Midterm Flashcards
Food Science
A system that takes foods from farm gate to consumer plate.
National Brand
Something you can purchase anywhere in the country.E.g. Green Giant
Private Label
Brand that is specific to a grocery store. E.g. President’s Choice.
Sharp Freezing
Placing food product in still, cold air - not efficient
Blast Freezing
Air is moved by convection - replacing warm air with cold air.
Contact Plate Freezing
Contact of the food product with a cold surface. E.g. frozen meals
Liquid Immersion Freezing
Cryogenic freezing. E.g. Liquid Nitrogen
The goal of heat sterilized canning
Commercial Sterility
Conduction
Heat transferred from molecule to molecule via collisions
Convection
Heat transferred through a liquid which circulates
The 12 D concept
Adding enough heat to destroy 12 log cycles
Hurdle Technology for Preservation
A new non thermal form of preservation. Involves the combination of low level hurdles to preserve food.
Commercial Sterility
Destruction of all pathogens and heat resistant microbes that could grow in the can under normal storage conditions
How do we define food quality?
Sensory quality, nutritive value, meets standards and regulations, situational use, “fitness for intended use”
Sensory dimensions of food products
Appearance, aroma, flavour, texture
Orthonasal Perception
Aroma perceived prior to food consumption
Retronasal Perception
Aroma perceived during food consumption
3 stages of texture perception
Initial, masticatory, residual
The trigeminal sense
“hot/cold” not related to temperature. E.g. Dentyne Fire/Ice, chilli powder
Consumer Sensory Panels
Groups of people who like and use a product
Evaluate liking, preference, simple differences
Trained Sensory Panels
Participants with high sensory acuity are trained to identify and quantify the sensory characteristics of a product.
E.g. Wine evaluation
Standard Identity of a food product
The permitted and required food components as described in the Food and Drug Act and Regulations.
6 Requirements on the label of a food product
Common name Net quantity Dealer name and address List of ingredients Nutrition facts table Durable life date
Function of sugar in foods
Adds sweetness Hydroscopic - provides body and mouthfeel Preservation effect Source of food for yeast Gives structure from crystal Caramelization and Maillard reactions
Function of Complex Carbohydrates in Foods
Fiber Adds thickness Acts as a gel Stabilizes protein Prebiotic
Function of Proteins in foods
Color (maillard reaction)
Foams
Thickening Aent
Texture
Function of fats in foods
Caloric density
Texture and mouthfeel
Carries flavours and vitamins
Heat transfer medium
Function of water in foods
Dissolves flavours, vitamins and minerals
Helps with swallowing
Supports microbial growth
If water activity is less than 90…
No bacterial spoilage
If water activity is less than 60…
No microbial growth
5 most important microbes associated with food
Parasites Yeast Molde Bacteria Viruses
Environmental factors that determine which microbes will grow
Nutrient availability Temperature Oxygen Water activity pH/acidity
The Temperature Danger Zone (TDZ)
5-60 degrees Celcius
Food experiences rapid growth of bacteria in this range
Food Intoxication
Bacterial toxin in the food is ingested
Short onset
Food Infection
High number of pathogens in the food are digested
Longer onset
Top 5 Pathogens
- Noro-virus (infected person to person)
- Salmonella (animal foods)
- Closridum Perfringens (raw meat/chicken)
- Campylobacter (raw chicken)
- Staphyloccocusaureous (milk/cheese)
Starter Cultures
Specific strains of microbes that grow under controlled environments.
For fermentation.
Goals of food processing
Convert agricultural commodities to edible food products
Goals of food preservation
Minimize spoilage
Maximize safety
Maintain nutritional value and acceptability
