FOOD 2010 Flashcards
Food Science
an applied science that takes principles from the basic sciences and applies them to study the nature of foods, and to solve food related problems
Food technology
is concerned with the development, processing, preservation, packaging, and distribution of safe, nutritious, and appealing food
food chemistry
examines the chemical composition and physical properties of food
Food Microbiology
examines the role of microorganisms in food
Food Engineering
concerned with applying physical and engineering principles to control unit operations in food processing
How has globalization affected the food industry?
has heightened the urgency to adequately and expediently address international trade issues concerning tariffs, safety labeling, and product standards
Where do global food issues often affect?
non-industrialized countries where the role of food in society and economy differs from what is seen in industrialized countries
Food security
refers to the assured access to enough food at all times for an active and healthy lifestyle; at a minimum includes the availability of nutritionally adequate and safe foods, and a guaranteed ability to acquire acceptable foods in socially acceptable ways
Food insecurity
occurs whenever the availability of nutritionally adequate and safe foods, and a guaranteed ability to acquire acceptable foods in a socially acceptable manner is limited or uncertain
Hunger
the uneasy or painful sensation caused by a recurrent or involuntary lack of food and is a potential consequence of food insecurity
Food Composition
refers ot the substances or components found in food products
Keys nutrients that compose food include
proteins, carbohydrates, fats, as well as water, minerals, vitamins, and phytochemicals
What is the Canadian Food Inspection Agency (CFIA) responsible for?
inspecting all food products sold in Canada, including imported goods
What is the mandate of Health Canada?
to protect the public from life threatening hazards in the food supply, in pharmaceuticals and cosmetics, in medical or radiation emitting devices and in the environment
What does it mean when a food is labelled “kosher”?
meets the requirements of Kashruth (Jewish dietary laws)
What does it mean when a food is labelled “halal”?
conforms to Islamic dietary laws
The Federal Meat Inspection Act
1906; provides inspection of animals, slaughtering conditions and meat-processing facilities
The Federal Trade Commission Act
protects the public and the food industry against false advertising
The Infant Health Formula Act
provides that manufactured formulas contain the known essential nutrients at the appropriate levels
The Nutrition Labeling and Education Act
protects consumer against fraud (about nutritional information)
GRAS (Generally Recognized as safe)
are substances added to food that have a history of being safe based on common usage (includes spices, seasonings, and flavourings)
Food Additives
are a very specific group of substances that are added intentionally and directly to foods, that are regulated and approved by the FDA; classified into several categories
Standard Plate Count (SPC)
total counts of microorganisms are used to evaluate the sanitary quality of food
Anabolism
reactions involving the synthesis of compounds (reduction reactions)
Catabolism
reactions involving the breakdown of products (oxidation reactions)
Microcomponent
a blanket term used to describe components in a food that comprise a small portion of total mass (includes vitamins and minerals, anitoxidants, enzymes, organic acids, flavourings, emulsifiers, pigments, food additives)
What is the main role of carbohydrates?
to provide energy
Examples of monosaccharides
glucose, fructose, and galactose
Discaccharides
two monosaccharides linked together
Sucrose =
glucose + fructose
Lactose =
glucose + galactose
Maltose =
glucose + glucose
Inversion of sugars
refers to the hydrolysis of sucrose into fructose and glucose
Caramelization
the application of heat to the point that sugars dehydrate and break down and polymerize
Gelatinization
irreversible swelling of starch granules
Primary protein
sequnce of a chain of amino acids
Secondary Protein
occurs when two amino acid sequences are linked by hydrogen bonds
What are proteins used for?
transport (such as hemoglobin), protective (such as antibodies), membranes, etc.
What do amino acids contain?
and amino group and an acid group (-COOH)
How are amino acids joined?
by forming peptide bonds
Lipids
substances that are soluble in organic solvents
Naturally Occurring Fatty Acids
have an even number of carbons and are in CIS formation
Triglycerides
made up of 3 fatty acids attached to a glycerol
What enzyme can break apart a triglyceride?
lipase
What vitamins are fat soluble?
Vitamin A, D, E, K
What vitamins are water soluble?
B-vitamins, thiamin, riboflavin, niacin, vitamin B6, panthothenic acid, folic acid, biotin, cobalamin (B12)
Why are food additives present in foods?
to achieve particular technological objectives
Why is analysis of food composition important?
important in the establishment of nutritional databases, ensure regulatory compliance, market surveillance, and in quality control
How can food composition be determined?
by either testing the actual product, or estimating based on nutritional databases
Energy in food is measured in terms of what?
calories (a metric unit of heat measurement)
1 calorie =
the amunt of heat required to raise 1 g of water from 14.5C to 15.5C = 4.1840 J
Calorimeters
measure the heat released during the combustion of food
Bomb calorimeters
used to determine the calorie content of food
What causes cramps?
depletion or imbalance of salts in muscle tissue (lost through perspiration)
Flavouring Agents
supplement, enhance, or modify original flavour without contributing flavours of their own
Texturing Agents
affect the feel or appearance of food
Acidulants
give a sharp taste to food
Gums
are stabilizer/thickeners, maintain texture and body
Surface active agent
modify surface properties of liquid food components
Sequestrants
added to bind with metals such as iron, calcium, and copper to prevent colour, flavour, and appearance changes; chelating agents; organic compounds that react with metallic ions to bind in a relatively inactive structure
Antioxidants
retard rancidity of unsaturated oils, prevents browning in fruits and vegetables that occur due to exposure to oxygen
Antimicrobial agents
prevent the growth of microorganisms
The Delaney clause
states that the food industry cannot add any substance to food if it induces cancer when ingested by man or animal
Pathogen
organism that can cause disease
Food-borne infection
organisms must enter the body; once ingested they multiply in the intestine and secrete toxins which irritate the intestinal lining, or they destroy the lining
Food-borne intoxication
preformed toxins are ingested, but organisms need not be ingested
Mycotoxins
are toxic metabolites produced by certain molds and fungi which are most often associated with grains and nuts
Viruses consist of what?
nucleic acids surrounded by a protein coat
Viruses are what kind of parasite?
intracellular (cannot grow outside of living host cells)
Viruses that attack lactic acid are called what?
bacteriophage?
Dinoflagellates
unicellular marine algae which are responsible for paralytic and neurotoxic shellfish poisoning
How does food-borne parasitic infection occur?
consumption of meat muscle which is infested by adult parasites or larval cysts, which may then become established in human tissues
How are factors that influence the impact microbial growth and survival in foods categorized?
intrinsic (properties inherent to food); extrinsic (dependant upon the the storage environment)
What are some examples of intrinsic factors?
biological structures, nutrient availability, pH and presence of organic acids
What are some examples of extrinsic factors?
storage temperature, relative humidity of the environment, gas composition of the environment
What are the principal metabolic end-products of fermentation?
lactic acid, alcohol, acetic acid and CO2
How do fermentation processes preserve food?
acidification, production of alcohol, reduction of oxygen availability, or by production of microbial inhibitors
Food processing
converting raw animal and plant products into consumable goods
Food preservation
treating food via thermal and nonthermal means to reduce microbial growth for an increased shelf life
Processed meat (steps)
whole muscle product → treated by chemical, enzymatic or mechanical means → manufactured product
4 general categories of functions of food packaging
containment, protection of product, convenience and communication
3 general categories of containers
primary, secondary, and tertiary
Primary containers
come in direct contact with the food
Secondary containers
outer box or wrap that holds several primary containers together
Tertiary containers
group several secondary containers together into shipping units
Form-fill-seal packaging
involves containers being preformed at another site (or formed in the production line) then filled at the processing plant
Hermetically sealed containers
protect food against the exchange of gases and vapors, and contamination from bacteria, yeasts, molds, and dirt
The outside of a steel can is protected from rust by what?
a thin layer of tin
The inside of a steel can is protected by what?
a thin layer of tin or baked on enamel
What are some advantages of using aluminum as packaging material?
it is lightweight, low levels of corrosion, recyclable, ease of shipping
What are some disadvantages of using aluminum as a packaging material?
less structural strength that metal cans
What are some advantages of using glass as a packaging material?
chemically inert and non-corrosive recyclable material
What are some disadvantages of using glass as a packaging material?
breaks and is often too heavy
What must be done to paper for it to be used as a primary container, and why is this a disadvantage?
treated, coated, or laminated; which reduces its ability to be recycled
What is a safety concern when using paper as a packaging material?
punturability or tearability that will allow outside environment to enter and contaminate food
Ionomer (ionic bonds) plastic materials
improved food handling materials that function under greater oil, grease, solvent resistance, and they have a higher melting strength
Newer plastic materials contain what which makes them more biodegradable?
cornstarch
What are some advantages of using paper as a packaging material?
economical and has good printing properties
What are some disadvantages of using paper as a packaging material?
not as strong and absorbs water
What are some advantages of using metal as a packaging material?
strong and overall a good barrier
What are some disadvantages of metal as a packaging material?
heavy and prone to corrosion
Edible films
created by spraying gelatin, gum arabic, or other edible materials (a thin protective coating) around food particles
Why are chemical tests used on packaging?
determines if any of the packaging material migrated into the food, and to measure resistance to greases, acids, alkalies, and other solvents
Why are mechanical tests used on packaging?
measure barrier properties, strength, heat-seal ability, and clarity
Aseptic packaging
involves composite paper cartons being sterilized then aseptically filled with sterile liquid products
What are some advantages of using plastic as a packaging material?
light (helps to conserve fuel during transport), reduces the amount of package waste
Heat processing
involves adding heat energy to food to increase the temperature of food; same principles involved in refrigeration and freezing where heat is removed from food to decrease the temperature of food
What is the first law of thermodynamics?
energy cannot be created nor destroyed; it can only be converted into other forms of energy
Volume heating
the term used to describe microwave heating because heat develops from the interior of the food
Transfer of heat depends on what?
size of the food (if solid), size/depth of the container (if liquid), difference in temperature between the heat source and the food, physical properties of the food and the container, surface area, mechanism of heat transfer, use of dry heat or moist heat
Why do convection currents naturally occur in less viscous foods?
heated particles tend to rise towards the top where colder ones fall
Why does moving air cool more efficiently?
moving air will stir up the warmer layer of air close to the product, which removes heat more efficiently
When does a change of phase occur?
occurs when a chemical compound changes from one state to another without changing chemical composition
Viscosity
the resistance to flow, attributed to internal friction when substances are in flow
What is the viscosity like in Newtonian fluids?
constant
What are non-Newtonian fluids?
fluids that do not readily flow unless a certain amount of force has been applied
Rheology
the study of relationships between force and deformation, used to determine sensory characteristics such as texture
Elasticity
elastic bodies deform when stress is applied bu instantaneously return to their original conformation when stress is removed
Viscoelasticity
exhibit characteristics of elastic and viscous bodies
Pseudoplastic flow
when stirred, viscosity decreases, fluid flow behavior
Dilatant flow
opposite of pseudoplastic flow, when shear increases, viscosity increases
Product Development
a process in which new food product ideas are generated, and the products themselves are created and marketed; involves the conceptualization, formulation, processing, testing, and marketing of food products
