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Foods Facts And Fallacies > Unit 2 > Flashcards

Unit 2 Flashcards

1
Q

What are the 4 methods of increasing food productivity

A

Agricultural chemicals
Aquaculture
Irrigation
Biotechnology

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2
Q

Plants and animals modified by genetic engineering are called _____

A

Transgenic

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3
Q

What is the difference between the outcome of genetic engineering vs traditional breeding?

A

In genetic engineering, only the desired gene is transferred whereas in traditional breeding, other genes may be transferred

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4
Q

3 pros of food biotechnology

A

Minimize food shortages
Reduce environmental impact
Improve nutritional health

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5
Q

What is organic farming

A

Farming without the use of certain pesticides, fertilizers, antibiotic growth hormones, and GMOs

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6
Q

What are some farming practices that promote sustainability

A 
Crop rotation
Covering crops (prevent soil erosion)
Using renewable resources
Enhancing biodiversity
Compost for soil fertility
Balancing host/predator relationships
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7
Q

True or false: scientific evidence strongly supports that organic food is much healthier than normal food

A

False

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8
Q

A product must contain at least ___% organic ingredients to be certified organic

A

95%

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9
Q

What is food processing

A

Conversion of raw plant and animal tissue into convenient and practical forms for consumption

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10
Q

What are six methods of Food processing

A 
Moisture removal
Heat treatment
Low temperature treatment
Acidity control
Traditional non-thermal processing
Non-thermal processing innovations
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11
Q

What is moisture removal

A

Removing biologically active water in an attempt to stop microorganism growth (drying, dehydration)

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12
Q

What is heat treatment

A

Pasteurization, blanching, canning, baking, cooking, sterilization

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13
Q

What is low Temperature treatment

A

Cold storage (fridge, freezer)

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14
Q

What is acidity control

A

Controlling the pH of the food

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15
Q

What is traditional nonthermal processing

A

Chemical additives or food packaging

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16
Q

What is nonthermal processing innovations

A

Irradiation, high pressure

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17
Q

What are food processing aids

A

Specific food additives like gums, natural colouring agents, enzymes and sweeteners

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18
Q

What is food preservation

A

Do use of specific processing techniques to reduce spoilage, microorganisms in food and to improve safety and shelf life

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19
Q

What is one of the primary causes of food spoilage

A

Biologically active water in tissues

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20
Q

What are the 3 classes of food preservation

A

Chemical
Biological
Physical

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21
Q

Salt and other preservatives such as _____ reduce water activity in foods

A

Potassium sorbate

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22
Q

What are preservatives

A

Additives that maintain the freshness of foods

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23
Q

What is fermentation

A

A biological method of preservation that involves bacteria or yeast acting on the carbs of a food.
Lowers the pH, resulting in taste changes

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24
Q

What is the oldest form of food preservation

A

Drying

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25
Q

___ needs 15% moisture to survive

A

Bacteria and mold

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26
Q

___ needs 20% moisture to survive

A

Yeast

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27
Q

What is oven/plate drying

A

Food spread on shelves in kilns or drying rooms. Hot air is blown over and through the food

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28
Q

What is spray drying

A

Used for liquid products
Spray noss sprays very tiny droplets of the product into a hot chamber and the high temp immediately dries the droplets
Dried droplets are collected from the bottom of the chamber

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29
Q

What is drum drying

A

Used for starches like mashed potato flakes and instant oats
Product is evaporated and then poured over large heated drums that rotate until the product dries into thin layers on the surface
Product is further ground to obtain powder

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30
Q

What is freeze drying

A

Food is frozen, then placed in a vacuum where the ice is evaporated via sublimation

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31
Q

What is the most effective drying method and why

A

Freeze drying, because it is not exposed to high heat so more vitamins remain intact

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32
Q

Name 3 types of drying pretreatments

A

Physical - cracking skin of fruits
Blanching - deactivates enzhmes that cause browning
Chemical - sulfur solutions to prevent browning and prevent loss of vitamin A and C

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33
Q

What are 4 methods of thermal processing

A

Sterilization
Pasteurization
Blanching
Canning

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34
Q

What is sterilization

A

Complete destruction of micro organisms through extended heat treatment or use of chemicals

Food is exposed to wet heat to reach temp of 121°C for 15 min

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35
Q

What is the shelf life of commercially sterile foods

A

2+ years

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36
Q

What is pasteurization

A

Heating food to a specified high temperature for a short time

Between 80-90°C

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37
Q

What is the main difference between sterilization and pasteurization

A 
Sterilization = low temp
Pasteurization = high temp
38
Q

True or false: pasteurized food is not sterile

A

True

39
Q

“High temp short time” or “ultra high temp” pasteurization is also called ____

A

Flash pasteurization

40
Q

What is blanching

A

A quick heat treatment applied to vegetables and fruit to inactivate natural food enzymes that affect colour and texture and to decrease oxidative degradation of food

41
Q

Blanching is often used for what type of food

A

Frozen fruits and veggies

42
Q

What is canning

A

Who does have a temperature above 110°C for a number of minutes

43
Q

True or false: canned food is considered sterile

A

False

44
Q

What is traditional canning

A

A two-step process that involves packing food into containers which Are then sealed and heated to destroy all microorganisms

45
Q

What is aseptic packaging

A

Food is batch heated in a sterile fashion and then placed in sterilize containers

46
Q

What are the two methods of home canning

A

Boil water processing

Pressure canning

47
Q

The method of tang chosen is often dependent on _____

A

The pH of the food

48
Q

Fruits and veggies with a pH below 4.6 would use what type of canning

A

Boiling water processing

49
Q

Meats, fish, poultry, and vegetables with a pH higher than 4.6 would use what type of canning

A

Pressure canning

50
Q

True or false: C. Botulinum cannot survive in neutral environments

A

False, it cannot survive in acidic environments

51
Q

What is refrigeration

A

Slows the chemical, physical, and biological reactions that shorten the shelf life of food

52
Q

What is the ideal fridge temperature to slow microbial growth

A

Less than 4°C but no lower than 0°C

53
Q

True or false: refrigeration prevents the growth of molds

A

False

54
Q

What is freezing

A

Involves cooking food to temps that prevent growth of microbes because it makes water unavailable to the microorganisms

55
Q

True or false: freezing does not kill microbes but just prevents them from growing

A

True

56
Q

What is the ideal temp to freeze foods at

A

18°C

57
Q

What is another name for lyophilization

A

Freeze drying

58
Q

What is freezer burn

A

When water evaporation from the frozen food goes into the air spaces and creates ice crystals

59
Q

What is irradiation

A

The exposure of foods to ionizing radiation in the form of X rays, gamma rays, or electron beams

60
Q

What unit is irradiation measured in

A

Kilograys

61
Q

Effects of irradiation on water content

A

Produces hydroxyl radicals, which can interact with other molecules in the food to produce off-odours and off-flavours

62
Q

Effect of irradiation on lipids

A

Causes rancidity

63
Q

Effect of irradiation on proteins

A

None

64
Q

Effect of irradiation on carbs

A

Some structural properties may be reduced (ex. Gelling ability)
Nutritional value remains the same

65
Q

Effects of irradiation on vitamins

A

Vitamin A C E and thiamin will break down

66
Q

Effects of irradiation on physical properties

A

Changes in texture, colour, flavour

67
Q

True or false: irradiation kills molds, insects, and bacteria so there is no possibility of food borne illness

A

True

68
Q

True or false: foods can be irradiated while they are in their packaging

A

True

69
Q

True or false: irradiation lowers foods nutritional value, but has no effect on food quality

A

False, high nutritional value, decrease in quality

70
Q

What are the only 4 foods approved for irradiation in Canada?

A

Potatoes
Onions
Wheat/ flour
Spices

71
Q

Effects of preservation on vitamin C

A

Damaged by heat, oxidation, drying, and enzymes released when food is cut

72
Q

Effects of preservation on thiamin

A

Destroyed by high heat and non acidic conditions

73
Q

Effects of preservation on riboflavin, niacin, vitamin B6 and folate

A

Sensitive to heat

74
Q

Name 5 new technologies in food preservation

A 
High pressure
High pressure/ high temp
Non thermal
Continuous microwave 
Antimicrobial chemicals
75
Q

What is high pressure preservation

A

High hydrostatic pressure processing or ultra high pressure processing
Food is placed under uniform pressure that is enough to destroy microbes

76
Q

What is high pressure high temp preservation

A

Pressure assisted thermal sterilization (PATS)

Can kill C. Botulinum

77
Q

What is non thermal preservation

A

UV irradiation, pulses light and ultrasound

78
Q

What is continuous microwave preservation

A

Food is passed through a tube and microwaves are directed to the center of the food

Heats food from the inside out

79
Q

What is antimicrobial chemical preservation

A

Sprayed on foods or food are dipped into solution

Can be natural chemicals

80
Q

What is glass made of

A

Heated silica + sodium carbonate + stabilizers

81
Q

What is paper made of

A

Pulped cellulose fibers

82
Q

What is plastic made of

A

Polymers of H, C, O, or Si

83
Q

What is modified atmospheric packaging

A

Food is packaged in wrap that oxygen cannot permeate

Oxygen is removed from the package and replaced with carbon dioxide or nitrogen

84
Q

True or false: modified atmospheric packaging prevents the growth of all microorganisms

A

False: anaerobics may still grow

85
Q

What are edible films

A

Coatings that are applied to foods that provide benefit to the food and can be consumed by the user

86
Q

Give 2 examples of edible coatings being used

A

Chitosan

Wax on fruits

87
Q

What is intelligent packaging

A

Interacts with the external or internal environment of the package
Sensors report on the environment within the package

88
Q

What is active packaging

A

Not only sense changes within a product like intelligent packaging, but can also correct the change

89
Q

What is source reduction

A

Manufacturer uses less material to package items and in shipping

90
Q

What is composting

A

Food scraps created by processing

91
Q

What is recycling

A

Manufacturers using packaging materials that are recyclable, and then the consumer recycling the packaging

Foods Facts And Fallacies (5 decks)

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