Month: January 2014

Sample Background of the Study

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In the Philippine setting, dehydrated fruits are produced by bulk processors in comparison to foreign household wherein dehydrators are common kitchen equipment and food dehydration is as common as regular cooking of meals.

At present, a number of government run agricultural high schools are trying to incorporate food dehydration in the chemistry subject. This strategy of introducing food dehydration is being done in the Science High School of the Central Luzon State University (Andaya, et.al.2005). The said state university located in Munoz, Nueva Ecija coordinates with the Bureau of Post Harvest Research Extension (BPHRE) in its research in applying methods in food dehydration using locally-sourced material for the fabrication of a drying system that can be used by the farm cooperatives formed by the Department of Agriculture Extension services in the area. BPHRE in turn pilot tests food dryers with less power consumption or sometimes none at all due to the high cost of energy, by setting up a group of mushroom farmers into drying their produce which has a ready market in Central Luzon alone (Mateo,2005).

If home-based or small-scale food dehydration process is promoted widely, the benefits through sub-contracting similar to large producing and exporting countries such as Thailand, Brazil, Ecuador and Uganda will promote income generation in general. Food processing is labor intensive than capital intensive.

In the end view, the study hopes for the gradual assimilation of food dehydration, fabrication process and systems management approach not only in the Makabayan subject component in home and technology but also to a vocational course as food dehydration. The study develops a source material in food dehydration which includes accompanying technological processes for craft production used in the food dehydration industry. This source material maybe beneficial to Makabayan teachers who can integrate a project-based learning strategy in teaching the food dehydration process, dehydrator fabrication and a management framework that is simple enough to be integrated into the secondary school curriculum.

By: Mary Rose Florence S. Cobar

Sample Research Methodology

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Research Design

1. Food Dehydration

The method to be applied in this study is in the category of experimental type of research to discuss the cause and effect relationship of a treatment on a variable. Likewise, procedural steps to be used in the laboratory experiments to be conducted in the integrated subject will be incorporated in the manual for food dehydration. The study will employ library research, data from BPRE, CLSU and DepEd and the internet as tools in the development of the course outline.

2. Approach

The research study on the proposed integrated subject’s manual for laboratory use in the school will involve three (3) aspects:
2.1. theoretical study and modeling;
2.2. design simulation and mathematical modeling;
2.3. proposed design and fabrication of a modular dehydrator;
2.4. preparation of food to be dehydrated.
The proposed course framework for the basic secondary education Makabayan subject under the Teknolohiya, Edukasyong Panatahanan at Pangkabuhayan or formerly Technology and Home Economics.

Course Title: Food Dehydration
Major Concepts/Contents:

Food dehydration will provide students the opportunity to apply scientific principles and methods with common fruits and vegetables. The subject focuses on food preservation by means of the dehydration process in addition to related consumer topics. Activities and experiments integrate science, mathematics and language arts. Students develop writing and critical reasoning skills through the process of analyzing and reporting scientific data collected during experiments. The subject outline explores a career in marketing and process management opportunities in food dehydration.

Work-based Learning Activities:

It is recommended that the school and the students select a work environment for observation, volunteering or actual work experience depending on available opportunities.

Content Standards:
After successfully completing the subject outline, the students will be able to:
a)    explore the world of food dehydration as a science
b)    demonstrate the processes involved
c)    explore a career in food dehydration and allied processes
Suggested Scope and Sequence
A. Introduction to Food dehydration
1. What is food Dehydration?
2. Scientific evaluation
2.1. Laboratory equipment
2.2. Laboratory experiments
2.3. Scientific reports
3. Dehydration Process
3.1. Purposes of Dehydration
3.2. Preparation for dehydration
3.3. Methods of dehydration
4. Metal and Wood working
4.1. Materials applicable in the fabrication of a modular dehydrator
4.2. Tools and accessories
4.3. Steps in fabrication
4.4. Testing the finish product for its efficacy
4.5. Dehydration of selected foods for the experimental phase

5. Writing the scientific report of the experiment outcomes

6. Fundamentals in Management systems of small scale food dehydration enterprise and economic study of material resources and operations dynamics.