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Food Science, Safety And Systems > Food Processing > Flashcards

Food Processing Flashcards

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1
Q

What is food processing?

A

Food processing is the transformation of agricultural products into food, or of one form of food into other forms.

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2
Q

What causes food to spoil?

A

Microorganism - bacteria, yeast, moulds and fungi

Oxidation

Light

Rodents

Physical damage

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3
Q

How does oxidation cause food products to spoil?

A

Oxidation occurs when food interacts with air, resulting in undesirable changes in colour, flavour and nutritional content.

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4
Q

How does physical damage cause food products to spoil?

A

Bruises and cracks on raw produce, and damaged or poorly sealed packaging, can allow microorganisms, air and pests to enter. Microorganisms also cause physical contamination

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5
Q

How does food spoilage occur?

A

Food spoilage by microorganisms and yeast mould growth, due to nutrients and water content of food

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6
Q

Give 2 advantages of food preservation

A

Extends shelf life

Prevent spoilage by the action of microorganisms and enzymes

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7
Q

How does enzymatic browning occur in apples?

A

Phenols and the enzyme phenolase are found in the cells of the apple, and when these are exposed to oxygen in the air this triggers the generation of dark pigments (melanin)

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8
Q

Explain how food is preservation using freezing

A

Food temperature reduced below its freezing point and a proportion of water undergoes a change in state to form ice crystals.

Freezing solidifies water and thus makes it unavailable for bacteria

Temperature = -18 degrees

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9
Q

Explain the stages in the freezing curve

A

The temperature falls fairly rapidly to just below 0 degrees

Heat is removed in order to turn the bulk of the water to ice. Temperature remains constant - this is knows as thermal arrest

When about 55% of the water is turned to ice, the temperature begins to fall rapidly. A comparatively small amount of heat has to be removed during this stage

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10
Q

Give 2 pros and 1 cons of freezing

A

Pros: Frozen storage preserves food for months/ years if properly packaged, slows microbial growth and enzyme activity

Cons: Damage caused to cells by ice crystal growth

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11
Q

What does HTST AND UHT stand for

A

High temperature short time

Ultra heat treatment

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12
Q

Explain how and why pasteurisation is carried out

A

Relatively mild heat treatment: 63 degrees for 30 mins

Kills microorganism but not spores

Refrigeration is essential

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13
Q

Effects of pasteurisation on food

A

Minor changes to the nutritional and sensory characteristics of most foods

Shelf life of pasteurised foods is extended by a few days or weeks

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14
Q

Explain how and why HTST is carried out in milk pasteurisation

A

High temperature short time (HTST) is carried out at 72 degrees for at least 15 mins

Destroys mycobacterium tuberculosis and brucella abortis bacteria

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15
Q

Give 2 advantages of using heat sterilisation in food processing

A

Complete destruction of microorganisms to prevent spores formation

Sterilized foods shelf-life in excess of 6 months at ambient temperatures

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16
Q

Explain how UHT in milk is carried out and why

A

138 - 15o degrees for 1-3 seconds

Destroys all bacteria or spores

Denaturation of whey protein occurs

Continuous process and the product is packaged after sterilisation into sterile containers

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17
Q

Explain canning

A

Heat sterilisation and sealing under vacuum

Cans cooled in chlorinated water

Addition of other elements: salt, sugar, acid

Critical Ph 4.5 - below which clostridium botulinum is inhibited

Texture and taste changes

Longer shelf life at ambient temperature

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18
Q

Give 2 concerns in food industry with canning

A

Clostridium botulinum

Gram positive bacteria produces spores

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19
Q

Give 5 ways to control water activity/pH using preservation

A

Drying

Sugaring

Curing

Pickling

Fermentation

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20
Q

Explain the process of Irradiation

A

Using ionising radiation which kills bacteria and moulds, and insect pests

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21
Q

Explain the process of chemical preservatives and give examples

A

Antioxidants used to prevent wine oxidation (e.g. sulphites) and fat rancidity (e.g. rosemary extracts)

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22
Q

Explain the process of vacuum packing

A

Oxygen-free conditions to inhibit microbial growth

23
Q

Explain the process of Modified atmosphere packaging (MAP)

A

Alters the proportion of oxygen in the pack (e.g. beef mince) by replacing with inert gases, such as nitrogen, to inhibit microbial growth

24
Q

Pros of food packaging

A

Controls food immediate environments

Protects from damage

Provides a barrier to spoilage and disease- causing microorganism and pests

Protecting from oxygen, moisture, strong odours and light

25
Q

Cons of food packaging

A

Package waste

Air and water pollution

Burning for energy can emit greenhouse gas and pollutants

Bisphenol A (BPA) presence concerns

26
Q

What factors may influence chemical reactions and therefore nutrient content of foods?

A

Heat

Light

Oxygen

pH

27
Q

Give 3 positive impacts of heat processing

A

Gelatinisation of starches (toasting bread)

Protein Coagulation ( fried eggs)

Anti-nutrition compounds in legumes and cereals grains are destroyed (oxalates, lectins, phytates)

28
Q

Give an example of an oxalate

A

Calcium Absorption

29
Q

Give examples of Lectins

A

Calcium

Iron

Phosphorus

Zinc Absorption

30
Q

Give examples of Phytates

A

Iron

Zinc

Magnesium

Calcium Absorption

31
Q

Give examples of 2 food preparation methods that reduce lectins and 2 preparation methods that increase lectins

A

Reduce: Soaking, Boiling

Increase: Roasting, Baking

32
Q

Give examples of 2 food preparation methods that reduce oxalate and 2 preparation methods that increase oxalate

A

Reduce: Steaming, Soaking

Increase: Roasting, Grilling

33
Q

Give examples of 2 food preparation methods that reduce phytates

A

Fermentation, Soaking, Boiling, Germination

34
Q

Give some impacts that heat processing has on nutritional value of foods

A

Destroys heat-liable vitamins

Reduces biological value of proteins (due to destruction of amino acids or Maillard browning reactions)

Removes volatile odour compounds

Promotes lipid oxidation

35
Q

Explain what the Maillard browning reaction is and the outline the steps in this process

A

The Maillard reaction is also known as non-enzymatic browning. It involves the reaction between reducing sugars and proteins by the impact of heat.

STAGE 1: Reaction of an amine with a reducing sugar with the formation of
glycosyl amine, followed by the Amadori rearrangement

STAGE 2: Dehydration of the intermediary products, fragmentation of the
saccharidic moiety, and the Strecker degradation of the products

STAGE 3: Reactions of intermediary products resulting in the formation of
heterocyclic flavor compounds, that is, high molecular weight brown
pigments, which are responsible for the typical flavour of brown product

36
Q

Name 3 places where nutrient losses occur

A

Harvesting

Distribution

Storage

36
Q

Name 2 things that can inhibit lipid oxidation

A

Antioxidants (Vitamin C,E)

Chelating Agents (EDTA)

37
Q

Give 4 factors that affect variation in nutrient losses

A

Different cultivars or varieties

Growth conditions

Handling

Preparation procedures prior to processing

37
Q

Name the 4 most labile nutrients

A

Vitamin A (Retinol)

Vitamin C

Folate (B9)

Thiamine (B1)

38
Q

What processes’ causes Vitamin E to have the highest loss

A

Broiling

Roasting

39
Q

Name the 4 water soluble vitamins

A

Vitamin C

Thiamine (Vitamin B1)

Riboflavin (Vitamin B2)

Folate (Vitamin B9)

Pantothenic Acid (Vitamin B5)

Niacin (Vitamin B3)

Vitamin B6

Vitamin B12

Biotin

40
Q

Give 3 ways Vitamin C is loosed during cooking

A

Degree of heating (Sensitive to heat)

Leaching into the cooking medium

Surface area exposed to water and oxygen (easily oxidised)

41
Q

Name the cooking method that causes Vitamin C to have the highest loss and by what percent is is lost

A

Boiling

75%

42
Q

Name 2 food that Thiamine (Vitamin B1) is lost in and how

A

Meat - Losses during heat treatment varies with the type and part of meat and the water and fat content

Milk - Degradation about 10%

43
Q

What food additive caused destruction of folate?

A

Sodium Nitrite used in some cured products

44
Q

Name the most soluble vitamin during thermal processing and give the pH

A

Pantothenic Acid (Vitamin B5)

pH levels of 5-7

45
Q

Name the most stable water-soluble vitamin

A

Niacin (Vitamin B3)

46
Q

How are proteins denatured?

DO denatured amino acids still provide nutrient value if eaten?

A

Denatured by cooking

Heart - disrupts hydrogen bonds and non polar hydrophobic interactions

pH

Denatured amino acids still provide nutrient value if eaten

47
Q

Give 3 public health issues with food processing

A

Salting, pickling & smoking linked to increase cancer mortality due to formation of carcinogenic substances such as nitrosamines.

Salt-preserved /salted foods increases sodium intake associated with stomach cancer and high blood pressure/cardiovascular disease

Limit added salt intake to <6 (2.4 g sodium)/day

48
Q

Give a public health issues on eating meat?

A

For people who eat meat, eat no more that moderate amounts or red meat, such as beef, pork and lamb, and eat little, if any, processed meat

49
Q

How does food processing contribute to health?

A

Helps ensure population can access sufficient food, wider variety, choice

Keeps food microbiologically safe

Maintains taste/flavour

50
Q

Name the 4 categories processed foods are classified by

A

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra-processed foods

51
Q

Give 3 ways food processing can promote well-being

A

Food processing technologies can promote the health and wellness of consumers

Major focus will be on ways to use the technologies to address the chronic diseases facing the population

Evolving food processing approaches could encourage and enhance healthy lifestyle

52
Q

Explain 3 ways food processing technologies and innovations may benefit consumer

A

Reduce Allergy - Plant modification to reduce antigen exposure, Prevention of allergic responses

Improved food safety and reduces food waste - Smart packaging materials, reduced landfill waste

Reduce salt intake - Altered salt crystals structures such as micro crystallization provides flavour and food quality while reducing excessive salt intake

Food Science, Safety And Systems (6 decks)

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