High Sugar Preservation

Question 1

This pertains to an undesired property in preservation

A. Hygroscropicity
B. Fermantable

Answer 1

A

Question 2

Common solute used for osmotic dehydration of fruits

Answer 2

Sugar

Question 3

Percentages of jelly components

Answer 3

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

Question 4

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

Answer 4

Conserves

Question 5

This property pertains to the formation of carbon dioxide and alcohol

Answer 5

Fermentable

Question 6

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

Answer 6

Table sugar

Question 7

Requirement for jelly formation

Answer 7

Sugar
Pectin
Acid

Question 8

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

Answer 8

Jams, Jellies, Preserves

Question 9

Highest to lowest solubility of the three sugars discussed

Answer 9

Fructose > glucose > sucrose

Question 10

This sugar crystallizes upon drying

Answer 10

Sucrose

Question 11

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

Answer 11

Acidic environment and anaerobic

Question 12

Bases on why sucrose can be considered the best

Answer 12

• convenience
• effectiveness
• flavor

Question 13

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

Answer 13

T

Question 14

3 functions of sucrose as a sugar solution

Answer 14

• reduces browning by preventing O2 entrance
• provides stability to pigments
• helps retain volatile compounds during drying

Question 15

Two properties of sucrose considered

Answer 15

• Hygroscropicity
• Fermentable

Question 16

This food product is made from ground or mashed fruit

Answer 16

Jam

Question 17

Types of osmotic agent (7)

Answer 17

Glucose
Sucrose
Glycerol
Sorbitol
Corn syrup
Glucose syrup
Fructose-oligosaccharide

Question 18

Based on the confocal microscope images of strawberry cortex cells:

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

Answer 18

Oven dried

Question 19

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

Answer 19

50%

Question 20

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

Answer 20

Fruit butter

Question 21

T or F: jelly uses fruit juice

Answer 21

T

Question 22

Based on the confocal microscope images of strawberry cortex cells:

Cells are still retained after what drying method/s?

Answer 22

Freeze dried
Osmotic + freeze dried

Question 23

This method is usually followed by other drying methods

Answer 23

Osmotic dehydration

Question 24

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

Answer 24

T

Question 25

Osmotic dehydration is a combination of (3) processes:

Answer 25

Drying, leaching, impregnation

Question 26

Elaborate the counter-current transfer of mass in osmotic dehydration

Answer 26

- solute flows into food - moisture is eluted from the interior of the food to the hypertonic solution

Question 27

This is characterized by a counter-current transfer of mass

Answer 27

Osmotic dehydration

Question 28

This is also known as table sugar

Answer 28

Sucrose

Question 29

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

Answer 29

Conserves

Question 30

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

Answer 30

Fruit butter

Question 31

How does sugar conc. > 70% inhibit microbial activity

Answer 31

Reduces free water

Question 32

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

Answer 32

F: usually followed by other drying methods

Question 33

Most common sugar for preservation

Answer 33

Sucrose

Question 34

Type of fruit/s usually used in conserves

Answer 34

Citrus

Question 35

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

Answer 35

> 70%

Question 36

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?

Answer 36

Osmotic + oven dried

Question 37

Give sugars that are more hygroscopic than sucrose

Answer 37

Invert sugar HFCS honey or molasses

Question 38

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

Answer 38

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

Question 39

This food product is made from fruit juice, sugar, and pectin (Requires acidity)

Answer 39

Jelly

Question 40

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

Answer 40

False

Question 41

This product is made from slices of fruit and rind (esp. citrus) These ingredients are cooked w/ sugar

Answer 41

Marmalade

Question 42

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

Answer 42

Osmotic dehydration

Question 43

Preservative action of sugar conc. > 70%

Answer 43

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

Question 44

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

Answer 44

Osmotic dehydration

Question 45

What drying methods usually follow osmotic dehydration

Answer 45

Air drying, deep fat frying, freeze drying

Question 46

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

Answer 46

Preserves