Field practice report on the processing operations of cucumber (Cucumis sativus L.) at Sunrich Manufacturing Corporation, Calamba City, Laguna, Philippines

Date

6-2016

Degree

Bachelor of Science in Agricultural and Biosystems Engineering

Major Course

Major in Agricultural and Bio-Process Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Ma. Cristine Concepcion D. Ignacio

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Fermentation is one of the processes done to prolong the shelf life of various produce, as well as to add value and ultimately help prevent food loss due to deterioration and spoilage. One of the most commonly known fermented vegetable is pickled cucumbers. Pickled cucumbers are preserved a solution of vinegar, salt, and other flavorings. It is typically fermented with naturally occurring bacteria prior to vinegar preservation. Sunrich Manufacturing Corporation (SMC) is a company engages in the manufacturing and dehydration of various food products from raw materials varying from fruits and vegetables, meats and seafood, to flours, herbs and spices. This field practice report focuses on the processing of fresh cucumbers (Cucumis sativus L.) to pickle relish, as well as the processing of imported pickled gherkins. The processing of pickle relish starts off in the fermentation in San Miguel, Bulacan where fresh cucumbers undergo washing, peeling, fermentation, desalting, and dicing. The initial product is then transported to the main plant for further processing, during which the product undergoes addition of spices and flavouring, blending, weighing and packing, pasteurization, sanitation, and metal detection, before it is finally dispatched to the customer. The processing of the imported pickled gherkins on the other hand entails operations such as: slicing, desalting, preparation and addition of brine, weighing, and packing, as well as metal detection before dispatch. The field practice report documents the trainee's involvement in the operations for cucumber processing, as well as the evaluation of the tools and equipment used, quality assessment parameters, management practices, and manpower requirements. The field practice at Sunrich Manufacturing Corporation provided the trainee with a better sense of understanding of her field of study she has gained knowledge on the various operations involved on the processing of different food products, especially on the processing of relish from fresh cucumber as well as further processing of picked gherkins.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993 2016 A2 /C36

Document Type

Thesis

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