High Sugar Preservation Flashcards
This pertains to an undesired property in preservation
A. Hygroscropicity
B. Fermantable
A
Common solute used for osmotic dehydration of fruits
Sugar
Percentages of jelly components
Sugar: 60-65%
Pectin: 0.5-1%
pH: 3.1-3.4
For this product, no sugar is added and inherent sugar in fruit is utilized
Conserves
This property pertains to the formation of carbon dioxide and alcohol
Fermentable
What is a common wine sweetener used due to easy alcohol formation
Table sugar
Requirement for jelly formation
Sugar
Pectin
Acid
Products in high sugar conc. that allow use for visually undesirable fruits (small, large-sized, funny-shaped but still wholesome)
Jams, Jellies, Preserves
Highest to lowest solubility of the three sugars discussed
Fructose > glucose > sucrose
This sugar crystallizes upon drying
Sucrose
How to get preservative effect form sugar con. 40-65%
Acidic environment and anaerobic
Bases on why sucrose can be considered the best
- convenience
- effectiveness
- flavor
T or F: there is minimal shrinkage and texture change caused by sugar
T
3 functions of sucrose as a sugar solution
- reduces browning by preventing O2 entrance
- provides stability to pigments
- helps retain volatile compounds during drying
Two properties of sucrose considered
- Hygroscropicity
- Fermentable
This food product is made from ground or mashed fruit
Jam
Types of osmotic agent (7)
Glucose
Sucrose
Glycerol
Sorbitol
Corn syrup
Glucose syrup
Fructose-oligosaccharide
Based on the confocal microscope images of strawberry cortex cells:
No more cells are observed (or they have shrunk) after what method/s?
Oven dried
Up to what percentage is the reduction of moisture content from the weight of fruit and vegetables during osmotic dehydration
50%
This product is a pureed fruit cooked slowly w/ little sugar until all liquid is evaporated and the mixture becomes dark
Fruit butter
T or F: jelly uses fruit juice
T
Based on the confocal microscope images of strawberry cortex cells:
Cells are still retained after what drying method/s?
Freeze dried
Osmotic + freeze dried
This method is usually followed by other drying methods
Osmotic dehydration
T or F: in conserve-making, cooking can increase sugar concentration from fruit
T
Osmotic dehydration is a combination of (3) processes:
Drying, leaching, impregnation
Elaborate the counter-current transfer of mass in osmotic dehydration
- solute flows into food
- moisture is eluted from the interior of the food to the hypertonic solution
This is characterized by a counter-current transfer of mass
Osmotic dehydration
This is also known as table sugar
Sucrose
Made from a mixture of 2 or more fruits often w/ dried fruit (raisins) and nuts
Conserves
This product may be made by cooking fruits in whole or halved unpeeled (sometimes unpitted) until tender and then forced through a sieve
Fruit butter
How does sugar conc. > 70% inhibit microbial activity
Reduces free water
T or F: Osmotic dehydration ends w/ addition of sugar
F: usually followed by other drying methods
Most common sugar for preservation
Sucrose
Type of fruit/s usually used in conserves
Citrus
What sugar concentration would have no need for an acidic environment to preserve food
> 70%
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?
Osmotic + oven dried
Give sugars that are more hygroscopic than sucrose
Invert sugar
HFCS
honey or molasses
T or F: the sweetness of sucrose makes it commonly used in vegetable processing
F: its sweetness hinders it from being applied in vegetable processing
This food product is made from fruit juice, sugar, and pectin
(Requires acidity)
Jelly
T or F: sucrose is more hygroscopic than invert sugar, HFCS, honey or molasses
False
This product is made from slices of fruit and rind (esp. citrus)
These ingredients are cooked w/ sugar
Marmalade
In comparison to other methods, this method of dehydration preserves texture and shape of fruits and vegetables
Osmotic dehydration
Preservative action of sugar conc. > 70%
Lower Aw
Higher osmotic potential
(And acidity, if present)
This type of dehydration pertains to the immersion of food in a hypertonic solution
Osmotic dehydration
What drying methods usually follow osmotic dehydration
Air drying, deep fat frying, freeze drying
This food product is made from whole fruits, halves, or chunks of
Preserves
