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Food Technology > Principles Of Food Preservation > Flashcards

Principles Of Food Preservation Flashcards

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1
Q

3 principles of food preservation

A

Removal/inactivation of microorganism
Inactivate enzymes
Insect, worm/ rat removal

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2
Q

Micro filter materials

A

Asbestos pad
Porcalein
Diatomaceous earth

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3
Q

Enzymatic changes happening by phenolase, ppo

A

Phenols—>orthoquinones—->melanin
Phenolic comp—-quinones (ppo)

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4
Q

Who demonstrated heat preservation

A

Nicholas appert

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5
Q

Most heat resistant pathogen? Its heat treatment?

A

C. Botulinum
Moist heat 100°C 10min

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6
Q

Mild heat treatments

A

Pasteurization, blanching

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7
Q

Sterilization temp and canning temp

A

100/121° C wet heat- 15min
82-100°C 7-10min
or >74° C @centre

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8
Q

Blanching done prior to

A

Canning, freezing, dehydration

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9
Q

D,F &Z value

A

Time- minutes.90% / 10factor reduction of living cell
Time- specific no of living cell destroyed at constant temp 121°C
Temp increment- increase rate of destruction 10folds or
Reduce D vactor by factor of 10

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10
Q

Z value usually

A

8-12°C

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11
Q

Radiations tgat cause vreaking of chem bobd

A

X and free el ctrons

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12
Q

Recombined products and radicals during radiation

A

Hydrogen, hydrogen peroxide
H, OH and hydroperoxyl HO2 radicals

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13
Q

Life time of radicals
Countries that approved radiation

A

10^-5 sec
38

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14
Q

Radiolysis

A

Interaction and changes occuring by and on- IONISATION products on irradiated materilas

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15
Q

Radiation standard doses
*No toxicological/ nutritional/microbiological problem: max avg dose & is given by……condidered stand dose by….
* Max recommended dose
*Acg dose….by…..

A

10kGy….JECFA….Codex alumentarius
15
10
WHO

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16
Q

jECFA stands for

A

Joint FAO/IEAE/WHO Expert Committee on the Wholesomeness of Irradiated Food

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17
Q

Irradiation doses for
1 sterilization of herbs and spices
2” long term storage of meat
3 packaging material- cork
4 inactivation or control- parasite- pork
5destruction of pathogen- spices, frozen poultry, shrimp, meat
6 disinfect- flour, grain, cocoa, pods
7 inhibit sprouting
8mould control- soft fruits,
9 extent shelf life - soft fruits, fresh fish, meat at 0-4°C

A

7-10kGy
>= 50
10-25
0.1-6
2.5-10
0.1-2
0.1-0.2
2-5
2-5

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18
Q

Food usuitable for
1irradiation
2 freeze drying

A

1 dairy products and meat- rancidity
Vacuum packing
2 fatty food- melts and equipment inpairmnt

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19
Q

What accelerates unsuitableness of dairy prdts fir itradiation

A

Presence of oxygen

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20
Q

Order of sensutivity of water soluble vitamins
“ Fat soluble

A

TAP R FC B- B1, C, 2, 12, 9, 12, 7
EC AK D_ E CAROTENE,

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21
Q

Canning by….year….book…

A

Nicholas appert
1804
The art of preserving animal and veg substances for a many years

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22
Q

Low acid food….acid associated

A

> 4.6 ph
5% acetic acid

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23
Q

Browning preventing in blanching
SO2
Citric acid
Salt
……are mixed and effective to prevent loss of colour, texture, flavour

A

2000-4000ppm 2-5min
1-2%

Sugar, ascorbic acid, citric acid

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24
Q

…inhibits the enzyme….and refuce quinones in blanching

A

Ascorbic acid
Peroxidase

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25
Q

Dehydrated products are called…/…

A

High acid high sugar
High value low vol

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26
Q

Difference between- drying, dehydration, evaporation

A

Sun
Controlled condtn
Liquid—liquid, surface loss

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27
Q

Drying ratio/ dehydration ratio
Viscous/ paste / aticky materials dried tgrough

A

Water content/ dry matter
Drum dryers

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28
Q

Mechanism or graph of drying/ dehydration

A

AB-BC-CD
Initial to wet bulb temp
Constant rate perood, wet,max water activity =1, till critical mc

Falling rate period- dry, water act<1, till eq mc

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29
Q

Mechanism or graph of drying/ dehydration

A

AB-BC-CD
Initial to wet bulb temp
Constant rate perood, wet,max water activity =1, till critical mc

Falling rate period- dry, water act<1, till eq mc

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30
Q

Freezing/freeze storage temp
Quick and slow

A

-18_-35/36°C

-17.8_-46.6

-15_-29

Quick better…small crystal

31
Q

Freeze concentraion happens in….

A

Freezing ….un crystalised portion gets saturated and water activity reduces..mo growth stops

32
Q

Mo are killed by freezing
Growth completely stops by freezing
Enzymatic and non enzymatic avtions are arrested by freezing

A

False
True
False

33
Q

Drying rate d/o
Freezing d/o

A

Air vel
Surf area
Temp

Shape
Dimension/ size
Thermal prop
Freezing med’s temp

34
Q

Drying rate d/o
Freezing d/o

A

Air vel
Surf area
Temp

Shape
Dimension/ size
Thermal prop
Freezing med’s temp

35
Q

Stages of freezing

A

Cooling to fp ( remove sensible heat)
Freezing ( remove latent heat)
Cooling to sub freezing tem (remove sensible heat of froxen food)

36
Q

Freezing curve

A

Ab- supercooling, below fp but no frexing, nucleation
BC: crystal formation proceeds, latent heat of crystallisation produced
CD: major ice crystal formations, release of latent heat of crystallisation
DE: EUTECTIC POINT, super saturation of solutes, and crystallisation of solutes, latent heat of crystallisation of solutes produced
EF: release of lh of cry of solutes
FG: mixture of ice and water
Temp= temp of freezing medium

37
Q

Cryodesication, lyophilisation is another name of

A

Freeze drying

38
Q

Steps in freeze drying and temp used in each step

A

Freezing below fp
Sublimation below tripple point
Desorption more than 1° drying temp
Usually 10-35°C for sensitive food and 50 °C for insensitive food

39
Q

…% of water is removed during sublimation/1° drying and ….% remains in end product of freeze drying

A

95%
1-4%

40
Q

…step removes frozen water and …. Step removes unfrozen water @ vacuum

A

Sublimation
Desorption drying

41
Q

Best drying method with
Less colour, flavour, appearence loss
No shrinkage
No case hardening
High rehydration ratio…
In

A

Freeze drying
Rehydration ration: 4-6times more

42
Q

1° and 2° drying temp decided based on….& …. Resp
Annhealind done to produce…ice crystals

A

Latent heat of sublimatoon
Adsorption isotherm
Large ice crystal
Ostwald ripening: small ice crystalls lightly melted and then freezed to form large ice crystals

43
Q

1° and 2° drying temp decided based on….& …. Resp
Annhealind done to produce…ice crystals

A

Latent heat of sublimatoon
Adsorption isotherm
Large ice crystal
Ostwald ripening: small ice crystalls lightly melted and then freezed to form large ice crystals

44
Q

Microwave freq or wavelengths

A

300MHz- 300GHz
1mm- 1m

45
Q

For food microwaving ….
Half of initial energy of ^ is lost when penetrated….and…mm resp

A

2450-915/900MHz
10-76mm

46
Q

Loss factor increase indicates

A

Higher degree of penetratiin, higher heat production/ absorption
Highly lossy

47
Q

Loss factor of
1 ice (-12°C)
2 distilled water
3 beef
4 ham
5 paper
6 polyethylene
Potato raw
Potato mashed
9 water + 0.5 M nacl

A

0.003
12
12
23
0.15
0.003
16
24
32

48
Q

Electronic tube producing high freq radiant energy is … And unit….

A

Magnetron
KW

49
Q

Soybean fermentation products….,….,….
Antinutritional factors (3)
Benefit of soybean ferm

A

Tempeh
Natto, moromi
Trypsin inhibitor
Phytic acid

Reduce anti nut factors
Hydrolyse proteins to simpler forms

50
Q

Fermented products through: lactic acid fermentation
Acetic acid ferm
Mould ferm
Alcohol/ yeast

A

Pickles, sauerkraut, kimchi, olive

Vinegar, kombucha

Soy sauce, tempeh, moromi, meso, cheese

Bread, wine, beer

51
Q

…bac can act only on alcohol or after yeast/ anaerobic fermentation

A

AAB
Ethanol/ alcohol—acetic acid

52
Q

… Can act only on glucose and not on starch/ lactose

A

Yeast

53
Q

Brine conc and lactic acid conc in sauerkraut and olive

A

2.25% 1.8-2.3%
10%

54
Q

Sauerkraut bacts and their products
Ultimate ph

A

Leuconostoc mesenteroides — LA+ AA+ carnondiox
Lb brevis—> Lb plantarum
Less than 4ph

55
Q

Olive

A

Leuconostoc mesenteroides —>
Lb plantarum & Lb brevis

56
Q

Yoghurt
Bac
Products
Making
Acetaldehyde produced by
What products are inter benefiting

A

Streptococcus thermophilus: formic acid + CO2
Lb bulgaricus: aa, LA, acetaldehyde, co2

40-45°C
2%starter
3-5hr
5°C
Lb bulgaricus
Formic acid by S. Thermo and amino acid by Lb bulgaricus

57
Q

Ph of yoghurt
Of kombucha
Sauerkraut
Vinegar

A

4.4-4.6
3.5
<4
2.5-3.5

58
Q

Ultimate ethanol content in beer
Ale
Lager ( organism and temp)

A

3-8%
S. Cervicea, 12-18 deg c
S, carlsberghensii 8-12 deg c

59
Q

2 stage fermentaion seen in…, ….& …

A

Wine and vinegar, kombucha

60
Q

Malolactic fermentation occurs in….. By…

A

Wine
LAB

61
Q

Spoilage org of bread are
Ropey bread by

A

Rhizopus stolonifer
Neurospora sitophilus
Bacillus subtillis-

62
Q

In bread: evaporative loss of ….
To increase shelf life of bread… And … Are used

A

Ethanol or alcohol
Calcium propionate and ascorbic acid

63
Q

… Is a bac which can tol high salt conc and is gram…
…is a bac which is acid tole and is gram…

A

LAB, + NON spore forming
AAB, -, OBLIGATE AEROBE

64
Q

Probiotic bac are

Other lb bac are

A

Lb pl-ac- rh
Plantarum
Acidophilus rhamnosus
Bifidobacterium bifidum, longum
Sac- bowl
Saccharomyces boulardi
Pediococcus acidilactici

Leuconostoc
Lb
Lc
Streptomyces
Pediococcus
Oenococcus
Enteeococcus

65
Q

No starter needed….depends on natural flora

A

Sauerkraut
Olive
Pickle

66
Q

Mother/ mushroom/ …. Is associated with ….

AAB asscociated with this is …

A

SCOBY
KOMBUCHA

glucanacetobacter xylinus

67
Q

Mould in soybean /meso/moromi production
Moromi needs ..-..% … Addition of salt soln: on soy sauce

A

Aspergillus oryzaa/koji mold
17-19%

68
Q

Class of org involved in soy sauce
And are

A

LAB
Yeast
Mold ( except AAB)

LAB
Lb delbrueckii
Pediococcus soyea
Yeast
S cervisceae
Torulopsis sp
Mold
Aslergillus oryzae

69
Q

Substrate for soy sause are

A

Soybean and wheat
Complex sugar to simple

70
Q

Substrate for tempeh and cheese

A

Protein & CH—- texture and flavour

Milk lipids—-methyl ethyl ketones+ structurally altered proteins

71
Q

Pediococcus involved in … And …
Leuconostoc involved in … And …

A

Soysauce & olive (P. Cervisceae)
Suerkraut & olive

72
Q

Org in tempeh
This fermentation is done to improve shelf life in tempeh

A

Mold- Rhizopus oligosporus
No…nutritional quality and acceptance

73
Q

Org in tempeh
This fermentation is done to improve shelf life in tempeh

A

Mold- Rhizopus oligosporus
No…nutritional quality and acceptance

74
Q

S rouxii involved in ….

A

Soy sauce
Not S cervisceae

Food Technology (6 decks)

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