Food Diet and Health Flashcards

1
Q

What is the main role of soluble solids and titratable acidity tests in FV quality assessment?

A

Evaluate pH and suagr levels

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2
Q

Which processing method ensures a 6-log reduction of pathogens such a listeria during sous vide(sv) processing?

A

90C for 10 mins

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3
Q
A
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3
Q

what compound in broccoli and brussel sprouts is associated with their ‘cancer-busting’ Properties ?

A

Glucosinolates

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4
Q

what is the primary role of sheer press in Fv testing

A

Test texture and maturity levels

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5
Q

which method of freezing results in the smallest ice nuclei and less cellular damage?

A

Cryogenic freezing

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6
Q

why is freeze drying considered a dual process

A

it requires freezing followed by dehydration under vacuum

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7
Q

which gas composition in maintained in controlled atmosphere storage for apples

A

1.5% CO2 and 1.5% O2

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8
Q

what effect does chilling fruits and vegetables by 10C have on respiration rates

A

reduces respiration rate by 2-3 fold

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9
Q

What vitamin retention is often used as an index of gentle processing and good storage conditions

A

vit C

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10
Q

Which pesticide residue standard is primarily a trade standard in Fv

A

Max Residue limit (MRL)

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11
Q

what is the primary natural toxin found in potatoes

A

glycoalkaloids

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12
Q

which antioxidant is abundant in red and blue berries

A

anthocyanins

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13
Q

what temperature is typically used for pasteurization of liquid fv products

A

72C for 15-20 seconds

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14
Q

Which processing method is most suitable for high quality preservation of berry fruits

A

cryogenic freezing

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15
Q

what compound in apples is thought to reduce serum cholesterol

16
Q

what is the primary antioxidant found in extra virgin olive oil

A

tocopherols( Vit E)

17
Q

Which vitamin is converted to its active form by sunlight

18
Q

Which Fv component acts as a prebiotic to stimulate beneficial gut bacteria

A

dietary fibre

19
Q

What is the key challenge of freeze drying FV products

20
Q

What is the Primary microbial hazard for canned FV products with neutral pH

A

Clostridium Botulinum

21
Q

what is the primary rate affecting respiration rate in fresh fruit and veg

A

temperature, O2 levels and CO2 buildup

22
Q

Which fruit has the highest fat content

23
Q

What is the primary benefit of using controlled atmosphere storage for apples

A

Reduced respiration and extended shelf life

24
what is the primary cause of water loss during cooling and chilled storage of fruit and vegetables
loss of vapour pressure from produce
25
Which Veg has the highest protein content per 100g as shown in the table
peas
26