Food Science Exam 1

Question 1

What is Food Science?

Answer 1

application of chemical and physical properties of basic food ingredients; major processing and preservation principles and application of science and technology to various food products. Sensory Evaluation of foods. Emphases on current topics of the national and local food industry.

Food Science is a science that consist if the continuum from the farm to the consumer.

discipline between biology, physical sciences, and engineering to study nature of food, deterioration, and principles underlying food processing (IFT)

More than additives it is also
- dried milk
- single cell proteins
- feeding the hungry
- product development /improvement
-

Question 2

How did the Food Industry Begin?

Answer 2

We needed safe food supply to fee the world. In Europe mid 1700. Technology has made a major impact on the development of the food industry.

ex: canning green beans from 1900’s to now

Question 3

What changes in food occur in WW2?

Answer 3

Canning was a way to provide food for the soldiers in a safe way.

Question 4

What was happening with pre-packaged meals in the 1950”s?

Answer 4

Housewife were the target for pre-packaged meals in the 1950’s

Question 5

Dimensions of food science.
what are some traditional non-food substances that are formulated into the manufactured foods as processing aids and increased the shelf stability and safety of many foods.

Answer 5

emulsifiers, fractionation of carbs, dough conditioners, and preservatives/ stabilizer.

Question 6

G.R.A.S

Answer 6

Generally recognized as safe, FDA approved.

Question 7

F.S.M.A

Answer 7

Food Safety Modernization Act.
- preventative care

Question 8

What is food technology?

Answer 8

Application of science to selection, preservation, processing, packaging, distribution, and use of safe, nutritious, wholesome foods (IFT)

Question 9

What is food manufacturing?

Answer 9

Food manufacturing is mass production of products from raw animal or plant matter using the principles of food technology,

Question 10

Components of the food industry?

Answer 10

international activities: large exporter and importer of food.
In addition food companies have a processing plant in other countries to for cheaper raw materials, cheaper labor, taxes, transportation.

Question 11

What is the importance of WATER in food?

Answer 11

Water is usually the #1 ingredient in many foods. It is the medium we use to heat foods to change their flavor, texture, and stability.

Question 12

Why is it important to control the amount of water in food?

Answer 12

we need to control the amount of water in foods for preservation and water activity and evaporation/processing loss.

Question 13

What affects food quality?

Answer 13

Physical and chemically differences can impact food quality.

note: chemically each form of water (s,l,v) is the same (h2o)

Question 14

What is critical for product consistency?

Answer 14

water content is critical in product consistency because it is event in the foods we eat.

Question 15

What factors affect water in the food industry?

Answer 15

1. adding salt or sugar increases boiling point
2. adding sugar lowers the freezing point
3. Large amounts of sugar can prevent a product from freezing
4. as elevation increases, atmospheric pressure decreases. resulting water to boil at lower temp, whcih causes cooking time to decreases.
5. mineral content

Question 16

What is heat transfer?

Answer 16

Heat transfer refers to heat energy going from the surroundings into the surface and interior of the food.

Question 17

____ is a conductor of thermal energy to food molecules

Answer 17

water

Question 18

Why can water bind to itself and other molecules?

Answer 18

Water is polar, which means it has a negative end (O) and a positive end (H). The positive end (H) is attracted to a negative end (O). Hydrogen bonding allows water to bond to itself and other molecules to give structure to a food.

Question 19

What bonding is responsible for food structure?

Answer 19

Hydrogen bonding

Question 20

What is hydration?

Answer 20

hydration is when water surrounds and interacts with solutes by acting as a solvent.

Question 21

What are the two types of water presence in food?

Answer 21

1. Water activity
2. Moisture Content

Question 22

what is water activity?

Answer 22

is a measure of the availability of water molecules to enter into microbial, enzymatic, and chemical reaction. It is the energy in the system

• principles of thermodynamics

Question 23

What is moisture content?

Answer 23

It is the amount of water present in a food, as a component.

Question 24

what controls water activity (Aw)?

Answer 24

physical and chemical bonding, temperature, amount of water

Question 25

What are the 3 forms of water?

Answer 25

1. free water
2. absorbed water
3. bound water

Question 26

free water

Answer 26

lightly bound, free to press. Controls microbial growth, measured by vapor pressure of food, ranges from 0-1.

Question 27

absorbed water

Answer 27

entrapped water, found in gels, pectins, fruits, vegetables bound by the food matrix via crosslinking

Question 28

Bound water

Answer 28

• acts as a solvent for sugar and salts
• can be frozen only at very low T (below freezing point of water0
• no vapor pressure
• Density is greater than free water even upon dehydration.

Question 29

Isotherms

Answer 29

show the relationship btw Aw and moisture Content

Question 30

what is food quality?

Answer 30

the sum of quantity and quality characteristics that provide consumer satisfaction. consistence is key. It also includes, physical, chemical, and microbial characteristics.

Question 31

How is food quality measured?

Answer 31

objective, subjective, microbial, and nutritional