Brainscape's Knowledge GenomeTM

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


See full index

fsn 319 > Midterm 3 > Flashcards

Midterm 3 Flashcards

1
Q

Food Processing

A

conversion of raw animal and plant material into forms that are practical and convenient to consume

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

food preservation

A

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

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

methods of preservation

A

canning, refrigeration, freezing, dehyrdation, high pressure, irradiation, food additives

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

biological changes

A

action of microorganisms fermenting carbs into acid,alc, gasses

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

chemical changes

A

action of microbial enzymes like proteases and lipases on food proteins and lipids that change food texture, flavor and odor

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

physical changes

A

loss of moisture due to evap and separation of phases

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

preservation goals

A

delay food perishability and inhibit food spoilage

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

thermal processing

A

targets pahthogens and spoilage organisms and spores… need to be killed not damaged(by diff heat profiles)

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

heat resistance

A

ability of organism to survive thermal process of time and temp combo that can kill other organisms

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

materials handling

A

how raw materials are harvested and transported to processing place

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

seperating

A

isolates a desirable part of a food raw material from another part

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

cleaning

A

removal of dirt, debri or bacteria with water and detergent(centrifugation, filtration, trimming)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

cleaners

A

amphiphilic comps that are hydrophobic and hydrophllic

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

sanitizers

A

chemical comps that are bacteriostatic and bactericidal agents like chlorine, iodophors, QUATS (detergent-sanitizers_ and acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

drying

A

(thermal) intense water removal like spray drying, tunnel drying, vaccum freeze drying

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

forming

A

creation of specific shapes

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

packaging

A

protects food from environment

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

moisture removal

A

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)

19
Q

heat treatment

A

preservation… nic appert(seal foods in can, high heat)

20
Q

low temp

A
  • 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)
21
Q

acidity control

A

control pH of food thru acidulants

22
Q

nonthermal

A

preservation through packaging and chemical additives

23
Q

steralization

A
  • complete destruction of microbes
  • 121 C/250F of wet heat for 15 mins
  • not req to be safe or good shelf life
24
Q

commercially sterilef

A
  • 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
25
Q

pasteurization

A
  • low temp heat treatment
  • destroys microbes that are bad for public health
  • extend shelf life from microbes and enzymes
  • must reach right temp
26
Q

flash pasteurization

A
  • higher temp for shorter time
  • aseptic processing
  • must reach temp for specified time
27
Q

blanching

A

to fruits and vegs to inactivate naturally ocurring enzymes in cell walls

28
Q

canning

A
  • Thermal death time to destroy Clostridium botulinum spores

- retort: heat seal with chamber of steam under pressure to transfer heat

29
Q

packaging

A
  • protects from bio, chem, phys factors from no contact
  • communication mediem
  • Modified Atmoshphere medium: to prevent oxidation of foods
30
Q

heat transfer

A

-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)

31
Q

D value

A
  • time required for microbe to pass thru one log cycle where 90% are killed
  • D121 is 121F
  • for bacillus stearothermophilus
32
Q

12D

A
  • 12 log cycles of temp
  • 1 in 10^12 cans have 1 spore of clostrid
  • took make sure food is safe
33
Q

High pressure processing

A
  • or pascalization
  • microbes not spores destroyed at high pressure throughout food
  • juice, yogurt, meats
  • already in package
34
Q

Pulsed light technology

A
  • brief bursts of high intensity light energy to damage cell membrane of bacteria without hurting food tissue(direct effect)
  • radiation
35
Q

radiation

A

emission of propogation of energy through matter or space by photons

36
Q

irradiation

A

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
37
Q

primary package

A

immediate contact with product with legal and marketing messages

38
Q

secondary

A

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
39
Q

tertiary

A
  • industrial

- not usually seen by consumer because removed by retailers before displayed

40
Q

unit load

A

combo of single units that can be easily moved by a pallet jack or fork lift

41
Q

functions of packaging

A
  • to contain product
  • protect product from environment
  • protect from tampering
  • communication of ingredients and info and marketing
  • utility to use again
  • convenience
  • functionality
42
Q

barrier properties

A
  • moisture for cereal and breads
  • oxygen for chips and coffee
  • light for oils and chips
43
Q

types of packaging

A 
paperboard
cardboard
plastic
glass
metal 
laminates

fsn 319 (1 decks)

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