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FOOD 2010 > Food 2010 Final > Flashcards

Food 2010 Final Flashcards

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1
Q

Major disciplines in food science

A

Food chemistry, microbiology, processing, engineering, marketing factors

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2
Q

Food chemistry

A

examines chemical composition of food

  • functional properties
  • chem reactions during processing, storage
  • physical behaviour of food
  • food analysis
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3
Q

Food microbiology

A

examines role of microorganisms in foods

-spoilage, fermentations, prevent food borne illnesses

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4
Q

Food processing

A

concerned with techniques of preparing and packaging food to ensure safety, wholesomeness, product consistency and nutritional quality

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5
Q

Food engineering

A

concerned with applying physical and engineering principles to control unit operations in food processing
-mass transfer, heat transfer and thermodynamics, mechanics

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6
Q

Food market factors

A

recently considered as a food science discipline

  • sensory evaluation
  • communications
  • food industry trends
  • foods laws and regulations
  • consumer behaviour
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7
Q

Food science is a ________ science

A

interdisciplinary

-varied careers

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8
Q

Chain of production

A

food production involves a series of integrated steps originating from production of raw agricultural commodities to consumption of finished products

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9
Q

Medium scale food production

A

Producers–>Processors–>Distributors–>Retail OR Food service—> Consumers
-stakeholders at each link

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10
Q

Stakeholders

A

Involved in each link in production, service or regulatory capacities

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11
Q

Consumers

A

purchase and use products

  • influence trends in industry through demand
  • influence corporate ethics (boycotts)
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12
Q

Producers and processors

A

concerned wth production aspects

-increase monetary value of products by increasing processing

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13
Q

Industries that serve production and processing are…

A

farm equipment suppliers, agri. chemical suppliers, food ingredient suppliers

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14
Q

Who is involved in marketing and selling products?

A

All sectors

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15
Q

Implement price quotas

A

Affect supply or allow market forces to determine the price

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16
Q

Trade and consumer associations

A

act as advocates for interests of particular sectors

-provide stats, lobby polices, monitor trends

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17
Q

Globalization

A

looking at foreign markets for sales and procurement of products and services
-heightened the urgency of international trade issues

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18
Q

European Union

A

27 countries

International trade agreement

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19
Q

MERCOSUR

A

Southern Common Market

-most countries in South America

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20
Q

NAFTA

A

North American Free Trade Agreement

-Canada, US, Mexico

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21
Q

APEC

A

Asia-Pacific Economic Cooperation

-21 countries around the pacific rim

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22
Q

Food security

A

refers to the assured access to enough food at all times for an active and healthy life
-minimally includes: nutritionally adequate and safe foods, guaranteed availability to acquire these foods in socially acceptable ways

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23
Q

Agencies involved in monitoring significant issues in the global food system:

A

FAO (Food and Agricultural Organization of the United Nations)
-promotes agricultural development, food security, improving nutrition

WHO (World Health Organization)

  • promotes safe food production and handling practices
  • carries epidemiological surveillance on a variety of diseases
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24
Q

What are we usually dealing with when we look at world food issues?

A

issues that affect non-industrialized countries

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25
Q

Define food science

A

an applied science that takes principles from the basic sciences and applies them to study the nature of foods and solve food-related problems

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26
Q

Define food technology

A

concerned with the development, processing, preservation, packaging and distribution of safe, nutritious and appealing food

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27
Q

Issues of food at local and national level

A

Agricultural and food industries are huge contributors to GDP, national tax revenues and employment

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28
Q

Chain of production

A

food production involves a series of integrated steps originating from production of raw agricultural commodities to consumption of finished products in a home, institutional or food service setting

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29
Q

Food insecurity

A

occurs whenever the availability of nutritionally adequate and safe food or the ability to acquire acceptable foods in socially acceptable ways is uncertain

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30
Q

Legal definition of food additive in CANADA

A

any chemical substance that is added to food during prep or storage and either becomes part of the food or affects its characteristics

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31
Q

Legal definition of food additive in USA

A

any substance in which its use affects food directly or indirectly, becomes a component of food, or affects its characterisitics

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32
Q

Examples of food additives

A

preservatives, antioxidants, sweeteners, bleach, colouring agents, nutrients

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33
Q

What is a food law?

A

serve as standards of food identity and uniformity and outline food safety needs
-ensure consumer protection and facilitate domestic and international trade

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34
Q

Most important agencies involved in establishing food standards for the World:

A

FAO (Food and Agriculture Association) of the United Nations

World Health Organization (WHO)

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35
Q

Canadian Labelling requirements

A
  • common name of product on display label
  • net quantity in metric units on the principal display panel of food label
  • name and address of manufacturer or distributor
  • list of ingredients in descending order of proportion by weight, on any panel except the bottom (common names)
  • Durable life =90 days or less
  • storage instructions included if they are different from normal room temp conditions
  • any other mandatory info (depending on product, % milk fat for ex)
  • nutrition labelling
  • in French and Eng
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36
Q

American Labelling requirements

A
  • product name (may be common or usual name or fanciful name (ie Kleenex)
  • statement of net quantity (imperial and metric units)
  • Ingredient list in descending order by weight
  • All artificial colours, preservatives and artificial sweeteners must be listed
  • name and address of manufacturer
  • nutrition facts panel
  • must show USDA insignia if more than 3% meat
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37
Q

Non-compliance with Canadian labelling

A

CFIA (Compliance and Enforcement Operational Policy

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38
Q

CAC

A

Codex Alimentarius Commission

  • develop international standards to facilitate international trade in food and protect health of consumers
  • meet every other year to update code
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39
Q

WTO

A

World Trade Organization

  • multilateral trading system for trade in goods, services and intellectual property
  • framework for governments to develop and implement domestic trade legislation and regulations
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40
Q

CFIA

A

Canadian Food Inspection Agency

  • inspecting all food products sold in Canada, including imports
  • guides compliance with labeling regulations
  • non-compliance may result in compliance and enforcement activities
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41
Q

Canadian Food Laws

A
  • 3 levels –federal, provincial and local

- provinces vary greatly

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42
Q

Health Canada

A

protect Canadian public from the life threatening hazards in food supply, pharmaceuticals, cosmetics, medical or radiation emitting devices and environment

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43
Q

Agriculture and Agri-Food Canada

A
  • majority of CFIA inspectors from these services

- provides research and support programs

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44
Q

Fisheries and Oceans Canada

A

manage Canada’s oceans and waterways so that they are clean, safe and accessible

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45
Q

DFAIT

A

Department of Foreign affairs and international trade

-negotiates international trade agreements such as NAFTA and General Agreement on Trade Tariffs

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46
Q

USA food laws

A
  • 3 levels like CA

- states may have own legislation, applies to products that are not shipped out of state

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47
Q

FDA

A

Food and Drug Administration

  • major food regulatory agency
  • ensures safety and quality of domestic and imported food (not including meat, poultry, eggs, drinking water, alcoholic beverages)
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48
Q

CFSAN

A

Centre for Food Safety and Applied Nutrition

  • conduct research and develop standards
  • detect, prevent, control contamination
  • oversee FDA compliance program
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49
Q

US Department of Agriculture

A

Food Safety inspection service of the USDA responsible for the inspection and grading of meat, poultry and egg products
-regulations affect all American and importing foreign products (ie exported Canadian goods to the states have to comply)

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50
Q

ANZFA

A

Australia New Zealand Food Authority

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51
Q

MHW and MAFF

A

Japan

  • Ministry of Health and Welfare
  • Ministry of Agriculture, Forestry and Fisheries
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52
Q

Kosher labelling

A
  • “kashrut”, jewish dietary laws
  • protected by Canadian food and drug regulations
  • forbids use of word if food doesn’t match up
  • must be certified by rabbi organizations
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53
Q

Halal labelling

A

conforms to islamic dietary laws

-protected under Can. food and drug regulations, prevents misleading or fraudulent labelling

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54
Q

Risk-benefit concept

A

adverse effects are real, but the anticipated benefits outweigh the risk
-justify food additives

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55
Q

Negligible risk concept

A

value-laden from the standpoint of societal and personal willingness to tolerate certain types and degrees of risk

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56
Q

American nutrition labelling

A
  • help consumers choose more healthful diets
  • on almost all foods
  • exemptions: food served for immediate consumption, food shipped in bulk, medical foods, plain coffee/tea, food produced by small businesses
  • info on # of servings of sat. fat, cholesterol, dietary fibre, other nutrients
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57
Q

Canadian nutrition labelling

A
  • help ind. make healthier choices
  • labels of prepackaged foods
  • legislated info includes: nutrition facts table, ingredient list, optional nutrition claims
  • nutrition facts gives info on calories, 13 core nutrients, % daily value
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58
Q

How are major world organizations involved with developing standards and regulations for food quality and safety?

A
  • ensure food security, prevent hunger and prevent major food-borne illness outbreaks
  • promote food trade
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59
Q

Anabolism

A

reactions involving the synthesis of compounds

  • one division of metabolism
  • ex. dark reaction in photosynthesis
  • primarily reduction reactions
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60
Q

Catabolism

A

reactions involving the breakdown of compounds

  • one division of metabolism
  • involves separate reactions
  • divided into catabolic pathways (ie glycolysis)
  • primarily oxidation reactions
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61
Q

Microcomponents (8)

A

compounds in food that comprise a small proportion of mass

Vitamins and minerals
Antioxidants
Enzymes
Organic acids
Flavourings
Emulsifiers
Pigments
Food additives
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62
Q

Oxidation-reduction reactions

A

-transfer of electrons between 2 elements, change in the oxidation stage of atoms/ion involved
-reduction: element GAINS an electron
-oxidation: element LOSES an electron
leo the lion goes ger

-oxidation state/number: sum of the negative and positive charges in an atom (always 0 for the atom, not the compounds)

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63
Q

Macronutrients

A
  • provide energy or calories
  • carbs, proteins, lipids
  • naturally produced in the body
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64
Q

Micronutrients

A
  • only found in the foods we eat
  • important for development, immune function
  • vitamins, minerals, water, choline, phytochemicals, biotin
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65
Q

Monosaccharide

A

6 c–hexoses
-glucose, fructose, galatacose

5 c-pentoses
-ribose and deoxyribose

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66
Q

Disaccharide

A

2 monosaccharides linked together

-sucrose (glucose + fructose)

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67
Q

Polysaccarides

A
  • more than 2 sugars together
  • oligosaccharides are small versions of poly.
  • stachyose, hard to digest
  • cellulose: increases dietary fibre content
  • starch: improves stability
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68
Q

Carbohydrates in foods

A
  • added as a sweetener
  • increase dietary fibre content
  • improve stability
  • large source of energy
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69
Q

Proteins

A
  • polymers of amino acids
  • shape/function determined by sequence
  • influence colour, texture and flavour of food (sweetness, bitterness etc)
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70
Q

Amino acids

A
  • absorbed in body to make proteins, converted into energy or stored as fat
  • contain -NH2 and -COOH groups
  • not easily broken
  • primary, secondary, tertary
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71
Q

Maillard Reaction

A
  • browning reaction between an animo group and a reducing group of a carbohydrate
  • occur in baked products
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72
Q

Custard texture

A
  • from protein

- protein gels where gel strength is influenced by the ovalbumin denauturation

73
Q

Yogurt texture

A
  • from protein

- influenced by gelation of casein

74
Q

Fatty acids

A
  • lipids, even # of C
  • short chains create odours
  • long chains are not volatile, don’t contribute to flavour
  • saturated or unsaturated (double bonds)
  • double bonds reactive toward oxygen
  • lipid oxidation yields undesirable flavours and leads to rancidity
75
Q

Triglycerides

A
  • 3 fatty acids connected by glycerol
  • majority of fat in foods
  • soapy flavours
  • used as emulsifiers
76
Q

Phospholipids

A
  • fatty acids, connected to glycerol that contain phosphorus
  • important, but not essential

-ex. lecithin

77
Q

Cholesterol

A
  • produced by body

- linked to heart disease

78
Q

Fats in food

A
  • source of essential fatty acids
  • add caloric density (energy)
  • carries of flavour
  • carry fat-soluble vitamins
  • contribute to texture and mouth-feel
  • heat transfer medium
79
Q

Fat-soluble vitamins

A

Vitamin A, D, E, K

80
Q

Water soluble vitamins

A 
Thiamin
Riboflavin
Niacin
Vitamin B6
Pantothenic acid
Folic acid
Biotin
Cobalamin
Vitamin C
81
Q

Minerals

A 
Calcium
Phosphorus
Potassium
Sodium
Chloride
Magnesium
Sulfur
82
Q

Steps of proximate analysis

A
  1. Determine moisture content
  2. Find crude protein content using the Kjeldahl determination of nitrogen
  3. Determine crude fat content using a petroleum ether
  4. Determine crude fibre content after acid and alkaline hydrolysis
  5. Conduct nitrogen-free extracts to see carbohydrates
  6. Obtain ash by incineration
83
Q

Chemical and instrumental modes of analysis for food constituents

A
  • test based on the actual product
  • done in lab
  • provide accurate specific results for food product
  • expensive
  • estimate based on nutritional databases
  • calculate nutrient content based on product formations
  • cheaper, less accurate
  • more ingredients in database=more accurate
84
Q

Food additives (12)

A 
Flavours
Colours
Vitamins
Minerals
Amino acids
Antioxidants
Antimicrobial agents
Acidulants
Gums
Sequestrants
Surface active agents
Sweeteners
85
Q

Purpose of food additives

A
  • maintain nutritional quality (antioxidants retard oxidation in fats)
  • food preservation (mold inhibitors)
  • improve product appearance (colours)
  • aid during processing, packaging or storage (humectants maintain soft texture in cookies)
  • don’t have to be present to make food–only enhance
86
Q

Why is food composition info important?

A
  1. Establishment of nutritional databases
  2. Ensure regulatory compliance
  3. Market surveillance
  4. Quality control
87
Q

Construct Nutritional Labels

A
  1. Choose appropriate serving size
  2. Convert the nutrient data into values based upon the serving size selected
  3. Calculate the % daily value
  4. Ensure the nutrient contents presented comply with regulatory protocols
  5. Repeat 2-3 for additional nutrient.
88
Q

Delaney clause

A

states that the food industry cannot add any substance to food if it induces cancer when ingested

89
Q

Preservatives

A

antioxidants, sequestrants, antimicrobial agents

-additive

90
Q

Nutritional additives

A

vitamins and minerals

  • additive
  • replace nutrients lost during processing
91
Q

Colour modifiers

A

natural and synthetic

  • additive
  • certified and not certified types
  • offset colour loss
  • correct natural variations in colour
  • strengthen colours that occur at lower levels
  • colour foods that would be otherwise colourless (ie lime sherbet, candies)
92
Q

Flavouring agents

A

spices and liquid derivatives of onion, garlic, cloves and peppermint

  • additive
  • enhances flavour
  • costs the most, adds the most value
  • synthetic more stable than natural flavours
93
Q

Texturing agents

A

emulsifiers, surface active agents
lecithin, proteins, mono- and diglycerides

  • additive
  • improve the uniformity of food
  • stabilizers and thickeners add smoothness, colour uniformity, flavour uniformity
  • ex. pectin, vegetable gums, gelatin
94
Q

Acidulants

A
  • additive

- make food sour

95
Q

Fat replacers

A

Olean, Olestra, cellulose, Amalean I and 2

  • additive
  • reduce fat intake
  • either decrease fat content or use replacers
96
Q

Evidence of food spoilage

A
  • mold growth
  • presence of slime
  • discolouration
  • existence of gas bubbles or gas pockets
  • soft, mushy texture
  • off odours
  • off flavours
97
Q

Types of microbes in foods (6)

A
  • found in farm environments where raw commodities are grown
  • hard/expensive to make everything sterile
Pathogenic bacteria
Toxin-producing molds
Viruses
Dinoflagellates in shellfish
Parasites
Microbial pathogens in water
98
Q

Pathogenic bacteria

A
  • E.coli (hamburgers), samonella (ice cream, cookie dough), Vibrio (fish)
  • outbreaks occur every year with seasonal patterns
99
Q

Toxin-producing molds

A
  • mycotoxins: toxic metabolites produced by certain molds and fungi, most often associated with grains and nuts
  • grow when food is exposed to moisture for a long time
100
Q

Viruses

A
  • inadequate personal hygiene by food handlers can transfer food-borne viruses
  • shellfish have high risk of introducing a virus
  • ex. Hep-A, Norwalk virus, rotavirus
  • bacteriophage: bacteria that attack lactic acid and are not pathogenic to human but kill bacteria cultures
101
Q

Dinoflagellates in shellfish

A
  • paralytic and neurotoxic shellfish poisoning

- secrete toxins that poison humans

102
Q

Parasites

A
  • infest animal products
  • some require a host during life cycle
  • also on some fruit and veggies
  • food-borne parasitic infections when you eat food that is infested by adult parasites or larval cysts

-ex. Giardia

103
Q

Microbial pathogens in water

A
  • water that is used for production, processing and cleaning is contaminated by viruses, bacteria and parasites
  • usually sewage
104
Q

Food-borne infection

A
  • organism enters the body via ingestion of food, multiply in the intestine and secrete toxins to destroy the lining
  • produce gastrointestinal symptoms
  • lasts a few days
105
Q

Food-borne intoxication

A
  • toxins are ingested, no time needed for multiplication
  • nausea, vomitting
  • lasts only several hours
  • botulism
106
Q

Botulism

A
  • affects the nervous system

- causes double vision, dizziness, muscle weakness, leading to eventual paralysis

107
Q

Types of factors that impact microbial growth and survival in foods

A

Intrinstic and Extrinsic

108
Q

Intrinsic factors

A
  • biological structures (rinds, shells)
  • nutrient availability
  • pH and presence of organic acids
  • Water activity
  • redox potential
  • presence of antimicrobial compounds
109
Q

Extrinsic factors

A
  • storage temperature
  • relative humidity
  • gas composition of environment
110
Q

Mechanisms of control for food-borne microbes

A

-aim to kill or inactivate viable microorganisms, prevent reproduction (keep pop. low so risk is small)

Use:
Heat-prevents growth
Cold-reduces growth rate
Chemicals-preservatives retard growth
Water activity-do not grow below a water activity of 0.6
Mechanical-reduces #'s
111
Q

Voluntary risk

A

do something eve though it may cause harm

-ie some foods are known to have associated risks (seafood, certain meats)

112
Q

Involuntary risk

A

do something because you are not aware of the potential risk

113
Q

Acceptable risk

A

there is risk involved, but that risk isn’t enough to stop you from doing it or won’t cause much harm

114
Q

Fermentation

A

the incomplete oxidation of carbohydrates and related chemical compounds under anaerobic or near anaerobic conditions

  • processes where microorganisms break down carbohydrate substrates
  • some sugars naturally present, some need to be released through enzymatic action of amylases before they can be available to microorganisms
115
Q

Principal metabolic end products of fermentation

A
  • lactic acid
  • alcohol
  • acetic acid
  • CO2
116
Q

Flavour/texture of fermented food

A

-relies on proteolytic and/or lipolytic enzyme activity of microorganisms

117
Q

Principles of food preservation

9 steps

A

Heat: most microbes are killed at 180F, spores are killed at 250F
Cold: microbial growth slows at temp. below 50F, food below 14F doesn’t have free water so microbes perish
Drying: reduces water activity
Acid: as pH lowers, the heat required for sterilization lowers
Sugar and salt: chemical form of controlling microbes, adding sugar and salt removes water from microbes, water moves into food
Smoke: chemical way to control microbes, contains formaldehyde and other preservatives, dries food
Atmosphere: changing storage atmosphere reduces food deterioration, adding CO2 and N slows deterioration, growth is slowed in an anaerobic environment
Chemicals: chemical additives retard growth, modify enzyme activity, inhibit chemical reactions or modify structure of food
Radiation: can destroy microbes and deactivate enzymes

118
Q

Lactic acid fermentations

A 
Fermented meats
Fermented vegetables
Soya sauce
Fermented dairy products
Cheeses
119
Q

Alcoholic Fermentations

A

Wines

Beer

120
Q

Bread making

A
  • bread is leavened with yeast

- principle products are CO2 and ethanol

121
Q

Pickling

A
  • placed in brine solution and allowed to ferment for a few days to several weeks
  • acidity kills microorganisms (no heat needed)
122
Q

Types of hazards in food

A

Biological
Physical
Chemical

123
Q

Biological hazards

A

-includes bacteria, viruses, molds, parasites, fungi, toxic plants and fish

124
Q

Physical hazards

A

-dangerous because injuries may result: cuts to mouth, broken teeth, choking or perforation of the GI tract

125
Q

Chemical hazards

A

acute and chronic effects of chemical compounds

126
Q

Food allergies vs intolerances

A

allergies: produce an immune response
intolerances: deficiencies in the enzymes required to break food down

127
Q

Outbreak investigation questions

A 
Who was affected?
When did disease occur?
Where did the disease occur (geographically)?
What was the cause of disease?
How did the disease occur?
128
Q

How do microorganisms cause food spoilage?

A
  • can cause food to deteriorate and spoil
  • some produce gas, alcohol, make food sour, toxins, foam
  • attack food components and break them down
129
Q

How can microorganisms cause food-borne and waterborne illness

A
  • water is contaminated by bacteria, viruses, or parasites
  • spread through fecal-oral route

-organisms enter the body by ingesting contaminated food

130
Q

HACCP

A

Hazard analysis critical control points

131
Q

Making cheese

A
  • relies on the fermentation of lactose by lactic acid
  • bacteria produce lactic acid, which lowers pH and assists coagulation, promotes syneresis and helps prevent spoiling and pathogenic bacteria from growing
132
Q

Factors affecting microbial growth

A 
pH
Oxygen availability
Moisture availability
Nutrient availability
Storage temperature
Lag time, generation time, and numbers
133
Q

Pasteurization

A

heating to a specific temperature for a specific time to kill the most heat-resistant vegetative pathogen

reduce the total microbial load, SPC
destroy all pathogens that may be carried in the milk from the cow

134
Q

Sterilization

A

heat to a specific temperature for a specific time to kill the most heat-resistant spore-forming organism

135
Q

HACCP steps (7)

A
  1. Analyze hazards
  2. Identify critical points
  3. Establish preventative measures with critical limits for each control point
  4. Establish procedures to monitor the critical control points
  5. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met
  6. Establish procedures to verify that the system is working properly
  7. Establish effective recordkeeping to document the HACCP system
136
Q

Advantages to HACCP

A
  • identify and prevent hazards from contaminating food
  • based on science
  • more efficient and effective government oversight
  • helps food companies compete more effectively in world market
  • places responsibility for ensuring food safety on manufacturer/distributor
137
Q

Unit operations (12)

A 
Material handling
Cleaning
Separating
Size reduction
Fluid flow
Mixing
Heat transfer
Concentration
Drying
Forming
Packaging
Controlling
138
Q

Materials handling

A
  • includes a variety of operations (harvesting from farm, refrigerated truck filled with produce)
  • sanitary conditions must be maintained, losses minimized, quality maintained, bacterial growth minimized
  • involves trucks, trailers, harvesting equipment, forklifts etc
139
Q

Cleaning

A
  • brushes, high-velocity air, steam, water, vacuum, magnets, microfiltration, mechanical separation all used to clean food
  • food processing equipment requires cleaning as well
  • floors and walls of facility must be cleaned too
140
Q

Separating

A

-achieved based on density or size and shape

Cream separator-milk can be separated into skim milk and cream based on density difference between fat and non-fat solids of milk
-centrifuge

Clarification-sediment and microorganisms can be removed via a centrifuge

Membrane processes-reverse osmosis, ultrafiltration and microfiltration use membranes of various sizes to separate based on size and shape

141
Q

Size reduction

A
  • through the use of high-shear forces, graters, cutters or slicers
  • ie. grinder, bacon slicer, sausage stuffer, vertical chooper
142
Q

Fluid flow (pumping)

A

-transport of fluids achieved either by gravity flow or pumps (centrifugal or positive pump)

143
Q

Mixing

A

-2 major purposes of mixing: heat transfer or ingredient incorporation

144
Q

Heat exchange

A
  • heat is either transferred to a product (heating) or removed from a product (cooling)
  • destroy microorganisms, produce a healthful food, prolong shelf life, promote a product with acceptable taste, odour and appearance
  • pasteurization, sterilization, drying, evaporation, refrigeration, freezing

5 factors that influence heat transfer:

  1. Heat exchanger design
  2. Heat transfer properties of the product
  3. Density
  4. Method of heat transfer
  5. Viscosity
145
Q

Concentration

A

-achieved through evaporation and through reverse osmosis

146
Q

Drying

A
  • 3 common methods of drying: sun or tray drying, spray drying, freeze drying
  • products that are already solid are tray dried
  • very heat sensitive products are freeze dried
  • spray drying is most common (fluid products)
147
Q

Forming

A
  • food needs to be formed in specific shapes

- can include compacting, pressure extrusion, molds, powders and binding agents, heat and pressure

148
Q

Packaging

A

-purposes: shipping, dispensing, improving usefulness of product, protection from contamination

149
Q

Controlling

A

-ensure the quality of the food, food processors need to be measured and controlled

150
Q

Degrees of preservation

A

sterilization, commercial sterility, pasteurization and blanching

151
Q

Heat

A

adding heat to a substance raises the temperature, expands and contracts substance and alters its electrical resistance properties

152
Q

Blanching

A

-mild heat treatment, applied to fruits and vegetables to inactivate enzymes that might decrease product quality

153
Q

Commercial sterility

A

-all pathogenic and toxin-forming organisms have been destroyed

154
Q

Refrigeration

A
  • affects taste, texture, nutritive value and colour

- changes: chill injury, flavour absorption, loss of firmness, colour, flavour and sugar

155
Q

Dehydration

A

-results in: decreased weight, increased amount of product per container, decreased shipping costs

chemical changes: caramelization (in sugars when temperature is too high), enzymatic browning, non-enzymatic browning (Maillard browning), loss of ease of rehydration, loss of flavour

156
Q

Why are foods packaged?

A

Containment, protection of product, convenience, communication

157
Q

Types of packaging materials

A

Metal
Glass
Paper and fiberboard
Plastics

158
Q

Metal

A
  • includes aluminum cans
  • disadvantage: corrosion, can’t be microwaved
  • strong, good barrier
159
Q

Glass

A
  • transparent, inert to chemical reactions with food, compatible with any food product, microwaveable
  • potential for breakage–MAJOR disadvantage is relatively heavy weight, translates to higher costs for transport
160
Q

Paper and fiberboard

A

-good printing properties, can be used as a coating, recyclable

161
Q

Plastics

A
  • very versatile, can tolerate high temperatures

- disadvantages: permeable to gas, migration of plastic components into food, temperature exposure limits

162
Q

Benefits of environmental controls in food safety

A

if you control environmental conditions such as temperature and moisture, you can inhibit the growth of potential harmful microorganisms

163
Q

Trends in food packaging

A
  • more convenient
  • packaging for ready made meals
  • communicate through packaging
164
Q

Heat transfer and processing

A
  • adds heat to food to increase temp
  • addition of energy to food
  • processing includes canning, pasteurization, evaporation
  • same principles for removing heat (refrigeration, freezing)
165
Q

Mass transfer

A
  • usually in food referring to the movement of water by evaporation, absorption, drying
  • used for cooking dehydrated foods
166
Q

Hurdle technology

A

method of ensuring that pathogens in food products can be eliminated or controlled

  • combines one or more approach
  • eliminate, inactivate or at least inhibit unwanted microorganisms
167
Q

What factors influence heat transfer?

A
  • size of food (if solid) or the size/depth of the container (if liquid) ( ie small turkey vs pizza)
  • difference in temperature between the heat source and the food (ex. fully thawed chicken will cook faster than frozen one)
  • physical properties of the food and the container (ex. heat conductivity in a baking dish, skin, bones and muscle of chicken)
  • surface area (ex. small turkey will take longer to cook than a large pizza because it has less surface area to volume ratio)
  • mechanism of heat transfer (ex. convection, conduction or radiation)
  • use of dry or moist heat (ex. braising, stewing or steaming vs roasting or broiling)
168
Q

Sensible heat

A

the amount of heat which must be added or removed to cause a change in temperature of a substance
-temperature change occurs
NO CHANGE IN PHASE

169
Q

Latent heat

A

the amount of heat which must be added or removed to effect a change in phase
-presence of a phase change
-constant temp until all of the substance has been converted
NO CHANGE IN TEMPERATURE

170
Q

Boiling point

A
  • decreases as environmental pressure decreases
  • boiling water and steam at low altitudes are hotter than at high altitudes
  • adding solutes lowers the melting point
171
Q

Newtonian fluids

A

shear forces are directly proportional to the applied stress
ex. water, milk, syrups, brines, pure oils, alcohol, gases

  • all flow readily when stress is applied
  • HOWEVER, shear stress does not affect the viscosity of these fluids–remains constant
172
Q

Non-newtonian fluids

A

do not flow readily when a particular amount of force has been applied, act like ‘plastic’ materials
-ex. salad dressing, ketchup

  • do not undergo permanent deformation unless a certain yield stress has been exceeded
  • most food exhibit non-newtonian behaviour
173
Q

Rheology

A

study of the relationships between force and deformation and their interrelationships with time

  • deformations are dependent on the food
  • determine sensory characteristics such as texture and influence processing operations
174
Q

Rheological properties

A

Elasticity
Viscoelasticity
Pseudoplastic and dilatant flow

175
Q

Elasticity

A

deform when stress is applied, but will instantaneously return to their original shape once stress is removed
-food can be semi-elastic

176
Q

Viscoelasticity

A

exhibit properties associated with both elastic and viscous materials

  • flow behaviour under stress
  • high levels of stress they will be elastic
177
Q

Pseudoplastic and dilatant flow

A

Pseudoplastic: when stirred, viscosity decreases and the material exhibits fluid flow behaviour

Dilatant: fluids gradually increase their viscosity as rates of shear forces increase

178
Q

Logistic growth model

A

takes into account that the environment has a finite carrying capacity which limits the amount of exponential growth
-scientists primarily concerned with lag and log phases

FOOD 2010 (1 decks)

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