods

Wire whip/whisks- used for whipping

eggs, cream, gravies, and sauces

Measuring Tools

Measuring cup- used primarily to

measure the volume of liquid or bulk solid
cooking ingredients such as flour and sugar

Measuring Spoon- is a spoon used to

measure an amount of an ingredient, either
liquid or dry, when cooking. Measuring
spoons may be made of plastic, metal, and
other materials. They are available in many
sizes, including the teaspoon and
tablespoon.

Timer- A device that can be set for a

number of minutes (usually up to one hour)
that sounds an alarm such as a bell or
buzzer when the specified amount of time
has elapsed; commonly used when cooking
or baking.

Oven Thermometer- used to check the

temperature of the oven so the reading can be
compared to the temperature set on the oven
dial. With the use of an Oven Thermometer,
temperatures can be checked to insure it
remains consistent throughout the baking or
roasting time.

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 Weighing scale- is used to measure weight
and/or mass of an object or ingredients .

Cutting Tools
Chef’s knife- is a multi-purpose knife designed
to perform well at many differing kitchen tasks,
rather than excelling at any one in particular. It
can be used for mincing, slicing, and chopping
vegetables, slicing meat, and disjointing large
cuts foods such as meats.

Utility Knife- sometimes generically called a

Stanley knife, is a knife used for general or
utility purposes. The utility knife was originally
a fixed blade knife with a cutting edge

Paring knife- is a small all-purpose knife with

a plain edge that is ideal for peeling (or
"paring") fruits and vegetables, and other small
or intricate work (such as de-veining a shrimp,
removing the seeds from a jalapeño, 'skinning'
or cutting small garnishes).

Santuko knife- is used in cutting meat, slicing

cheese. chopping or dicing fruits, vegetables
and nuts.
Scooping food off a cutting board due to wide
blade, creating fine slices, particularly useful
for vegetables and seafood.

Boning knife- is a type of kitchen knife with a

sharp point and a narrow blade. It is used in
food preparation for removing the bones of
poultry, meat, and fish.

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 Cleaver knife- A cleaver is a large knife that
varies in its shape but usually resembles a
rectangular-bladed hatchet. It is largely used as
a kitchen or butcher knife intended for hacking
through bone. The knife's broad side can also
be used for crushing in food preparation.

Bread Knife- are used for cutting bread and

are one of many kitchen knives used by cooks.
The serrated blades of bread knives are able to
cut soft bread without crushing it.

Steak knife- is a sharp table knife, used for

cutting steak. These often feature serrated
blades and wooden handles, and are the only
sharp knife commonly found at the modern
table. Specialized steak knives emerged in
America following World War II.

Kitchen shears- are intended for cutting and

trimming foods such as meats.

Cutting/chopping board- is a durable board

on which to place material for cutting. The
kitchen cutting board is commonly used in
preparing food; other types exist for cutting
raw materials such as leather or plastic.

Cooking tools

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 Frying pan-A frying pan, frypan, or skillet is a
flat-bottomed pan used for frying, searing, and
browning foods. It is typically 20 to 30 cm (8 to
12 in) in diameter with relatively low sides that
flare outwards, a long handle, and no lid.
Larger pans may have a small grab handle
opposite the main handle.
Wok- wok (from Cantonese: 鑊) is a round-
bottomed cooking pot, originating in China. ...
Woks are used in a range of Chinese cooking
techniques, including stir frying, steaming, pan
frying, deep frying, poaching, boiling, braising,
searing, stewing, making soup, smoking and
roasting nuts.
Saucepan- has many uses, including
preparation processes such as boiling water,
for making sauces and soups, or for braising
foods. Saucepans are very similar to saucier
pans as both are used to perform similar tasks.
The saucier pan is shorter in height and is
made with sloping sides instead of straight
sides.
Steamer- food steamer or steam cooker is a
small kitchen appliance used to cook or
prepare various foods with steam heat by
means of holding the food in a closed vessel
reducing steam escape. This manner of cooking
is called steaming.
Stock pot-is traditionally used to make stock
or broth, which can be the basis for cooking
more complex recipes. It is a wide pot with a
flat bottom, straight sides, a wide opening to
the full diameter of the pot, two handles on the
sides, and a lid with a handle on top.

Double boiler- tool used for applying gentle

heat on the stovetop. It's useful for delicate
tasks like making hollandaise sauce, melting
chocolate, and preparing custards.

Types of Food Processing and Packaging Equipment

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While the wide range of food processing equipment available can be
classified and categorized in several different ways of end product form,
mode of operation, application, etc. This module groups them by their
respective functions.
The food processing production cycle can be broken into several stages,
characterized by a specific function and during which individual unit
operations are performed. For example, within the preparation stage, the
primary function is to prepare the food material for further processing, and
some of the unit operations performed include washing and separating. Other
secondary functions provide support to the primary functions of the
production cycle, such as material handling and system control operations
which convey food materials between process stations or maintain the
required processing conditions and standards, respectively.

Some of the most common functions by which food processing equipment are
grouped include:
•Preparation
•Mechanical processing
•Heat processing
•Preservation
•Packaging

Preparation Equipment
As indicated previously, within
the food processing production
cycle, initial preparatory
operations focus on preparing
the raw food material for
subsequent processes” typically
mechanical or chemical
processing” by separating the
desirable material from the low
quality, substandard, or
undesirable material. In doing so,
manufacturers are better able to ensure the production of uniform and high-
quality food and food products, as well as remove foreign matter and
contaminants which may degrade or damage the food material or equipment.

Some of the unit operations which manufacturers employ during the raw
material preparation stage include cleaning, sorting, grading, or peeling (or

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skinning). Table 1 below describes some of the preparatory unit operations
and outlines the equipment used to execute them.

Table 1 Food Preparation Equipment by Unit Operation

Unit operation Description Equipment Employed

Cleaning Removes foreign

matter and Wet process
contaminants e.g.,  Soak/floatation
soil, oil, insects, skins, tanks (soaking)
chemicals, etc. from  Spray washers
the surface of raw (spray washing)
food material via wet  Washing systems
and dry cleaning (washing)
processes  Sterilizers
(sterilizing)
 Ultrasonic cleaners
Dry process
 Air classifiers
 Magnetic
separators
 Screening
separators

Grading Closely related to, and  Tungsten lights

often precluding, (candling)
sorting processes  Image processors
assesses several  Laboratory
characteristics of food equipment
matter (e.g., flavor,
damage, skin color,
aroma, etc.) to
determine the overall
quality

Peeling/Skinning Removes inedible or  Pressure vessels

undesirable material (flash steam
to increase the overall peeling)
quality and/or  Stationary/rotating
appearance of the blades (knife
final food product peeling)
 Carborundum
abrasive
rollers/bowls
(abrasion peeling)
 Conveyors and

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 furnaces (flame
peeling)

Sorting Operates similarly to  Sorting machinery

and overlaps with dry  Disc separators
cleaning processes (shape sorting)
•Classifies and  Sieves/screens
separates foreign (size sorting)
matter and  Machine vision
contaminants from sorting systems
raw food material  Sorting conveyors
based on a
measurable physical
characteristic
(typically size, shape,
weight, or color

Mechanical Processing Equipment

Mechanical processing operations

are employed (without the
application of heat or chemicals) to
reduce, enlarge, homogenize, or
otherwise change the physical form
of solid, semi-solid, and liquid food
matter. By altering the form and
size of the food matter,
manufacturers can facilitate and
increase the efficiency and
effectiveness of subsequent
processes, improve the overall quality and edibility, and allow for a greater
range of food products to be produced.
Within the general mechanical processing classifications i.e., size reduction,
size enlargement, homogenization, there are numerous unit operations, such
as cutting, forming, and grinding/crushing, which fall below them. Table 2
below describes the overarching classifications and outlines some of their
more specific unit operations and the equipment used to execute them.

Table 2 Mechanical Food Processing Equipment by Unit

Operation
Unit Operation Description Equipment Employed

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Size Reduction Reduces the average Grinding/Crushing
particle size of solid  Impact mills
food matter through  Pressure mills
mechanical processes  Attrition mills
involving compression,  Jaw crushers
shear, or impact force  Roll crushers
 Strainers/pulpers
Cutting/Chopping
 Knives/blades
 Band saws
 Slicing machines
 Meat grinders

Size Enlargement Increases the average Extrusion

particle size of solid •Non-thermal extruders
food matter through •Single-screw extruders
mechanical processes, •Twin-screw extruders
such as extrusion, •Refrigerated extruders
agglomeration, or Agglomeration
forming  Rotating pans
 Rotating drums
 High-speed
agitators
 Tableting
equipment
 Pelletizing
equipment
Forming
 Bread molders
 Pie and biscuit
formers
 Confectionary
molders
 Enrobing machines

Homogenization Also referred to as Homogenizers

emulsification.  Emulsifiers
Reduces the average  Colloid mills
particle size and  High shear mixers
increases the
consistency of semi-
solid and liquid food
matter

Mixing Also referred to as Fluid Mixers

blending. Combines  Agitated tanks
and disperses two or  Paddle mixers
more components into  Anchor mixers

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 one another to  Turbine mixers
achieve and maintain
a uniform mixture Dough/Paste Mixers
and/or an alteration to  Horizontal dough
the functional or mixers
aesthetic qualities of  Sigma-blade
the food product (e.g., mixers
texture)  Cutter mixers
Type of equipment
depends on the form Solids Mixers
of the food  Diffusive (passive)
components mixers
gas/liquid, liquid/liquid,  Convective
liquid/solid, solid/solid (active) mixers
 Drum blenders

Heat Processing Equipment (Preservation by the

Application of Heat)
Heat processing equipment
i.e., equipment which heats
food can cause not only
physical changes in the food
material, but chemical,
biochemical, and biological
changes as well. These
changes can transform and
affect the overall quality of
the resulting food products
such as by altering the
chemical structure or
enhancing the flavor and
serve as a preservation
method by inhibiting or destroying the microorganisms or enzymes which
cause spoilage.
There are many unit operations employed during the heat processing stage,
including blanching, baking, roasting, and frying, and Table 3 below describes
some of them and outlines the equipment used to execute them.

Table 3 Heat Processing Equipment by Unit Operation

Unit Operation Description Equipment Employed

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Baking The process of cooking Baking ovens
food by indirect heat or  Direct heating ovens
dry heat in a confined  Indirect heating ovens
space as in heated  Batch ovens
oven using gas,  Continuous and semi-
electricity, charcoal, continuous ovens
wood, or oil at a
temperature from
250̊°F- 450 ̊F

Suitable for producing

bread, crackers,
biscuits, and other
flour- based or dough-
based products

Blanching  Employs heated Blanchers

water or steam  Steam blanchers
to reduce the  Hot water blanchers
number of
microorganisms
and inactivate
undesirable
enzymes which
can cause
spoilage
 Also cleans,
removes excess
air from, softens,
and improves
the overall
quality
 Typically follows
preparation
operations and
precedes
preservation
operations, such
as packaging,
dehydrating, or
freezing
 Suitable for
fruits and
vegetables

Dehydration  Employs heat to Dryers

remove (i.e.,  Convective dryers
evaporate)  Contact (conductive)
water from solid, dryers
semi-solid, or  Vacuum dryers

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 liquid food  Freeze dryers
material with the
intention of
producing a
solid food
product with
sufficiently low
water content
 Increases the
shelf life of food
products due to
the reduced
water content
which inhibits
microbial growth
and enzyme
activity
 Reduces weight
and volume
and/or
transforms the
form of the final
food product

Evaporation  Removes Heat exchangers

volatile solvents  Evaporators
(typically water)  Condensers
from food
material by
boiling to
increase the
concentration of
solid contents
 Increases the
shelf life of food
products due to
the reduced
water content,
but also
increases the
rate of chemical
deterioration
 Reduces the
weight and
volume of the
final food
product
 Typically
precedes
operations, such

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 as
crystallization,
precipitation,
and coagulation
 Suitable for
liquid-based
food products
Frying  Employs Fryers
heated (~160 -  Batch fryers
180 °C) fat or  Continuous fryers
oil to
 transfer heat
directly to food
material
 Reduces
moisture
content, forms
a surface crust
(changes
texture and
structure), and
inactivates
microorganism
s which
improves shelf
life and overall
quality

Pasteurization  Processes food Pasteurizers

material under  In-container
medium pasteurizers
temperatures  Continuous flow
(70-100°C) to pasteurizers
inactivate most
enzymes and
microorganism
s (but not
spores) which
cause spoilage
 Produces food
products with
limited shelf
lives (short-
term
preservation
method)

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  Suitable for
dairy,
fruit/vegetable-
based, wine,
beer, and egg
products

Roasting Roasting Roasting machinery

 •Similar to,  Roasting ovens
and often  See Baking
referred Equipment Employed
interchangeabl
y with, baking
 Employs
heated air
(heated by
convection,
conduction,
and radiation)
and, in some
cases, water
vapor to heat
and produce
physical and
chemical
changes in
food material,
such as texture
or flavor
 Assists in the
preservation of
food matter by
destroying
microorganism
s and reducing
the amount of
water at the
food surface
Sterilization Sterilization Sterilizers/sterilizing
 Processes food retorts
material under  In-container
high sterilizers
temperatures
(100+ °C) to
inactivate all

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 microorganism  Continuous flow
s and enzymes sterilizers
(including
microbial
spores)
 Can be heated
by steam, hot
water, or direct
flames
 Produces food
products with
long shelf lives
(long-term
preservation
method)

Packaging Equipment

Following the preparation and processing stages, food material generally

undergoes one or more post-processing operations, which help to produce
the final food product and complete the food processing production cycle.
While there are several post-processing operations involved with the
production cycle, this section will focus on packaging operations and
equipment.
Food packaging can serve several functions, including:
•Containment: Holds (i.e., contains) food contents until they are used

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•Protection and Preservation: Creates a physical barrier between
processed food products and physical, chemical, microbial, and macrobial
variables during storage, transportation, and distribution which can cause
spoilage, contamination, or loss of quality
•Convenience: Enables food products to be portioned out (by weight or
volume) for easier consumer use, and stored, transported, and distributed
•Communication: Helps identify the food contents and indicate handling,
storage, and use instructions, as well as allows for an opportunity for
branding and marketing
Additionally, food packaging is available in several forms e.g., boxes, jars,
bottles, cans, etc. Depending on the packaging form used to package the
food material, packaging operations, and the equipment employed to
execute them, can significantly vary. Some of the other factors which may
influence the type of packaging equipment employed include the type and
form of food product and the storage, handling, distribution, and marketing
requirements.
Table 5 below outlines some of the more commonly used types of food
packaging equipment and their functions.

Table 5 Common Types of Food Packaging Equipment

Equipment Employed Function Description

Printers Packaging  Enables the

(e.g., flexographic, Material Creation identification
photogravure, planographic, of food
screen, or ink-jet) contents and
the indication
of handling,
storage, and
usage
instructions
(e.g.,
ingredient list,
production
date,
barcodes, etc.)
 •Allows for
branding and
marketing
(e.g., brand
name, logo,
etc.)

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Volumetric Fillers Filling  Used to fill a
set volume of
the packaging
containers with
liquid, paste,
or small pieces
of solid food
material

Net-weight/Gross-weight Filling  Used to fill

packaging
containers with
a specific
weight of
liquid, paste,
or small pieces
of solid food
material

Fillers

Seamers Sealing  Creates a

double seam in
filled food and
beverage cans

Form-Fill-Seal (FFS) Sealing  Capable of

Systems forming, filling,
and sealing
flexible film
packaging
containers

Check-weigher Quality Control  Verifies that

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 filled
packaging
containers are
at the required
fill weight and
removes
underweight
products from
the production
line

Design and Selection Considerations for Food

Processing Tools and Equipment
As outlined above, there is a wide range of food processing equipment
available to satisfy the various functions which are integral to the food and
food processing industries. While individual pieces of equipment may have
some distinctive considerations typically based on the specific functions and
unit operations which they perform to keep in mind when designing and
selecting equipment for a particular food processing application, there are
also a few factors an industry professional or procurement agent can consider
across the board to ensure that their food processing equipment fulfills their
needs. These factors include:
1. Function - the particular function for which a piece of equipment is
intended largely determines the general type of equipment employed. For
example:
 Material handling equipment includes conveyors and tube systems
 Preparation equipment includes sterilizers or wash systems
 Heat processing equipment includes ovens and fryers
 Preservation equipment includes freezers and dehydrators
 Product distribution equipment includes wrapping and palletizing
systems

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2. Form - The form in which the food material being processed comes in
significantly influences the specific type of equipment employed as some
food processing equipment is better suited for one form over another. For
example, among material handling equipment, pumps are better suited for
transporting liquid food material, while conveyors are better suited for
transporting solid food material.
3. Hygienic Design
As the products produced by the food and food processing industries are
intended for consumption, the equipment employed to execute the necessary
processes and unit operations is designed with consideration to hygiene and
sanitation standards and regulations set by a variety of government agencies
and private organizations. These standards and regulations outline the
requirements and best practices aimed towards ensuring the manufacture of
safe food and protection of public health and safety. For example, industrial
professionals must select not only appropriate food-grade materials but
design and construct the equipment such that the risk of contamination and
food quality degradation is minimized and the methods of cleaning and
sanitizing are optimized.
[Link]
There are several factors which help determine the optimal size for food
processing equipment, but ultimately, the goal is to balance the material and
resources used for each unit operation and the required production output.
Typically, processing equipment is oversized between 10–20% to
compensate for potential operational issues, such as equipment breakdown
or demand fluctuation, or environmental conditions, such as temperature or
humidity changes. However, depending on the production requirements of
the particular facility, multiple, small-sized equipment can also be employed
to allow for greater operational flexibility.
[Link] Requirements
As indicated above, food processing equipment must be constructed with
consideration to hygienic design. Beyond this requirement, equipment must
also be designed and built to withstand the stress from the various
mechanical, chemical, thermal, and physical processes and unit operations of
the food processing cycle. Other construction requirements to keep in mind
include:
 Dimensional and weight restrictions
 Facilitation of cleaning and maintenance operations
 Use of standard vs. custom parts

ACTIVITY 1 JUMBLED LETTERS

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Directions: Arrange the jumbled letters to form a word, write your answer on
the given space.

1. O X B E R T A G R
2. K C E H C R E H G I E W
3. R E F T I S
4. R E D N A L O C
5. O R T I T T A N G D E A L B
6. V O L M U T E R I C S R L L I F E
7. R E H C N A L B
8. W I G E I H N G E L A C S
9. S E R T N I R P
10 . R E V A E L C E F N K I

ACTIVITY 2 1 Identifying what is and what is it for

Directions: Identify the different food processing tools and equipment and
their uses.

TOOLS/ Names of Uses of Tools and

EQUIPMENT Tools/Equipmen Equipment
t

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ACTIVITY 3 CLASSIFICATION

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Directions: Classify the types of processing equipment, write the name of
equipment into the following categories.

Preparation Mechanical Heat Processing Packaging

equipment equipment equipment equipment

POINTS TO REMEMBER
Take note of the following important points in Module 2.
Tools and equipment are terms that are often used interchangeably without
knowing the actual differences between tools and equipment but in fact, they
have different definitions, tools and equipment are not only two words that
are often used in day to day life, but also two utensils that are often used
every day as well. Proper understanding and analysis will surely lead you to
avoid misconception of these two words.

POST ASSESSMENT
Multiple choice, Read, analyze and answer each questions. Encircle the letter
of the correct answer.
1. Which of the following preparation equipment employed in unit operation
of peeling/skinning?
a. Pressure vessel
b. Rotating blade
c. Conveyors and furnaces
d. All of the above
2. Which of the following cutting tools that sometimes generally called a
Stanley knife, it is used for general purpose?

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 a. Chef’s knife
b. Utility knife
c. Cleaver knife
d. Paring knife
[Link] unit of operation employed that removes inedible or undesirable
material to increase the overall quality and/or appearance of the final food
product?
a. Peeling/skinning
b. Grading
c. Cleaning
d. Homogenization
[Link] type of food processing equipment which heats food can cause not
only physical changes in the food material but chemical, biological and
chemical changes as well?
a. Heat processing equipment
b. Packaging equipment
c. Mechanical equipment
d. Preparation equipment
[Link] unit of operation employed that increase the average particle size of
solid food matter?
a. Size enlargement
b. Size reduction
c. Homogenization
d. Both a & b
[Link] are the four categories of food processing equipment?
a. Preparation, mechanical, heat, and packaging equipment
b. Preparation, chemical, mechanical, and packaging equipment
c. Mechanical, analyzers, heat and packaging equipment
d. Both a & c
[Link] of the following tools that can be set for a number of minutes to
avoid time lapses?
a. Thermometer
b. Timer
c. Weighing scale
d. Both a & b
[Link] heat processing equipment is used to cleans, removes excess air
from, softens, and improves the overall quality?
a. Blancher
b. Dryers

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 c. Evaporators
d. Fryers
[Link] of the following food packaging equipment employed to fill set of
volume of packaging containers with liquid, paste or small pieces of solid
food material?
a. Net weight filler
b. Volumetric filler
c. Form fill seal
d. All of the above
[Link] food processing tool used to check the temperature of the oven so
the reading can be compared to the temperature set on the oven dial.
a. Timer
b. Weighing scale
c. Thermometer
d. Oven thermometer

Going Further
Analyze and discuss: On your own points of view what is the essence of
knowing the different types of tools and equipment used in food processing.

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References
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%20processing%20and%20handling/mckinsey-on-food-processing-and-
[Link]
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[Link]
[Link]

[Link]
[Link],com

Key to Correction

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Pre assessment:
1.A
2.A
3.B
4.D
5.B
6.D
7.A
8.A
9.C
10.B
Activity 1:
1. Box grater
2. Check- weigher
3. Sifter
4. Colander
5. Rotating blade
6. Volumetric fillers
7. Blancher
8. Weighing scale
9. printer
[Link] knife
Activity 2:
1. Cleaver knife- It is largely used as a kitchen or butcher knife intended for
hacking through bone. The knife's broad side can also be used for crushing
in food preparation.
2. Oven- The process of cooking food by indirect heat or dry heat in a
confined space as in heated oven using gas, electricity, charcoal, wood,
or oil at a temperature from 250 ̊F- 450 °F
3. Volumetric filler- Used to fill a set volume of the packaging containers with
liquid, paste, or small pieces of solid food material
4. Colander- a bowl shaped strainer used to washing and draining foods.
5. Check weigher- Verifies that filled packaging containers are at the required
fill weight and removes underweight products from the production line
[Link]- Processes food material under medium temperatures (70-
100°C) to inactivate most enzymes and microorganisms (but not spores)
which cause spoilage
[Link] knife- is a small all-purpose knife with a plain edge that is ideal for
peeling (or "paring") fruits and vegetables, and other small or intricate work
[Link] scale- is used to measure weight and/or mass of an object or
ingredients.
[Link]- Processes food material under high temperatures (100+ °C) to
inactivate all microorganisms and enzymes (including microbial spores)

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[Link] thermometer- used to check the temperature of the oven so the
reading can be compared to the temperature set on the oven dial.
Activity 3:

Preparation Mechanical Heat Processing Packaging

equipment equipment equipment equipment
Spray washer Grinding machine Baking oven Printer
Air classifier Slicing machine Blancher Net-weight filler
Tungsten light Meat grinder Dryers Volumetric filler
Pressure vessels Bread molder Heat exchanger Seamers
Rotating blade Fluid mixer Fryers Check- weigher
Sorting conveyors High shera mixer Pasteurizer Form fill seal
system (FFS)

Post Test:
1.A
2.B
3.A
4.A
5.A
6.A
7.B
8.A
9.B
10.D

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