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dgffgdfdg > NATS 1560 Test 2 > Flashcards

NATS 1560 Test 2 Flashcards

1
Q

Food preservation

A

processing of food to delay and minimize spoilage

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2
Q

Main causes of spoilage

A

microbes (bacteria, yeasts, molds), enzymatic reactions, oxidation

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3
Q

Variables that cause spoilage

A

moisture, temperature, acidity, exposure to oxygen

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4
Q

Food Preserving Methods

A

Pre-industrial
Industrial

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5
Q

Pre-Industrial

A

Drying
Smoking
Salting
Sugaring
Pickling

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6
Q

Industrial

A

Canning
Refrigeration and freezing
Pasteurization
Irradiation
Preserving additives
Vacuum packaging

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7
Q

Dehydration

A

Removal of water
Traditionally: open air and heat
Combination with salt and smoke

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8
Q

Sugaring

A

Reduces moisture available for microbial

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9
Q

Ancient Greeks and Romans Sugaring

A

Used honey and concentrated grape juice

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10
Q

Asia Sugaring

A

Sugar canes used as a drug, spice and luxury item

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11
Q

Pickling and Curing

A

Sealed in container to grow beneficial bacteria and yeasts
Development of lactic acid and aromatic compounds

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12
Q

History of Canning

A

1810: Nicholas Appert created sealed jars with cork lids and wax

1850: Industrial canning and long-distance shipping

Late 1800s: glass jar and air-tight lids

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13
Q

Canning

A

Foods are contained airtight and sterilized with heat

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14
Q

To prevent botulism

A

low acid foods heated at 121 degrees celsius for 10-20 min

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15
Q

Refrigeration

A

Slows down microbial growth and enzymatic action

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16
Q

Refrigeration History

A

Early 1900s: Ice-blocks from industry in Canada and US, refrigerated trains and cargo

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17
Q

Timeline of Refrigeration

A

1850: invention of heat pump and mechanical refrigeration

1870: ammonia-refrigerated unit and cold-storage plants

1910: large electric refrigerator

1950: electric became affordable

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18
Q

Freezing

A

Slows down growth of microbes and enzyme action

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19
Q

Types of Freezing

A

Immersion
Freeze-drying or lyophilization

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20
Q

Immersion Freezing

A

Brine, sugar, water, antifreeze and centrifuging to remove liquid

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21
Q

Freeze-drying

A

Placed in vacuum chamber, slightly heated and water removed

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22
Q

CFCs

A

Used as refrigerants and aerosol propellers

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23
Q

POPs

A

Breaks down ozone

24
Q

Ozone

A

absorbs radiation, especially UVB

25
Q

Montreal Protocal

A

International treaty for phasing out CFCs and other ozone-depleting substances

26
Q

Pasteurization

A

Named after Louis Pasteur

Heat to kill microbes and de-activate enzymes while minimizing flavour change

27
Q

Irradiation

A

Food exposure to ionizing radiation

Damages DNA of organism and kills microbes/pests

28
Q

Negatives of Irradiation

A

Damages food cells and proteins

Loss and altercation of vitamins, taste, texture

Creates harmful substances

29
Q

Canada Irradiation

A

Only allowed on potatoes, onions, wheat, flour and spices

30
Q

Cooking

A

Process of producing safe and edible food

Doesn’t make foods unfit for consumption

31
Q

Thermal energy

A

Total kinetic energy of molecules

32
Q

Temperature

A

Average kinetic energy of molecules

33
Q

Modes of Heat Transfer

A

Convection
Conduction
Radiation

34
Q

Convection

A

Movement of fluids

35
Q

Conduction

A

Through contact

36
Q

Radiation

A

Electromagnetic waves

37
Q

How cooking changes food

A

Colour
Flavour
Texture

38
Q

How cooking affects nutrition

A

More calories available
Loss of vitamins
Fat degradation
Creation of toxic compounds

39
Q

Biochemistry Fermentation

A

Energy production without oxygen

40
Q

Food processing fermentation

A

Method to obtain desirable, beneficial long-lasting foods and drinks

41
Q

Milk Composition

A

87% Water
5% Sugar
3.8% Fat
3.5% Proteins

42
Q

Types of milk products

A

Unfermented
Fermented

43
Q

Unfermented Products

A

Cream
Butter
Ice cream or gelato

44
Q

Fermented Products

A

Sour Cream
Cultured Butter
Buttermilk
Yogurt
Cheese

45
Q

Curdling

A

Addition of acid to milk make casein molecules clump

Curds separate from whey

46
Q

Lactic Acid Fermentation

A

Lactic acid bacteria transforms lactose into lactic acid

Curdles milk and prevents harmful microorganisms

47
Q

Making Cheese

A

Lactic-acid bacteria turn lactose into lactic acid, which causes curdling

48
Q

Processed Cheese

A

Addition of emulsifiers, colours and additives

49
Q

Alcoholic Fermentation

A

Yeast coverts sugars into ethyl alcohol and carbon dioxide

50
Q

Wine

A

Alcohol content 8%-14%
Grapes crushed

wild yeasts or inoculated Saccharomyces cerevisiae convert sugars into CO2, ethanol, and aromatic molecules

51
Q

Beer

A

From grains
Amylase enzymes convert starch into sugars

52
Q

Ale Beer

A

Warm brewing (21-25)

top fermentation with Saccharomyces cerevisiae

53
Q

Lager Beer

A

bottom fermentation (6-8 °C), cold brewing with Saccharomyces uvarum

54
Q

Bread

A

Amylase breaks down some of the starch into sugar

Flour+Water=dough

55
Q

Unfermented Breads

A

Quick breads: leavened by CO2 producing chemical reactions

Chemical Leaveners: baking powder, baking soda, ammonia salts

56
Q

Food System

A

Interconnected set of factors, forces, and relations that together determine what and how a human population eats

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