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Food Science > 2.1 > Flashcards

2.1 Flashcards

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1
Q

what are processed foods

A

products that have been preserved so they will not spoil as quickly as the fresh, whole foods they were made from

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2
Q

what’s the primary reason for processing foods

A

to reduce or eliminate harmful microbes from growing in foods
Also, to stop the loss of nutrients by deactivating the enzymes that break them down

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3
Q

negatives and positives about using heating to process foods

A

good: kills microbes
bad: kills some nutrients and quality

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4
Q

what is blanching

A

short heat treatment in processing of raw fruits and veggies to activate enzymes before other processing steps with minimal effect on microbes

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5
Q

what is pasteurisation

A

a mild form of heating that kills all pathogens without killing all the spoilage microbes

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6
Q

what is aseptic processing

A

sterilising the product before packaging (essentially extreme pasteurisation)

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7
Q

what is the most dangerous microbe that can survive in the absence of oxygen

A

clostridium botulinum

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8
Q

what are particulates and what is their purpose?

A

chunks floating in thick packaged sauces that makes it more difficult to predict heat-transfer patterns and therefore warm the bowl up entirely

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9
Q

how is heat energy transferred

A

conduction (from one molecule to another)

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10
Q

difference between heating and freezing when it comes to food preservation

A

heating kills microbes while freezing slows them down

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11
Q

what is the best way to freeze foods

A

rapidly with high power freezing winds, because putting it in the freezer gives a higher chance of nutrients being destroyed slowly

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12
Q

what is freezer burn

A

dehydration of frozen meats, which can be prevented by quick freezing and proper packaging

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13
Q

what does IQF stand for

A

individual quick freezing

used for fries and onion rings sometimes

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14
Q

what is the maximum temperature that defrosted foods can be stored at `

A

42° F
5° C

because microbes will start growing again

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15
Q

best methods of thawing frozen foods

A

microwave or leave in fridge overnight

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16
Q

why is drying an effective processing method

A

because microbes need water to grow

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17
Q

what is meant by the term concentrating in terms of food preservation

A

the removal of water from a liquid food without changing it into a solid
(e.g. juice concentrates and syrup)

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18
Q

why do some foods used concentration as a means of preservation

A

to condense liquids for production costs

also to kill microbes but mostly the first one

19
Q

what is curing and what is it used for

A

adding preservatives to meat that bind water (sugar and salt) also sometimes sodium nitrate and sodium nitrite

also sometimes used for onions and potatoes except less salt and sugar is involved

20
Q

what are some common methods for curing

A

soaking red meat in a salt solution called brine

hand rubbing the sugar into ham

21
Q

what is milling

A

breaking down grains to make sure only the preservable stuff stays in

22
Q

what is extracting

A

getting rid of stuff inside a food product that isn’t covered by any of the other methods of preservation
(spoiled parts of fruit juice, oils from plants

23
Q

what is fermentation

A

it encourages the growth of beneficial microbes to outcomplete spoilage and pathogenic microbes
Normally lactic acid or ethanol is added to a product to begin this process

24
Q

examples of foods that use fermentation

A

rising of bread dough (yeast)
alcohol (ethanol)
yogurt (lactic acid
and many more

25
Q

what is irradiation

A

a potent killer of microbes that can be preserve foods with little to no heat

26
Q

problems with irradiation

A

they kill microbes but do not inactivate toxins formed in the food before radiation
the use of gamma rays in the process has been scrutinised because they have had adverse affects to human health in the past

27
Q

what is nonthermal processing and which foods use it

A

the killing of microbes under hydrostatic pressure, which keeps most health benefits
used with guac, hummus and salsa

28
Q

most common methods of preservation that kill vitamins and minerals

A

freezing and heating

29
Q

what are some points that defend the idea that processed foods are bad because they kill vitamins and minerals

A

raw materials and fresh foods are more likely to lose nutrients during storage than processed foods
cooking is very damaging to nutrients, and processed foods need much less cooking

30
Q

define formulated foods

A

products that are mixtures of ingredients

31
Q

what are some key differences between formulated foods and processed foods

A

formulated foods are not directly recognisable as their original plant or animal sources unlike processed foods
formulated foods have a much larger variety of ingredients

32
Q

what is meant by the term clean label

A

a list of ingredients without anything that sounds like a chemical
normally comes with labels like ‘naked’ or ‘no artificial preservatives’

33
Q

what are stabilisers

A

products added to food to prevent them from breaking down easily

34
Q

what makes wheat flower superior from other flowers

A

the presence of gluten

35
Q

most common ways to process foods

A
  • sterilizing
  • pasteurizing
  • fermenting
  • blanching
36
Q

What are some examples of unit operations that convert raw materials into processed foods

A
  • material handling
  • cleaning
  • pumping
  • mixing
  • heat exchanging
  • packaging
37
Q

what is wet milling

A

separates components on anatomical and solubility differences (protein, oil and starch)

38
Q

what is dry milling

A

separates the seed into fractions based on anatomical structure (bran, germ, endosperm)

39
Q

what is the difference between gamma and electron-beam radiation

A

gamma: from cobalt has great penetration capability but requires elaborate safety measures

electron-beam: has less penetration capability but fewer health risks

40
Q

what is extrusion

A

A forming technique whereby a material is forced, by compression, through a shaped opening in a die to produce a continuous profile

41
Q

what is leavening

A

refers to the production of gases (carbon dioxide) in dough that contribute to the volume achieved during baking and the final aerated texture

42
Q

what are some examples of typical leavening agents

A

yeast, baking soda, baking powder, ammonium bicarbonate

43
Q

common replacements for fat

A 
Fake fat
-Olestra (sucrose ester)
Carbohydrate-based replacers
-Gums and hydrocolloids
Protein-based replacers
-Milk or soy

Food Science (5 decks)

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