Chapter 8- Understanding Food Processing and Preservation Flashcards by Ciera Gray

Food Processing – From Field & Farm to Consumers:

Includes all of the operations that make raw foodstuffs suitable for ___ and ____.

consumption and storage

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All raw foodstuffs are _____.

Tends to be related to the amount of ____ ___ water available.
Preservation techniques rely on the ____ of the food’s environment to minimize the ___ of these ___ of _____.

perishable 
biologically active 
manipulation
activity
modes of deterioration

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Aw= ___ ___

water activity

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The systematic approach to processing foods involves the application of many different operations, called ____ ___.

-These are ___ categories of common ____ ____ operations in practice in the food industry.

unit operations
broad
food
processing

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The Unit Operations of Food Processing:

-____ ____– getting the raw materials from the field to the processing facilities.

Materials Handling

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The Unit Operations of Food Processing:

-_____– isolation of a desirable part of a food raw material from another part.

Separating

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_____– removal of dirt, bacteria, etc. from the food with the use of water/detergent.

-Cleaning compounds are _____, allowing them to interact with ____ and __/___ by suspending them in solution.

Cleaning
amphiphilic
water
dirt/debris

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What are the cleaning steps?

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Sanitizing– using _____ to kill microorganisms on the surface of food handling equipment.

-______ – chemical compounds that are bacteriostatic/bactericidal agents.

Sanitizers 
kill
microorganisms 
surface 
food handling equipment 
Sanitizers

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________: PREVENTS the growth of bacteria

Bacteriostatic

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_______- DESTROYS bacteria

Bactericidal

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_______– refers to particle size reduction of foods.

Disintegrating

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______– moving liquid or semi-liquid foods from one point to another during processing.

Pumping

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_____– blending of food ingredients to make a food product.

Mixing

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____ ____– the application or removal of heat from a food. Ex: ___ ___

Heat exchange

roasting coffee

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IQF= ____ ____ ___

Individual Quick Frozen

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_______– the removal of moisture from a food to concentrate its solids content.
Ex. ____ ____

Evaporation

evaporated milk

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_____– more complete removal of moisture than with evaporation.

Drying

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______– putting food products into specific shapes.

Forming

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______ – protects foods from the environment and provides convenience for retailers/consumers.

Packaging

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Six basic principles of food processing to achieve preservation:

_____ ____
_____
_____
____
____ _____
____ ____ _____

Moisture removal
Heat
Cold
Acid
Nonthermal processing
Innovative nonthermal methods

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Moisture Removal:

-Removal of __ ___ ___ to stop the growth of ____ and reduce rate of ___/____ reactions.

biologically active water
microbes
chemical/enzymatic

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Moisture Removal- Methods include:

____ Drying
___ drying
____ drying
_____ drying

Sun drying
Drum drying
Spray drying
Freeze drying

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Sun Drying- dried __/___

fruits

nuts

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Drum Drying- ____ ___ ___

instant mashed potatoes

Spray Drying- __ ___, ___

powdered milk, eggs

Freeze drying- ___ ___. -Freezes the ___ first then ____ ___ under vacuum.

instant coffee product evaporates moisture

Heat Treatment: Heat preservation methods include: ____, ____, _____.

Blanching, pasteurization, sterilization

_____ is the most severe form of heat preservation, is usually accomplished with a ____. -This refers to the complete destruction of microorganisms.

Sterilization | retort

Retort- commercial ___ ___

pressure cooker

_______ ______– kills all pathogens and all but the most heat resistant bacteria.

Commercial Sterilization

______ – a milder form of preservation aimed at killing all pathogens.

Pasteurization

____ ____– a high-temperature, short-time heat treatment applied to drink boxes and pouches. - ___ types

Flash Pasteruization

Flash Pasteurization: 1. ____: __ ___ ___ ___ ( 176 degrees) 2. ___: ___ ____ ___ (1-3 seconds)

HTST- High temperature short time | UHT- Ultra high temperature

______ – the mildest form of heat preservation, aimed primarily at inactivating enzymes.

Blanching

Low-Temperature Treatment: -____ or ____

Refrigeration or freezing

Low-Temperature Treatment: -Aimed at reducing ____ ___ and __ ___. - ____ ___ ___ (__) – has become the standard in freezing foods for high quality. - Uses ___ ___ to quickly freeze foods in only ___ minutes.

``` microbial growth chemical reactions Individual Quick Frozen (IQF) carbon dioxide 10 ```

Acidity Control: -Reducing __ along with other types of ____ methods such as heat treatment, can more efficiently ____ foods.

pH preservation preserve

Acidity Control: -____ Foods (adding ____), or ____ foods (___ production of acids) are forms of preservation by pH reduction.

Pickling acidulants fermenting natural

Foods with naturally low pH, such as __ and some ____ are referred to as high acid foods.

fruits | vegetables

Low acid- ____ 4.6

above

Acid and acidify- ____ 4.6

below

Traditional Nonthermal Processing: 1. ____ ____ ____– include acidulants such as the organic acids, including short-chain fatty acids such as propionic acid, salt, sugar, spice extracts, etc. that can help prevent microbial spoilage. - Also includes antioxidants such as ___ (____) and ___ ___ (____).

Antimicrobial Chemical Preservation BHT (synthetic) ascorbic acid (natural)

BHT- ________

butylhydroxytoluene

Ascorbic acid- ____ ___

vitamin C

Traditional Nonthermal Processing: 2.______– offers protection from biological, chemical and physical factors that could influence quality. - Considerations for _____ material (___ or __) - Package ____ (____ atmosphere) - ____ packaging (incorporation of antioxidants or antimicrobials)

``` Packaging packaging glass plastic environment modified smart ```

2. Packaging- MAP- CAP-

Modified atmosphere packaging | Controlled atmosphere packaging

Nonthermal Processing Innovations: -_____, ___ __, ___ ___ or ___, all represent areas where modern food processors are looking for newer ways to preserve food and its quality. Most of these are used in ____.

``` Irradiation high pressure pulsed electricity light research ```

What is Heat Transfer? The manner in which ____ ___ is transferred from an heat source to __ ___ in a ___.

heat energy heat source food particles container

Heat Transfer: -____ ____– heat is transferred directly between objects.

Radiant Heating

Heat Transfer: -______– heat moves through material due to molecular motion.

Conduction

Heat Transfer: -_______ – due to the movement of heated fluid from hot regions to cold.

Convection

Heat Transfer in a Retort Canner: The retort is the principal approach to ____ ____ of ____. -The type of heat transfer is by both ____ and _____.

commercial sterilization foods conduction and convection

Heat Transfer Within a Can: -_________________ – transfer of heat between food molecules inside the can by molecular collisions.

Conduction

Heat Transfer Within a Can: -_________________ – transfer of heat through a liquid according to density difference.

Convection

Heat Transfer Within a Can: The __ ___ of the can is the last to be heated. -The cold point of a can heated by ____ alone would be at the ___ of the can.

cold point conduction center

Heat Transfer within a can: -When convection occurs, the cold point ___ to ___ the center (or ___).

shifts below above

Cold point determines overall process ____/____ for a product.

time/temperature

Cold point has to be at ____ degrees F for ____ min.

250 | 15

Vacuum Canning: Canned foods are packed under ____.

vacuum

Vacuum Canning: - Prevents cans from ____ and ____ open if they are stored at ____ pressure. - Removes ____ which can produce off ___ and ____ in foods.

``` swelling bursting lower oxygen flavors and colors ```

Food Preservation – Preventing Food Spoilage: -____ ____ – any factor that reduces the quality of food during storage.

Food Spoilage

Food Preservation – Preventing Food Spoilage: -Biological Factors – include all _____ that can potentially ___ ___ during its ___/____. **Spoilage is generally considered the ___ of ____ ___, rather than ___ of ___ ____.

``` microorganisms contaminate food handling/processing loss aesthetic quality loss food safety ```

Food Preservation – Preventing Food Spoilage: - ___ ____–occur due to enzymatic and nonenzymatic degradation of chemical constituents of food. - Sometimes these changes are ____ (____ manufacture) and sometimes they are ___ (____ meat).

``` Chemical Changes desirable (cheese) not (rancid) ```

Food Preservation – Preventing Food Spoilage: -____ ____– influence quality, such as dehydration (freezer burn) and separation (oily peanut butter).

-Physical Changes

Thermal Processes for Food Preservation: -Thermal process – designed to ___ the most ____ ___ ___, which is ____ ____ (____).

kill heat resistant pathogen Clostridium botulinum Cbot

A thermal process of specific ___/____ combination must be established for all ___ ____ foods.

time/temperature | thermally processed

Thermal Processes for Food Preservation: -Another consideration is to avoid _____ because of the effect of heat on other quality factors.

overheating

D Values – Decimal Reduction Time: -Determined by ___ a ____ population at a ___ temperature for a ___ of time.

heating bacterial specific period

The time required to produce a one log (90%) reduction in the microbial population is referred to as ___ ___ .

D value

D Values- Decimal Reduction Time: -_____ _____ often used as the reference microorganism when determining a commercial thermal process.

Bacillus Stearothermophilus

12D Concept: -Generally accepted thermal process is one in which a __ __ ____ has occurred in the ___ ___ (__. ____).

12 log reduction reference microorganism (C. botulinum)

12 D Concept: - Food processors will heat their product so that it reaches ___ degrees ___ and remains at that temperature for 7 minutes. - Actually more than a ___ __ process.

121 celsius 7 min 12 D

TDT – ___ ___ ___: -Takes both ___ and ____ into account.

Thermal death time | time and temperature

TDT- thermal death time: -Establishes the ___ times necessary at ___ temperature to achieve a __ ___ ___ in ___ populations.

``` heating times different similar log reduction microbial ```

Food Preservation – Preventing Food Spoilage: -____ ____– This is a relatively new approach to heating foods for the purpose of preservation because it is believed to cause less damage to other quality factors.

Ohmic Heating

Food Preservation – Preventing Food Spoilage: Traditional Nonthermal Processing for Food Preservation - Refers to the methods of food preservation ___ the use of __. - These include ___ ___ and ____ that have been discussed previously.

without heat chemical preservations packaging

Innovative Nonthermal Methods of Food Preservation: -In its continuing quest to find the most effective ways to preserve food, the food industry has embraced ___ more ____ approaches in recent years.

several | innovative