Food Diet and Health Flashcards
What is the main role of soluble solids and titratable acidity tests in FV quality assessment?
Evaluate pH and suagr levels
Which processing method ensures a 6-log reduction of pathogens such a listeria during sous vide(sv) processing?
90C for 10 mins
what compound in broccoli and brussel sprouts is associated with their ‘cancer-busting’ Properties ?
Glucosinolates
what is the primary role of sheer press in Fv testing
Test texture and maturity levels
which method of freezing results in the smallest ice nuclei and less cellular damage?
Cryogenic freezing
why is freeze drying considered a dual process
it requires freezing followed by dehydration under vacuum
which gas composition in maintained in controlled atmosphere storage for apples
1.5% CO2 and 1.5% O2
what effect does chilling fruits and vegetables by 10C have on respiration rates
reduces respiration rate by 2-3 fold
What vitamin retention is often used as an index of gentle processing and good storage conditions
vit C
Which pesticide residue standard is primarily a trade standard in Fv
Max Residue limit (MRL)
what is the primary natural toxin found in potatoes
glycoalkaloids
which antioxidant is abundant in red and blue berries
anthocyanins
what temperature is typically used for pasteurization of liquid fv products
72C for 15-20 seconds
Which processing method is most suitable for high quality preservation of berry fruits
cryogenic freezing
what compound in apples is thought to reduce serum cholesterol
pectin
what is the primary antioxidant found in extra virgin olive oil
tocopherols( Vit E)
Which vitamin is converted to its active form by sunlight
vit D
Which Fv component acts as a prebiotic to stimulate beneficial gut bacteria
dietary fibre
What is the key challenge of freeze drying FV products
High cost
What is the Primary microbial hazard for canned FV products with neutral pH
Clostridium Botulinum
what is the primary rate affecting respiration rate in fresh fruit and veg
temperature, O2 levels and CO2 buildup
Which fruit has the highest fat content
Avocado
What is the primary benefit of using controlled atmosphere storage for apples
Reduced respiration and extended shelf life
what is the primary cause of water loss during cooling and chilled storage of fruit and vegetables
loss of vapour pressure from produce
Which Veg has the highest protein content per 100g as shown in the table
peas
