Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FN 132 - LE #2 > High Sugar Preservation > Flashcards

High Sugar Preservation Flashcards

1
Q

This pertains to an undesired property in preservation

A. Hygroscropicity
B. Fermantable

A

A

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Common solute used for osmotic dehydration of fruits

A

Sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Percentages of jelly components

A

Sugar: 60-65%
Pectin: 0.5-1%
pH: 3.1-3.4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

For this product, no sugar is added and inherent sugar in fruit is utilized

A

Conserves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

This property pertains to the formation of carbon dioxide and alcohol

A

Fermentable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is a common wine sweetener used due to easy alcohol formation

A

Table sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Requirement for jelly formation

A

Sugar
Pectin
Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Products in high sugar conc. that allow use for visually undesirable fruits (small, large-sized, funny-shaped but still wholesome)

A

Jams, Jellies, Preserves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Highest to lowest solubility of the three sugars discussed

A

Fructose > glucose > sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

This sugar crystallizes upon drying

A

Sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How to get preservative effect form sugar con. 40-65%

A

Acidic environment and anaerobic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Bases on why sucrose can be considered the best

A
  • convenience
  • effectiveness
  • flavor
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

T or F: there is minimal shrinkage and texture change caused by sugar

A

T

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

3 functions of sucrose as a sugar solution

A
  • reduces browning by preventing O2 entrance
  • provides stability to pigments
  • helps retain volatile compounds during drying
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Two properties of sucrose considered

A
  • Hygroscropicity
  • Fermentable
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

This food product is made from ground or mashed fruit

A

Jam

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Types of osmotic agent (7)

A

Glucose
Sucrose
Glycerol
Sorbitol
Corn syrup
Glucose syrup
Fructose-oligosaccharide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Based on the confocal microscope images of strawberry cortex cells:

No more cells are observed (or they have shrunk) after what method/s?

A

Oven dried

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Up to what percentage is the reduction of moisture content from the weight of fruit and vegetables during osmotic dehydration

A

50%

20
Q

This product is a pureed fruit cooked slowly w/ little sugar until all liquid is evaporated and the mixture becomes dark

A

Fruit butter

21
Q

T or F: jelly uses fruit juice

A

T

22
Q

Based on the confocal microscope images of strawberry cortex cells:

Cells are still retained after what drying method/s?

A

Freeze dried
Osmotic + freeze dried

23
Q

This method is usually followed by other drying methods

A

Osmotic dehydration

24
Q

T or F: in conserve-making, cooking can increase sugar concentration from fruit

A

T

25
Q

Osmotic dehydration is a combination of (3) processes:

A

Drying, leaching, impregnation

26
Q

Elaborate the counter-current transfer of mass in osmotic dehydration

A
  • solute flows into food
  • moisture is eluted from the interior of the food to the hypertonic solution
27
Q

This is characterized by a counter-current transfer of mass

A

Osmotic dehydration

28
Q

This is also known as table sugar

A

Sucrose

29
Q

Made from a mixture of 2 or more fruits often w/ dried fruit (raisins) and nuts

A

Conserves

30
Q

This product may be made by cooking fruits in whole or halved unpeeled (sometimes unpitted) until tender and then forced through a sieve

A

Fruit butter

31
Q

How does sugar conc. > 70% inhibit microbial activity

A

Reduces free water

32
Q

T or F: Osmotic dehydration ends w/ addition of sugar

A

F: usually followed by other drying methods

33
Q

Most common sugar for preservation

A

Sucrose

34
Q

Type of fruit/s usually used in conserves

A

Citrus

35
Q

What sugar concentration would have no need for an acidic environment to preserve food

A

> 70%

36
Q

Based on the confocal microscope images of strawberry cortex cells:

Cells are found a bit apparent (more apparent than in oven dried) after what method/s?

A

Osmotic + oven dried

37
Q

Give sugars that are more hygroscopic than sucrose

A

Invert sugar
HFCS
honey or molasses

38
Q

T or F: the sweetness of sucrose makes it commonly used in vegetable processing

A

F: its sweetness hinders it from being applied in vegetable processing

39
Q

This food product is made from fruit juice, sugar, and pectin

(Requires acidity)

A

Jelly

40
Q

T or F: sucrose is more hygroscopic than invert sugar, HFCS, honey or molasses

A

False

41
Q

This product is made from slices of fruit and rind (esp. citrus)

These ingredients are cooked w/ sugar

A

Marmalade

42
Q

In comparison to other methods, this method of dehydration preserves texture and shape of fruits and vegetables

A

Osmotic dehydration

43
Q

Preservative action of sugar conc. > 70%

A

Lower Aw
Higher osmotic potential
(And acidity, if present)

44
Q

This type of dehydration pertains to the immersion of food in a hypertonic solution

A

Osmotic dehydration

45
Q

What drying methods usually follow osmotic dehydration

A

Air drying, deep fat frying, freeze drying

46
Q

This food product is made from whole fruits, halves, or chunks of

A

Preserves

FN 132 - LE #2 (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions