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    4 Sugar Concentration Tools and Equipment

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    Joel Rey Caballero
    This document discusses tools, equipment, and processes used for processing food by sugar concentration. It identifies colanders, casseroles, slicers, canning bottles, wooden spoons, and strainers as important tools. Refractometers and jelly thermometers are key apparatus. Blenders, steam jacket kettles are important equipment. Regular inspection of all equipment is emphasized to check for issues like leaks, cracks, corrosion and ensure safe functioning. Proper cleaning and storage of tools is also stressed.

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    © All Rights Reserved
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    4 Sugar Concentration Tools and Equipment

    Uploaded by

    Joel Rey Caballero
    383 views3 pages
    This document discusses tools, equipment, and processes used for processing food by sugar concentration. It identifies colanders, casseroles, slicers, canning bottles, wooden spoons, and strainers as important tools. Refractometers and jelly thermometers are key apparatus. Blenders, steam jacket kettles are important equipment. Regular inspection of all equipment is emphasized to check for issues like leaks, cracks, corrosion and ensure safe functioning. Proper cleaning and storage of tools is also stressed.

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    This document discusses tools, equipment, and processes used for processing food by sugar concentration. It identifies colanders, casseroles, slicers, canning bottles, wooden spoons, and strainers as important tools. Refractometers and jelly thermometers are key apparatus. Blenders, steam jacket kettles are important equipment. Regular inspection of all equipment is emphasized to check for issues like leaks, cracks, corrosion and ensure safe functioning. Proper cleaning and storage of tools is also stressed.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    383 views3 pages

    4 Sugar Concentration Tools and Equipment

    Uploaded by

    Joel Rey Caballero
    This document discusses tools, equipment, and processes used for processing food by sugar concentration. It identifies colanders, casseroles, slicers, canning bottles, wooden spoons, and strainers as important tools. Refractometers and jelly thermometers are key apparatus. Blenders, steam jacket kettles are important equipment. Regular inspection of all equipment is emphasized to check for issues like leaks, cracks, corrosion and ensure safe functioning. Proper cleaning and storage of tools is also stressed.

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    DAVAO CENTRAL COLLEGE,

    INC.
    Juan dela Cruz Street, Toril, Davao City
    Landline No. (082) 291 1882
    Accredited by ACSCU-ACI

    Unit 2: Processing Food by Sugar Concentration


    Topic: Tools and Equipment

    Learning Outcomes:
    1. Identify the different tools and equipment used in
    processing food by sugar concentration.

    Concept Digest (Discussion)

    Tools and other apparatus used for processing food by sugar


    concentration
    1. Colander – Used for rinsing or for blanching fruits and
    vegetables.
    2. Casserole – Used for cooking jams, jellies marmalade
    and preserves.
    3. Slicer – Used for slicing fruits and vegetable for
    marmalade.
    4. Sterilized Canning Bottles – commonly used as primary
    packaging for sugar concentrated products.
    5. Wooden Spoon – Used for stirring jams, jellies,
    marmalades and preserves while these products are still
    on fire. In spoon testing a wooden spoon is also is
    best to use.
    6. Strainer – a mesh with handle that is used for staining
    off particles from fruit juices.

    Apparatus
    1. Refractometer – an instrument used for testing the
    degree of sugar present in fruit juice or extract.

    Digital Refractometer

    TLE M16 – Fundamentals of Food Technology | Page 1


    Instructor: Michelle Ann M. Espinosa,LPT
    DAVAO CENTRAL COLLEGE,
    INC.
    Juan dela Cruz Street, Toril, Davao City
    Landline No. (082) 291 1882
    Accredited by ACSCU-ACI

    2. Jelly Thermometer – use to determine the jellying


    point. Jelly thermometer is used by dipping the point
    of it in the jelly, it may also clip in the pan so that
    the temperature can be monitored.

    Equipment used for processing food by sugar concentration

    1. Blender - A blender is a kitchen and laboratory appliance


    used to mix, purée, or emulsify food and other
    substances.

    2. Steam Jacket Kettle - is used for cooking jam, jellies


    and other food concentrates. These kettles consist of
    TLE M16 – Fundamentals of Food Technology | Page 2
    Instructor: Michelle Ann M. Espinosa,LPT
    DAVAO CENTRAL COLLEGE,
    INC.
    Juan dela Cruz Street, Toril, Davao City
    Landline No. (082) 291 1882
    Accredited by ACSCU-ACI

    two-bowl like sections of welded aluminum, or stainless


    steel with an air circulation of steam. It may be
    stationary or tilting. When the steam is released inside
    the jacket, it condenses on the outside of the inner
    shell, thereby giving up its heat to the metal, from
    which it is then transferred to the food. The steam does
    not come directly in contact with the food being heated.
    Steam is commonly produced in remote steam

    Inspecting and Checking Condition of Equipment and Machines

    Before any equipment or machine is used, it must first be


    checked to make sure that it is very functional and in good
    condition. Checking and inspecting equipment and machines
    will guarantee that all their parts are intact and that no
    part is missing or defective. This will also assure that
    electric plugs and wirings are not defective and will not in
    any way cause problems or short circuits, electrocution or
    any form of accident. Regular checking and inspecting of
    equipment and machines will facilitate preventive
    maintenance which includes checking the following:

    1. Machine temperature 5. Leak detection


    2. Hydraulic fluid 6. Vibration
    3. Gear and surface condition 7. Corrosion
    4. Crack 8. Electric insulation

    Washed tools and utensils must be air dried or wiped dried


    before storing them. They must be kept in clean racks or
    cabinets which are well ventilated and not subjected to
    drafts or rain. They should be arranged orderly, and
    properly labeled when possible for identification, easy
    access and use

    LET US REMEMBER:
    It is important to prepare, clean and sanitize equipment,
    tools and utensils in processing foods by sugar
    concentration. In so doing, time and energy is saved and
    contamination is avoided.

    TLE M16 – Fundamentals of Food Technology | Page 3


    Instructor: Michelle Ann M. Espinosa,LPT

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