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ABE 2 Second Exam > Module 1: Principles and Methods of Crop Processing > Flashcards

Module 1: Principles and Methods of Crop Processing Flashcards

1
Q

operation or a series of operations in which the properties of the crop is intentionally altered through the process

A

crop processing

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2
Q

transformation of raw agricultural materials into intermediate or finished products

A

crop processing

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3
Q

examples of crop processing

A
  • pasteurization of milk
  • fermentation of milk to produce cheese
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4
Q

does the degree of alteration in properties vary?

A

yes

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5
Q

what should not be damaged severely when processing crops?

A

nutritional properties

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6
Q

processing of crops on the earliest days of man’s history

A

meat and fish - salted, smoked, dried
herbs - dried as meds
fruits and cereals - fermented for alcohol beverages

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7
Q

in the early days, the aim of traditional food processing was to…?

A

maintain a supply of wholesome and nutritious food during the year

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8
Q

crop processing efforts contributes to

A
  • food security & stability
  • food safety
  • variety in diet
  • avoiding losses or wastage of supplies
  • facilitate handling
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9
Q

crop processing helps to facilitate handling and it makes possible the _________ of produce in other areas

A

marketing

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10
Q

4 post-harvest activities

A
  • packaging
  • storage
  • transportation
  • marketing
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11
Q

a disagreeable change or departure from the
food’s normal state

A

food spoilage

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12
Q

change can be detected with the senses of

A

smell, taste, touch, or vision

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13
Q

they are damaged when food spoilage occurs

A
  • nutritional value
  • texture
  • flavor
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14
Q

when food spoilage occurs, the food can still be eaten somehow

true or false

A

false; spoiled food is harmful and unsuitable to eat

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15
Q

degree and rate of spoilage vary

true or false

A

true

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16
Q

______ moisture content is conducive for microbial growth

high or low

A

high

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17
Q

3 classification of foods

A
  1. perishable
  2. semi-perishable
  3. staple or non-perishable
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18
Q

3 classification of foods

lasts several days

A

perishable

meat, milk, eggs, fruits and veggies

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19
Q

3 classification of foods

can last from 6 months to 1 year

A

semi-perishable

flour grain products, dried fruits and dry mixes

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20
Q

3 classification of foods

foods lasting for more than 1 year

A

staple or non-perishable

sugar, dried beans, spices and canned goods

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21
Q

causes of food spoilage

A
  1. microbial spoilage
  2. other factors
    • biological and chemical reactions
    • infestations of insects and rodents
    • low temp injury
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22
Q

microbial spoilage

minor agent, common sa dried fruits and veggies

A

fungi

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23
Q

microbial spoilage

major agent, especially sa wet or high moisture food

A

bacteria

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24
Q

examples of microbial spoilage

A
  • blue mould rot and soft rot in tomato
  • watery soft rot in apple
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25
Q

steps on how microbial spoilage occurs

A

microorganisms utilize the food constituents for their metabolic activities resulting in loss of quality

they produce enzymes and other chemicals during metabolic activities to enhance food quality deterioration

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26
Q

techniques to avoid microbial spoilage

A

1 destroy the microorganisms
2. suppress their growth by modifying their environment
3. deprive them of water

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27
Q

preservation methods

A
  1. thermal processing
    a. pasteurization
    b. sterilization
  2. dehydration and drying
  3. freezing
  4. chemical preservation
  5. fermentation
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28
Q

preservation methods

food is subjected to heat treatment to kill the enzymes and micro-orgs by heating then sealing while still hot

A

thermal processing

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29
Q

preservation methods - thermal processing

foods are heated below boiling point of water, generally followed by prompt cooling

A

pasteurization

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30
Q

preservation methods - thermal processing

application of high temp heat to eliminate microorganisms

A

sterilization

ex: canning

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31
Q

preservation methods

removal of moisture to a safe level

A

drying

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32
Q

preservation methods

complete removal of moisture

A

dehydration

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33
Q

removal of water in liquid foods or addition of solid to lower water/solid ratio

A

concentration

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34
Q

ways of removing water from food

A
  1. use of natural agents, i.e. sun, wind
  2. use of chemicals, i.e. salt, sugar
  3. use of engineering devices, i.e. heating,freezing
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35
Q

general rule in water removal (or reduction)

A

reduction of water content in the food retards enzymatic action

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36
Q

preservation methods

combi of beneficial effects of low temps where microorgs cannot grow, chem reactions are reduced, and cellular metabolic reactions are delayed

A

freezing

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37
Q

preservation methods - methods of freezing

A
  1. direct contact with refrigerant (ex: spray freezing)
  2. indirect contact between food and refrigerant (plate freezing)
  3. use of refrigerated air (ex: blast freezing)
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38
Q

preservation methods - chemical preservation

commonly used preservatives/practices

A
  1. salt and sugar
  2. wood smoking
  3. other activities
    - sodium benzoate (mayo, pickles)
    - propionate (bakery)
    - nitrite (cured and fermented meat)
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39
Q

preservation methods - chemical preservation

lowers the water activity of foods therefore inhibiting the growth of microorgs

A

salt and sugar

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40
Q

preservation methods - chemical preservation

anaerobic breakdown of carbohydrates with or without the production of CO2

A

fermentation

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41
Q

preservation methods - chemical preservation

by-products of fermentation have a __________ effect in the food by ________ the pH

A

preserving; lowering

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42
Q

wood smoke contains alcohols, organic acids, phenols, aldehydes, ethers, etc. that when absorbed by water, it provides?

A

added color and flavor

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43
Q

these are the overruling objectives of the agri sector over the years

A
  • food security
  • increasing incomes
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44
Q

a crucial step in converting raw harvested agri products into marketable products

A

crop processing

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45
Q

these can make a big difference to the financial impact of small-scale agriculture

A

post-harvest activities

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46
Q

transformation of raw agri mats into intermediate finished products such as animal fee, crude oil extracts for biofuel production, and industrial fibers

A

crop processing

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47
Q

general term applied to handle crops as raw material for food, seeds, fiber, and chemical production

A

postproduction

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48
Q

postproduction starts from harvest up to transport only

true or false

A

false; harvest to retail (final consumer)

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49
Q

postproduction covers primary and secondary processing

true or false

A

true

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50
Q

secondary processing includes food and non-food crop handling, seed processing and storage

true or false

A

false; that is primary processing

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51
Q

includes trimming, washing, curing, waxing, disease/pest control, sorting, sizing, cooling and packing

A

postharvest handling

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52
Q

a processing job consists of series of events or known as?

A

unit operations

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53
Q

the unit operations [processes, devices, and procedures] that appear the most important in agri processing are

A
  • size reduction
  • air conditioning
  • cleaning and sorting
  • steam generation and use
  • drying and dehydration
  • heat transfer
  • concentration by evaporation
  • pumps and fans
  • refrigeration
  • plant layout
  • mats handling
  • instrumentation
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54
Q

main contributor in food spoilage

A

[high] moisture content

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55
Q

all cooked foods are considered perishable foods

true or false

A

true

56
Q

staple or non-perishable foods won’t lose quality if stored under ideal conditions

true or false

A

false; it will lose quality even is stored under ideal conditions

57
Q

is there an exact method to determine how long a food will maintain quality and be safe to eat?

A

none; because many conditions affect quality

58
Q

storage life of foods is affected by

A
  • freshness of the food when it reached the grocery store
  • length of time and the temperature at which it was held before purchase
  • temperature of your food storage areas
  • humidity level in your food storage areas
  • type of storage container or packaging the food is stored in
  • characteristics of the food item
59
Q

it can be the result of insect damage, physical injury, enzymatic degradation and microbial activity

A

spoiled food

60
Q

it accounts for huge losses in food stocks

A

infestations (invasions) insects and rodents

61
Q

if uncooked food are not used while fresh, ___________ cause undesirable changes in color, texture and flavor

A

enzymes

this is known as enzymatic degradation

62
Q

enzymes are destroyed easily by heat processing

true or false

A

true

63
Q

___________ of air causes food spoilage because atmospheric ______ can react with some food components that may cause rancidity or color changes

A

oxidation; oxygen

64
Q

microbial spoilage

this causes fermentation, which is the result of its metabolism

A

yeast

65
Q

two types of yeast

A
  1. true yeast
  2. false yeast
66
Q

two types of yeast

metabolizes sugar producing alcohol and carbon dioxide gas (fermentation)

A

true yeast

67
Q

two types of yeast

grows as a dry film on a food surface, such as on pickle brine

A

false yeast

68
Q

_______ (true/false) yeast occurs in foods that have a high sugar content or high acid environment

A

false

69
Q

these form spores which, when dry, float through the air to find suitable conditions where they can start the growth cycle agin

A

moulds

70
Q

main symptoms from eating moulds

A

nausea or vomiting from the bad taste and smell

71
Q

both yeasts and moulds can thrive in high in high acids foods

true or false

A

true

72
Q

both yeasts and moulds are not easily destroyed by heat

true or false

A

false; they are easily destroyed by heat

73
Q

how are yeasts and moulds destroyed in high acid foods?

A

processing them at a temp of 100 degree Celsius in a boiling water canner

74
Q

round, rod or spiral shaped microorg and grows under a wide variety of conditions

A

bacteria

75
Q

bacteria prefer low acid foods like veggies and meat

true or false

A

true

76
Q

how is bacteria destroyed in foods?

A

low acid foods must be processed for the appropriate length of time at 116 degree Celsius in a pressure canner

77
Q

eating spoiled food caused by bacteria can cause?

A

food poisoning

78
Q

pasteurization was developed by _____ ________ in 1864 to improve the keeping qualities of wine

A

Louis Pasteur

79
Q

pasteurization is less drastic than sterilization, yet it is already sufficient to inactivate particular diseases-producing organisms

true or false

A

true

80
Q

pasteurization inactivates most viable vegetative forms of microorganisms as well as heat-resistant spores

true or false

A

false; but not heat-resistant spores

81
Q

preservation methods

main objective of sterilization

A

to eliminate microorganisms that is, bacteria, yeasts and moulds to prevent decomposition of the food

82
Q

pathogenic toxins may be produced during _________ of the good if certain organisms are still viable

A

storage

83
Q

there is only 1 fixed amount of heating required to kill different organisms

true or false

A

false; amount of heating required varies across different organisms

84
Q

which are harder to destroy by heat treatment?

spores or vegetative forms of bacteria

A

spores forms

85
Q

effects of the reduction of water in food

A
  • decreased weight
  • increase amount of product per container
  • decreased shipping costs
86
Q

preservation methods

considered to be one of the oldest methods of food preservation that have become sophisticated over time

A

drying

87
Q

preservation methods

one of the oldest and most widely used methods of food preservation

A

freezing

88
Q

freezing is the best in preserving the taste, texture, and nutritional value in foods among the methods

true or false

A

true

89
Q

freezing preservation ________(retains/reduces) the quality of agricultural products over long storage periods

A

retains

90
Q

freezing is superior to canning and dehydration

true or false

A

true

91
Q

factors contributing to the safety and nutrition quality of frozen products

A
  • high quality raw materials
  • good manufacturing practices in the preservation process
  • products are kept in accordance with specified temperatures
92
Q

substances which are added in very low quantities (up to 0.2%) and which do not alter the organoleptic and physico-chemical properties of the foods at or only very little.

A

chemical foods preservatives

93
Q

preservation of food containing food preservatives is based on

A
  • combined or synergistic activity of several additives
  • intrinsic product parameters
  • extrinsic factors
94
Q

conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.

A

fermentation

95
Q

the chemical conversion of sugars into ethanol, a process which is used to produce alcoholic beverages such as wine, beer, and cider

A

fermentation

96
Q

leavening of bread (CO2 produced by yeast activity) is a process of fermentation

true or false

A

true

97
Q

what is produced in sour foods through fermentation?

A

lactic acid

98
Q

three stages of fermentation

A

acidification: bacteria, mold, or yeast start the process by creating an acidic environment, promoting the growth of more microorganisms.

flora proliferation: as acidity increases, beneficial bacteria and other microorganisms thrive.

flavor improvement: the pH continues to drop as remaining proteins, sugars, and starches are fermented, this stage enhances flavor by reducing acidity and bitterness.

99
Q

the degradation in both quantity and quality of a food production from harvest to consumption

A

postharvest loss

100
Q

quality losses include those that affect the….?

A
  • nutrient/caloric composition
  • acceptability
  • edibility of a given product
101
Q

cutting postharvest losses does what?

A

add a sizable quantity to the global food supply, thus reducing the need to intensity production in the future

102
Q

postharvest activities include the following

A
  1. handling
  2. storage
  3. processing
  4. packaging
  5. transpotransp
    6, marketing
103
Q

according to the World Resources Institute, ______________ _______ of horticultural produce are a significant problem

these losses can occur due to various factors throughout the supply chain, from _______ to _______

this results in wasted food, resources, and human effort, however, accurately measuring these losses is challenging

A

post-harvest losses; farming to retail

104
Q

these can provoke losses of products even before their harvest

A
  • poor quality seeds
  • inadequate farming practices
  • insect attacks
105
Q

from the harvest onward, the grain undergoes a series of operations during the course of which quantitative and qualitative losses can occur

true or false

A

true

106
Q

it determines the time time of harvesting

A

degree of maturity

107
Q

risks of extended pre-harvest field drying

A
  • losses due to attacks by pests
  • moulds
  • theft
108
Q

risk of harvesting before maturity

A

mould development leading to decay of seeds

109
Q

what can cause quantitative loss of product during transport?

A
  • transport conditions
  • defective packaging
110
Q

insufficient drying can cause losses from the development of which things during storage

A
  • moulds
  • insects
  • rot
111
Q

excessive drying of grain causes the grain to become too dry and becomes ________ and can crack after threshing, during hulling or milling

A

brittle

112
Q

if harvest is threshed before it is dry enough, the operation will most probably be incomplete

true or false

A

true

113
Q

if grains are threshed when too damp, it will be more susceptible to?

A

micro-organisms

114
Q

art of keeping the quality of agricultural materials and preventing them from deterioration for specific period of time, beyond their normal shelf life.

A

storage

115
Q

excessive hulling can case cracks and lesion, and it also becomes vulnerable to insects such as the….?

A

rice moth (Corcyra cephalonica)

116
Q

final and decisive element in the post-harvest system

A

marketing

117
Q

in 2010, a total of ___% palay grain losses incurred during postharvest activities

A

16.47%

118
Q

drying and milling recorded the highest losses with 34% and 36% respectively

true or false

A

false; 36% and 34% share respectively

119
Q

(2018) an average of 7.8 percent was lost in the cost postharvest system, of which 4.54% was due to milling loss

true or false

A

false; it was due to drying loss

120
Q

these types of crops account for 44% of total volume of food crops

A

high-value crops

121
Q

average post-harvest losses are 42% for vegetables and 38% for fruits

true or false

A

false; it was 28% for fruits

122
Q

(2005) a loss reduction of 1% is equivalent to Php ____ million gain in productivity

A

Php 355.2 million gain

123
Q

constraints in the PH post-harvest industry

A
  1. wide economic gap between farmers and businessmen
  2. low adoption of improved post-harvest facilities
  3. technical inefficiencies
  4. insufficient post-harvest training and extension activities
  5. weak information system
  6. cooperative capacity
  7. resource constraints
124
Q

(Kader, 2005) strategies for reducing postharvest losses include

A
  1. applying current knowledge to improve handling systems, especially packaging and cold chain maintenance, to ensure quality and safety of horticultural perishables
  2. overcoming socioeconomic constraints, such as infrastructure inadequacies, poor marketing systems, and weak research and development capacity
  3. encouraging consolidation and vertical integration among producers and marketers of crops
125
Q

choice of technology package depends on the circumstances such as

A
  • scale of production
  • crop type
  • prevailing climatic conditions
  • farmer’s affordability and willingness to pay
126
Q

the logical first step in identifying an appropriate strategy for reducing postharvest losses

A

systematic analysis of each commodity production and handling system

127
Q

in PH, most grains have a single annual harvesting season

true or false

A

true

128
Q

grains should be dried in such a manner that damage to the grain is minimized and moisture levels are lower than those required to support mold growth during storage

what percentage

A

(usually below 13-15%)

129
Q

quality can be improved after harvest

true or false

A

false; it cannot be improved, only maintained

130
Q

post-harvest losses at storage are associated with?

A
  • poor conditions
  • lack of storage capacity
131
Q

storage should be constructed possessing these qualities

A
  • dry, well-vented conditions
  • protection from rain and drainage of ground water
  • protection from entry of rodents and birds and minimum temp fluctuations
132
Q

main causes of loss of in roots and tubers are associated with

A
  • mechanical damage
  • physiological condition (maturity, respiration, water loss, sprouting)
  • diseases
  • pests
133
Q

root and tuber crops are still living organisms after they have been harvested

true or false

A

true

134
Q

losses that occur during storage of roots and tubers arise mainly from?

A

their physical and physiological condition

135
Q

REVIEW QUESTIONS (no answer in the flashcard)

  1. Define the following crop processing activities:
    a. Cleaning
    b. Sorting
    c. Grading
  2. Suggest ways to prevent postharvest losses.
  3. How is giving priority in increasing agricultural produce may alleviate poverty?
A

EXPLAIN

ABE 2 Second Exam (6 decks)

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