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[FFT-MT] Lesson 1 and Lesson 8 > (PART 2) Introduction and History of Food Preservation > Flashcards

(PART 2) Introduction and History of Food Preservation Flashcards

1
Q

The first extensive use of ice in transporting meat at sea was begun; steam pressure cookers or retorts were introduced

A

1874

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2
Q

The first successful cargo of frozen meat went from Australia to England

A

1878

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3
Q

The pasteurization of milk begun in Germany

A

1880

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4
Q

He was the first to note the destructive effects of ozone on spoilage bacteria

A

Krukowitsch (1882)

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5
Q

A mechanical process of drying fruits and vegetables was carried out by an American

A

A.F. Spawn (1886)

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6
Q

The commercial pasteurization of milk begun in the US; Mechanical refrigeration for fruit storage begun in Chicago

A

1890

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7
Q

The Certified Milk movement was begun by (?) in New Jersey

A

H.L. Coit (1893)

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8
Q

The first bacteriological study of canning was made by (?)

A

Russell (1895)

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9
Q

They (?) isolated and named one of the yogurt bacteria, “Lactobacillus bulgaricus”; The role of acetic acid bacteria in the cider population was noted by B. TP. Barker

A

E. Metchnikoff and co-workers (1907)

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10
Q

This was given official sanction by the US as a preservative in certain foods

A

Sodium benzoate (1908)

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11
Q

The quick freezing of foods was achieved in Germany by (3)

A

R. Plank, E. Ehrenbaum, and K. Reuter (1916)

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12
Q

In the US, he began to work on the freezing of foods for the retail trade; (?) was issued a patent for preserving fruits and vegetables under carbon dioxide (CO2)

A

Clarence Birdseye (1917); Franks (1917)

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13
Q

They (2) published the first systematic study of spore heat resistance above 212°F; The “general method” for calculating thermal processes was published by (?), Bohart, Richardson, and Ball; the method was simplified by CO. Ball in 1923.

A

Bigelow and Esty (1920)

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14
Q

They (2) established z=18°F for Clostridium botulinum spores in the phosphate buffer.

A

Esty and Meyer (1922)

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15
Q

The first commercial use of controlled atmosphere storage of apples was made in Europe

A

1928

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16
Q

GE develops the first home electric refrigerator, Frigidaire introduces CFC’s safer and cheaper refrigerator

A

1930

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17
Q

Spray drying technology was started in the commercial scale for milk, starch, and starch derivatives, proteins, gums, encapsulated flavors, spices, vitamins, enzymes, and sweeteners

A

1940

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18
Q

He was the first to employ the use of ionizing radiation to preserve hamburger meat

A

B.E. Proctor (1943)

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19
Q

The D value concept came into general use, the use of ionizing radiation to food was introduced

A

1950

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20
Q

The antibiotic nisin was patented in England for use in certain processed cheeses to control clostridial effects

A

1954

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21
Q

This was approved for use as food preservative; The antibiotic chlortetracycline was approved for use in fresh poultry (oxytetracycline followed a year later). Approval was rescinded in 1966

A

Sorbic Acid (1955)

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22
Q

The first aseptic processing plant was established in Switzerland for milk. UTH or flash heating process 146⁰C for sec/min is used to sterilize fluid foods

Typical containers are laminates of paper, LDPE, and aluminum. Containers are sterilized using peroxide, live steam, and irradiation

A

1961

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23
Q

The first commercial facility designed to irradiate foods was planned and designed in US, the second became operational in 1992 in Florida

A

1962

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24
Q

A French term meaning under vacuum. In this method, food is sealed in evacuated plastic bags and immersed in a water

A

Sous-vide

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25
Q

The most common use for microwaves (3)

A

(1) pasteurization of fresh pasta, (2) drying and baking applications, (3) household use of microwave ovens to heat foods

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26
Q

(?) radiation at frequency near 2.45 Ghz and wavelength 12 cm are produced in a cavity magnetron.

A

Non-ionizing microwave

27
Q

The purpose is to cook the food evenly without overcooking the outside. This is used in gourmet restaurants in Europe and USA.

A

Sous-vide

28
Q

This was a joint effort of US Natick Labs, Reynolds Metals Co. and Continental Flexible Packaging Co. Developed for the Army as Meals or ReadyTo-Eat (MRE’s).

A

Retort Pouch Technology (1978)

29
Q

GRAS

A

Generally Regarded As Safe

30
Q

Nisin accorded GRAS status in the US

A

1988

31
Q

Irradiation of poultry was approved in the US

A

1990

32
Q

The irradiation of fresh beef up to a maximum level of 4.5 kGy and frozen beef up to 7.0 kGy was approved in the US

A

1997

33
Q

Ozone was decided GRAS by the US Food and Drug Administration for food use

A

1997

34
Q

High pressure technology, ohmic heating, 3D printing technology, natural preservatives

A

2000 and beyond

35
Q

Food is cooked over fire and smoke, emerging as an excellent preservation method

A

500,000 BCE

36
Q

Egyptians dry foods under the sun by the Nile River

A

12,000 BCE

37
Q

First granary built in Mehrgarh

A

6,000 BCE

38
Q

Nicholas Appert discovers canning as a result of a competition decreed by Nepolean Bonaparte to feed his army

A

19th Century

39
Q

The year first artificial refrigeration created by (?)

A

1784; William Cullen

40
Q

Generally Recognized As Safe (GRAS) chemicals were established to protect foods from harmful artificial preservatives

A

1958

41
Q

Control of microbial growth in foods is necessary to prevent (?)

A

spoilage

42
Q

Minimize contamination of foods

Eliminate microbes in foods or adjust conditions of storage to prevent their growth

Application of different methods of preservation to prevent the growth of microbes

A

Prevention or Delay in Microbial Decomposition

43
Q

Application of appropriate processing methods for the product

Use of appropriate storage temperature and conditions

Apply the proper packaging material for handling and distribution of the product

A

Prevention or Delay of Self-decomposition of Foods

44
Q

Practice good hygienic practices at all times

Eliminate pests and remove their breeding places as possible (IPM)

Use of different processing technologies to maintain and extend keeping quality of foods

A

Prevention of damage due to insects, pests, animals/mechanical causes/poor handling practices

45
Q

retards chemical reactions and actions of food enzymes and slows down the activity of microorganisms

A

Use of low temperature

46
Q

exposure of food to temperatures not far from freezing (45F) and usually involves cooling by ice or by mechanical refrigeration. Enzymatic and microbial changes in foods are not prevented but are slowed down

A

Chilling

47
Q

exposure to food to temperature ranges of 36F to 50F to retard mold and bacterial growth for a limited period of time

A

Refrigeration

48
Q

temperature range is between 0F to 32F (-18C) resulting in the crystallization of the water in the tissues of the food, thus inactivating bacteria and enzymes present

A

Freezing

49
Q

temperature range is usually -10F (-23C) or lower, and may take from 3 to 72 hours

A

slow freezing

50
Q

temperature range is -40F and span of time is 30 mins or less

A

Quick Freezing

51
Q

usually between -5C to -20C

A

Cold Storage Temperature

52
Q

kills microorganisms and inactivates enzyme action

A

Use of heat/high heat temperature

53
Q

mild heat treatment that kills pathogens and less heat resistant spoilage m/o. Applied to fruit juices, wine, vinegar, and milk

A

Pasteurization

54
Q

exposure to a temperature range of 230F to 250F under steam pressure

A

Canning

55
Q

removal of water in foods

A

Drying and dehydration

56
Q

substances added to food to prevent or retard its deterioration

A

Use of preservatives

57
Q

table salt, sugar, vinegar

A

Natural Preservatives

58
Q

sulfur dioxide, benzoic acid, acetic acid

A

Chemical Preservatives

59
Q

it involves the application of gamma rays or high speed electrons to destroy microorganisms

A

Irradiation

60
Q

water is drawn out by osmosis thus, partially dehydrating the tissue, plasmolizing bacterial cells

A

Salting

61
Q

anaerobic or partially anaerobic oxidation of carbohydrates, resulting in the production of alcohol or acids of several kinds (alcoholic, acetic, lactic acid)

A

Fermentation

62
Q

jams and jellies

A

Sugar concentration/sugar preserves

63
Q

Combination of 2 or more methods

A

Hurdle Technology

[FFT-MT] Lesson 1 and Lesson 8 (3 decks)

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