Food Industry

Question 1

is fundamental to human survival and well-being, providing the essential nutrients needed for a healthy life.

Answer 1

Food

Question 2

involves various methods and techniques using equipment, energy, and tools to transform raw agricultural products—such as grains, meats, vegetables, fruits, and milk—into recognizable products that are widely consumed and enjoyed by many.

Answer 2

Food Processing

Question 3

Reasons for Processing Food

Answer 3

1. Food Safety
2. Extending product longevity
3. Improving nutritional value
4. Enhance the flavor, texture, and appearance of food

Question 4

-include those that increase food’s resistance to microbial growth and slow fat oxidation.
-Processes that prevent the aesthetic deterioration of food, such as the enzymatic browning reaction that occurs when apples are chopped during food preparation, may also be included in food preservation.
-helps to reduce food waste, which is a crucial step in lowering production costs, boosting the effectiveness of food systems, enhancing food security and
nutrition, and promoting environmental sustainability

Answer 4

Food Preservation

Question 5

is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced

Answer 5

Spoilage

Question 6

Food that is capable of spoiling is referred to as

Answer 6

Perishable food

Question 7

Signs of food spoilage

Answer 7

1. change in color
2. change in texture
3. unpleasant odor or an undesirable taste

Question 8

Food processing dates back to ancient civilizations like Egypt, where methods such as drying, salting, and fermentation were used. Egyptians developed milling techniques to make bread and used fermentation for beer.

Answer 8

History

Question 9

Early methods of food processing also included storing grains in clay pots and smoking meat and fish to preserve them.

Answer 9

History

Question 10

What origin is traced back to Babylon and Egypt between 3000 to 5000 BC.

Answer 10

Beer

Question 11

techniques like pickling, sugar curing, and salting meat and fish were common for preservation.

Answer 11

Middle Ages

Question 12

In Industrial Revolution what food processing is being introduced and who discovered it revolutionizing food preservation

Answer 12

1. Canning (Nicolas Appert, 1809)
2. Pasteurization (Louis Pasteur, 1864)

Question 13

Modern food processing began with advancements in machinery and technologies, particularly from Germany, such as ______ and ________, enabling safer and more sustainable production.

Answer 13

1. Refrigeration
2. Freeze-drying

Question 14

Natural plant parts processed into powders, extracts, and blends used to enhance food taste and aroma

Answer 14

Herbs and spices

Question 15

used for products like juices, canned fruits, frozen vegetables, and jams.

Answer 15

Fruits & vegetables

Question 16

Foods derived from milk of mammals.

Answer 16

Dairy products

Question 17

Substances extracted from plants or animals for cooking and flavor

Answer 17

Oils and fats

Question 18

Edible flesh from animals and transformed into sausages, canned meats, smoked products, and frozen foods.

Answer 18

Meat and poultry

Question 19

Hard-shelled foods containing edible fruits or seeds.

Answer 19

Nuts and seeds

Question 20

Substances are used to provide sweetness and are essential for confectioneries, beverages, and bakery items.

Answer 20

Sugar and sweeteners

Question 21

Ingredients to improve taste, texture, or appearance.

Answer 21

Additives and flavoring

Question 22

Seeds of cereal crops used for food staples.

Answer 22

Grains

Question 23

Processed into canned tuna, fish fillets, smoked salmon, and surimi.

Answer 23

Fish and seafood

Question 24

Uses heat to destroy harmful microorganisms and enzymes. Examples include pasteurization (mild heat to kill pathogens) and sterilization (intense heat to kill all microorganisms).

Answer 24

Thermal Processing

Question 25

is a process by which heat is applied to a liquid food to increase the product's shelf life during refrigeration and to destroy vegetative pathogens. Milk is pasteurized by heating it to about 145°F (63°C) for 30 minutes or, using the "flash" method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F (10°C), at which temperature it is stored.

Answer 25

Pasteurization

Question 26

is termed as destroying all pathogens i.e. food spoilage organisms that grow on food under normal storage and handling conditions. The food article is heated at 121 ºC for 15 minutes and is done in an autoclave or sterilizer.

Answer 26

Sterilization

Question 27

one of the most ancient food preservation techniques, which reduces water activity sufficiently to prevent or delay bacterial growth.

Answer 27

Drying

Question 28

Involves refrigeration or freezing to slow down microbial growth and enzymatic activity.

Answer 28

Cold Processing

Question 29

Removes moisture from food to inhibit microbial growth, commonly seen in dried fruits and freeze-dried coffee.

Answer 29

Dehydration

Question 30

Uses substances like salt, sugar, or vinegar to create an environment unsuitable for microorganisms.

Answer 30

Chemical Preservation

Question 31

Reduces food particles to smaller sizes for ease of use and improved texture, such as in flour or peanut butter.

Answer 31

Grinding and Milling

Question 32

Enhances convenience and consistency in size, such as pre-cut fruits or deli meats.

Answer 32

Cutting and Slicing

Question 33

Forces food through a die to create specific shapes, used in products like pasta and breakfast cereals.

Answer 33

Extrusion

Question 34

The stage where primary processed ingredients are turned into consumable products.

Answer 34

Secondary Processing

Question 35

Allowing beneficial microbes to transform ingredients into products like yogurt, wine, or kimchi.

Answer 35

Fermentation

Question 36

Encasing processed food to protect it from external factors like spoilage, dirt, or physical damage. Materials may include plastics, paper, or metal depending on the product.

Answer 36

Packaging

Question 37

Types of Packaging

Answer 37

1. Vacuum packaging 2. Modified Atmosphere Packaging (MAP) 3. Aseptic Packaging (sterilizing food and packaging separately

Question 38

What are the major products

Answer 38

1. Snacks 2. Meat and poultry products 3. condiments and sauces 4. canned goods 5. dairy products 6. bakery and confectionery 7. frozen goods 8. beverages

Question 39

Processing methods for meat and poultry products Examples: Sausages, hotdogs, bacon, cured ham.

Answer 39

1. Curring 2. Smoking 3. Freezing

Question 40

What is the processing method for dairy products

Answer 40

1. Pasteurization 2. Homogenization 3. Fermentation

Question 41

What are the processing methods for bakery and confectionery

Answer 41

1. Baking 2. mixing 3. tempering

Question 42

What are the processing methods for beverages

Answer 42

1. Fermentation 2. Carbonation 3. Pasteurization

Question 43

Cooking mixtures of flour and other ingredients at high temperatures to create finished goods like bread and cakes

Answer 43

Baking

Question 44

Sealing food in containers and applying heat to ensure long-term preservation. This method of process is useful for extending shelf life. Canning typically involves the heating of low-acid foods at 121°C, intending to eliminate all mesophilic microorganisms, as well as spores of Clostridium botulinum, leaving the product 'commercially sterile.' To accomplish this, the process is applied for some time long enough to achieve a 12 log10 reduction in the number of spores of this pathogen (termed '12D processing'). In 1904, Nicolas Appert of France invented this process and he is called as Father of Canning. The process of canning is also known as appertization.

Answer 44

Canning