Midterm 3 Flashcards
Food Processing
conversion of raw animal and plant material into forms that are practical and convenient to consume
food preservation
use of specific thermal and non thermal process techniques to get rid of pathogens and min spoilage organisms to make safe to eat and extend shelf life
methods of preservation
canning, refrigeration, freezing, dehyrdation, high pressure, irradiation, food additives
biological changes
action of microorganisms fermenting carbs into acid,alc, gasses
chemical changes
action of microbial enzymes like proteases and lipases on food proteins and lipids that change food texture, flavor and odor
physical changes
loss of moisture due to evap and separation of phases
preservation goals
delay food perishability and inhibit food spoilage
thermal processing
targets pahthogens and spoilage organisms and spores… need to be killed not damaged(by diff heat profiles)
heat resistance
ability of organism to survive thermal process of time and temp combo that can kill other organisms
materials handling
how raw materials are harvested and transported to processing place
seperating
isolates a desirable part of a food raw material from another part
cleaning
removal of dirt, debri or bacteria with water and detergent(centrifugation, filtration, trimming)
cleaners
amphiphilic comps that are hydrophobic and hydrophllic
sanitizers
chemical comps that are bacteriostatic and bactericidal agents like chlorine, iodophors, QUATS (detergent-sanitizers_ and acids
drying
(thermal) intense water removal like spray drying, tunnel drying, vaccum freeze drying
forming
creation of specific shapes
packaging
protects food from environment
moisture removal
to prevent microbes from growing(drying, dehydration, evaporation, evaporative moisture concen, intermediate moisture processing of 15-20% moisture, drum drying of fruits and veg, spray drying of eggs and milk, freeze drying for space food)
heat treatment
preservation… nic appert(seal foods in can, high heat)
low temp
- cold temp storage to freeze as quickly as possible from danger zone of microbes
- IQF: use of CO2 to quickly cool cooked foods from 160F to -10F in 10 mins(ground beef, chilli, asian dishes, vegs)
acidity control
control pH of food thru acidulants
nonthermal
preservation through packaging and chemical additives
steralization
- complete destruction of microbes
- 121 C/250F of wet heat for 15 mins
- not req to be safe or good shelf life
commercially sterilef
- all pathogenic, spoilage and toxin producing microbes destroyed
- all particles in a food must reach the commercial ster temp for the specified time
- snack pack pudding
pasteurization
- low temp heat treatment
- destroys microbes that are bad for public health
- extend shelf life from microbes and enzymes
- must reach right temp
flash pasteurization
- higher temp for shorter time
- aseptic processing
- must reach temp for specified time
blanching
to fruits and vegs to inactivate naturally ocurring enzymes in cell walls
canning
- Thermal death time to destroy Clostridium botulinum spores
- retort: heat seal with chamber of steam under pressure to transfer heat
packaging
- protects from bio, chem, phys factors from no contact
- communication mediem
- Modified Atmoshphere medium: to prevent oxidation of foods
heat transfer
-heat energy transferred from heat source to food particles in container(can, bottle, pouch) through conduction(heat from all sides), radiation or convection(heat from bottom)
D value
- time required for microbe to pass thru one log cycle where 90% are killed
- D121 is 121F
- for bacillus stearothermophilus
12D
- 12 log cycles of temp
- 1 in 10^12 cans have 1 spore of clostrid
- took make sure food is safe
High pressure processing
- or pascalization
- microbes not spores destroyed at high pressure throughout food
- juice, yogurt, meats
- already in package
Pulsed light technology
- brief bursts of high intensity light energy to damage cell membrane of bacteria without hurting food tissue(direct effect)
- radiation
radiation
emission of propogation of energy through matter or space by photons
irradiation
the process of using radiation to foods by killing microbes without heating foods
- like cold pasteurization
- can be done when packaged
- can cause free radical procction
- seen in: dry/dehydrated, spices, fresh fruit and vegs, poultry, prok, meat, eggs, shellfish
primary package
immediate contact with product with legal and marketing messages
secondary
not in contact with product
- branding and display for manufacturer to consumer
- groups products packed together for handling, distrib and storage
- safe transport of product
tertiary
- industrial
- not usually seen by consumer because removed by retailers before displayed
unit load
combo of single units that can be easily moved by a pallet jack or fork lift
functions of packaging
- to contain product
- protect product from environment
- protect from tampering
- communication of ingredients and info and marketing
- utility to use again
- convenience
- functionality
barrier properties
- moisture for cereal and breads
- oxygen for chips and coffee
- light for oils and chips
types of packaging
paperboard cardboard plastic glass metal laminates
