Food Prod. + Preservation

Question 1

3 Classes of Food Preservation

Answer 1

1. Physical: Asepsis, drying, heating, cooling, irradiation, and blanching
2. Chemical: Addition of sugar, salt, and preservatives
3. Biological: Fermentation

Question 2

Physical Preservation

Answer 2

a) Asepsis= protective coverings
b) Drying= remove H20 from food
ex. plate, drum, spray, freeze
c) Heating= kill microorganism/deactivate enzymes ex. pasteurization (Batch-long vs HTST), Sterilization via wet heat -> kill’em all, Blanching= deactivation of enzymes, Canning kills spores (Boiling for acidic vs Pressire for low acidic which destroys botulism spores)

Question 3

Cold Spot

Answer 3

coldest spot in food that gets heated last (conduction in the middle) vs (convection in the bottom)

Question 4

Covefefe Processing

Answer 4

Wet= outer skin+pulp is removed through pulping->fermentation washing tanks->dried for several weeks-> milling machines remove skin
Dry= fruit is picked-> placed out in the hot sun to dry for several weeks

Question 5

Decaf -> caffeine is removed from green coffee beans through three ways

Answer 5

a) solvent extraction (Methylene chloride)
b) water extraction
c) steam extraction

Question 6

Tea processing stages

Answer 6

1. Withering=removal of leaf moisture
2. Rolling= leaves are crushed+broken
3. Fermentation= leaves oxidized which turn copper in colour
4. Drying= inactivates polyphenol enzymes, dries leaves, caramelizes sugars