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Food Science > Chapter 4: Processed Foods > Flashcards

Chapter 4: Processed Foods Flashcards

1
Q

Processed Foods

A

Products that have been preserved so they will not spoil as quickly as fresh, whole foods

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2
Q

Perishable

A

Most raw materials are this and require processing to prevent loss

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3
Q

Shelf Stable Products

A

Foods that may be kept at room temperature

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4
Q

Why are foods processed?

A

The primary reason is to reduce or eliminate harmful microbes.
• Another reason is to stop the loss of nutrients due to enzyme action

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5
Q

Methods of Processing Foods

A

o Sterilizing
o Pasteurizing
o Fermenting
o Blanching

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6
Q

Benefits of Processing

A
  • Processed food is more likely to be eaten
  • Shelf stable foods are ready when we are
  • Loss of nutrients and quality is slower
  • Processed foods have less waste
  • Processed foods take more energy to produce, but use less energy to store
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7
Q

Unit Operations

A

Distinct steps for converting raw materials into processed foods

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8
Q

Examples of Unit Operations

A 
o Material handling
o Cleaning
o Pumping
o Mixing
o Heat exchanging
o Packaging
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9
Q

Processed Whole Foods

A

oCanned peas, corn oil, orange juice

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10
Q

Formulated Foods

A

o Bread, jam, chocolates

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11
Q

Chilled Foods

A

Bread, jam, chocolates

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12
Q

Prepared Foods

A

o Pizza, potato salad, food service

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13
Q

Types of Processing

A
  • Heating
  • Freezing
  • Drying
  • Concentrating
  • Curing
  • Milling
  • Extracting
  • Fermenting
  • Irradiating
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14
Q

Cooking

A

Kills spoilage and pathogenic microbes but does not sterilize food

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15
Q

Blanching

A

A unit operation to inactivate enzymes

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16
Q

Pasteurization

A

Kills pathogens but not all spoilage microbes

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17
Q

Canning

A

Sterilizes product in a container

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18
Q

Aseptic Processing

A

Sterilizes product prior to packaging

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19
Q

Canning Considerations

A 
• Types of microbes
     o Clostridium botulinum, Bacillus stearothermophilus
• Headspace vacuum
• Heat treatment
    o Cold point
• Acidity of product
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20
Q

Conduction

A

Involves heat transfer through a material due to molecular movement

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21
Q

Convection

A

Involves heat transfer through movement of heated fluid from hot regions to cold

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22
Q

Acidity Factors

A

The acidity or pH of a product affects the amount of heat treatment needed

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23
Q

Low Acid Foods

A

Those with a pH greater than 4.6 and aw of 0.85 or more

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24
Q

Acid Food

A

Those that have a natural pH of 4.6 or less

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25
Q

Acidified Foods

A

Low acid foods to which acids are added so the pH is 4.6 or less and aw of 0.85 or more

26
Q

Freezing

A
  • Freezing is a mild treatment that results in less loss of nutrients and quality than heat treatment
  • Freezing slows the growth of microbes but does not kill them so there may be safety and spoilage problems when thawed
27
Q

Freezing Methods

A
  • Still air
  • Forced (blast) air
  • Indirect contact
  • Scraped surface
  • Individual Quick Freeze (IQF)
  • Cryogenic
28
Q

Drying

A
  • Removing moisture reduces the ability for microbes to grow

* Even dry foods (flour) contain moisture (10-15%)

29
Q

Water Activity (aw)

A

Refers to water that is available for microbial growth

30
Q

Drying Methods

A
  • Sun or air
  • Oven
  • Vacuum
  • Spray
  • Freeze
  • Drum
31
Q

Concentrating

A
  • Removal of water from a liquid food without changing it into a solid
  • Common examples are juice concentrates and syrups
32
Q

Curing

A

Another way to decrease availability of water by adding preservatives
• Salt and sugar are the most common choices

33
Q

Sodium Nitrite and Nitrate

A

Additional curing agents applied to cured meat products

34
Q

Dry Milling

A

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

35
Q

Wet Milling

A

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

36
Q

Extracting

A

Involves the removal of a portion from the raw material
• Coffee and tea are common examples
• Other examples include juices, oils and flavors

37
Q

Oil Extraction and Processing Steps

A
  • Pressing
  • Refining
  • Degumming
  • Bleaching
  • Deodorization
  • Hydrogenation
  • Interesterification
38
Q

Pressing

A

The mechanical squeezing of oil from oil seeds

39
Q

Deodorization

A

The application of steam in a vacuum to strip odor-causing low molecular weight compounds from oils

40
Q

Bleaching

A

The removal of colored substances from the oil using diatomaceous earth clays at 194°F

41
Q

Degumming

A

Is the removal of phospholipids by water at 122-140°F

42
Q

Hydrogenation

A

The process of saturating double bonds to increase the melting temperature of the oil

43
Q

Fats

A

Usually solid at room temperature

44
Q

Oils

A

usually liquid at room temperature

45
Q

Triglycerides

A

Food lipids are mixtures of this. Mixtures result in melting temperatures that are a range (120-130° F) rather than specific (128° F)

46
Q

Fermenting

A
  • This is one process that depends on the growth of microorganisms
  • A starter culture is added to a perishable raw material to change it into a more stable food product
  • Lactic acid and ethanol are the main preservatives
47
Q

Fermented Products

A
  • Yogurt
  • Bread
  • Olives
  • Pickles
  • Salami
  • Sauerkraut
  • Beer and wine
48
Q

Irradiating

A

A potent killer of microbes and can be used for foods as it induces little or no heat

49
Q

Radiation

A

Can be applied at high doses to sterilize a product or may be used at low doses (radurization) to be the equivalent of pasteurization

50
Q

Irradiating Sources: Gamma radiation

A

Cobalt has great penetration capability but requires elaborate safety measures

51
Q

Irradiating Sources: Electron-beam radiation

A

Less penetration capability but fewer health risks

52
Q

Irradiating Sources

A
  • High-pressure treatment
  • Extrusion
  • Roasting
  • Microwave heating
  • Ohmic heating
53
Q

Extrusion

A
  • A forming technique whereby a material is forced, by compression, through a shaped opening in a die to produce a continuous profile
  • A versatile, energy efficient and economical means to produce a wide variety of products
  • Cereals are mostly extruded to produce snacks, or pellets for feed
54
Q

Consequences of Processing

A
  • Shelf life
  • Nutrition
  • Quality
  • Safety
  • Packaging
55
Q

Shelf Life

A

The length of time that a product may be kept before it should be discarded
• It is related to safety but it is most closely related to spoilage
• Many processes are intended to increase shelf life by reducing or eliminating microbes

56
Q

Nutrition

A
  • Extension of shelf life may accompany a decrease in nutritional value of foods
  • Washing, drying, heating, exposure to light or oxygen are contributors to the loss of vitamins and minerals in foods
  • Processed foods do provide nutritional value
57
Q

Quality

A
  • Color, flavor and texture of processed foods are not the same as for fresh whole foods
  • Compared to the prospect of spoiled food, the quality of processed food is quite
58
Q

Safety

A

The most important consideration in the design of a food process
• Processing is not a substitute for poor sanitary practices
• Sterilized foods (canned, irradiated) may be the safest but are a poor substitute for enjoying a variety of foods (with inherent risk)

59
Q

Packaging

A
  • Preservation techniques may slow or stop spoilage, but packaging prevents recontamination by microbes or chemicals
  • Packaging also functions to keep water, odors and gases in the product while excluding water, oxygen, odors and light
60
Q

Interesterification

A

is the rearrangement of fatty acids on the oil to affect its melting temperature

Food Science (6 decks)

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