Nutrient Losses Flashcards
What factors contribute to nutrient losses during food processing?
Natural processes, heating, drying, climate conditions, soil quality, freezing, preparation methods, handling, packaging, and storage
Which vitamins are particularly prone to loss during processing?
Vitamins A, B6, C, thiamine, riboflavin, and folate.
Which minerals are prone to losses during food processing?
Zinc, iron, calcium.
Why does pH control help preserve certain nutrients?
Acidic conditions preserve stability, particularly for vitamin C
Which nutrient is most affected by exposure to light?
Vitamin C, riboflavin, and vitamin A
Name two innovative technologies used to retain nutrients during food processing.
Ohmic heating and pulsed electric field processing
What is the impact of excessive oxygen exposure on food nutrients?
Leads to oxidation, which degrades vitamins like A, C, and E.
What are the key reasons for food processing despite potential nutrient losses?
Preservation, packaging, storage, and creation of desired food products
Which cooking techniques can better preserve nutrients compared to frying or boiling?
Blanching, steaming, and microwaving.
What role do antioxidants play in nutrient preservation?
Protect nutrients during processing and storage by preventing oxidation.
Key factors that lead to nutrient loss are ___, handling, ___, and freezing.
heating, soil quality
Minerals such as ___, ___, and ___ are prone to loss during food processing.
zinc, iron, calcium
Cold storage slows nutrient ___ and ___, extending food shelf life.
degradation, spoilage
Avoiding excessive ___ and ___ exposure can help preserve vitamins like A and C.
oxygen, light
Water-soluble vitamins like ___ and ___ are easily lost during excessive water use.
thiamine, riboflavin
A food processing facility observes significant nutrient losses in vitamin C during storage. What measures should they take?
Use opaque packaging, limit oxygen exposure, and store in dark, cool environments.
A farmer is concerned about nutrient losses in crops stored for months. What is your advice?
Implement cold storage, vacuum packaging, and control humidity
You want to process carrots for long-term storage while retaining their nutrients. Which method is ideal?
Flash freezing or blanching followed by freezing
A customer complains about a loss of texture in frozen vegetables. What could be causing this?
Improper freezing techniques or thawing at high temperatures instead of gradual thawing.
What are the steps for preserving nutrients during food preparation?
- ___ heat exposure using methods like steaming or microwaving.
- Maintain ___ processing times.
- Store foods in ___ conditions to prevent degradation.
Minimise; short; cold
What are the steps to limit oxygen exposure during food processing?
- Use ___ packaging.
- Include ___ absorbers in storage.
- Store in oxygen-___ environments.
vacuum, oxygen, limited
Water-soluble vitamins are like sugar in water because they ___
dissolve and are easily lost when rinsed or boiled.
Blanching is to cooking as flash freezing is to ___
preservation
Light-sensitive vitamins like C are like vampires because ___.
they degrade in sunlight and need to be kept in the dark.
You are designing packaging for vitamin-enriched juices. What considerations should you include?
Use opaque or UV-blocking materials, limit oxygen exposure, and ensure cold storage.
You need to freeze spinach while maintaining its nutrient levels. What method will you use?
Flash freezing immediately after harvest
Your team needs to improve nutrient retention in boiled vegetables. What changes do you suggest?
Switch to steaming or microwaving, and minimize cooking times.
