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FFSS > Chapter 3: Food Preservation > Flashcards

Chapter 3: Food Preservation Flashcards

1
Q

does not really preserve food, in a way, prolongs shelf life and destroys pathogenic and other organisms

A

cooking

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2
Q

name given to a group of compounds found in wood smoke that are expected to have some bacteriostatic and bactericidal effects

A

smoking

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3
Q

this temp can delay the spoilage of foods by retarding the metabolic activities of the microorganisms and prevent their growth, multiplication, pr production of toxin

A

low temperatures

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4
Q

temperature ranges from 1-10C

at 10C most pathogenic microorganism activities are slowed down

A

refrigeration

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5
Q

home refrigerators are maintained at this temp ranges

A

4-7C

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6
Q

process by which water changes from liquid to solid state under sub-zero celcius

can reduce Aw due to unavailability of liquid water

A

freezing

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7
Q

freezing in bulk and in air

formation of most ice crystals over 3-72 hours of freezing at temp relatice close to 0

forms larger sized crystals that may affect texture, palatability, unction, and nutritional quality of food

A

slow freezing

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8
Q

carried in a span of 30 mins or less using deep temps that range down to -40C

A

quick freezing

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9
Q

immersion of the food or the packaged food in a refrigerant

done in less than 30 mins

A

direct contact with

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10
Q

food is in contact with the passage container of refrigerant at -17.8 to -45.6C

A

indirect contact with the refrigerant

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11
Q

frigid air at -17.8 to -34.4C is blown across the material being frozen

A

air blast freezing

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12
Q

makes use of gases that liquefy at very low temp of -60C

rate of freezing is ultra fast

liquid nitrogen and carbon dioxide are the most commonly used

A

cryogenic freezing

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13
Q

hazard from putting food in the freezer: dehydration that results in a defect

A

freezer burn

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14
Q

hazard from putting food in the freezer: loss of ascorbic acid, onset of rancidity and discoloration

A

oxidative deterioration

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15
Q

too slow or too rapid melting of frozen foods, liquid may be leached out carrying with it some of soluble components of the food

A

thawing of frozen foods

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16
Q

the pink of reddish liquid that comes out from meat during thawing

A

drip or bleeding

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17
Q

liquid that comes out from fruits and vegetables are called

A

leakage

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18
Q

food is thawed slowly back to its normal fresh state by increasing storage temp

advantage: results in better food quality closer to its fresh state since most liquid are reabsorbed

disadvantage: enzymatic and microbial activities

A

slow thawing

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19
Q

food is thawed at a very rapid pace resulting in lesser danger of microbial growth

disadvantage: losing fresh quantities

A

rapid thawing

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20
Q

processing foods by using special microorganisms acting on food constituents with or without the addition of sugar, salt, or acid

A

fermentation

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21
Q

addition of vinegar to fruits and vegetables w/ or w/o spices that may be unfermented, partially, or fully fermented

A

pickling

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22
Q

reduction of water activity and the production of acid which is not conducive for growth of some microorganisms

A

osmotic dehydration

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23
Q

requires the action of yeast or a given substrate containing sugar or any fermentable carbohydrate to produce alcohol and carbon dioxide under aerobic or semi-aerobic conditions

ex: yeast breads, wines, beer, and distilled liquors

A

alcoholic

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24
Q

alcohol produced from alcoholic fermentation are further acted upon by Acetobacter bacteria to produce acid or vinegar

ex: vinegar

A

acetic acid fermentation

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25
Q

sugar in food is acted upon by lactic acid bacteria to produce lactic acid, alcohol, and carbon dioxide

ex: butter, yoghurt, cheese, pickles, fermented milk, burong mustasa, pickled vegetable product (atchara, cucumber pickles, singkamas)

A

lactic acid fermentation

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26
Q

factor affecting the the quality if fermented or pickled products

there must be the presence of sugar or any fermentable carbohydrates

A

right substrate

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27
Q

factor affecting the the quality if fermented or pickled products

presence of the enzymes to catalyze the chemical changes for the development of the desirable characteristics of the fermented products

A

right microorganism

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28
Q

factor affecting the the quality if fermented or pickled products

right temperature, humidity, pH, eater activity to allow maximum growth of the microorganisms

A

right environmental conditions

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29
Q

removal of available moisture in food to a level that will no longer be conducive for the growth and multiplication of spoilage microorganisms

A

drying and dehydration

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30
Q

applied to all methods of removing moisture in food, whether by heat of the sun or by artificially produced heat or by other means

ex: Sun drying, air drying, oven drying.

A

drying

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31
Q

drying by artificially-produced heat under controlled conditions of temperature, humidity, and air flow within a chamber

removes nearly all moisture in food

ex: freeze-drying, vacuum dehydration, hot-air dehydration

A

dehydration

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32
Q

food is exposed to solar energy, heat is not so intense, hence drying is slow

A

sun drying

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33
Q

food is exposed to hot air that move across the food

A

artificial heat

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34
Q

food is soaked in very high concentrated salt or sugar solutions or solvents to leach out the liquid within the cell of the food

process is repeated (step-up) until final moisture reduction level is attained

A

osmotic dehyration

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35
Q

process of dehydrating frozen foods under vacuum so the moisture content changes directly from a solid to gaseous state without undergoing through the liquid state (sublimation)

products can be rehydrated to its fresh form

expensive process

A

freeze drying

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36
Q

best temperature for drying

A

50-60C

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37
Q

sugar at high concentrations of 60% and above has a preserving effect because of the unfavorable osmotic pressure created by sugar in the food products

A

preservation in high sugar

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38
Q

preserves food by causing high osmotic pressure resulting in plasmolysis of the cells and in making water unavailable to microorganisms by binding or tying up moisture

A

preservation in high sugar

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39
Q

prepared by boiling fruit juice w/ or w/o water and sugar

concentrating to a point where gelatinization takes place upon cooling

A

jellies

40
Q

clear jelly in where there is suspended slices of fruit or peel

A

marmalade

41
Q

prepared by boiling the whole fruit pulp with sugar to moderately thick consistency

A

jam

42
Q

prepared by boiling mashed fruit pulp with sugar to a semisolid mass of homogenous consistency

A

paste candies

43
Q

fruits or combination of fruits cooked in syrup but retaining the shape or shapes of the fruits

A

fruit preserves

44
Q

prepared by gradually concentrating fruits in syrup by repeated boiling until the fruit is heavily saturated with sugar, then, dried

A

candied fruits

45
Q

any substance added, directly or indirectly, to food to improve its quality in terms of appearance, flavor, texture

keeps quality and nutritive value

A

additive

46
Q

substances that unavoidably become part of the product through some phase of production, processing, or food packaging

A

incidental additives

47
Q

substances added on purpose to perform specific functions (improve color, flavor, odor, and texture)

A

intentional additives

48
Q

use of additives is regulated by the Food, Drug, and Cosmetic Act

A

RA 3720

49
Q

involves exposure of the food to ionizing electromagnetic waves of ultraviolet light, x-rays, and gamma rays

A

irradiation or cold sterilization

50
Q

theory on how radiation preserves food

supports that a sensitive portion of the microorganisms ionized when hit by radiation

A

direct hit theory

51
Q

theory on how radiation preserves food

surrounding the microbial cell producing oxidizing and reducing radicals that are destructive to the microorganisms

A

ionizes the water

52
Q

more resistant than vegetative microbes

A

spore formers

53
Q

more resistant than molds

A

yeats

54
Q

type of microbial spoilage

mold, being aerobic, grow mainly on the outside surfaces of the affected foods, initially small separate colonies

food becomes sticky, whiskey, and locally colored

A

moldiness and whiskers

55
Q

type of microbial spoilage

word used to refer to spoilage of fruit, vegetables, eggs, and other foods

A

rots

56
Q

growth of bacteria on moist surfaces of vegetables, meat, fish

may cause taints and odors and can result in such deterioration of the food that generates into slime

pigmentation may occur

A

slime

57
Q

spoiled color in food of serratia marcenens

A

red

58
Q

spoiled color in food of sarcina lutea

A

yellow

59
Q

spoiled color in food of aspergillus niger

A

black

60
Q

spoiled color in food of pseudonomas fluorescens

A

green with fluorescens

61
Q

spoiled color in food of penicillum species

A

green

62
Q

formation of a viscous sticky material closely allied to slime

A

ropiness

63
Q

fermentative spoilage

arises close to the bone meat

A

bone taint

64
Q

fermentative spoilage

occur in canned foods in a non-gas-producing fermentative spoilage

A

flat sours

65
Q

fermentative spoilage

cans occur as a result of gas producing fermentation in which large quantities of gas are evolved that the pressure within distorts the side and ends of the can and may blow

A

bulging

66
Q

aerobic decomposition of protein-rich food that leads to the development of bitter flavors in foods that are not pleaste

A

putrefaction

67
Q

processing of heating food to a certain temp and holding it at that temp until most of the possible pathogens present in food are destroys or killed

ex: for milk and fruit juices

A

pasteurization

68
Q

process where food is rendered completely free of microorganisms, can injure human health

use temp higher than pasteurization

“commercially sterile” product is not completely free of microorganisms but has killed all but the more resistant bacterial spores

conditions in the container are not conducive for growth of bacterial spores

A

sterilization

69
Q

method of food preservation that utilized the principle of pasteruization and sterilization in hermetically sealed tin cans or bottles

A

canning or thermal processing

70
Q

require sterilization temp above 100C for a certain length of time depending on the nature of food product

A

medium and low acid foods

71
Q

sterilization aims to destroy the heat resistant microorganism, which can survive at high temp under conditions of low acidity

A

c. botulinum

72
Q

if canned, may not require use of pasteurization

A

high acid foods

73
Q

heating the product after it is sealed in the container

A

cold pack method

74
Q

food is hot filled into the container then sealed under aseptic conditions and processed immediately

A

hot pack method

75
Q

food is cooked and filled hot into sterilized containers then sealed under aseptic conditions

A

open kettle method

76
Q

refers to the application of heat to sealed cans or to partially sealed containes

A

methods or processing

77
Q

applicable to processing of the mpre acidic foods

A

water bath

78
Q

applicable to processing of the more acidic foods

A

steamer

79
Q

spoilage in canned products

can be a hydrogen swell, springer, or flipper

A

swell

80
Q

spoilage in canned products

characterized by the development of acidity in food w/o swelling caused by the growth of thermophilic microorganisms as a result of lack of processing or cooling

A

flat sours

81
Q

spoilage in canned products

result of storing cans while to warm causing food discoloration and disagreeable flavor

A

stack burning

82
Q

spoilage in canned products

due to the effect of various metals, high temp, prolonged heating or to bacterial action

A

discoloration

83
Q

spoilage in canned products

result of long exposures of foods even before foods are placed in the containers

A

foreign flavors

84
Q

external can defects

defective can has normal-looking flat ends

one of the ends will become convex when any part of the can is struck sharply

affected end snaps back to the normal position when very light pressure is applied

A

flipper

85
Q

external can defects

can bulges at one end

if pushed, can bulge transfers to the opposite end, while the pushed end become normal

A

springer

86
Q

external can defects

can bulges at one end

if pushed, the bulge springs back

A

soft swell

87
Q

external can defects

can bulges at one end or both ends

bulge cannot be pressed inwards by hand due to the internal can pressure

A

hard swell

88
Q

external can defects

can has normal-looking flat ends

one or both ends flip slightly on application of light finger pressure

flipping is at the side of the can

A

soft spot

89
Q

external can defects

can defect characterized by pronounced deformation of the can body

A

dents

90
Q

external can defects

dripping of can contents

scams or can walls are ruptured and/or perforated

A

leakers

91
Q

external can defects

marked deformation of can seams

indicated that the lot was not properly processed, lot was mishandled, and/or poor cans was used for processing

A

defective cans

92
Q

iexternal can defects

ndicates mishandling and/or that the stock is from an old batch

A

rust formation

93
Q

external can defects

rust formation is in the form of small dots, usually on top of cans or on the seams

no noticeable pitting of iron

A

slight rust

94
Q

external can defects

rust formation is immediately evident and there is pitting iron

A

extensive rust

95
Q

external can defects

label is either torn, loose, very dirty, or absent

A

label defect

FFSS (30 decks)

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