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Collegebowl > Food Processing > Flashcards

Food Processing Flashcards

1
Q

In thermoprocessing, what is the difference between ““sterility” and “commercial sterility”?

A

“Commerical sterility” means the probability of spores and cells surviving is low but not absolute

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2
Q

Name 3 methods of food preservation

A

Drying, salt addition, heat, freezing

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3
Q

The most commonly used surfactants in the food industry are?

A

Monoglycerides and Diglycerides

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4
Q

What is IQF?

A

Individually Quick Frozen

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5
Q

Which test would you use to determine whether Coke is sweeter?

A

Increasing foam stability but decreasing foam value

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6
Q

Of the 4 components of a refrigeration system, which one involves constant entropy?

A

Compressor

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7
Q

Basic Principles of Food Processing

A

1) moisture removal
2) heat treatment
3) low-heat treatment
4) thermal processing
5) nonthermal processing (traditional & nontraditional)
6) acidity control

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8
Q

What is the purpose of processing Food?

A

To preserve food and create a specific desirable food product

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9
Q

What is Food Spoilage?

A

Perishability of raw foods through microbial growth, enzymatic reactions, and chemical changes (mainly through factors of water, temp, and pH)

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10
Q

What are Unit Operations?

A

the processing step of a product, like in a factory (i.e. heat exchange, evaporation, drying, and material handling)

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11
Q

What is Heat Treatment?

A

Process of inactivating pathogens and spoilage microorganisms and enzymes, i.e. blanching and pasteurizing

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12
Q

What is D-value?

A

The specific time at a specific temperature for a specific food to destroy 90% of the population (one log) of a specific MO.

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13
Q

What is the 12D Concept?

A

The D-value to destroy 90% of C. Botulinum at a 12 log reduction: ensures safety of low acid foods

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14
Q

What is the purpose of thermal death time studies?

A

to determine an organism’s heat resistance (D-value) in a specific product to develop a process for that product

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15
Q

What is the purpose of Low-Temperature Treatment?

A

a) slows spoilage reactions

b) freezes the water in food to reduce aW

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16
Q

Define Acidity Control

A

The more acid present in a food, the lower the pH becomes, lowering the potential of microbial spoilage, and requires less heat treatment

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17
Q

What is Traditional Nonthermal Processing?

A

Chemicals added to food for preservation to control aW and extend shelf-life through packaing

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18
Q

Name the Types of Traditional Nonthermal Processing

A

1) modified atmosphere packaging (MAP)
2) controlled atmosphere storage (CAS)
3) nitrogen flush packaging
4) vacuum packaging

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19
Q

What is Innovative Nonthermal Processing?

A

Refers to new technologies that preserve the food supply without raising the temperature; to eliminate thermal degradation of food quality

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20
Q

What is blanching?

A

Process used to inactivate enzymes and set color

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21
Q

What is Pasteurization?

A

Process used to inactivate pathogens (e. coli) and vegetative (alive) pathogens

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22
Q

What makes a product commercially sterile?

A

free of all pathogens and other microorganisms that could potentially grow in the product

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23
Q

Why is commercial sterilization important?

A

To achieve long-term shelf stability for canned foods and other products: majority after being placed in container

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24
Q

What are the factors that affect thermal processing?

A
  • Product pH or acidity
  • Heating and cooling characteristics
  • Size of container
  • Heating and cooling medium
  • Time/temperature relationship
  • Product composition
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25
Q

What are the 3 pH parameters of food?

A

Low acid over 4.5
Medium acid and acid 3.7 to 4.5
High acid below 3.7

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26
Q

What is conduction heating?

A

Uniform heating of the product from all directions with the slowest or coldest location at or near the center of the container

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27
Q

What is Convection heating?

A

(canned liquid) the first heated portion of the liquid becomes lighter in density and rises thereby setting up circulation within the can. coldest location at bottom of container

28
Q

What is the purpose of refrigeration storage?

A

To extend shelf-life by slowing down derogatory reactions and limiting microbial growth

29
Q

What is the refridgeration temperature range?

A

Temperature range - approximately -1 to 8 C

30
Q

What are the changes caused by refrigeration?

A 
Retard microbial growth
Limit lipid oxidation
Limit non-enzymatic browning and enzymatic browning
Slow down sugar conversion
Reduce respiration reactions
31
Q

What are the 4 phases of refrigerated storage?

A

Commercial storage
Transport storage
Retail storage
Home storage

32
Q

What are some reasons for refrigeration combining methods

A

Combined refrigeration with other preservatives techniques to enhance shelf life.
MAS (Modified Atmosphere Storage)

33
Q

What are some ways of deterioration of product quality?

A

Chemical, Biochemical, Physio-chemical, and Nutritional

34
Q

Name the 4 Biochemical reactions of product quality

A

Enzymatic browning, glycolysis, proteolysis, lipolysis

35
Q

What is the Freezing/Frozen temperature range?

A

Freezing below the temp. at which ice crystals begin to form within the food -10 to -20º C

36
Q

Name 2 food freezing systems

A

Indirect contact and direct contact

37
Q

Define Heat capacity

A

the amount of heat necessary for a unit mass of substance to change its temperature by one degree. Heat capacity is really a measure of how fast we can heat or cool a material.

38
Q

Define specific heat

A

the ratio of the heat capacity of a substance to that of water.

39
Q

Define Sensible Heat

A

the amount of heat added to or removed from a substance that results only in a change in temperature, it takes into consideration the mass of the material and heat capacity.

40
Q

Define Latent heat or hidden heat

A

the amount of heat energy transferred to or from a material and results in phase change only without changing its temperature

41
Q

What is thermal conductivity?

A

how heat penetrates the food when freezing the food. It takes into consideration Mw, solids, fat, general composition of the food product

42
Q

What can be used to define changes in quality?

A

Degradation of pigments
Loss of vitamins
Enzyme activity
Oxidation of lipids

43
Q

What is HTST full name?

A

High temperature short time

44
Q

A substance that has a high affinity for water?

A

Humectant

45
Q

What is the stabilization factor for colloidal suspension?

A

Particle size, viscosity, electrostatic interaction.

46
Q

What are the three modes of heat transfer?

A

Conductive, convective, radiation

47
Q

Which category of food materials can be heated by microwave?

A

Dielectric material

48
Q

What are the two common polymerization methods?

A

Addition polymerization and condensation polymerization

49
Q

In extrusion, which surface is rough and which one is smooth? Inside surface of barrel or outside surface of screw?

A

The inside surface of barrel is rough and outside surface of screw is smooth.

50
Q

What does commercial sterilization refer to?

A

The use of a thermal process to achieve a shelf stable food product.

51
Q

What concept motivates the use of multiple preservative factors to prevent growth of pathogens in processed foods?

A

The hurdle concept

52
Q

What are SOP and SSOP?

A

Standard operating procedure, sanitation standard operating procedure

53
Q

Which enzyme is commercially used to produce maltose by hydrolyzing starch?

A

𝛽-amylase

54
Q

In sugar refining process, what is the function of earth and charcoal?

A

Decolorize

55
Q

microwave heating is accomplished by _______

A

molecular friction

56
Q

which of the procedures listed is designed to kill most microorganisms: A.radappertization, B.radicitation, or C.radurization?

A

A. radappertization

57
Q

Milk is sometimes concentrated using RO and UF equipment; what do these abbreviations stand for?

A

RO=reverse osmosis ; UF=ultra filtration

58
Q

list 2 approved application of gamma irradiation in foods

A

inhibit sprouting in tubers and bulbs,reduce microbial population in spices,destruction of salmonella in poultry,destruction of spoilage microorganisms

59
Q

name 2 non-thermal food processing technologies.

A

UV light, ultrasound, high pressure, pulsed light, pulsed electric field, irradiation

60
Q

what does the acronym NFPA stand for?

A

National Food Processors Association

61
Q

what is the term for an ingredient that is added during processing that is later, during shipping, handling, and storage is altered, removed, or diminished?

A

a processing aid

62
Q

what kinds of acids are the most effective acid-based antimicrobial preservatives in foods?

A

weak organic acids, because only undissociated acids can cross the cell membrane

63
Q

describe the flow direction of water across a cell membrane in an isotonic, hypotonic, and hypertonic solution

A

Isotonic=no net flow (equilibrium);Hypotonic= water flows into the cell;Hypertonic= water flows out of the cell

64
Q

classify the following as either endothermic or exothermic: melting, condensation, evaporation, boiling, freezing, crystallization

A

melting=endo; condensation=exo; evaporation= endo; boiling= endo; freezing= exo; crystallization= exo

65
Q

fruits can be classified according to their respiratory patterns. List 2 climacteric fruits

A

apple, apricot, avocado, banana, mango, papaya, passion fruit, papaw, peach, pear, plum, tomato, watermelon

66
Q

fruits can be classified according to their respiratory patterns. List 2 non-climacteric fruits

A

blueberry, cacao, cherry, cucumber, fig, grapefruit, lemon, grapes, melon, orange, pineapple, strawberry, tamarillo

Collegebowl (16 decks)

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