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FDSC 2000 > Chapter 8- Understanding Food Processing and Preservation > Flashcards

Chapter 8- Understanding Food Processing and Preservation Flashcards

1
Q

Food Processing – From Field & Farm to Consumers:

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

A

consumption and storage

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2
Q

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 _____.
A 
perishable 
biologically active 
manipulation
activity
modes of deterioration
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3
Q

Aw= ___ ___

A

water activity

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4
Q

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.

A

unit operations
broad
food
processing

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5
Q

The Unit Operations of Food Processing:

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

A

Materials Handling

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6
Q

The Unit Operations of Food Processing:

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

A

Separating

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7
Q

_____– 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.

A

Cleaning
amphiphilic
water
dirt/debris

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8
Q

What are the cleaning steps?

A

nn

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9
Q

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

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

A 
Sanitizers 
kill
microorganisms 
surface 
food handling equipment 
Sanitizers
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10
Q

________: PREVENTS the growth of bacteria

A

Bacteriostatic

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11
Q

_______- DESTROYS bacteria

A

Bactericidal

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12
Q

_______– refers to particle size reduction of foods.

A

Disintegrating

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13
Q

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

A

Pumping

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14
Q

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

A

Mixing

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15
Q

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

A

Heat exchange

roasting coffee

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16
Q

IQF= ____ ____ ___

A

Individual Quick Frozen

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17
Q

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

A

Evaporation

evaporated milk

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18
Q

_____– more complete removal of moisture than with evaporation.

A

Drying

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19
Q

______– putting food products into specific shapes.

A

Forming

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20
Q

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

A

Packaging

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21
Q

Six basic principles of food processing to achieve preservation:

  1. _____ ____
  2. _____
  3. _____
  4. ____
  5. ____ _____
  6. ____ ____ _____
A
  1. Moisture removal
  2. Heat
  3. Cold
  4. Acid
  5. Nonthermal processing
  6. Innovative nonthermal methods
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22
Q

Moisture Removal:

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

A

biologically active water
microbes
chemical/enzymatic

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23
Q

Moisture Removal- Methods include:

  1. ____ Drying
  2. ___ drying
  3. ____ drying
  4. _____ drying
A

Sun drying
Drum drying
Spray drying
Freeze drying

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24
Q

Sun Drying- dried __/___

A

fruits

nuts

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25
Q

Drum Drying- ____ ___ ___

A

instant mashed potatoes

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26
Q

Spray Drying- __ ___, ___

A

powdered milk, eggs

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27
Q

Freeze drying- ___ ___.

-Freezes the ___ first then ____ ___ under vacuum.

A

instant coffee
product
evaporates
moisture

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28
Q

Heat Treatment:

Heat preservation methods include:
____, ____, _____.

A

Blanching, pasteurization, sterilization

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29
Q

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

A

Sterilization

retort

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30
Q

Retort- commercial ___ ___

A

pressure cooker

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31
Q

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

A

Commercial Sterilization

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32
Q

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

A

Pasteurization

33
Q

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

A

Flash Pasteruization

34
Q

Flash Pasteurization:
1. ____: __ ___ ___ ___ ( 176 degrees)

  1. ___: ___ ____ ___ (1-3 seconds)
A

HTST- High temperature short time

UHT- Ultra high temperature

35
Q

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

A

Blanching

36
Q

Low-Temperature Treatment:

-____ or ____

A

Refrigeration or freezing

37
Q

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.
A 
microbial growth
chemical reactions
Individual Quick Frozen (IQF)
carbon dioxide
10
38
Q

Acidity Control:

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

A

pH
preservation
preserve

39
Q

Acidity Control:

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

A

Pickling
acidulants
fermenting
natural

40
Q

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

A

fruits

vegetables

41
Q

Low acid- ____ 4.6

A

above

42
Q

Acid and acidify- ____ 4.6

A

below

43
Q

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 ___ ___ (____).
A

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

44
Q

BHT- ________

A

butylhydroxytoluene

45
Q

Ascorbic acid- ____ ___

A

vitamin C

46
Q

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)
A 
Packaging
packaging
glass 
plastic
 environment
modified
smart
47
Q
  1. Packaging-

MAP-
CAP-

A

Modified atmosphere packaging

Controlled atmosphere packaging

48
Q

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 ____.

A 
Irradiation
high pressure
pulsed electricity 
light 
research
49
Q

What is Heat Transfer?

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

A

heat energy
heat source
food particles
container

50
Q

Heat Transfer:

-____ ____– heat is transferred directly between objects.

A

Radiant Heating

51
Q

Heat Transfer:

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

A

Conduction

52
Q

Heat Transfer:

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

A

Convection

53
Q

Heat Transfer in a Retort Canner:

The retort is the principal approach to ____ ____ of ____.

-The type of heat transfer is by both ____ and _____.

A

commercial sterilization
foods
conduction and convection

54
Q

Heat Transfer Within a Can:

-_________________ – transfer of heat between food molecules inside the can by molecular collisions.

A

Conduction

55
Q

Heat Transfer Within a Can:

-_________________ – transfer of heat through a liquid according to density difference.

A

Convection

56
Q

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.

A

cold point
conduction
center

57
Q

Heat Transfer within a can:

-When convection occurs, the cold point ___ to ___ the center (or ___).

A

shifts
below
above

58
Q

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

A

time/temperature

59
Q

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

A

250

15

60
Q

Vacuum Canning:

Canned foods are packed under ____.

A

vacuum

61
Q

Vacuum Canning:

  • Prevents cans from ____ and ____ open if they are stored at ____ pressure.
  • Removes ____ which can produce off ___ and ____ in foods.
A 
swelling
bursting 
lower 
oxygen
flavors and colors
62
Q

Food Preservation – Preventing Food Spoilage:

-____ ____ – any factor that reduces the quality of food during storage.

A

Food Spoilage

63
Q

Food Preservation – Preventing Food Spoilage:

-Biological Factors – include all _____ that can potentially ___ ___ during its ___/____.

**Spoilage is generally considered the ___ of ____ ___, rather than ___ of ___ ____.

A 
microorganisms
contaminate food 
handling/processing
loss
aesthetic quality 
loss
food safety
64
Q

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).
A 
Chemical Changes
desirable 
(cheese)
not
(rancid)
65
Q

Food Preservation – Preventing Food Spoilage:

-____ ____– influence quality, such as dehydration (freezer burn) and separation (oily peanut butter).

A

-Physical Changes

66
Q

Thermal Processes for Food Preservation:

-Thermal process – designed to ___ the most ____ ___ ___, which is ____ ____ (____).

A

kill
heat resistant pathogen
Clostridium botulinum
Cbot

67
Q

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

A

time/temperature

thermally processed

68
Q

Thermal Processes for Food Preservation:

-Another consideration is to avoid _____ because of the effect of heat on other quality factors.

A

overheating

69
Q

D Values – Decimal Reduction Time:

-Determined by ___ a ____ population at a ___ temperature for a ___ of time.

A

heating
bacterial
specific
period

70
Q

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

A

D value

71
Q

D Values- Decimal Reduction Time:

-_____ _____ often used as the reference microorganism when determining a commercial thermal process.

A

Bacillus Stearothermophilus

72
Q

12D Concept:

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

A

12 log reduction
reference
microorganism
(C. botulinum)

73
Q

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.
A

121
celsius
7 min
12 D

74
Q

TDT – ___ ___ ___:

-Takes both ___ and ____ into account.

A

Thermal death time

time and temperature

75
Q

TDT- thermal death time:

-Establishes the ___ times necessary at ___ temperature to achieve a __ ___ ___ in ___ populations.

A 
heating
times
different 
similar log reduction
microbial
76
Q

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.

A

Ohmic Heating

77
Q

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.
A

without
heat
chemical preservations
packaging

78
Q

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.

A

several

innovative

FDSC 2000 (9 decks)

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