2.1

Question 1

what are processed foods

Answer 1

products that have been preserved so they will not spoil as quickly as the fresh, whole foods they were made from

Question 2

what’s the primary reason for processing foods

Answer 2

to reduce or eliminate harmful microbes from growing in foods
Also, to stop the loss of nutrients by deactivating the enzymes that break them down

Question 3

negatives and positives about using heating to process foods

Answer 3

good: kills microbes
bad: kills some nutrients and quality

Question 4

what is blanching

Answer 4

short heat treatment in processing of raw fruits and veggies to activate enzymes before other processing steps with minimal effect on microbes

Question 5

what is pasteurisation

Answer 5

a mild form of heating that kills all pathogens without killing all the spoilage microbes

Question 6

what is aseptic processing

Answer 6

sterilising the product before packaging (essentially extreme pasteurisation)

Question 7

what is the most dangerous microbe that can survive in the absence of oxygen

Answer 7

clostridium botulinum

Question 8

what are particulates and what is their purpose?

Answer 8

chunks floating in thick packaged sauces that makes it more difficult to predict heat-transfer patterns and therefore warm the bowl up entirely

Question 9

how is heat energy transferred

Answer 9

conduction (from one molecule to another)

Question 10

difference between heating and freezing when it comes to food preservation

Answer 10

heating kills microbes while freezing slows them down

Question 11

what is the best way to freeze foods

Answer 11

rapidly with high power freezing winds, because putting it in the freezer gives a higher chance of nutrients being destroyed slowly

Question 12

what is freezer burn

Answer 12

dehydration of frozen meats, which can be prevented by quick freezing and proper packaging

Question 13

what does IQF stand for

Answer 13

individual quick freezing

used for fries and onion rings sometimes

Question 14

what is the maximum temperature that defrosted foods can be stored at `

Answer 14

42° F
5° C

because microbes will start growing again

Question 15

best methods of thawing frozen foods

Answer 15

microwave or leave in fridge overnight

Question 16

why is drying an effective processing method

Answer 16

because microbes need water to grow

Question 17

what is meant by the term concentrating in terms of food preservation

Answer 17

the removal of water from a liquid food without changing it into a solid
(e.g. juice concentrates and syrup)

Question 18

why do some foods used concentration as a means of preservation

Answer 18

to condense liquids for production costs

also to kill microbes but mostly the first one

Question 19

what is curing and what is it used for

Answer 19

adding preservatives to meat that bind water (sugar and salt) also sometimes sodium nitrate and sodium nitrite

also sometimes used for onions and potatoes except less salt and sugar is involved

Question 20

what are some common methods for curing

Answer 20

soaking red meat in a salt solution called brine

hand rubbing the sugar into ham

Question 21

what is milling

Answer 21

breaking down grains to make sure only the preservable stuff stays in

Question 22

what is extracting

Answer 22

getting rid of stuff inside a food product that isn’t covered by any of the other methods of preservation
(spoiled parts of fruit juice, oils from plants

Question 23

what is fermentation

Answer 23

it encourages the growth of beneficial microbes to outcomplete spoilage and pathogenic microbes
Normally lactic acid or ethanol is added to a product to begin this process

Question 24

examples of foods that use fermentation

Answer 24

rising of bread dough (yeast)
alcohol (ethanol)
yogurt (lactic acid
and many more

Question 25

what is irradiation

Answer 25

a potent killer of microbes that can be preserve foods with little to no heat

Question 26

problems with irradiation

Answer 26

they kill microbes but do not inactivate toxins formed in the food before radiation the use of gamma rays in the process has been scrutinised because they have had adverse affects to human health in the past

Question 27

what is nonthermal processing and which foods use it

Answer 27

the killing of microbes under hydrostatic pressure, which keeps most health benefits used with guac, hummus and salsa

Question 28

most common methods of preservation that kill vitamins and minerals

Answer 28

freezing and heating

Question 29

what are some points that defend the idea that processed foods are bad because they kill vitamins and minerals

Answer 29

raw materials and fresh foods are more likely to lose nutrients during storage than processed foods cooking is very damaging to nutrients, and processed foods need much less cooking

Question 30

define formulated foods

Answer 30

products that are mixtures of ingredients

Question 31

what are some key differences between formulated foods and processed foods

Answer 31

formulated foods are not directly recognisable as their original plant or animal sources unlike processed foods formulated foods have a much larger variety of ingredients

Question 32

what is meant by the term clean label

Answer 32

a list of ingredients without anything that sounds like a chemical normally comes with labels like 'naked' or 'no artificial preservatives'

Question 33

what are stabilisers

Answer 33

products added to food to prevent them from breaking down easily

Question 34

what makes wheat flower superior from other flowers

Answer 34

the presence of gluten

Question 35

most common ways to process foods

Answer 35

- sterilizing - pasteurizing - fermenting - blanching

Question 36

What are some examples of unit operations that convert raw materials into processed foods

Answer 36

- material handling - cleaning - pumping - mixing - heat exchanging - packaging

Question 37

what is wet milling

Answer 37

separates components on anatomical and solubility differences (protein, oil and starch)

Question 38

what is dry milling

Answer 38

separates the seed into fractions based on anatomical structure (bran, germ, endosperm)

Question 39

what is the difference between gamma and electron-beam radiation

Answer 39

gamma: from cobalt has great penetration capability but requires elaborate safety measures electron-beam: has less penetration capability but fewer health risks

Question 40

what is extrusion

Answer 40

A forming technique whereby a material is forced, by compression, through a shaped opening in a die to produce a continuous profile

Question 41

what is leavening

Answer 41

refers to the production of gases (carbon dioxide) in dough that contribute to the volume achieved during baking and the final aerated texture

Question 42

what are some examples of typical leavening agents

Answer 42

yeast, baking soda, baking powder, ammonium bicarbonate

Question 43

common replacements for fat

Answer 43

``` Fake fat -Olestra (sucrose ester) Carbohydrate-based replacers -Gums and hydrocolloids Protein-based replacers -Milk or soy ```