LQ4 Food Industry Flashcards
Removal of moisture from food to prevent microbial growth and enzyme activity
Drying
This process is commonly used for grains, fruits, meat, fish, and herbs
Drying
What are the methods included in drying process?
Sun drying, air drying, and dehydrators
Other than removal of moisture from food, drying also
Increases shelf life, reduces weight, and enhances flavors
This process converts carbohydrates to alcoholic or organic acids using microorganisms like yeast or bacteria
Fermentation
Fermentation is essential for
Bread, beer, cheese, yogurt, pickles, and soy sauce
In bread making, yeast ferments sugars, producing
Carbon dioxide to make dough rise
Beer brewing involves
Fermenting grains to produce alcohol
Other purpose of fermentation
Extends shelf life, improves digestibility, adds unique flavors, and provides nutritional benefts
This technique is used to preserve fish, meat, and other foods by drawing out moisture and providing antimicrobial properties
Salting and smoking
Applying salt to food to inhibit bacterial growth such as salted fish, bacon, corned beef
Salting
Exposing food to smoke from burning wood for flavor and preservation
Smoking
____ cooks food: _____ preserves without cooking
Hot smoking and cold smoking
It prevents spoilage, enhances flavor, and improves texture
Salting and smoking
Large scale farming began around 9500 BCE in the fertile crescent, where crops like wheat, barley, peas, and lentils were cultivated
True
In ___, early farmers cultivated millet and rice, later expanding to wheat and barley
China
This was invented during the napoleonic wars in france when napoleon bonaparte offered a prize for a reliable food preservation method for his army
Canning
He developed the canning process by sealing food in glass jars and heating them to kill bacteria
Nicolas appert
Canning allowed food to be preserved for
Months or even years without spoiling
They provide nutritious meals through agriculture, processing, and packaging
Food industry
Uses unit operations like cooking and preservation for quality
Food industry
Driven by demand for convenience, health, and sustainability
Food industry
Focuses on hydration and refreshment with filtration and carbonation
Beverage industry
Has a longer shelf life and relies on branding and mass production
Beverage industry
Trends include functional drinks and eco-friendly packaging
Beverage industry
Used in bread, pasta, pastries, and cereals
Wheat
Staple for over half the world’s population also in snacks and rice milk
Rice
Produces cornmeal, corn syrup, corn oil, and snacks
Corn
Used in juices, sauces, desserts, and snacks
Fruits
Processed into soups, canned goods, and plant-based products
Vegetables
Used in sauces, baked goods, and confectionery
Milk, cheese, butter
Common in desserts, dressings, and processed foods
Yogurt cream
Act as binding agents, provide texture, and serve as emulsifiers in sauces & baked goods
Eggs
Fresh fish for sushi and cooked dishes
Seafood
In bread production, what is the main purpose of kneading the dough?
To develop gluten structure
Which preservative commonly used in processed foods is associated with potential blood vessel blockages according to recent studies?
Aspartame
