CHAPTER I

INTRODUCTION TO THE STUDY

Jams are a traditional way to preserve and consume fruits and vegetables. In fact,

there is a variety of preparations with different names regulated by the relevant laws and

regulations including jam, jelly, compote, etc. However, all of them are made of a gelled

mixture of sugar and fruit pulp with the appropriate consistency. These products come in

different presentations (whole, chopped or crushed fruits) with different amounts of added

sugar and ingredients.

Fruit jam is a product of a paste-like or gelatinous consistency that has been produced

by the cooking and concentration of healthy fruits combined with water and sugar. The most

salient characteristics of the jam is its bright and attractive color, and it should look gelled

without much rigidity. The elaboration of jams is a way of preserving fruit pulps by the action

of sugars and high levels of acidity.

In the Sanitary Food Regulation, it is considered as "Jam", they are the products

obtained by cooking fruit, vegetables or tubers (whole or fractionated), their juices and/or

pulps, with sugars (sugar, dextrose, invert sugar, glucose syrup or its mixtures) with or

without the addition of other sweeteners, additives or ingredients. They include jams, sweets,

jellies, candied, glazed, crystallized or frosted fruits, drained and syruped.

Jams are also an alternative for fruit preservation, especially highly perishable fruit

species. The preparation of this product is based on the conservation of a concentrated

substrate with a minimum 65% of soluble solids and acid pH. The product is stored at room

temperature for several months previous to mild thermal treatment, as long as it is protected

from air by using hermetic seals.

 Jams are made in both home and industrial scale since time immemorial. Making jams

is quite simple and consists of prolonged cooking along with a significant amount of sugar.

About 65-100 percent of raw materials, usually fresh fruits, must be at optimum ripeness

point as well as crushed and sieved, however, the details of the preparation process depend on

the recipe and the fruits used.

Jam production has made great progress at the technical level and research continues

to be done in order to make improvements on the end product, especially in terms of

organoleptic properties and sanitary conditions, as well as improved preparation techniques

for better performance.

Undoubtedly, today's consumer demand for new and improved food products,

together with the ever-increasing changes in tastes and preferences increasingly forces

markets to innovate in terms of product development. The need for innovation not only

encompasses food safety but also sensory quality. Therefore, the food industry must meet

consumer demands by improving the sensory quality of food products, which eventually will

result in an increase in the level of the acceptability of foods made of specific ingredients,

without significantly increasing production costs.

Food processing requires analyzing the influence of a number of variables. The

formulation of products enriched with pectin from cacao requires a multivariable approach,

therefore, the use of response-surface methodology (RSM) provides a valuable tool to

streamline variables such as pectin concentration and citric acid concentration.

On the other hand, in the exploitation of cocoa only the seed is used economically,

which represents approximately 10% of the weight of the fresh fruit, which suggests that the
remaining 90% is the husk that is not being harvested. This circumstance has resulted in

serious environmental problems such as the appearance of foul odors and the deterioration of

the landscape, as well as disposal problems. The waste generated consists mostly of the husk,

which is also considered a focus for the propagation of Phytophora spp, the main cause of

economic losses of cocoa activity.

This has motivated the development of studies at the field level in order to increase

the commercial value and diversify the use of cocoa shells, whose traditional use is as an

input for animal feed and soil recovery. Cocoa shells have been proposed as a commercial

source of pectin’s, due to their relative low cost [9].

The purpose of this study was to improve the level of acceptability of mango jam

enriched with pectin cacao husk (Theobroma Cacao L.) by using response surface

methodology.
STATEMENT OF THE PROBLEM

Mango jam is a popular fruit-based product widely consumed for its rich flavor and

nutritional value. However, traditional methods of mango jam production often suffer from

inefficiencies, including inconsistent quality, reduced nutrient retention, and shorter shelf life.

Additionally, conventional techniques may involve excessive use of additives or

preservatives, raising concerns about health and sustainability.

1. To what extent do the Innovating Mango Jam Production on Enhanced Food Processing

Techniques for Better in terms of:

1.1 Product Quality

1.2 Sustainability

1.3 Consumer Health

2. Is there significant difference on the Innovating Mango Jam Production on Enhanced

Food Processing Techniques for Better in terms of:

2.1 Product Quality

2.2 Sustainability

2.3 Consumer Health

3. What is the implication of the study?

HYPOTHESES

H1: There is no significant difference Innovating Mango Jam Production on Enhanced Food

Processing Techniques for Better.

H2: There is a significant difference Innovating Mango Jam Production on Enhanced Food

Processing Techniques for Better.

THEORETICAL FRAMEWORK

By integrating these theoretical perspectives, the framework provides a structured

approach to addressing the challenges of mango jam production. It guides the exploration of

enhanced processing techniques to deliver a product that is high-quality, nutrient-rich,

sustainable, and consumer-friendly.

 CONCEPTUAL FRAMEWORK

Innovating Mango Jam

Production

 Product Quality  Outstanding

 Very Satisfactory
 Sustainability  Satisfactory
 Good
 Consumer Health  Poor

Enhanced Food Processing

Techniques

Figure 1. This figured present expected relationship between Innovating Mango Jam

Production to Enhanced Food Processing Techniques. This framework in generally developed

based on the relevant literature review on existing studies gathered for the research

understanding.
SIGNIFICANCE OF THE STUDY

This study is significant to the students, teachers, parents and school administrator.

This study will enable the students of the Senior High Level know the Innovating Mango Jam

Production on Enhanced Food Processing Techniques for Better.

To the students: The study equips students with the theoretical knowledge, practical skills,

and entrepreneurial mindset necessary to excel in modern food production and address

industry challenges with innovative solutions.

To the teacher: The study empowers teachers with updated knowledge and tools to enrich

their teaching, inspire innovation, and contribute to the development of future professionals

in the field of food science and technology.

To the parents’: Parents who are invested in their children’s education can see how studies

like this encourage innovation and sustainable practices, providing an inspiring example of

how science and technology improve daily life.

To the school administrator: The study enables school administrators to strengthen

academic offerings, foster research and innovation, enhance community ties, and position the

institution as a hub for advancing sustainable and modern food processing practices.
SCOPE AND DELIMITATION

The study will focus on the Innovating Mango Jam Production on Enhanced Food

Processing Techniques for Better. This research will be conducted at Marcelo Baquial Sr.

High School, located at Mabini, Malangas, Zamboanga Sibugay Province. The respondents

of the study are the learners from Marcelo Baquial Sr. High School.

DELIMITATION OF THE STUDY

This study delimits itself in the choice of the study area, thus Senior High School

Students. It is further delimited by the choice of the problem, in that there were numerous

research areas but the researcher opted to research on Innovating Mango Jam Production on

Enhanced Food Processing Techniques for Better.

DEFINITION OF TERMS

The following meaning are provided as the words utilize as planned to be under for

the purpose of this researcher as words many have different meaning in different content.

Innovating: means introducing new ideas, methods, or products to improve or create

something that adds value or solves problems in a novel way. It involves thinking creatively

and implementing changes that enhance efficiency, effectiveness, quality, or functionality.

Mango Jam Production: refers to the process of transforming ripe mangoes into a jam

product through various food processing techniques. This involves turning mango pulp into a

thick, sweet, and spreadable preserve that maintains the flavor, nutritional value, and quality

of the mango while ensuring preservation and market appeal.

Product Quality: refers to the degree to which a product meets or exceeds customer

expectations and industry standards. It encompasses various attributes and characteristics that

determine the product's functionality, performance, reliability, and overall value. In the

context of mango jam production, product quality includes factors that affect taste, texture,

nutritional content, safety, and shelf-life.

Sustainability: refers to the ability to meet the needs of the present without compromising

the ability of future generations to meet their own needs. It involves balancing economic

growth, social responsibility, and environmental protection to create long-term value and

minimize negative impacts on the planet and people.

Consumer Health: refers to the overall well-being and safety of individuals as it relates to

the consumption of food, beverages, and other consumer products. It focuses on ensuring that

the products consumed are safe, nutritious, and free from harmful substances, promoting

physical health, preventing diseases, and enhancing overall well-being. In the context of

mango jam production, consumer health is an essential consideration that influences

production methods, ingredients, and processing techniques.

 CHAPTER II

REVIEW OF RELATED LITERATURE

In the food sector, process intensification refers to the use of innovative techniques

and resources to make food processing methods more sustainable. It entails strengthening

product quality while lowering waste output, increasing resource efficiency, and minimizing

environmental effect (Chemat et al., 2020). The underlying research on process

intensification for sustainable food processing operations has revealed a few important

research areas. Waste reduction and value creation are further research areas. For the purpose

of recovering useful components from food waste and byproducts, researchers have

investigated various extraction and separation procedures. They have also investigated ways

to turn food waste into biofuels, bioplastics, and other goods with value added, lowering the

amount of garbage sent to landfills and improving resource efficiency. The scalability and

flexibility of enhanced processes have been studied by researchers. They have investigated

modular designs and adaptable process setups that make it simple to integrate new

technologies and speed up or slow down production scalability. This feature makes sure that

the food business can adapt quickly to shifting consumer demands and sustainability laws.

Research on life cycle assessments have been done to determine how enhanced food

processing techniques affect the environment (Rajha et al., 2019). In order to pinpoint

opportunities for improvement and provide recommendations for environmentally friendly

process design, these studies evaluate the energy, water, and material inputs as well as

greenhouse gas emissions and waste generation.

The improvement of product quality has also received major research attention. To

ensure uniform ingredient distribution, increase texture and flavour, and boost nutritional

value, researchers have researched innovative mixing and reaction technologies. To enhance

processing conditions and lessen product variation, they have also created creative
monitoring and control systems (Lillford & Hermansson, 2021). Resource optimization is one

of the most crucial research areas. Researchers have looked for ways to use less energy, like

installing sophisticated heat exchange systems and improving energy-intensive unit

operations. They have also researched novel water treatment methods, closed-loop systems,

and water recycling as methods of water conservation. The goal of process intensification is

to utilize resources like energy, water, and raw materials as efficiently as possible (Kim et al.,

2017). It helps reduce the environmental effect of food production by using less resources.

For instance, cutting the amount of energy needed, modern heat exchangers can recover and

reuse waste heat. Improved raw material and byproduct utilization made possible by

intensified processes frequently results in less waste being produced. Effective methods of

separation and extraction can recover useful components from food waste, reducing the

amount dumped in landfills and opening markets for value-added goods. Process

intensification can improve product quality and safety. Systems for advanced monitoring and

control can help improve product consistency and lower fluctuations in quality. The food

business is a major consumer of water, and water scarcity is a global concern. Process

intensification can incorporate water-saving innovations including closed-loop systems,

membrane filtration, and water recycling (Pandey et al., 2023). It supports long-term water

conservation by reducing water use and improving water management. Processes that have

been intensified are frequently flexible and modular, making it simple to scale them up or

down to meet varying production demands. Because of their ability to adapt to changing

market needs and sustainability rules, food manufacturers can more easily integrate new

technology and process enhancements. Background research on process intensification in the

food industry for sustainable food process operations offers insightful and useful

methodologies to maximise resource utilisation, minimise waste, improve product quality,

and guarantee the long-term sustainability of food processing operations (Sharma et al.,

2020). This narrative review aims to summarize the Process Intensification ideology as an
Innovative and Sustainable Food Processing Technique, the recent and future directions of the

process intensification in food processing industries.

Process intensification techniques

Process Intensification is an approach for increasing the efficiency of process

operations by optimising various operating parameters. Using this method can help reduce

energy consumption, waste, and operating costs while also improving product quality, safety,

and environmental impact. Mixing intensification, reaction intensification, and heat transfer

intensification are some of the tools and methods available for process intensification (Dutta

et al., 2023). Chemical engineering, fluid dynamics, control systems engineering, and

modelling and simulation are some of the key techniques used in process intensification.

Process intensification aims to reduce the volume, cost, and energy consumption of process

operations while increasing product quality and yield. This technique is becoming more

popular in a variety of industries where it is possible to reduce the environmental impact of

traditional processes (Jadhav et al., 2023).

High-pressure processing (HPP) and its applications

High-pressure Processing (HPP) is a process intensification technique that uses high

pressure (hundreds of megapascals) to inactivate cellular activity in food products while

preserving nutritional and sensory qualities. The physical, pressure-based mechanism used by

HPP to destroy microbial cells. The high pressure reduces water activity, which aids in

stopping the growth and replication processes or destroying pathogenic microorganisms. HPP

also extends the shelf life of food by preventing microbial spoilage (Malakar et al., 2023).

Other advantages of HPP include the preservation of food products' taste, colour, texture, and

aroma. HPP is mostly used to make pasteurised juices, but it can also be used to preserve

fatty foods like cheese, meat, and fish. In addition, HPP can be used to reduce allergens and

increase bioavailability of functional components of food product. High Pressure Processing

(HPP) is a novel intensification technique that uses high-pressure hydrostatic pressure to

extend food shelf life while preserving nutritional value. HPP processes products at pressures

of up to 600 MPa, which is significantly higher than the atmospheric pressure of 101.3 kPa.

The process compresses air pockets, increasing thermal efficiency and resulting in significant

energy savings. High pressure aids in the killing of microorganisms, reduces oxygen levels,

and inactivates certain enzymes, all of which can delay spoilage and extend the shelf life of

food. Also, HPP allows for more efficient nutrient extraction and the development of new

formulations with improved physical and sensory properties. Ultimately, HPP is becoming a

popular technology for safe, healthy, and convenient food processing, and is helping to

revolutionize the food industry in the 21st century (Askarniya et al., 2023). Pasteurization

traditionally involves the use of heat to eliminate harmful bacteria. However, there is a newer

method known as high-pressure processing (HPP) that also achieves pasteurization but

without the application of heat. HPP involves subjecting packaged food or beverages to

extremely highwater pressure, inactivating pathogens and extending shelf life while

preserving the nutritional value and taste of the product. While the concept deviates from the

traditional heat-based pasteurization, HPP has been effectively utilized for certain products

(Azab et al., 2022).

High pressure and ultra-high-pressure homogenization are techniques commonly used in

various industries for a range of applications.

Food and beverage industry

High pressure homogenization is widely used in the food and beverage industry to

improve the quality, stability, and texture of products. It is used for emulsifying, dispersing,

and mixing ingredients, as well as for providing a smooth and creamy texture in products

such as dairy products, juices, sauces, dressings, and mayonnaise (Almoselhy et al., 2023).

Modelling and simulation

 PI is a technology that improves the function and performance of chemical processes

in order to increase efficiency, lower energy consumption, use fewer resources, produce more

stable products, and increase safety. Modelling and simulation are critical components of

process intensification, assisting design by developing improved units, optimisation

techniques, and better control strategies. Simulation and modelling can take many forms,

ranging from simple mathematical models to more complex 3D simulation projects

(Stankiewicz et al., 2019). One of the most significant benefits of using modelling and

simulation as part of process intensification is the ability to virtual test process variables and

fully understand any potential problems before beginning physical prototyping. Modelling

and simulation allow a wide range of design changes to be assessed prior to beginning

physical testing or constructing a plant, saving time and resources and costing significantly

less than physical testing. The models developed can effectively predict performance and

behaviour under a wide range of operating conditions, assisting in the elimination of any

safety risks and potential operational issues. Process intensification techniques that use

modelling and simulation help to simplify processes and ensure that only the most efficient

options are considered, significantly reducing costs and operational waste. Also, the models

developed can be used to understand the most efficient system layout, assisting in the design

and control of the plant (Tula et al., 2020). Modelling and simulation in process

intensification techniques can be used to: (1) allow for better environmental performance by

improving process efficiency, (2) reduce the energy requirement as most reactions occur

isothermal conditions leading to reduced fouling, (3) provide insight into design principles

for process intensification, (4) ensure safe operation and interface between plant elements, (5)

predict the behaviour over the entire operating range of a plant, and (6) serve as means of

controlling environmental boundaries (Fesenko et al., 2019). Results from simulations can

also be used to create plant wide control strategies, performing plantwide optimizations by

adjusting parameters locally. Modelling and simulation also offer a great opportunity to

explore new process intensification techniques and to assess their processes. By enabling
predictive field modelling of complex processes, the modelling and simulation method can

provide valuable insight into the behaviour of a process, and allow accurate and timely

decisions to be taken. Modelling and simulation in process intensification technique is very

useful for improving the operation and control of a process. It enables robust prediction of

process behaviour and can create powerful opportunities for energy optimization (Wong et

al., 2019).

Applications of process intensification in food processing

Intensification of heat processing operations

Intensifying heat processing operations typically involves increasing the temperature,

time, or pressure of the operation. For example, one might increase the temperature of a

pasteurization process to achieve a more effective outcome on a product. Increasing the time

or pressure of the heat process can be done as well to ensure that the process has the desired

effect. Some processes may also involve reducing the size of the food being processed, in

order to reduce heat exposure. Other techniques that can be used to intensify heat processing

operations include the use of catalysts, such as enzymes or other additives, to speed up the

rate of reactions taking place. Finally, advanced heat transfer methods, such as microwave

processing, can be used to reduce the time and energy required to process foods (Acciardo et

al., 2022).

Pasteurization

Process intensification in pasteurization involves manipulating the process conditions

such as temperature, time, and pressure of the pasteurization cycle. In addition to, this can

involve the addition of specialized components such as high-intensity mixers, heat

exchangers, and homogenizers to the process. These components increase the contact time

and surface area of the product, which in turn increases the effect of the pasteurization.

Another way to intensify the process is to increase the pressure used during pasteurization
(Burek et al., 2022). This helps to increase the efficiency of the heat transfer and achieve

higher temperatures in a shorter amount of time. This improved efficiency of heat transfer

helps to reduce the amount of thermal damage to the product. Finally, advanced filtration

techniques can also be used to intensify the process by reducing the risk of cross-

contamination and improving the safety of the end product. Utilizing advanced filtration

techniques such as microfiltration, ultrafiltration, and nanofiltration can help to reduce solid

particles and bacteria from the product. This helps to ensure consistent quality and safety of

the final product (Baena et al., 2022). Canned food is sterilized using batch processes where

the food is placed into cans, sealed, and then heated in a large sterilization chamber for a

specific period of time. However, with process intensification, a continuous sterilization

process can be implemented. In this process, the food is first pre-heated to a specific

temperature to partially cook it and reduce the microbial load. Next, it is fed into a high-

pressure chamber where it is subjected to an intense steam and pressure treatment. The high-

pressure steam quickly raises the temperature of the food to lethal levels for microorganisms

while maintaining its nutritional quality. This process ensures rapid and uniform sterilization

while minimizing the heat exposure time, resulting in improved quality and reduced energy

consumption (Arya et al., 2023).

Sterilization

The process of intensifying sterilization processing operations typically involves the

use of several methods and techniques. These may include the use of high pressure, high

temperature, and other forms of sterilization such as steam, ethylene oxide, and radiation. It

may also include the use of aseptic techniques such as the application of barriers, handling in

microbially-clean environments, and the use of cleanroom technology. In addition to, it may

involve the use of filtration and de-mutating methods to reduce contaminants in the

environment, as well as the use of sanitary methods such as autoclaving, pasteurization, or

chemical treatment. Each method must be evaluated to ensure the safety of the product while
achieving the desired level of sterilization. The safety and quality control of the final product

must also be taken into account during the intensity of processing operations (Pervez et al.,

2022). Milk is pasteurized using a batch process where it is heated in large batches in tanks

before being cooled and packaged. However, with process intensification, a continuous

pasteurization process can be employed. In this process, the milk is first pre-heated using heat

exchangers to a specific temperature. Then, it is rapidly heated to the desired pasteurization

temperature using a high-temperature short time (HTST) system. The HTST system utilizes a

series of heat exchangers and pumps to rapidly heat the milk to the desired temperature and

maintain it for a brief period before cooling. This continuous process ensures efficient and

uniform pasteurization while reducing the overall processing time and energy consumption

(Mittal et al., 2023).

Drying

PI is the use of engineering tools and techniques to increase the efficiency,

effectiveness, safety, and sustainability of a given process. It can be applied to any process,

from simple drying operations to complex chemical reactions. With drying processes, process

intensification can involve increasing the air velocity, capacity, or temperature of the drying

process. It may also include improving the flow characteristics of the drying material, using a

finer mist application, trying different working surfaces or coatings, or incorporating new

systems for more efficient drying such as rotary dryers, fluid bed dryers, or spray dryers.

Process intensification generally focuses on making the drying process more efficient by

reducing the amount of time, energy, and materials needed to complete the task. This may

enable more uniform drying and, if properly employed, can reduce overall costs (Bose et al.,

2023).

Intensification of separation processes

 Intensification of separation processes is the process of maximizing yield, production,

selectivity and efficiency of a certain separation process by reducing the size and weight of

the equipment used. It involves the utilization of new or the improvement of existing

technologies to achieve a more effective separation process. This is often done by downsizing

equipment and the use of high-pressure systems to reduce the amount of energy required to

drive the process (Jadhav et al., 2022). Novel integration techniques are also employed in this

process to significantly reduce capital and operating costs. Process intensification can also be

used to improve the scalability and automation of the separation process. This is done

through the application of advanced control strategies and the utilization of new technologies

such as electrochemical reactors. Ultimately, process intensification aims to improve the

economic and environmental footprints of a given separation process (Chemat et al., 2017).

Concentration

PI of Concentration Separation Processes relates to the use of technologies such as

membrane-based systems to achieve higher separation and purification of a feed stream. It

involves the use of high-performance membranes, such as microfiltration, ultrafiltration,

nanofiltration, and reverse osmosis, with enhanced engineering, operating, and controlling

techniques to make the process more efficient and cost-effective. This can include the use of

high surface area materials, exotic materials for membrane systems, high-pressure systems,

and pH adjusters. The goal of Process Intensification is to maximize the efficiency and

effectiveness of the process while utilizing a minimum amount of energy and resources. This

reduces energy costs, lowers raw material costs, and improves efficiency. These drastic

improvements can then be passed along to the customer, providing them with a higher quality

product (Sturbe et al., 2018).

Purification
 Process Intensification (PI) is a relatively new concept in purification and separation

processes. It primarily aims to reduce energy and capital costs, time and product losses while

improving overall process safety. PI is based on the principles of reducing the unit operations

involved in a process, such as multistep separation systems, by making them more efficient

and reducing the number of physical and chemical treatments required. By using advanced

techniques such as membrane technology, membrane filtration, microfiltration and

ultrafiltration, PI can be used to reduce the number of separations required to obtain the

desired level of purity. These techniques are also used to increase the efficiency of the

separation by reducing the time required for each individual step. In addition to, process

intensification can be used to reduce costs through the use of automated controls, reducing

unnecessary labour inputs. This in turn increases the overall productivity, quality and safety

of the process (Rivas et al., 2018).

Enhancement of mass transfer processes

Process intensification involves a variety of strategies for improving the performance

of a process, including enhancement of mass transfer processes for increased rate of reaction

or increased transfer efficiency, with the ultimate goals of improving product quality and/or

energy efficiency. This includes the modulation of the physical configurations of devices and

components within a process, as well as the utilization of renewable energy sources and

unconventional operation modes (Blatkiewicz et al., 2023). By reducing the equipment size,

process intensification offers improved costs, safety, and environmental performance. For

mass transfer processes, process intensification can result in more efficient separation,

reaction, and purification processes. By having a smaller scale of equipment, mass transfer

process intensification increases area density (e.g., surface area/volume ratio and/or residence

time) and also reduces the equipment size while adding renewable energy resources to drive

the process. This gives the advantage of higher yields, higher energetic and higher

productivity in same/smaller unit volume (Sadula et al., 2017).

Sustainability and energy efficiency aspects of process intensification in food processing

Process intensification in food processing is the use of technologies and techniques

that allow for a reduction in energy usage and resource consumption during the production

process. It is an important part of sustainability initiatives and environmental protection.

Process intensification can be achieved through a variety of strategies, such as design and

control of chemical engineering processes, product formulation, product reconstitution, and

process automation. The use of modern technologies and techniques can enable a reduction in

energy usage and resource consumption, as well as improving yield and throughput of the

production process. Food processing is one of the most energy and resource intensive

industries (Wang et al., 2017). It typically involves the segregation of raw materials, the

uniform heating of materials for preservation purposes and the application of additional

chemical treatments such as flavouring and colorants. Process intensification in food

processing aims to reduce energy consumption, reduce wasteful emissions and eliminate the

need to treat or discard harmful emissions. Process intensification has enabled manufacturers

to reduce both energy consumption and operating costs; thus, resulting in a more efficient

manufacturing process. This has allowed manufacturers to reduce both their carbon footprints

and their reliance on fossil fuels (Coward et al., 2018).

Importance and benefits of process intensification in the food processing industry

By using less energy, time, and resources to create food, process intensification aims

to increase the efficiency of food production. It can entail making use of fresh technology,

improving current procedures, and cutting down on waste. Process intensification is a

manufacturing strategy that combines several unit operations into a single process step in

order to increase the productivity of production processes. As a result, the quantity of energy,
raw materials, and water needed to make a specific good can be reduced, improving the

product's quality and cutting down on waste.

Process intensification is important in the food industry for several reasons

Process intensification can assist in lowering the amount of energy, raw materials, and

water needed to manufacture a certain product while also lowering the amount of waste

produced during production by merging several unit processes into a single process step.

Process intensification can help to increase product quality and uniformity by streamlining

the manufacturing process while also lowering the risk of contamination and spoilage.

Process intensification can lower prices by lowering the quantity of raw materials and energy

needed to create a specific product, which can make food goods more accessible to

customers. Process intensification can help the food sector become more sustainable by

minimizing the environmental impact of food production, which is crucial as customers grow

more aware of the environmental impact of the items they consume (Sala et al., 2017).

Process intensification can help to increase sustainability in the food industry in several

ways

Process intensification can assist in lowering the amount of energy needed to create a

specific product by combining several unit operations into a single process step. This may

lessen the effects that energy production has on the environment, including greenhouse gas

emissions. In areas with limited water resources, process intensification can also help to

minimize the amount of water needed to manufacture a specific product. This can lessen the

impact of food production on the environment and conserve water resources. Process

intensification can assist in lowering the amount of waste produced during manufacturing by

optimizing the production process. This can aid in resource conservation and lowering the

environmental effect of food production. Process intensification can reduce the amount of

food waste produced by customers by streamlining the production process and enhancing
product quality and consistency. The adoption of process intensification techniques can help

food producers adapt more quickly to shifting consumer demands. This may lessen the

amount of food waste produced as a result of overproduction (Müller et al., 2022).

Challenges and limitations

Process intensification is an important concept in the food industry, as it can help to

improve efficiency, quality, safety, and sustainability. However, there are several challenges

associated with process intensification that must be addressed in order to fully realize its

benefits. By addressing these challenges, food manufacturers can produce high-quality

products in a more efficient and sustainable manner, which can help to meet the growing

demand for safe, healthy, and sustainable food products. Process intensification can involve

the integration of multiple unit operations into a single process step, which can increase the

complexity of the production process. This can make it more difficult to optimize process

parameters and ensure product quality. For example, if a food manufacturer wants to integrate

several processing steps into one, they may have to deal with issues such as heat transfer,

mass transfer, and mixing, which can be challenging to control and optimize. Implementing

process intensification strategies can be expensive, as it often requires significant investment

in new equipment and technology. For example, a food manufacturer may need to invest in

new processing equipment, such as high-pressure processing systems, microwave systems, or

ultrasonic systems. This can be a barrier for small and medium-sized food manufacturers,

who may not have the resources to make these investments. Some novel processing

technologies used in process intensification may not be approved by regulatory agencies,

which can limit their use in the food industry. For example, high-pressure processing and

pulsed electric field processing are two novel technologies that are still being evaluated by

regulatory agencies for their safety and efficacy. This can make it difficult for food

manufacturers to adopt these technologies and benefit from their advantages. Some novel

processing technologies used in process intensification may pose safety risks to workers or
consumers, which can limit their use in the food industry. For example, some high-pressure

processing systems can generate high temperatures and pressures, which can be dangerous if

not properly controlled. This can make it difficult for food manufacturers to adopt these

technologies and benefit from their advantages. Implementing process intensification

strategies requires specialized knowledge and expertise, which may not be readily available

in the food industry. For example, a food manufacturer may need to hire a process engineer or

a food technologist to help them design and optimize their processing systems. This can make

it difficult for food manufacturers to adopt these strategies and benefit from their advantages.

There are several limitations of process intensification in the food industry, such as increased

complexity, high costs, regulatory issues, safety concerns, and lack of expertise. These

challenges can make it difficult for food manufacturers to adopt process intensification

strategies and benefit from their advantages.

Future perspective and conclusions

Process intensification has the potential to transform the food processing industry.

Because of its emphasis on small-scale, simplified, eco-friendly, flexible, and efficient

operations, it is an excellent choice for modernising food processing in an ever-changing and

challenging industrial environment. Process intensification enables food processors to explore

new combinations of processes and implement focused efficiencies by combining

miniaturised process technologies and advanced computer-controlled automation. This food

processing innovation is critical in assisting food processors in providing a safe, fresh,

nutritious, and traceable product supply chain. Process intensification is an excellent way to

meet today's food processing demands while maintaining an environmentally sound business

model. Process intensification, when compared to traditional techniques, provides an agile,

cost-effective, and safe method for food processing that can deliver high-quality products

with minimal waste. Process intensification also has the potential for cost savings and

reduced energy consumption, making it an important innovation in sustainable food

processing. Overall, process intensification is an innovative and promising approach to food

processing that is based on the twin principles of efficiency and sustainability. Process

intensification is poised to revolutionise food processing now and in the future by combining

the benefits of miniaturised technologies, advanced automation, and a reduced footprint.

Process intensification offers an appealing alternative to traditional food processing

techniques by reducing energy consumption, increasing productivity, decreasing production

times, and mitigating environmental impacts. Also, as interdisciplinary knowledge, novel

technologies, and innovative management and optimisation techniques come together, the

potential applications of process intensification are likely to expand. As a result, process

intensification is poised to have a significant impact on the food processing industry,

providing advancements that improve the efficiency and sustainability of food production

while ensuring food safety and health for consumers. As a result, adopting process

intensification demonstrates a commitment to building a more sustainable and equitable food

system, one that is better suited to meeting the changing needs of today's consumers.
 CHAPTER III

METHODOLOGY

In this study, participants were asked to complete a variety of assessments. These

assessments included a risk assessment, a cognitive assessment, and a three-part motivation

survey. Prior to this study, a formative evaluation was conducted. The purpose of the

evaluation was to construct an audience profile and to identify beliefs to change, reinforce,

and introduce related to a given threat.

Research Design

Every research necessitates a research design which is carefully planned to meet the

exact demands of the study (Bless & Higson-Smith, 2000). This study adopted a non-

experimental design, this is because conditions were not different among participants and

variable(s) were not manipulated in conducting the study and it did not intend to assume

cause-and-effect of variables (Creswell, 2012). The descriptive survey design, in particular,

was employed for this research. Cohen, Manion, and Morrison (2007, p. 169), from their

view, stated that descriptive research is concerned with:

 “Situations or associations that are present; perspectives of people, beliefs, attitudes

people hold; practices that prevail; processes which are on-going; effects that are being felt;

or developing patterns. In some cases, descriptive research concerns with how what is or

what exists is connected to some preceding event that has influenced or affected a present

condition or event”.

This study explored on how Tailored Lesson Introduction on Learners’ Motivation

and Cognitive Performance to the school administrator and thus, fits well in the description

given by Cohen et al. (2007). In using the survey design, information was gathered on social

media usage, addiction and exposure, by asking the students a number of questions and

quantifying their responses to address the overall objective of the study. The ultimate goal,

however, was to learn about the views of the entire student population through charting a

sample of the population and studying them (Leedy & Ormrod, 2010). This is because the

entire SHS student population was very large and as a result, could not be studied accurately

due to difficult accessibility to all respondents within the duration of the research and also

limited resources in reaching out all the respondents (Neuman, 2007).

Sampling Design and Technique

According to Kassiani N., the purposive sampling refers to a group of non-probability

sampling technique in which units are selected because they have characteristics that you

need in your sample. In other words, units are selected “on purpose” in purposive sampling.

There will be 15 learners from Grade 12 of Marcelo Baquial Sr. National High School as the

respondents of the study.

Research Environment
 This research will be conducted at Marcelo Baquial Sr. National High School. This is

a public secondary educational institution managed by DepEd located in Malangas

Zamboanga Sibugay, Region IX, Mindanao Philippines. The school is composed of Senior

High Student Grade 11 and Grade 12.

Participant of the Study

The researchers employed fixed random sampling of simple random sampling. The

fixed random sampling is obtained by choosing the possible respondents of the study. The

researchers planned to choose the Grade 12 learners’ students to be the respondents of the

study.

Research Instruments

The researchers will use a questionnaires or checklist to be answer by the respondents

about the study. The responses are held anonymity and confidentiality by the researchers to

enclosed the identity of the respondents.

Data Collection Instrument

The main data collection instrument is questionnaire. Questionnaire was preferred

because it is less costly and can be administered to a large number of people within the

shortest possible time (Creswell, 2012; Neuman, 2007). In using questionnaire, the researcher

does not necessarily need to be present during data collection but can train other people to do

the questionnaire administration (Leedy & Ormrod, 2010). In this study, four colleagues were

recruited and oriented to help in the administration of the questionnaire.

Data Collection Procedure

An official letter was sent to the various sampled schools for permission to be

sought. This was necessary to make sure that the head teachers and the teachers were pre-

informed about the data collection. A follow-up was done to arrange for time and date which

were convenient for the data to be collected as well take opportunity to explain to the Head

teachers and the teachers what the study sought to achieve and the need for the study. The

date and time were arranged and data collection commenced. The data was gathered in the

classrooms for a period of one month.

Data Processing and Analysis

The assembled data were cross-checked one after the other to ensure it completeness.

The questionnaires were then numbered from one to the last number. The data was coded and

entered into a passworded computer with programming software called Statistical Product for

Service Solution. The data was screened for entry errors and outliers. The analyses of the

data were reported in the form of bar charts, percentages, means and Standard Deviation to

answer the research questions. Data for research question one was analyzed using frequencies

and percentages. Research questions 2 to 6 were analyzed using means and standard

deviation.

Statistical Treatment

This study will be employing a descriptive and inferential statistics. Descriptive

statistics will be use as method to summarize the collected research data set. It has two
purpose which can be useful the purpose. To provide basic information about variables in a

data set, and to high light potential relationship between variables. Inferential statistics allow

to lest a hypothesis or it can whether your data is generalizable to the broader population. The

inferential statistics that are used to determine if there is a significant difference between the

means of two groups or how they are related.

Ethical Consideration in Research

To guarantee each participant in this study the researchers used informed consent. The

scope of informed consent included the study’s objective, length, and method, as well as the

participants’ anonymity and reported data confidentiality.

Furthermore, the researcher placed a high importance on the following principles

respecting rights, maintaining dignity, and preserving and supporting the well-being of

research participants. Respecting their rights means allowing them to choose whether or not

to participate in the study, as well as the opinion to withdraw if they so desired; safeguarding

their dignity means never pulling them down; and promoting their welfare meant never

exposing them to any harm or risk as a result of their participation.

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