PRELAB 1: Moisture Flashcards

1
Q

Drying means

A

remove and or bind moisture

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2
Q

_____ is one of the traditional methods of food preservation

A

drying

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3
Q

____ is used to control the moisture by affecting the ______ through ____

A

Humectant
humidity
fluctuations

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4
Q

example of a humectant that
can be found in chip packages to help
maintain their crispiness

A

Silica gel

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4
Q

Humectants are what

A

change the moisture by fluctuating the humidity; to maintain the moisture level

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5
Q

Other examples of humectants

A

salt
sugar
glycerin
honey

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6
Q

What is water activity

A

the amount of free water in food medium or amount of water available for chemical reaction and microbial growth

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7
Q

The effect of moisture is determined via

A

Aw - water activity

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8
Q

The formula for water activity

A

Aw = p/P sub O
p = water vapor pressure / Vapor pressure of a solution
P0= Vapor pressure of pure water/ solvent

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9
Q

Aw for most fresh food

A

0.99

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10
Q

Aw Spoilage Bacteria

A

0.9-0.91

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11
Q

Aw Yeast

A

0.88

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12
Q

Aw for molds

A

0.80

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13
Q

Microbial growth and AW for halophiles

A

0.75

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14
Q

What are Xerophilic molds
Example
Aw

A

dry loving molds
Trichosporonoides nigrescens
Zygosaccharomyces spp.
0.61

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15
Q

Organisms that can survive in high osmotic pressure
Aw

A

Osmophili yeast
0.61

16
Q

Lowest Aw for pathogen growth

A

0.86
- except S. aureus that can survive but not grow in this Aw