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Module 12 Drying and Dehydration

This 3-sentence summary covers the key points from the document: The document discusses food preservation through drying and dehydration, outlining the processes involved and techniques used. It explains that drying and dehydration remove moisture from food to prevent bacterial growth and spoilage. Finally, it provides guidance on properly packaging and storing dried foods, noting they can last 4 months to 1 year when kept in a cool, dry place between 16 to 27 degrees C.

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Mitchille Getizo
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2K views12 pages

Module 12 Drying and Dehydration

This 3-sentence summary covers the key points from the document: The document discusses food preservation through drying and dehydration, outlining the processes involved and techniques used. It explains that drying and dehydration remove moisture from food to prevent bacterial growth and spoilage. Finally, it provides guidance on properly packaging and storing dried foods, noting they can last 4 months to 1 year when kept in a cool, dry place between 16 to 27 degrees C.

Uploaded by

Mitchille Getizo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Introduction: Outlines the objectives and learning outcomes of the module, focusing on the processes of food drying and dehydration.
  • Drying and Dehydration: Explains the processes involved in drying and dehydration, including methods, principles, and techniques.
  • Safe Food Storage: Provides guidelines and practices for safely storing dried and dehydrated food products.
  • Packaging Process: Explains the procedures and equipment for packaging dried food, including equipment like vacuum sealers and labeling requirements.
  • References: Lists references and resources for further reading on food processing and preservation.

COURSE CODE: AFAE 3219

Module 12

Dec 3-9, 2021 | 1st Semester, S.Y. 2010-2022

Introduction
This module will cover the knowledge and skills required to process food by
drying and dehydration. The method of preserving the product using
drying and dehydration process will be discussed, as well as the
packaging and storing of dried and dehydrated items.
COURSE MODULE

Intended Learning Outcomes


 Define Dehydration
 Demonstrate the process on packaging and storing Dry Food

PROCESS FOOD BY DRYING AND DEHYDRATION


Drying and dehydration are methods of food preservation that
involve the removal of moisture content from food. These methods prevent
the growth of bacteria, yeasts, and mold.
COURSE MODULE
COURSE MODULE

DRYING AND DEHYDRATION TECHNIQUES


COURSE MODULE
COURSE MODULE

PACKAGING AND STORING DRY FOOD SAFELY


Storage Facilities for Dried and Dehydrated Products

Dried products should be stored in a cool, dry place. When stored


properly, dried foods can last for 4 months to 1 year. The temperature
should be between 16 to 27 degrees C.
COURSE MODULE

Packaging Materials and Equipment for Dried and


Dehydrated Products
COURSE MODULE
COURSE MODULE

Labelling
Food labels communicate the ingredients and manufacture details of the
product as well as catch the attention of the consumer. Under
the Philippine Consumer Act (Republic Act No. 7394), labels must contain
the following:

Manufacturer's Name

Manufacture
and Expiry
Date

Ingredients
Packaging Dried and Dehydrated Products

COURSE MODULE

Place the dried mangoes inside the polyethylene bag.

Make sure the sealer is plugged.


COURSE MODULE

Turn on the power switch.

Turn on the knob to set the seal time based on the thickness
of your bag.

Push down the sealing pressure bar to seal.


COURSE MODULE

Wait two more seconds after the LED light goes off and
release the sealing bar.
References

 https://e-tesda.gov.ph/mod/book/view.php?id=380
COURSE MODULE

COURSE MODULE COURSE CODE: AFAE 3219 Module 12 Dec 3-9, 2021 | 1st Semester, S.Y. 2010-2022 Introduction This
COURSE MODULE
COURSE MODULE DRYING AND DEHYDRATION TECHNIQUES
COURSE MODULE
COURSE MODULE PACKAGING AND STORING DRY FOOD SAFELY Storage Facilities
COURSE MODULE Packaging Materials and Equipment for Dried and Dehyd
COURSE MODULE
COURSE MODULE Labelling Food labels communicate the ingredients and manufacture details
COURSE MODULE Packaging Dried and Dehydrated Products
COURSE MODULE

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