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Spring 2014 > Food Science - Exam #3/Final > Flashcards

Food Science - Exam #3/Final Flashcards

1
Q

What is food processing from field/farm to consumers?

A

All of the operations that make raw foodstuffs suitable for consumption and storage.

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2
Q

What are all raw foods?

A
  • Perishable;
  • Related to the amount of biologically active water available (Aw = water activity)
  • Preservation techniques rely on the manipulation of the food’s environment to minimize the activity of these modes of deterioration.
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3
Q

What are Unit Operations?

A
  • The systematic approach to processing foods involves the application of many different operations;
  • Broad categories of common food processing operations in practice in the food industry;
    1. Materials handling
    2. Separating
    3. Cleaning
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4
Q

What is Materials handling?

A

-Getting the raw materials from the field to the processing facilities

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5
Q

What is Separating?

A

-Isolation of a desirable part of a food raw material from another part

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6
Q

What is Cleaning?

A
  • Removal of dirt, bacteria, etc. from the food with the use of water/detergent.;
  • Cleaning compounds are AMPHIPHILIC (both polar and nonpolar), allowing them to interact with water and dirt/debris by suspending them in solution
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7
Q

What are the methods cleaning foods?

A
  • Pre-rinse
  • Detergent cleaning
  • Post-rinse
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8
Q

What are the method of cleaning equipment?

A
  • Pre-rinse
  • Detergent cleaning
  • Post-rinse
  • Sanitizing
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9
Q

What is Sanitizing?

A
  • Using sanitizers to kill microorganisms on the surface of food handling equipment;
  • Sanitizers = chemical compounds that are bacteriostatic (preventing) /bactericidal (killing) agents
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10
Q

What is Disintegrating?

A

Refers to particle size reduction of foods

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11
Q

What is Pumping?

A

Moving liquid or semi-liquid foods from one point to another during processing.

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12
Q

What is Mixing?

A

Blending of food ingredients to make a food product

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13
Q

What is Heat Exchange?

A

The application or removal of heat from a food.

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14
Q

What is Evaporation?

A

The removal of moisture from a food to concentrate its solids content;
-EX: Evaporated milk

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15
Q

What is Drying?

A

more complete removal of moisture than with evaporation.

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16
Q

What is Forming?

A

Putting food products into specific shapes

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17
Q

What is Packaging?

A

Protects foods from the environment and provides convenience for retailers/consumers

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18
Q

What are the six basic principles of food processing to achieve preservation?

A
  • Moisture removal
  • Heat
  • Cold
  • Acid (reduce the pH)
  • Nonthermal processing
  • Innovative nonthermal methods
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19
Q

What is Moisture Removal?

A 
Removal of biologically active water to stop the growth of microbes and reduce rate of chemical/enzymatic reactions:
oSun drying –  dried fruit/nuts 
oDrum drying – instant mashed potatoes 
oSpray drying – powdered milk, eggs 
oFreeze drying – instant coffee
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20
Q

What is Water Activity?

A

water that is AVAILABLE to microorganisms:

  • Molds = 0.6 AW
  • Yeast = 0.7 AW
  • Bacteria = 0.9 AW
  • **On average lower to about 0.85 to ensure most won’t grow
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21
Q

What is Heat Treatment?

A

Heat preservation through:

  • Blanching;
  • Pasteurizing;
  • Sterilization
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22
Q

What is Sterilization?

A
  • Most severe form of heat preservation, is usually accomplished with a RETORT (commercial pressure cooker);
  • Refers to the COMPLETE destruction of microorganisms.
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23
Q

What is Commercial Sterilization?

A

Kills all pathogens and all but the most heat resistant bacteria.

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24
Q

What is Pasteurization?

A

A milder form of preservation aimed at killing all pathogens. → Does NOT kill all SPOILAGE bacteria

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25
Q

What is Flash Pasteurization?

A

A high-temperature, short-time heat treatment applied to drink boxes and pouches.
•High Temp, Short time
•Ultra High Temp

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26
Q

What is Blanching?

A

tThe mildest form of heat preservation, aimed primarily at INACTIVATING ENZYMES.

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27
Q

What is LOW-Temp Treatment?

A
  • Refrigeration or Freezing;
  • Aimed at reducing microbial growth and chemical reactions
    1. **Individual Quick Frozen (IQF) – has become the standard in freezing foods for high quality = Uses CO2 to quickly freeze foods in only 10 minutes;
    2. Liquid Nitrogen (N2) – -320F
    3. Blast freezing – -40F
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28
Q

What is Acidity Control?

A
  • Reducing pH along with other types of preservation methods such as heat treatment, can more efficiently preserve foods;
  • PICKLING foods (adding acidulants), or FERMENTING foods (natural production of acids) are pH reduction.
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29
Q

What are HIGH acid foods?

A
  • Foods with naturally low pH, such as fruits and some vegetables are referred to as HIGH ACID foods;
  • pH of ~4.6 prevents bacterial growth
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30
Q

How do foods rank by acidity?

A
  • Acid foods – naturally 4.6 pH;
  • Acidified foods – acid is ADDED to reduce the pH to 4.6;
  • Fermented foods – undergo natural fermentation that reduces the pH to 4.6;
  • Low aid foods – pH is greater than 4.6
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31
Q

What are the forms of NONTHERMAL preservation?

A
  • Antimicrobial chemical preservatives;

- Packaging

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32
Q

What are Antimicrobial Chemical preservatives?

A

-ACIDULANTS such as the organic acids, including short-chain fatty acids such as propionic acid, salt, sugar, spice extracts, etc. that can help prevent microbial spoilage;
-Also antioxidants such as BHT (synthetic) and ascorbic acid (natural).
•BHT – butylhydroxytoluene
•Ascorbic acid – vitamin C

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33
Q

What is Packaging?

A

Offers protection from biological, chemical and physical factors that could influence quality;

  • Considerations for packaging material (glass or plastic);
  • Package environment (modified atmosphere);
  • Smart packaging (incorporation of antioxidants or antimicrobials)
    1. MAP – modified atmosphere packaging
    2. CAP – controlled atmosphere packaging
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34
Q

What are some NONthermal Processing Innovations?

A

-Irradiation;
-High pressure;
-Pulsed electricity or light
….all represent areas where modern food processors are looking for newer ways to preserve food and its quality.

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35
Q

What is Heat Transfer?

A

The manner in which heat energy is transferred from an heat source to food particles in a container.

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36
Q

What is Conduction?

A

Heat is transferred directly between objects. → Moving through a solid

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37
Q

What is Convection?

A

Heat moves through material due to MOLECULAR motion

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38
Q

What is Radiant Heating?

A

Due to the movement of heated fluid from hot regions to cold. → NO medium, directly to the product

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39
Q

What type of heat transfer takes place in a Retort Canner?

A
  • Retort is the principal approach to commercial sterilization of foods;
  • Heat transfer is by BOTH convection and conduction;
  • Take all the air out and inject steam → Removing air pockets of cold air;
  • Trying to reach a really high temp ;
  • Can destroy most pathogenic and heat resistant bacteria
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40
Q

What CONDUCTION takes place within a Can?

A

–Transfer of heat between food molecules inside the can by molecular collisions;
-Solid foods
EX: Veggies, pumpkin, sweet potatoes

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41
Q

What CONVECTION takes place within a Can?

A

-Transfer of heat through a liquid according to density difference;
EX:Soup or broth occurs in the can

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42
Q

What is the COLD POINT of a can?

A

-the LAST part to be heated;
-The cold point of a can heated by conduction alone would be at the CENTER of the can. ;
-When convection occurs, the cold point shifts to below the center (or above). ;
-Determines overall process time/temperature for a product.
•Tach commercial sterilization of a product;
**Need to achieve a COLD POINT of -250F for at least 15 minutes!!

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43
Q

What does the Cold Point need to reach?

A
  • Time and temp needed to reach commercial sterilization of a product;
  • *Need to achieve a COLD POINT of -250F for at least 15 minutes!!
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44
Q

What is Vacuum?

A
  • Canned foods are packed under VACCUUM;
  • Prevents cans from swelling and bursting open if they are stored at lower pressure;
  • Removes OXYGEN which can produces off flavors and colors in foods;
  • Allows packages to be shipped to different atmospheric pressures
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45
Q

What is Food Spoilage?

A

any factor that reduces the quality of food during storage

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46
Q

What are Biological Factors that cause food spoilage?

A
  • Include all microorganisms that can potentially contaminate food during its handling/processing;
  • SPOILAGE is generally considered the LOSS of aesthetic quality, rather than loss of food safety. → Color, aroma, etc.;
  • *Most spoilage microorganisms are NOT pathogenic
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47
Q

What are Chemical Changes that cause food spoilage?

A
  • Occur due to enzymatic and nonenzymatic degradation of chemical constituents of food;
  • Sometimes these changes are desirable (cheese manufacture) and sometimes they are not (rancid meat).
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48
Q

What are Physical Changes that cause food spoilage?

A

-Influence quality, such as dehydration (freezer burn) and separation (oily peanut butter).

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49
Q

What are Thermal Processes?

A
  • Designed to kill the most heat resistant pathogen, which is C. botulinum.→ Causes botulism and is mainly associated with canned foods;
  • Thermal process of specific time/temperature combination must be established for all thermally processed foods.;
  • Avoid overheating because of the effect on other quality factors
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50
Q

What are D-values?

A

-Time required to produce a one log (90%) reduction in the microbial population;
-Determined by heating a bacterial population at a specific temperature for a period of time;
-

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51
Q

What is the reference microorganism for D-values?

A
  • Bacillus stearothermphilus;
  • MORE heat resistant than C. bot so can be sure that the pathogenic C. bot would for sure be killed;
  • NOTPATHOGENIC, so using it was a reference is safe;
  • Used to check the autoclave in the lab to ensure it is adequately sterilizing
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52
Q

What is the 12D Concept?

A
  • Generally accepted thermal process is one in which a 12 log has occurred in the reference microorganism (C. botulinum);
  • Food processors will heat their product so that it reaches 121C and remains at that temperature for 7 minutes;
  • Actually more than a 12 D process.
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53
Q

What is TDT-Thermal Death Time?

A
  • Takes both TIME and TEMP into account;
  • Establishes the heating times necessary at different. temperature to achieve a similar log reduction in microbial populations.
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54
Q

What is Ohmic Heating?

A

-Relatively new approach to heating foods for the purpose of PRESERVATION because it is believed to cause less damage to other quality factors

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55
Q

What is TRADITIONAL Non-Thermal Food Preservation?

A
  • TRADITIONAL Non-thermal Processing for Food Preservation ;
  • Refers to the methods of food preservation WITHOUT the use of heat.;
  • These include chemical preservatives and packaging that have been discussed previously.
  • EX: Sugar, salt
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56
Q

What is INNOVATIVE Non-Thermal Food Preservation?

A
  • Hurdle Technology;
  • PEF - Pulse Electric Fields;
  • OM - Oscillating Magnetic Fields;
  • HPP - High Pressure Processing;
  • PLT - Pulse Light Technology
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57
Q

What is PEF – Pulse Electric Fields?

A

-Similar to ohmic heating, except that the electricity is higher voltage and pulsed;
-Microorganisms are destroyed but the product is not heated appreciably, thus persevering quality.
EX: Milk, liquid eggs

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58
Q

What is OMF – Oscillating Magnetic Fields?

A

-Magnetic fields kill microorganisms and inactivate enzymes, thus this process is more adaptable to solid foods;
-Treatment of SOLID AND LIQUID foods in flexible pouches.
EX: Tuna

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59
Q

What is HPP – High-Pressure Processing?

A
  • Microorganisms, but not spores, are killed by putting the food product at extremely HIGH PRESSURE;
  • Textural properties can also be improved or changed in this process;
  • EX: Oyster processing
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60
Q

Why is HPP good for oyster processing?

A
  • Helps to prevent V. vulnificus and Noro Virus and makes them easier to shuck WITHOUT heat and therefore doesn’t cook the oyster;
  • Makes them safer (less bacteria) and preserves much of the flavor typically lost during shucking by loss of the “juices or liquor”;
  • Noro virus – caused more food borne outbreaks in the US in the last few years; Similar to Hep. A
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61
Q

What is PLT - Pulse Light Technology?

A
  • Utilizes brief bursts of extremely high intensity light including energy in the UV and IR range. ;
  • Light energy affects proteins and DNA of microorganisms, which kills them;
  • Used primarily to STERILIZE SURFACES (i.e. no penetrating power) such as PACKAGING material and the surface of foods such as fruits and vegetables.
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62
Q

What are the steps in Milk Processing?

A
  1. Clarification
  2. Fat adjustment
  3. Fortification
  4. Pasteurization
  5. Homogenization
  6. Cooling (35F)
  7. Fill containers
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63
Q

What is Clarifying milk?

A

Clarified cold by CENTRIFUGE at slow speed to separate out the dirt and sediment but not the cream

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64
Q

What is Fat Adjustment of milk?

A

Pumped into a storage tank and sampled for fat content, adjusted to meet regulatory standards by adding butter fat or skim milk.

65
Q

How is milk fortified?

A

Fortified with vitamins= Centrifuge to separate the fat out, then regulate the amount of fat in the mil, and then fortify with vitamins:

  • 400 IU Vitamin D per quart;
  • 2000 IU Vitamin A per quaert
66
Q

What is Pasteurization of milk?

A
  • Mild heat treatment to kill bacteria that may be harmful to human health;
  • Louis Pasteur = To reduce tuberculosis being passed from cows to humans
67
Q

What is Homogenization of milk?

A
  • Decreases size of fat globules in milk to prevent them from clustering and forming a cream separation;
  • Then immediately cooled and packaged
68
Q

What is Cheese?

A
  • A fresh or matured dairy product made by draining the whey after coagulation of casein;
  • Very high concentrated source of nutrients → Calcium , protein, viamins, fats, etc.
69
Q

What is cheese Ripening?

A

The physical and chemical changes that take place between the time of curd precipitation and the development of desired characteristics.

70
Q

How is Ice Cream made?

A
  • Ice cream mix is blended, pasteurized, homogenized, aged, frozen, packaged and hardened.;
  • Blend of protein, sugar, fat, water and air
71
Q

What determines the quality of the ice cream?

A
  • Milk fat and the blending of air (over-run) determine the TEXTURE:.
  • Initial freezing transforms about HALF of the water to frozen state;
  • Packaged ice cream is then hardened at LOWER temperatures in order to facilitate marketing;
  • Prevention of GRITTINESS due to ice crystals or sugar crystallization is critical to ice cream quality
72
Q

What is the role of SUGAR in frozen desserts?

A
  • No sugar added – hard and icy;
  • 1 cup added – somewhat softer;
  • 2 cups added – smooth and creamy and easy to scoop
73
Q

What is Yogurt?

A
  • Fermented, coagulated milk product, manufactured using bacterial STARTER cultures;
  • Its characteristic sour flavor and texture are due to Lactobacillus and Streptococcus cultures.
  • Final pH is ~ 3.7-4.3 = preservative effects, flavor and texture.
74
Q

How are Eggs prepared?

A
  • Mostly for in-shell consumption (shell eggs);
  • Or further processing
  • *Packaged products must be kept at REFRIGERATED or FROZEN temperatures.
75
Q

What happens to further processed eggs?

A
  • Categorized as whole egg, whites and yolk products;
  • After eggs are graded and inspected, they are broken out of their shells and separated;
  • This process is all automated and includes separation of shell pieces and yolk membranes.
76
Q

What is Pasteurization of eggs?

A
  • The pasteurization process is critical because it must be done in such a way as to minimize protein denaturation;
  • Pasteurization temp must be highly controlled to not denature protein!
    1. Whole eggs and yolks = 149- 153 degrees
    2. Just white = 131 degrees
77
Q

How can liquid eggs be DRIED?

A
  • Often used in the baking industry;
  • SPRAY drying is used for whole egg and egg yolk= Need to remove the GLUCOSE so Maillard rxn won’t occur;
  • PLATE drying is used to dry egg whites which produces highly functional egg white crystals with high foaming capacity.
78
Q

What are Egg Substitutes?

A
  • Egg substitutes are about 99% egg white, with vegetable gums for texture and beta-carotene for color, along with small amounts of flavorings and other nutrients;
  • They have NO cholesterol and very little fat.;
  • They must be pasteurized and refrigerated, much like milk products.
79
Q

What is Meat?

A
  • Meat is the edible flesh of animals, including all further processed products;
  • All red meat animals, poultry, seafood, and game (venison, rabbit, nutria), as well as exotic species such as alligator and ostrich.;
  • Further processed meat products include cured meats such as bacon and ham, deli meats and sausages, fish sticks, etc.
80
Q

What determines Meat Quality?

A
  • Sensory meat quality is determined by its flavor, juiciness, and texture with TEXTURE tending to be of prime importance;
  • Texture refers to the degree of TENDERNESS of a meat product, which is highly dependent on the amount of connective tissue (collagen and elastin);
  • Muscles that do a lot of work, or are from older animals, tend to have higher connective tissue content and are therefore tougher.
81
Q

What is Rigor Mortis?

A
  • Also called Rigor (stiffness of death) occurs because the actin and myosin proteins irreversibly cross-link after the circulatory system is lost during the slaughter process;
  • *Before rigor = Muscle; After rigor = Meat
82
Q

How long does Rigor take?

A
  • Rigor is resolved when enzymes (proteases) break down the protein structure.
  • Beef – ~ 2.5 hours after slaughter → takes about 24hrs to complete;
  • Poultry, lamb and chicken – ~ 1hr.
  • *Don’t want to cook the meat before this time, or during rigor;
83
Q

What is Cold Shortening?

A
  • Occurs when meat is chilled too rapidly after slaughter, especially in carcasses with little external fat;
  • Results in a tougher meat product;
  • Can be alleviated to a certain extent by electrical stimulation of the carcass prior to chilling, which is practiced in some packing plants.
84
Q

What is Thaw Rigor?

A

-Occurs when meat is frozen prior to the resolution of rigor and also results in tougher meat products.

85
Q

What is PSE?

A

Pale, Soft, Exudative =

  • Primarily in PORK;
  • Due to a rapid decline in post-mortem pH, which results in a deterioration in the protein causing it to bind less water.
  • Thought to be due to stress susceptible animals, said to have Porcine Stress Syndrome (PSS).
86
Q

What is Meat Processing?

A
  • Refers to any alteration in the meat from its original form, including reduction of carcasses into retail cuts;
  • May involve mechanical, chemical or enzymatic manipulations (including fermentation by microorganisms)
87
Q

What is Canning for Meats?

A
  • Preserving meat (shelf-stable) by placing it in a hermetically sealed can and heating it sufficiently to kill all but the most heat resistant microorganisms;
  • Canned ham, spam, etc. → Can last up to 2 years.
88
Q

What Chemical Additives can be used in Meat Processing?

A
  1. Antioxidants (ascorbic acid) - reduce oxidation
  2. Curing salts (nitrate and nitrite) - kill microorganisms and produce characteristic flavor and color.
  3. SALT is common in a variety of meat products for flavor and texture.
  4. Plant proteases (e.g. papain from papaya) can be used to tenderize tougher cuts of meat.
89
Q

What is Cold Storage of meat?

A

-Refers to BOTH refrigeration and frozen storage, both of which REDUCE the growth of microorganisms and slow chemical reactions.

90
Q

What is Refrigeration?

A
  • 0-4C;

- Provides a shelf-life of about 5 days and prevents most pathogenic microbial growth (except Listeria).

91
Q

What is Frozen Storage?

A
  • *-18C;
  • Provides from 3 to 12 month shelf-life depending on the product;
  • Ground meat and sausage for the shorter periods, whole muscle products for longer;
  • More rapid freezing improves quality b/c smaller ice crystals formed;
  • When products thaw, the liquid lost is called PURGE;
  • Reduced and ultimate quality is retained through SLOW thawing.
92
Q

What are the frozen storage times?

A
  • Beef – 12 months;
  • Pork – 6 months;
  • Sausage and ground beef – 2 months
93
Q

What is Comminution?

A
  • Meat particle size reduction.;
  • Involves finely chopping the meat and fat to allow emulsion formation;
  • Other comminuted products include hamburger, surimi (deboned and washed fish protein paste), etc;
  • MSM = mechanically separeated meat
94
Q

What is MSM?

A
  • Mechanically separated meat → mechanically separated paste-like substance;
  • Used especially in mass-produced chicken nuggets
95
Q

What is Curing of Meat?

A
  • Addition of salt, sugar, nitrites, etc. for flavor, texture, and food safety enhancement;
  • Dry curing or Brining
96
Q

What is Dry Curing?

A
  • Dry curing agents are rubbed onto the surface of the meat;

- The natural juices solublize and allows for its distribution into the meat.

97
Q

What is Brining?

A
  • More typical approach in commercial curing is to use BRINE;
  • Curing agents solubilized in liquid, which is injected into the meat.
98
Q

What is Drying of Meat?

A

-Perhaps the OLDEST form of processed meat in the form of sun-dried meats (jerky), done to preserve meat, but also for characteristic quality attributes.

99
Q

What is Freeze Drying of Meat?

A
  • Modern development in meat drying;
  • Involves the sublimation of water vapor from frozen products under a vacuum and low heat;
  • Reduces the quality changes due to drying and upon rehydration the original quality of the meat is obtained.
100
Q

What is Fermentation of Meat?

A

-Introduction of BACTERIA to obtain characteristic flavor and texture and preservation due to REDUCED moisture levels and pH caused by microbial growth;
EX: Dry sausages such as pepperoni and summer sausage.

101
Q

What is Irradiation of Meat?

A
  • Also called cold pasteurization;
  • Exposure of meat packaged with a HERMETIC SEAL to ionizing radiation.;
  • Produces extremely long shelf-stable products with very little deterioration of quality;
  • Controversial because of issues related to the use of ionizing irradiation.
102
Q

What is Restructuring of Meat?

A
  • Turning comminuted meat products into products that resemble whole muscle products;
  • Achieved by addition of additives (salt, phosphate, binders), mixing and cooking. → Add butter, bread, shape and fry;
  • The best examples are canned ham and Chicken McNuggets™
103
Q

What is Smoking of Meat?

A
  • Originally intended as a preservative method;
  • Today it is used more to obtain the smoky flavor and appearance;
  • Can be done using natural wood generated smoke, or more commonly with liquid smoke formulation that are spayed onto the product.
104
Q

What is Vacuum Packaging of Meat?

A
  • Eliminating the air in packages shelf-life can be extended;
  • REDUCING aerobic microbial growth;
  • REDUCING oxidation reactions;
  • Removes all oxygen and prevents bacterial growth
  • EX: deli meats either come in MAP or vacuum packing
105
Q

How is FISH different than Red Meat?

A
  • Fish muscles are similar to red meat, except that they tend to be lower in connective tissue and higher in polyunsaturated lipid;
  • Fish tend to be MORE susceptible to bacterial spoilage because their typical pH is higher than red meat species.
  • *Trimethylamine
106
Q

What is the most important factor to Fish Processing?

A
  • RAPID CHILLING immediately upon harvest;
  • Most fish (>40%) is marketed FRESH, but it can also be processed in most of the ways described for red meats.;
  • Cured fish, such as salted fish (kippers) and smoked salmon are popular specialty fish products.
107
Q

What are the modern methods of fish processing?

A

Modern processing of fish includes the production of various styles of fish sticks, and surimi (imitation crab meat);

  • *SURIMI = minced, washed fish protein that can be formed;
  • Meat is removed from the bone, heat treated, made into a paste and then shaped
  • Cyroprotectants such as sorbitol must be added to surimi to stabilize its texture during frozen storage
108
Q

What is the difference between poultry and red meat processing?

A
  • Primary difference b/w poultry and red meat is a higher content of WHITE muscle, due to LOWER levels of myoglobin;
  • Less saturated fat → Will last longer in the freezer than red meat;
  • Most poultry is marketed as fresh product, either as whole birds, or cut-up pieces;
  • Has increased in the market in the recent years due to the belief it is healthier than red meat
109
Q

What is Processing for fats/oils?

A

-Extraction of lipid from food materials.

110
Q

What is Refining for fats/oils?

A
  • Removal of impurities from extracted lipid → Makes more stable and protects from oxidation;
  • Crude oil is the INITIAL extract;
  • RBD oil - oil that has been refined, bleached and deodorized.
111
Q

What is involved in a SOLVENT EXTRACTION of oilseeds?

A

Cleaning, grinding, steaming, flaking;

  • Extraction with solvent, separating meal from oil-solvent solution (miscella);
  • Removal of solvent from meal and miscella;
  • Refining oil;
  • Roasting/grinding/pelletizing the meal for other food or feed applications.
112
Q

What is Rendering of fats?

A

melting lipids from animal fat

113
Q

What is Pressing of fats?

A

squeezing oil from oil seeds

114
Q

What is Solvent Extraction of fats?

A

use of organic solvents (e.g. hexane) to SOLUBLIZE lipid

115
Q

What is Deodorization of fats?

A
  • Use of STEAM to strip away LMW (low molecular weight) volatile odor compounds;
  • LMW – give aromas to things
116
Q

What is Degumming of fats?

A

removal of phospholipids with HOT WATER

117
Q

What is Neutralization of fats?

A

removes free fatty acids with ALKALI solution

118
Q

What is Bleaching of fats?

A

removes COLORED substances (carotenoids, chlorophyll) using diatomaceous earth

119
Q

What is Hydrogenation of fats?

A
  • SATURATION of double bonds;
  • Stabilizes unsaturated fats;
  • Creates TRANS FATS
120
Q

What is Winterization of fats?

A

removal of high melting point lipid with cold tempering/centrifugation

121
Q

What is Plasticizing of fats?

A

tempering hard fats to produce more pliable fats through crystal rearrangement

122
Q

What is Mono/Diglyceride production of fats?

A
  • Controlled hydrolysis of triglycerides to produce EMULSIFIERS;
  • TAGS → DAGs → MAGs;
  • Breakdown catalyzed by heat, NaOH catalyst
123
Q

What is Fractionation of fats?

A

-Used to prepare butterfat fractions of differing melting points with greater spreadability direct from the refrigerator.

124
Q

What is Interesterification of fats?

A
  • Controlled REARRANGEMENT of fatty acids on triglycerides in order to improve the crystalline structure of fats;
  • Produces smoother, creamier solid fats (e.g. lard).
125
Q

What are the TESTS for fats?

A
  1. Iodine value
  2. Peroxide value
  3. Acid value
  4. Saponification value
  5. Smoke point
126
Q

What is Iodine Value of fats?

A
  • Indication of UNSATURATION;
  • High Iodine value = High unsaturation;
  • Expressed as grams I2/100g of fat;
  • Uses K1 Potassium Iodine
127
Q

What is Peroxide Value of fats?

A
  • Indication of LIPID OXIDATION;

- High Peroxide Value = More Oxidation

128
Q

What is Acid Value of fats?

A

-Indication of FREE fatty acids

129
Q

What is Saponification Value of fats?

A

-Indication of the AVERAGE LENGTH of fatty acid carbon chains

130
Q

What is Smoke Point of fats?

A
  • Temperature at which heated oil begins to smoke;

- An indication of frying oil stability

131
Q

Where can Sugar be be harvested from?

A
  • Two plants contain high concentrations:
    1. Sugar BEETS from temperate climates
    2. Sugar CANE from tropical climates.
132
Q

What is Sucrose?

A
  • Sucrose in sugar CANE deteriorates rapidly after harvest;

- Sucrose in the sugar BEET is stable after harvest is processed in one step to refined sugar → Most stable!

133
Q

What is the EXTRACTION process of Sugar?

A
  • Harvest cane, clean, chop, extract by milling (pressing), clarify, evaporate to syrup, crystallize sugar, separate and dry crystals;
  • Blackstrap molasses is a byproduct of the process (syrup from which no more sugar can be removed economically).
134
Q

What is Neutralization and Clarification of Sugar?

A
  • Use of LIME to neutralize the cane juice;
  • Used to use egg whites or blood;
  • Necessary to PREVENT the hydrolysis of sucrose (to invert sugar), which reduces yield;
  • CLARIFICATION occurs in heated clarification vessel to yield clear juice.
135
Q

What is Concentration and Crystallization of Sugar?

A
  • Water is driven off in evaporators;

- Cause supersaturated sugar solution (mother liquor) which is seeded with sugar crystals to produce crystallization

136
Q

What is Separation and Drying of Sugar?

A
  • Crystals and mother liquor are SEPARATED using centrifuges;
  • Can be done several time until clean as possible;
  • Sugar crystals are washed with water to help remove residual syrup;
  • Washed sugar is dried to obtain RAW sugar.
137
Q

What is Refining of Sugar?

A
  • Raw sugar is typically further refined in the consuming country to produce white granular sugar, along with other sugar products such as confection sugar, brown sugar, etc;
  • Brown sugar is made by the removal of molasses to refine and then add it back
138
Q

What is Potable water?

A
  • Drinking;
  • water bottled with no other ingredients (except antimicrobial agents such as chlorine).;
  • Bottled water – generally refers to natural mineral waters, carbonated or flavored water that is bottled;
  • Purposes of bottled water processing are:
    1. To ensure safety
    2. To preserve properties of the water (flavor, mineral content).
139
Q

What is used to bottle water?

A

-Ozone (O3) is used to reduce microbial contamination because it is a potent germicide and does not leave a residual taste;
-Ozone lyses the bacteria, it turns into oxygen so it won’t affect the food or change the flavor;
-Bottled water is generally sanitized and packaged in glass or plastic bottles.;
Flavored or carbonated water would be mixed with sanitized water, and then further pasteurized.

140
Q

What are Carbonated Beverages?

A
  • Originally an attempt to simulate naturally effervescent waters common in European spas;
  • Eventually included sweetening and flavoring to obtain soda pop;
  • Early versions included mind altering substances such as codeine, cocaine heroin, and still often contains caffeine.;
  • Coca-Cola (cocaine from coca leaf and caffeine from Kola nut) was originally marketed as a cure-all tonic.
141
Q

How does water quality affect cokes?

A
  • Critical to the production of carbonated beverages;

- Cleaned up using filtrations systems and superchlorination to remove all microorganisms.

142
Q

What is Carbonation?

A
  • Supersaturation of CO2 gas in water using solid or liquid forms of CO2 in chilled carbonators.;
  • Soda water is then mixed with mixtures of flavoring agents (syrups) to produce the soda pop.
143
Q

What are the special beverage categories?

A
  1. Noncarbonated beverages:
    - Many of the same ingredients.
    - PASTEURIZED because they lack the bactericidal effect of the carbonation.
  2. Powdered Soft Drinks = Dried with or without sweetener for reconstitution with water prior to consumption.
  3. Neutraceutical beverages = special functional ingredients to promote health
144
Q

What are Cereal Grains?

A

Any grain used for foods

145
Q

What is Milling?

A
  • Primary process of converting the grain into food products or ingredients;
  • Can be done in a variety of ways depending on the grain and desired products =
  • _____________ is typically dry milled by grinding into a flour;
  • CORN can be wet or dry milled;
  • _____________ is not ground but its outer layers (husk and bran) are removed by a abrasion leaving the starchy endosperm.
146
Q

How is WHEAT classified?

A

By PROTEIN content of the grain (hard or soft).;

  • HARD wheat has a higher protein content, which results in more strong, elastic gluten formation during processing (e.g. baking).
  • SOFT has a lower protein content and are ideal for cakes/biscuits.;
  • Pasta is made from Durum wheat (_____________) that is very hard and produces tough inelastic dough.
147
Q

What is involved in the Milling of Wheat

A
  • a series of grinding and sifting steps that break the grain into ever more finely ground fractions;
  • Resulting flour is usually bleached and aged to obtain maximum functionality.
148
Q

How is BREAD made?

A
  • Flour and water is mixed with salt, yeast, and other ingredients, a dough is formed that can be baked into bread.
  • High quality dough is both EXTENSIBLE (will stretch when pulled) and ELASTIC in order to hold the gas that is produced during the yeast fermentation.
149
Q

What is the QUALITY of the dough dependent upon?

A

The quality of the dough is dependent on the formation of GLUTEN .
= Protein complex made up of the proteins GLIADIN and GLUTENIN;
-Gliadin is important for _____________, while glutenin for _____________.

150
Q

What is Yeast fermentation?

A
  • Alcohol and CO2 produced;
  • CO2 bubbles form around yeast cells;
  • Expand during baking;
  • 115F – yeast DIE;
  • 140F – Starch granules begin to SWELL;
  • 167F – Enzymes denature, sugars begin to brown
151
Q

What is critical to good crumb production in bread?

A

Proper mixing (KNEADING) is critical to proper dough formation, followed by FERMENTING (rising), proofing, molding or sheeting, and baking, which sets the protein structure that produces the crumb (texture).

152
Q

What are the challenges with making WHOLE WHEAT bread?

A
  • Presence of bran = problems with gluten development;
  • Imparts bitter flavor
  • How do we fix this?
  • Soak the whole wheat flour (8 – 24 hours);
  • Dulls bran’s hard edges;
  • Activates enzymes that convert starches to sugars
153
Q

What are Breakfast Cereals?

A
  • Today, breakfast cereals represent a wide range of products that are made from a variety of cereal grains;
  • Either ready to eat or require cooking;
  • Types of RTE cereal: muesli, flakes, granola, puffed rice or corn, puffed wheat, baked, extruded.
154
Q

What are Alimnetary Pastes?

A
  • Cooked and dried alimentary pastes (pasta products) that include macaroni, egg noodles, etc.;
  • Often produced from SEMOLINA FLOUR, which produces a strong inelastic dough;
  • Ingredients are mixed, dough is kneaded and allowed to rest.;
  • Extruded into appropriate shapes and dried for marketing purposes.
155
Q

What are the steps in Pasta Processing?

A
  1. Semolina flour and water;
  2. Vacuum mixing;
  3. Alimentary pastes (pasta dough);
  4. Extruding;
  5. Long noodle strands;
  6. Cutting into foot-long strips;
  7. Drying;
  8. Cooling;
  9. Packaging;
  10. Dried spaghetti
156
Q

What are the types of Potato Chips?

A

Potato chip were probably the first commercially produced savory snack.

  • Regular potato chips – HIGH Temp → Want high temp-cooks so fast so starches in potatoes do not gelatinized ;
  • Kettle cooked potato chips – LOWER temps, cooked in batches → With kettle there is gelatin formation
157
Q

How are Snack Foods made?

A

generally produced from cereal flour dough that are extruded, puffed, fried, and seasoned to obtain the desired sensory properties

158
Q

How does ripening of fruits determine harvesting?

A
  1. CLIMATERIC fruits and vegetables will continue to ripen after harvest → can be harvested while mature and will ripen over time even when not on plant
    Ex: Apple, banana
  2. NON-CLIMACTERIC fruits and vegetables DO NOT ripe after harvest, so it is best to harvest these plants at MAX ripeness. → DO NOT store sugars as starches
    -Not getting sweeter and enzymes start to soften cell structure and cause more aromas which makes it seem like it taste better
    Ex: Strawberries, grapes
159
Q

What continues after harvest for fruit and veggies?

A

-Fruits and vegetables continue to respire after they are harvested;
-Transpiration (moisture loss through pores in tissue) also occurs;
Life Cycle=
1. Growth - inedible.
2. Ripening - highly edible
3. Senescence - over-ripe, and essentially inedible again

Spring 2014 (22 decks)

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