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HNSC 1200 > UNIT 2 > Flashcards

UNIT 2 Flashcards

1
Q

osmosis

A
  • movement of water molecules across a membrane toward a more concentrated solution to achieve concentration equilibrium
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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
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3
Q

Radiolytic products

A
  • chemicals formed in foods during the irradiation process

- deemed harmless by experts

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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
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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
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6
Q

GE foods

A
  • genetically engineered foods; food plants and animals altered by way of rDNA technology
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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
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8
Q

genetic modification

A
  • intentional changes to the genetic material o fliving things brought about through a range of methods
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9
Q

outcrossing

A
  • the unintended breeding of a domestic crop with a related wild species
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10
Q

plant pesticides

A
  • substances produced within plant tissues that kill or repel attacking organisms
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11
Q

recombinant DNA (rDNA) technology

A
  • technique of genetic modification whereby scientists directly manipulate the genes of living things
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12
Q

selective breedign

A
  • a technique o fgenetic modification whereby organisms are chosen for reproduction based on their desirability for human purposes
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13
Q

stem cell

A
  • an undifferentiated cell that can mature into any of a number of specialized cell types
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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
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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
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16
Q

boiling

thermal processing

A
  • simplest method

- addition of heat to a product to remove all traces of microorganisms

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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
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18
Q

ohmic heating

thermal processing

A
  • resistance heating
  • preserves foods that are in semi-suspended state (sauces)
  • does not require much heat
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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
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20
Q

canning

thermal processing

A
  • the food is heated and held at a high temperature once it is alreadt inside the packaging material
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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
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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

HNSC 1200 (5 decks)

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