food processing

Question 1

reasons for processing foods

Answer 1

to extend shelf life, to provide variety and choice
to improve nutritive value by fortifying foods
to save time and energy used in preparing foods
to make food safe to eat

Question 2

types of processed foods

Answer 2

canned
cook-chill (fresh pasta, soup)
dehydrated foods (stock cubes)
frozen foods
instant foods

Question 3

advantages of convenience foods

Answer 3

save time and energy
individual portions available, suit those living alone
longer shelf life, less shopping trips
little cooking skill required

Question 4

disadvantages of convenience foods

Answer 4

expensive
high in salt, sugar, fat
low in fibre
may contain artificial additives

Question 5

functional foods

Answer 5

contain an ingredient that gives a health benefit above the foods own nutritive value
benefit the gut, bones, heart and immune system
eg flora pro activ contains plant sterols

Question 6

pasteurisation milk

Answer 6

milk is heated to 72º for 25 secs, cooled rapidly to below 10º and sealed in sterilised containers
pathogenic bacteria is killed
little change to taste/texture

Question 7

homogenisation milk

Answer 7

milk is heated to 60º, forced through tiny valves to make the fat globules smaller and to suspend them evenly in the milk

Question 8

sterilisation milk

Answer 8

homogenised milk is bottled and sealed, heat treated to 110º for 30mins.
bacteria killed, shelf life of months
milk is sweeter and creamier

Question 9

ultra heat treated milk

Answer 9

heated to 132º for 1-3secs, cooled rapidly and sealed in sterile containers
shelf life of months
flavour changes, vit B and C lost

Question 10

dehydration milk

Answer 10

milk is homogenised, pasteurised and evaporated to 60% of its volume, spray or roller dried and packed
reduced fat content and loss B and C vits

Question 11

evaporation milk

Answer 11

pasteurised milk is evaporated to half its volume, homogenised, sealed and sterilised at 115º for 20mins in sealed cans
keeps indefinitely
sweet cooked flavour and creamy colour

Question 12

condensed milk

Answer 12

milk is homogenised, pasteurised and 15% sugar is added
its volume is reduced to a third, canned and sterilised at 115º for 15mins
increased sugar content prevent microbial growth

Question 13

genetically modified foods

Answer 13

DNA has been altered
a particular characteristic is isolated and transferred to a different plant
benefits consumer and producer
eg resistance to disease
EU regulations apply
must be labelled GM if produced from GM soya or maize

Question 14

organic foods

Answer 14

food grown without the use of chemical fertilisers, pesticides or preservatives
organic farming rules must be implemented to be awarded organic
more expensive

Question 15

added value food

Answer 15

raw basic materials are processed to produce quality new products
eg cheese, bread

Question 16

two health benefits of functional foods

Answer 16

reduce cholesterol levels (plant sterols in spreads)

improve the digestive system (probiotics in yoghurts)

Question 17

fortified foods

Answer 17

nutrients are added to improve the foods nutritive value or to replace nutrients lost during processing
eg supermilk, breakfast cereals

Question 18

modified atmosphere packaging

Answer 18

air is removed from container and replaced with a controlled mix of gases, co2,n,o2
container is heat sealed, to slow down the growth of food spoiling micro organisms

Question 19

biodegradable packaging

Answer 19

ability of packaging material to break down into natural materials within a short time after disposal
eg paper bags

Question 20

types of artificial sweeteners

Answer 20

bulk sweeteners eg sorbitol

intense sweeteners eg aspartame

Question 21

uses of sweeteners in food manufacturing

Answer 21

production of diabetic foods and confectionary

used instead of sugar in low calorie foods