First Quiz Flashcards
What is food technology
the development, processing, preservation, packaging and distribution of safe, nutritious food
What is intentional snacking?
Mindful eating, eating with a purpose
FAO
Food and Agriculture Organization
WHO
World Health Organization
CAC
Codex Alimentarius Commission
WTO
World Trade Organization
What is the FAOs mandate?
To raise levels of nutrition and standards of living, improve agriculture and better conditions of rural populations.
What does the FAO try to do.
the largest autonomous agency, tries to alleviate poverty and hunger, collect and analyze info
WHO’s mandate?
Promote high quality health in all people
What is health?
physical, mental and social well being
What does WHO do?
international activities, strengthen health services, provide aid in emergencies
What is the CAC?
Joint initiative between WHO and FAO
What do the CAC do?
Develop international standards to facilitate international trading, responsible for developing the codex alimentarius
What is the WTO?
foundation of multilateral trading system for goods, services and property
What are the 2 agreements relevant to international trade?
SAS-sanitary and phytosanitary measures & technical barrier to trade
CFIA
Canadian food inspection agency
What does the CFIA do?
Inspects all food sold in canada, inspected at point of entry, contact between government and food industry
What does health canada do?
protects canadian public from life threatening hazards in food supply, pharmaceuticals and cosmetics. Develops new legislature for the FDA and regulations
What are the labelling requirements?
Common name, net quantity, name and address of manufacturer or distributer
What is Kosher?
must meet requirements of Kashruth-Jewish dietary law
What is Halal?
must meet the Islamic dietary law
1st law of thermodynamics?
energy cannot be created nor destroyed, it can only be converted into other forms of energy
Where does heat develop in food when microwaved?
from the interior
What is an example of energy conversion? and how?
Microwaves, dipole nature of water molecules absorb energy
What factors influence heat transfer?
Size of food, size of container, surface area, difference in temp, physical properties of food and container, pressure, dry or moist heat
How is food kept cold in fridges?
Circulating refrigerant inside coils; freon or ammonia
What is the difference between convection and conduction heating?
Conduction cooks from the outside in and convection circulates the heat by air
What are the parts of a fridge?
Condenser coils release the heat in the back of fridge (gas to liquid), evaporator coils extract the heat from fridge (liquid to gas)
What are the benefits of freeze drying food?
Preserves heat sensitive food, slows bacterial growth
When was freeze drying invented?
early 1900’s
What is sublimation
Ice to gas without melting
What are the freeze drying steps?
Freezing, sublimation, desorption drying
What is sensible heat?
An amount of heat that must be added or removed to cause a change in temp, heat required to boil cold water, gradual increase in temp until BP is reached
What are the distinguished characteristics of sensible heat?
Temp change occurs (colder or hotter), no change in phase
What is latent heat?
An amount of heat that must be added or removed to effect a phase change, takes a large amount of energy to convert a low energy phase to a high energy one (water to steam).
What are the distinguished characteristics of latent heat?
phase change occurs, constant temp until all substance is converted.
What is a solute?
Water with impurities (salt, sugar)
What are the effects of pressure?
in drying equipment, moisture can be evaporated at a lower temp. Low temp means less damage to product
What is viscosity?
A resistance to flow, internal friction when in flow, a force or stress is applied to the fluid in motion
Newtonian vs. Non-newtonian fluids
Newtonian fluids viscosity remains constant regardless of stress applied. Non-Newtonian fluids: only flow when force is applied (quicksand)
