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Introduction to food science > Chapter 11 > Flashcards

Chapter 11 Flashcards

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1
Q

The output of a manufacturing process shows random

variations due to …… variability (one word, small letters)

A

Inherent

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2
Q

According to principle … of HACCP, control limits must be set for the
pasteurization temperature of milk. (answer with a number)

A

3

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3
Q 
HACCP is not the only quality management system
implemented in the food industry.
A.
True
B.
False
A

A

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4
Q

Purpose of packaging

A

It is the ultimate step in maintaining any gains effected by processing
food products and provides for food distribution, product safety, and
convenience

Aside from its food preservation role, packaging serves to display,
advertise, and inform

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5
Q

Another name fo rallied industry

A

Ancillary sector

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6
Q

How much of all packaging materials food packaging uses

A

50%

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7
Q

What costs more food product or packaging

A

Packaging

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8
Q

Why do you need specialize machinery in food manufacture for packaging

A

filling/forming/closing

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9
Q

Why do we need packaged to have specialized performance characteristics

A

Packages themselves often undergo additional processes freezing,
thermal processing, cooking, etc.

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10
Q

Some Desirable Features Associated with an Ideal Package (13)

A 
Nontoxic and compatible with food product

Sanitary and rugged protects product against micro and
macrorganisms , i.e., Excludes bacteria, insects, rats

Moisture/fat protection no transfer/absorption of either

Gas/odor protection no transfer

Light protection reduce product autoxidation/color fading

Transparency glass/plastic

Tamper resistance prevent opening before purchase

Ease of opening pull tabs, twist caps

Low weight shipping costs

Pouring feature convenience

Re sealing capability convenience/extend shelf life

Ease of disposal biodegradable
-Resistance to impact plastic
Appearance printability/color/size/shape

Special features e.g., Microwaveable
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11
Q

The ideal package would address ___ at minimal cost

A

as many of these features as

possible at minimal cost

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12
Q 
Tetra Brik is suitable for commercial sterilization
A.
True
B.
False
A

B

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13
Q

What is primary package

A

Primary comes into contact with food

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14
Q

What is secondary package

A

Secondary often provides for rigidity, printing or grouping products
into a larger unit

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15
Q

What is tertiary packaging

A

Tertiary fulfills the same role with respect to secondary packaging

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16
Q

Describe what packages are there for frozen foods and can foods in regards ti primary,secondary,etc.

A

e.g., frozen foods plastic bag ( 1 °°), Cardboard box 2

Cans ( 1 °°) and corrugated box 2 °°) and pallet to hold a set number of
boxes ( 3

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17
Q

Examples of rigid,semirigid and flexible packaging

A 
Rigid e.g., Cans, jars

Semi rigid e.g., Squeeze bottle/tetra brick

Flexible e.g., Retort pouch/plastic bags
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18
Q

Advantages and cons of rigid and flexible packaging

A


Rigid packaging provides best protection but occupies a lot of space

Flexible packaging does not provide as much protection but
significantly reduces warehousing costs

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19
Q

Tetra brick is what kind of packaging (classification in flexible-rigid classification) and another classification

A

Tetra brick combination of both (flexible made into semi rigid) and is
made on site from roll stock
Tetra brick is one of many
form fill seal ” packages

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20
Q

Another form-fill-seal example (not tetra brick)

A

Other forms include plastic
bottles, form trays, etc. That are
made by blow molding on site

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21
Q

What is hermetic packaging

A

A hermetic package is by definition impermeable to gases and

vapors

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22
Q

What packaging meet the requirements of hermetic packaging

A

Cans and bottles meet these requirements, as does tetra brick

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23
Q

Does flexible packaging is hermetic?

A

Many flexible packages are semi permeable to gases and
susceptible to pinholes

Exception is the retort pouch

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24
Q

Common packaging materials

A 
Metal

Glass

Paper

Plastics

Plastic/Metal/Paper Laminates
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25
Q

Tin can is made form

A

originally made of steel with a thin coating of tin to
prevent rusting

Tin (expensive) has been replaced by other metallic coatings or
corrosion resistant steel alloys are used

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26
Q

Epoxy resins usage

A

used as internal coatings for acidic and other corrosive
food products protects integrity of can and prevents contamination
of contents by dissolved metals

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27
Q

Epoxy resins is made using

A

bisphenol A (BPA)

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28
Q

How much aluminum cans are made every minute

A

Manufactured and sealed at rates of over 1,000 /min

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29
Q

seal of aluminum cans is made from

A

five metal folds , sealed by epoxy

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30
Q

Conventional cans are made of ___ pieces

A

Conventional cans are 3 pieces (bottom and side premade, plus lid to
be added)

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31
Q

2 piece cans are more common in

A

2 piece cans (no bottom seam) are available in both steel and
aluminum, but more common in aluminum cans

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32
Q

why there is ribbing on many cans

A

strength

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33
Q

Advantages of aluminum

A

Light and resistant to atmospheric corrosion and malleable ( can be smashed after using), pull tab

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34
Q

who has more strength steel or aluminum

A

steel

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35
Q

aluminum cans need ___ to maintain shape

A

pressure

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36
Q

aluminum foil is used as

A

Aluminum foil is also used extensively as a laminate to provide a
gas/vapor barrier in other packaging materials (e.g., Retort pouch)

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37
Q

Why is better to recycle aluminum

A

Economic benefits

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38
Q

Advantages and disadvantages of glass

A

Advantages : chemically inert and transparent

Disadvantages : heavy and fragile, Susceptible to mechanical and thermal shock e.g., In a retort

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39
Q

How breakage of glass can be overcame

A

Breakage can be reduced substantially by adding coatings to glass

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40
Q

How glass is produced

A

combine sand, soda ash and limestone heat to 1500 C and

blow mold

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41
Q

Glass is susceptible to thermal shock, can we microwave in it

A

Microwaveable the microwave has brought glass back as a major
packaging contender

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42
Q

A …… package is impermeable to gases and vapors

(one word, small

A

Hermetic

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43
Q

When paper is used with food and what extra step should be done to prevent its moisture ingression

A

Paper cheap and versatile generally coated when used for food
contact

Often waxed for food applications to prevent loss of strength due to
moisture ingression

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44
Q

Paper needs to meet ___ standards in order to be used as wrap for food

A

Food-grade microbial

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45
Q

Paper has made major inroads into packaging with ____

A

the tetra pack

tetra brick system as a laminate

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46
Q

How many plastic polymers are used

A

20

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47
Q

Plastic can be produced as 2 types of polymers ___

A

homopolymers or heteropolymers

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48
Q

How plastic bottle are made

A

Can be melted and blown into containers (bottles, tubs, etc.) and
formed into films

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49
Q

Typical films and the material they made of

A 
Regenerated cellulose cellophane

Polyamide nylon

Polyester resin mylar

Polyethylene e.g., saran wrap [originally polyvinylidene chloride ( pvc
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50
Q

What can be done in order to obtain Can obtain very specific properties in terms of moisture or gas
barriers , e.g., films having selective permeabilities (water vapor, O 2 ,
CO 2

A

Polymers can also be co extruded to form laminates so as to combine
the properties of various individual films

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51
Q

Typical Considerations in Selecting a Film

A 

Thickness

Clarity

Max/min temperature (melting vs. cracking)

Resistance to sunlight

Gas/vapor permeability
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52
Q

Basic retort pouch is ___

A

tetra laminate

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53
Q

Layer sin tetra laminate

A


1 layer (inner) polypropylene : provides food compatibility, sealing
properties

2 layer aluminum foil : provides hermetic barrier properties

3 layer nylon : provides resistance to abrasion tough

4 layer (outer): polyester : provides heat resistance and printability

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54
Q

Limitations of retort pouch

A

Limitations: slow filling rates and

High cost of package

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55
Q

What package is used for ready to eat lunches, convenience food

A

Retort thermo formed trays

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56
Q

Edible films examples

A

Casings for wieners, sausages: collagen (animal connective tissue
protein), animal intestines, cellulose, or plastic

Confectioner s glaze sugar coatings

Starch coatings for raisins reduce moisture release

Starch polymer packages for premixed food ingredients package
dissolves

57
Q

A tetra …… is a packaging material consisting of four layers, polypropylene,
aluminum foil, nylon and polyester. (one word, small letters)

A

Laminate

58
Q

Boil in the bag is made from

A

Mylar (polyester) or nylon

59
Q

Advantages of mylar (polyester) or nylon packages

A 

From freezer to oven retains moisture

Can endure 400 F

Shrink wraps follows product shape good for vacuum packaging of
irregularly shaped products
60
Q

What is susceptor based package is needed for

A

microwavable products

A susceptor is a material that absorbs microwave energy and converts
it to heat, which may be re emitted as infrared radiation

Allows browning reactions to take place in microwave oven

61
Q

Aerosol packaging has ___ as a propellant

A

N2O, nitrious oxide

62
Q

What are Pet bottles

A

(polyethylene terephthalate) has clarity of glass, low

weight, no breakage

63
Q

MAP packaging is used for

A

Modified atmosphere packaging (map) films meat/fruits and
vegetables/pasta

Maintaining a modified atmosphere inside a package requires a
packaging film that is impermeable to gases

64
Q

A …… is a material that absorbs microwave energy and converts it to heat,
which may be re emitted as infrared radiation (one word, small letters)

A

Susceptor

65
Q

Packaging plays an important role in (communication tool)

A

(1) to attract (advertise) and inform (nutritional labeling)

(2) to attract by shape, color and style

66
Q

What is the name of the guide for food labeling and advertising

A

Consumer Packaging And Labeling Act (Canada)

67
Q

Key headings in Consumer packaging and labeling act

A 
Basic labeling requirements

Advertising requirements

Claims for composition, quality and origin

Nutritional labeling

Nutrient content claims

Health related claims

Product specific requirements
68
Q

Basic Canadian Labeling Requirements

A

Common name of food

Net quantity

Name and address of company responsible

List of ingredients in descending order

Storage instructions and best before date (where applicable)

Basic nutrition information (nutrition facts panel) some harmonization
between Canada and the U.S.
-Must provide food composition and energy expressed in calories or
kilojoules per serving (serving size must be specified)

If a nutritional claim is made, e.g., “excellent” or “good” source of
protein, it must be proven

69
Q

Can you put “treat cancer” on the package?

A

No claims allowed in relation to the treatment of disease

70
Q

What can be called ilk apart form cow’s

A

If a milk substitute is to be promoted to be “like milk” it must be
proven to have similar nutritional value as the product it purports to
be a substitute for

71
Q 
Rice milk is similar to bovine milk nutrition wise.
A.
True
B.
False
A

b

72
Q

3 Sigma (
σ process is a manufacturing process whose control limits are …
standard deviations away from the intended mean of the process. (answer with
a number)

A

3

73
Q

If the control limits were set at 6 standard deviations from the mean of a
manufacturing process, then this process will be labeled as 6 …… (one word,
small letters)

A

sigma

74
Q

The fine white streaks of fat running through the lean beef is …… (one
word, small letters)

A

Marbling

75
Q

In the USA, the …… is the regulatory agency responsible for setting the
grading standards for food products. (Four letters acronym, all capitals)

A

USDA

76
Q

The finest grade of beef in Canada is Canada ……

(one word, small

A

prime

77
Q 
Packaging aims at
A.
Communicate information
about the product
B.
Protect the product from
microbial contamination
C.
All the above
D.
None of the above
A

C

78
Q 
Packaging is always the final step in a food process
A.
Yes
B.
No
A

B

79
Q

A cardboard box of frozen peas bags is …… container.

(one word, small

A

Secondary

80
Q

What is the main canada’s food legislation act

A

Food and drugs act

81
Q

Food and drugs act is designed for

A

Designed to protect Canadians against health hazards and fraud from
the sale of food, drugs, cosmetics, and medical devices

82
Q

When original legislation was created

A

1875

83
Q

In 1877 how many products were adulterated

A

52%

84
Q

Food safety standards and criteria are set and administered by

A

Health Canada

85
Q

Enforcement is under the jurisdiction of the

A

Canadian Food inspection Agency (CFIA)

86
Q

CFIA is formed when and is part of what bigger division

A

CFIA was formed under the food inspection agency act of 1997 and
is part of agriculture and agri food Canada

87
Q

Activities of CFIA

A 

inspection of domestic plants and animals

inspection of food processing plants

inspection of foods coming into Canada

monitoring of food, feeds, seeds and fertilizers

regulation of food labeling/claims

regulation of biotechnological applications
88
Q

What professions are needed in CFIA

A

food scientists , inspectors, veterinarians, agrologists ,

technicians, and support staff

89
Q 
In Canada, the legislation that controls food labeling
regulations is ……
a.
Inland revenue act
b.
Food and drugs act
c.
Food labelling act
A

B

90
Q

How many additives are allowed y the food and drugs list

A

300

91
Q

What is food additive

A

“any substance, the use of which results or may reasonably result in it or its
by products becoming a part of or affecting the characteristics of a food

92
Q

Definition of food additives does not include what ingredients

A 
Common food ingredients such as sugars, starch, and salt

Vitamins and minerals

Spices and seasonings
93
Q

Are agriculture residues and packaging materials are covered under food additives legislation?

A

Yes

94
Q

3 basic criteria of regulating food additives

A

1 ) that the additive is safe based on toxicological data relative to
consumption data . All additives are reviewed on a regular basis in
the light of new scientific and toxicological data.

2 ) that its use is nondeceptive i.e., does not try to hide product
defects

3 ) that the consumer benefits from its use in obtaining a better quality
product or extended shelf life

95
Q

Before a food additive is permitted for use, a submission must be filed
with___

A

Health Canada’s food directorate, which will conduct a rigorous
safety evaluation of the proposed use(s) of the additive.

96
Q

Many food additives are derived from natural substances, do we still need to be regulated as food additives

A

Yes

97
Q

Function of food additives

A 
preserve product quality and/or prolong shelf life

enhance flavors and/or colors

control product consistency

improve or maintain nutritive value
98
Q

Preservatives are

A

Preservatives are substances added to food to prevent or slow
spoilage and maintain natural colors and flavors

They prevent spoilage caused by microbial contamination and spoilage
from the oxidation of fats

99
Q

Preservatives should be

A

Food scientists choose functional, nontoxic, flavorless, and economical
additives

100
Q

What are antimicrobial agents and what are the most common ones

A

Antimicrobial agents are preservatives that prevent the growth of
microbes in food

Salt and sugar are used most often and work to draw water from microbes

101
Q

what antimicrobial agents prevent botulism and prevent microbe growth by lowering pH

A


Nitrites prevent growth of bacteria that causes botulism in such foods as
bologna, hot dogs, smoked fish, sausage, salami, and ham

Acetic, ascorbic, citric, lactic, and propionic acids prevent microbe growth by
lowering pH

102
Q

How antioxidants are incorporated in foods

A


incorporating directly into fats and oils

combining water soluble antioxidants with glycerol water emulsions

spraying or dipping food in antioxidant solution

packaging food in a wrap that contains antioxidants

103
Q

3 categories of antioxidants

A

GRAS list
Controlled-use antioxidants
Sulfites

104
Q

Examples of GRAS list antioxidants

A

GRAS list antioxidants such as citric acid, vitamin C, and vitamin E

105
Q

Controlled-use antioxidants examples

A

BHA , BHT , propyl gallate , and TBHQ

106
Q

Sulfites examples

A

salts containing sulfur, such as sulfur dioxide, sodium sulfite, and
sodium and potassium bisulfite

107
Q

…… are used to prevent growth of bacteria that causes

botulism in hot dogs (one word, first capital letter)

A

Nitrites

108
Q

2 types of coloring agents

A

Natural, synthetic

109
Q

Natural colors agents are derived from

A

are extracted from plant, animal, and mineral sources

come from beta carotene, spices such as turmeric, saffron, and paprika,
squid ink, and ferrous gluconate

110
Q

Why synthetic coloring agents are used more than natural and how they are identified

A 
are used more widely than natural colors

provide the most stable colors

are easier to produce, more economical, and lacking unwanted flavors

are identified by use, shade, and number
111
Q

Why flavoring agents are added to foods

A

Flavoring agents are added to replace natural flavors lost during
processing

112
Q

Natural flavoring agents include (not synthetic sources)

A

Natural flavoring agents include cinnamon, dill, basil, poppy seed, and
thyme

113
Q

Why synthetic flavoring agents are more used and where they are usually derived from

A

are cheaper and more abundant than natural flavors

are usually organic compounds called esters

114
Q

What is the most widely used flavor enhancers and why it is used

A

Flavor enhancers improve an individual s ability to taste the natural
flavors in a food

Salt is the most widely used flavor enhancer

115
Q

Sweeteners make food more ___, classified as ___ and ___

A

Sweeteners

are used to make the taste of many food products more appealing

are classified as nutritive or nonnutritive

116
Q

anticaking agents help

A

Anticaking agents absorb moisture to keep powdered and crystalline
ingredients from caking or lumping

117
Q

emulsifiers keep ___ in product

A

Emulsifiers keep tiny particles of one liquid suspended in another

118
Q

Examples of emulsifiers

A

Examples include lecithin, monoglycerides, and diglycerides

119
Q

Humectants: why they are ussed and in what products

A

help products retain moisture, control crystal growth,
and regulate water activity

are used mainly in marshmallows, soft candies, flaked
coconut, chewing gum, and confections

120
Q

Humectants include

A

include propylene glycol, glycerol, sorbitol, and

mannitol

121
Q

Leavening agents: why they are used and 2 main types

A

Leavening agents increase volume and alter texture

The 2 main types are yeast and chemical leavening agents that cause an
acid base reaction

122
Q

Maturing an bleaching agents are used for

A


Maturing and bleaching agents are chemicals that speed the aging
process and whiten flour

123
Q

…… agents absorb moisture to keep powdered and crystalline

ingredients from caking or lumping (one word, first capital letter)

A

Anticaking

124
Q

Why acids and bases can be added to the product

A

Acids are used as preservatives, to give a tart flavor, and/or to alter
texture

Bases enhance the color and flavor of some foods, can affect texture, and
soften fruit skin

125
Q

what can stabilize mixtures at a desired pH

A

buffers

126
Q

Stabilizers and thickeners are used for

A


help control the consistency of food mixtures

prevent chocolate from settling out of chocolate milk

prevent ice crystals from forming in ice cream

keep flavors from evaporating from cakes and puddings

127
Q

Difference between enrichment and fortification

A

Enrichment replaces nutrients lost in processing

Fortification adds nutrients to a food mixture to improve its health benefits

128
Q

Why we add intentional enzymes

A


are added to alter flavor, texture, digestibility, or nutritional value of a food

are used as a processing aid

129
Q

In what products intentional enzymes are added

A


make processes safer, faster, more economical

clarify juices and canned vegetable broths

make cheese and cured and processed meats

enhance baked goods by hydrolyzing gluten

130
Q

Benefits of food additives

A 
an expanded and varied low cost food supply available throughout the
year

a reduced risk of foodborne illness

less time required for food preparation tasks

greater variety of convenience foods
131
Q

Concerns of food additives include

A


unknown health hazards that may be revealed in future research

allergic reactions in certain people

132
Q

The FDA operates ____ to

monitor the safety of additives

A

an Adverse Reaction Monitoring System (ARMS)

133
Q

Steps to reduce possible risks linked to food additives include

A 
wash all produce before eating

choose fresh produce over processed snack foods

learn to prepare foods from scratch

read food product labels

read reports on additives
134
Q

…… help food products retain moisture and regulate water

activity (one word, capital first letter)

A

Humectants

135
Q

Plastic bottles made by blowing hot air into a plastic tube in a mold. These bottles
are example of blow …… process. (one word, small letters)

A

Molding

136
Q

Currently, tin cans are coated with …… (two

words, small letters, space in between)

A

Epoxy resins

137
Q

Replacing air with nitrogen in a bag of chips is an example of
…… packaging. (two words, small letters, space in between)

A

Modified atmosphere

138
Q

In a 6 sigma process, the maximum acceptable number of defective units is ……
per 1 million (ppm) units produced. (answer with a number)

A

3.4

Introduction to food science (12 decks)

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