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FOODS > FOOD PRESERVATION 1 > Flashcards

FOOD PRESERVATION 1 Flashcards

1
Q

what’s the goal of food preservation

A

extend shellfire to allow storage and convenient distribution

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2
Q

whats the most dangerous limitation to food preservation

A

microorganisms

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3
Q

whats the primary aim of food preservation

A

eliminate microbial spoilage by limiting available water

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4
Q

what are some physical methods of food preservation

A

concentration, dehydration, freezing

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5
Q

what are some chemical methods of food preservation

A

addition of solutes (sugars, salts)

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6
Q

what changes contribute to food spoilage

A

biological, chemical, physic

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7
Q

what are three causes of biological spoilage

A

bacteria, yeasts, molds

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8
Q

what foods are susceptible to bacteria spoilage + how to prevent?

A

high water activity + high protein
can control by keeping water activity low

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9
Q

what is yeast attracted to

A

liquid foods high in sugar (fruits + preserves)

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10
Q

what does yeast caused + how can you prevent

A

can cause unwanted fermentation + can control by keeping water activity low

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11
Q

what will mold grow on

A

almost any foods under suitable conditions of moisture, air and temp

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12
Q

how to control mold?

A

can control by keeping oxygen levels low (vacuum)

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13
Q

describe enzymatic spoilage

A

chemical changes due to enzymes; proteins that catalyze chemical reactions

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14
Q

describe proteases

A

spilt proteins into smaller peptide and polypeptide fragments

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15
Q

what do good proteases do

A

create food flavor and vice versa

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16
Q

what do lipases do

A

contribute to enzymatic spoilage; break down lipid (triglycerides) into glycerol and fatty acids

17
Q

what does further enzymatic/lipid degradation lead to

A

rancidity (off odors/ taste) due to reaction with oxygen or water

18
Q

what do carbohydrates do

A

breakdown carbohydrates (typically named after carb they act on)

19
Q

whats an example of a carbohydrase

A

amylase

20
Q

whats polyphenol oxidase

A

undesirable browning of fruits and vegetables; enzymatic spolage

21
Q

what is physical spoilage due to

A

water migration

22
Q

name two types of physical spoilage

A

evaporation + seperatiion

23
Q

describe evaporation

A

water loss due to improper storage + undesirable dried out appearance

24
Q

describe seperation

A

water + oil separation; unlike chemical changes, dont result in formation of new compounds

25
Q

what is the most important thing to control in food preservation

A

water

26
Q

whats drying + name five types

A

removal of water

sun-drying; conventional; vacuum; osmotic; freeze-drying

27
Q

what does drying do

A

inhibits growth of microorganisms

28
Q

whats sun-drying

A

sun provides heat to evaporate water (ex: tomatoes)

29
Q

whats conventional drying

A

uses heat to evaporate water; tray, tunnel, drum, spray-drying, big oven (ex: whey)

30
Q

whats vacuum-drying

A

pressure is lowered below atmospheric, which lowers boiling point of water (ex: tomato paste)

31
Q

whats osmotic drying

A

uses concentrated syrup to osmotically draw out water (craisins)

32
Q

whats freeze-drying

A

frozen solid water is sublimated (solid to gas) at low pressure and temp (ex: instant coffee)

33
Q

whats curing

A

high concentrations of solutes (salts, nitrates, nitrites, sugars, etc) draw water out of food, making it unavailable to microorganisms

34
Q

describe smoking cured meats

A

meats exposed to smoke of burning wood for added flavor (flavor depends on type of wood)

35
Q

whats fermentation

A

microorganisms convert sugar -> alcohol, gases, acids

36
Q

describe why fermentation works

A

most spoilage microorganisms cannot survive in acidic or alcoholic environment

FOODS (47 decks)

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