Chap 4: Food Processing

Question 1

What is food processing

Answer 1

Transformation of ingredients, by physical or chemical means into food or of food into other forms

Question 2

Preservation (Types)

Answer 2

• Refrigeration
• Freezing
• Evaporation
• Dehydration
• Homogenization

Question 3

Refrigeration

Answer 3

• Removal of heat
• At or below 40 degrees F (4 degree C)

Question 4

Freezing

Answer 4

At or below 0 degrees F (-18 degrees C)

Question 5

IQF

Answer 5

Individually Quick Frozen
Clarence Birdseye (1920s)

Question 6

Evaporation

Answer 6

• the process that changes liquid water to gaseous water (water vapor)
• the partial removal of water from liquid food by boiling

Question 7

Dehydration

Answer 7

• removal of water
• water freezes and transitions directly from solid phase to gas phase (Sublimation)

Question 8

Homogenization

Answer 8

• mixture of non-soluble liquids
• same particle size throughout

Question 9

Thermal vs Non-Thermal

Answer 9

Thermal: Heat used to enhance shelf life and palatability

Non-Thermal: No or minimal heat used to eliminate or inactivate microbial contamination in food

Question 10

Blanching (Thermo)

Answer 10

the submerging of fruits or vegetables in boiling water or steam
- mild heat treatment used to inactivate oxidative enzymes in fruits and vegetables

(Time: 1 - 15min Temp: 70 to 100 degrees C)

Question 11

Pasteurization

Answer 11

a process that applies heat to destroy pathogens in foods (Louis Pasteur)
- Inactivation of enzymes
- Requires lowering the product temperature to below 4 degrees C (39 degree F) within 2 hours after pasteurization

Question 12

UHT
HTST
LTLT
LTST

Answer 12

UHT - Ultra High Temp
HTST - High Temp Short Time
LTLT - Low Temp Long Time
LTST - Low Temp Short Time

Question 13

Sterilization

Answer 13

• (usually) requires 250 degrees F (121 degrees C)
• Achieve commercial sterilization
• Destruction of all
  Sterile food is food free from all bacteria

Question 14

Heat Transfer (ways)

Answer 14

Conduction
Convection
Radiation

Question 15

Conduction

Answer 15

Heat transferred from one particle of matter to another in an object without the movement of the object

Question 16

Convection

Answer 16

The movement that transfers heat within fluids and gas. Currents occur within the fluid

Question 17

Radiation

Answer 17

Heat/Energy transferred by electromagnetic waves, does not require matter to transfer energy (fire/sun)

Question 18

Conventional vs Convection

Answer 18

• Conventional (oven) is stationary and rises up from a heating element at the bottom
• Convection (oven) heat is blown by fans, so the air circulates all over the inside of the oven. Heat is consistent (even heat)

Question 19

Microwave Radiation

Answer 19

utilizes short, high-frequency waves that penetrate food, which agitates its water molecules to create friction and transfer heat

Question 20

Non - Thermal Processes

Answer 20

• PUV
• Irradiation
• Chemicals
  CO2
  Nitrogen

Question 21

Irradiation

Answer 21

Decontamination
- Herbs and spices
Electromagnetic Waves
- Detach electrons from atoms

Question 22

PUV

Answer 22

Pulsed Ultra-Violet Light
- High energy short pulse of a broad spectrum
Photo-chemical
Photo-thermal

Question 23

Non-Thermally induced Chemical Include

Answer 23

• DNA altered
• Small amounts of heat absorbed

Question 24

CO2 and Nitrogen

Answer 24

Preservation
- Package and shelf-stable foods