UNIT 2 Flashcards
1
Q
osmosis
A
- movement of water molecules across a membrane toward a more concentrated solution to achieve concentration equilibrium
2
Q
Irradiation
A
- the application of ionizing radiation to foods to reduce insect infestation or microbial contamination or to slow the ripening or sprouting process
- cold pasteurization
3
Q
Radiolytic products
A
- chemicals formed in foods during the irradiation process
- deemed harmless by experts
4
Q
certified organic foods
A
- foods meeting strict CDN production regulations, including prohibition of most synthetic pesticides, herbicides, fertilizers, drugs, and preservatives, as well as genetic engineering and irradiation
5
Q
clone
A
- an individual created asecually from a single ancestor, such as a plant grown form a single stem cell; a group o fgeneticall identical individuals descended from a single common ancestor
- in genetics, a replica of a segment of DNA, such as gene, produced by genetic engineering
6
Q
GE foods
A
- genetically engineered foods; food plants and animals altered by way of rDNA technology
7
Q
genetic engineering
A
- the direct, intentional manipulation of the genetic material of living things in order to obtain some desirable trait not present in the original organism
8
Q
genetic modification
A
- intentional changes to the genetic material o fliving things brought about through a range of methods
9
Q
outcrossing
A
- the unintended breeding of a domestic crop with a related wild species
10
Q
plant pesticides
A
- substances produced within plant tissues that kill or repel attacking organisms
11
Q
recombinant DNA (rDNA) technology
A
- technique of genetic modification whereby scientists directly manipulate the genes of living things
12
Q
selective breedign
A
- a technique o fgenetic modification whereby organisms are chosen for reproduction based on their desirability for human purposes
13
Q
stem cell
A
- an undifferentiated cell that can mature into any of a number of specialized cell types
14
Q
transgenic organism
A
- an organism resulting from the growth of an embryonic, stem, or germ cell into which a new gene has been inserted
15
Q
thermal processing
A
- process of heating food to preserve
- inactivates and kills microbes and denatures enzymes and other proteins
- inhibits microbial growth
- loss of heat-sensitive nutrients
a. boiling
b. pasteurization
c. ohmic heating
16
Q
boiling
thermal processing
A
- simplest method
- addition of heat to a product to remove all traces of microorganisms
17
Q
pasteurization
thermal processing
A
- preserve foods and beverages and extend their shelf life through heat
- destroys non-spore-forming pathogenic microorganisms
- only kill harmful microorganisms
18
Q
ohmic heating
thermal processing
A
- resistance heating
- preserves foods that are in semi-suspended state (sauces)
- does not require much heat
19
Q
blanching
thermal processing
A
- food held at a temperature of less than 100 degrees C
- boiling water or steam
- inactivate enzymes naturally found in the food tissue while maintaing the food’s appealing taste, appearance, adn texture
- forces air out o fth efood, decreasing the rate of oxidative degradation
20
Q
canning
thermal processing
A
- the food is heated and held at a high temperature once it is alreadt inside the packaging material
21
Q
aseptic packaging – canning
thermal processing
A
- process whereby food can be batch heated in a sterile fashion and then placed in a sterilized container
22
Q
clostridium botulinum – canning
thermal processing
A
- a pathogenic bacterium that produces a neurotoxin and grows in anaerobic conditions, making it one of the major safety concerns to food processors
23
Q
thermophiles – canning
thermal processing
A
- organisms that can live in high temperatures
- cooled quickly to room temperature
24
Q
refrigeration
cooling
A
- slows the chemical, physical and biological reactions that shorten the shelf life of food
25
Q
freezing
cooling
A
- involves cooling of food to temperature levels that PREVENT GROWTH OF MICROBES because it makes water unavailable to the microorganisms
26
Q
freezer burn
cooling
A
- occurs when water evaporation from the frozen food goes into the air spaces in the package and ice crystals form
- removal of water
27
Q
sublimation –freeze-drying
drying
A
- the phase change whereby a material goes directly from solid to gas, bypassing the liquid phase
28
Q
fermentation
biological
A
- encourage the growth of “friendly” bacteria that inhibit the growth of pathogenic bacteria
- involves bacteria or yeast acting on the carbohydrates of food
- source of probiotics
29
Q
irradiation
A
- the exposure of food products to ionizing radiation in the form of gamma rays, X-rays, or electron beams to kill microbes
30
Q
low dose radiation
irradiation
A
- used to eradicate insects and to inhibit sprouting, maturation, and growth
31
Q
medium-dose radiation
irradiation
A
- reduce microbial populations in a food product
32
Q
high-dose radiation
irradiation
A
- sterilization of dry spices and seasoning and frozen packaged meats
33
Q
ultra-high-pressure processing
A
- use of pressure to inactivate microorganisms; also known as high hydrostatic pressure processing
- can reduce microbial populations without subjecting the food ot high temperatures, which can result in a higher-quality product
34
Q
pressure-assisted thermal sterilization
A
- a process used in low-acid canned products that can inactivate clostridium botulinum spores with lower temperatures and lower holding time than traditional methods of processing
35
Q
thermoplastics
A
- category of plastics used for food packaging because they soften when heated and can be reshaped, molded, and recycled
36
Q
modified atmosphere packaging (MAP)
A
- the deliberate manipulation of the gases or the diffusion of gases within a food package to enhance shelf life and reduce spoilage
- lower oxygen, higher carbon dioxide
- oxygen causes fats to go rancid and antioxidants to degrade
37
Q
edible films
A
- materials applied to foods that provide a benefit to the food and can be consumed by the end user
- typically allow for selective gas exchange to preserve quality, while retaining moisture or preventing microbial growth
38
Q
intelligent packaging
A
- technology built into a package that lets a food processor, distributor, seller, or consumer know something about the internal or external environment of the package
39
Q
time temperature integrators (TTIS)
intelligent packaging
A
- devices sense temperature changes in a product over time, representing the change with a color change on the exterior package
40
Q
active packaging
A
- packaging that releases scavenging chemicals in response to spoilage reactions or the presence of chemicals or compounds, such as excess water, oxygen, or ethylene
- senses and corrects the change
41
Q
municipal solid waste
A
- solid material that must be disposed of
- food packaging contributes significantly to MSW
42
Q
aquaculture
A
- practice of mass production of fish or seafood in ponds or in floating cages in rivers
43
Q
agricultural chemicals
A
- increase crop yield
44
Q
irrigation
A
- involves providing water to crops
45
Q
traditional breeding
A
- desired gene is not the only gene transferred
46
Q
genetic engineering
A
- only desired gene is transferred
47
Q
bovine growth hormone
A
– increase the milks production
48
Q
organic farming
A
- farming without the sue of certain pesticides, fertilizers, antibiotics, genetically modified organisms
49
Q
food processing
A
- conversion of raw plant and animal tissue into convenient and practical form for consumption
50
Q
food processing aids
A
- specific food additives like gums, natural coloring agents, enzymes and sweeteners
51
Q
food preservation
A
- the use of specific processing techniques to reduce spoilage microorganisms in food to imporve safety and shelf life
52
Q
oven/plate drying
drying
A
- food spread on slatted floor or on shelves inside kilns or drying rooms
- hot air is then blown OVER and THROUGH the food
- high temperature removes moisture
53
Q
spray drying
A
- liquid products
- spray nozzle sprays very tiny droplets of the milk into chamber and the high temperature of chamber immediately dries these droplets
54
Q
drum drying
A
- mashed potato flakes and quick cooking hot cereals
- evaporated
- concentrated product poured over large heated drums
