Chapter 1 and 2 Flashcards
(182 cards)
1
Q
What is food science
A
- Nature and composition of food materials and their behavior
- Interdisciplinary science to study the nature of foods, the causes of their deterioration and the principles underlying food processing
-The treatment of food substances to preserve them and improve their quality or make then functionally more useful
2
Q
What do food processors do
A
Take raw animal. edible vegetables , or marine materials and transform them into edible products through the application of labor, machinery, energy , ad scientific knowledge
3
Q
The purpose of food processing and the reason
A
The reason- biological nature-> deterioration,
Purpose: to preserve food, to extend the edible period
4
Q
Traditional methods of preserving foods
A
- Drying
- Salting
- Smoking
- Fermentation
5
Q
What do we believe the food was like before?
A
More nutritious , but in fact it was poor even for more well off
6
Q
What people ate before
A
Rare meat ( only when killed and slaughtered) -Veg and fruits only in some places
-Heavily relied on staple foods as wheat, potatoes, because it is easy to store. Still 90% of intake
7
Q
Who invented canning and when
A
1810 Nicolas Appert
Jars were hermetically sealed by boiling, did randomly
8
Q
How was invention of Appert helpful
A
For Napoleon and his wars
9
Q
When jars became widespread
A
After invention of cane opener in 1855
10
Q
What happened in 1859
A
Invention of ammonia compression-> first refrigerator all -year round
11
Q
What is the safer option for ammonia and when was it invented
A
1920s
Chlorofluorocarbons (CFCs)
Low toxicity, low reactivity, low flammability-> can be placed at home
12
Q
What happened in 1867
A
Louis Paster- bacteria are a cause of food borne disease -> pasteurization
13
Q
What did Clarence Birdseye do and when
A
Technology for quick freezing of foods developed in 1930s “A father of the prozen food industry “
14
Q
What is the central concern in food nowadays?
A
Food safety: microbiological contamination
15
Q
Consumers are involved in ___
A
maintaining the safety of food
16
Q
In what institutions food science is required
A
- Canada Food Inspection Agency
- Health Canada
- Us Food and Drug Administration
- WHO
- FAO
17
Q
Four pillars of food security
A
- Food availability
- Food access
- Food utilization
- Food system stability:
18
Q
Food science professional societies
A
Canadian Institute of Food Science and Technology
-Institute of Food Technologists
-Internatioanl Union of Food science and Technology
-American Oil Chemists’ Society
-American Association of Cereal Chemists
AOAC
19
Q
Why AOAC is important for us
A
Methods that have legal standing
If some kind of test is needed for nutritional labeling, here is the first place to look
20
Q
What is the contribution of food sector in canada’s economy
A
- 5 billion dollars- 6.7% of GDP
16. 7% of labor work in industry
21
Q
How many food/beverage establishements are there in canada
A
9000 ( more than 50% in Ontario or Quebec)
22
Q
Export / import of food in Canada
A
Export: 43.6 billion, fifth larger, 3.5 % of world agriculture and exports
48,4 % of export foes to US , 11,4 % to china
Imports: 32,2 billion, 6th larger importer. 61,2 & are from US
23
Q
How many food businesses in Quebec and how many people does it employ
A
1500 businesses 70,000 workers
24
Q
Where most employment is concentrated
A
Montreal metropolitan
25
What are the size of food companies in quebec an dhow much the employ
80% have fewer than 50 employees
4,5% have more than 250
The larger company provide 43,5% of all jobs
26
Key products in Quebec
- Milk
- Other dairy products
- Meat
- Baked goods and confectionery
- Fruits and vegetables
- Fruit juices
- Soft drinks
- Animal food
- Beer, sprits and wine
27
What type of business is common in Quebec
Cooperatives, especially in dairy, meat, animal food and maple product
28
What is Agropur, how many farms, how much product a year
Largest dairy cooperative in Canada
More than
3300 farms
More than 3 billion liters of milk a year
More than 3 billion sales a year
29
How much people spend on food in Canada and US
10%
30
What is Food Freedom Day
1st week of February, by this date the average Canadian has earned enough money to pay for the food for the entire year
31
Why in some countries people spend 50-100% of income on food , but in canada only 10?
- Differences in income
| - Differences in food costs
32
Major contributing factors in different food cost
- Advanced agricultural practices
- Advanced food preservation and processing technologies
- Very efficient distribution networks
33
How many people the farm could fed and feeds now
1940-12
| 2006-200
34
Is there more small farms or large farms?
Small-62%, but only 7& of the value
Large- 5%, but value of 49%
35
Who owns large farms
Majority- family-owned
| A few- corporations
36
Downside of agricultural production efficiency
- Monocultural practices-> pests-> extensive use of pesticides
- Extensive use of fertilizers
- Environmental issues
37
What are post-harvest losses in the developing world and why
More than 50%
Because of pests (birds, insects, etc.)
No refrigeration
Little preservation technology
38
Four sectors of the food industry
- Production
- Processing
- Distribution
- Marketing
39
Describe production sector
Primarily farming and fishing
Involves variety selection, cultivation, harvest and some bulk pre-processing and storage (slaughter, controlled atmosphere, refrigeration/freezing)
40
What is controlled atmosphere
CO2 concentration is increased, so less O2 for oxidation , more storage time
41
All processing requires
Quality control and must satisfy legal regulatory requirements
42
How can you process milk
- Milk ( different %)
- Cheeses
- Ice creams
- Yogurts
- Condensed milk
- Powdered milk
- Butter
- Etc.
43
What does distribution sector include
Wholesale, retail and food service operations
44
How many retail outlets are in Canada
24,000
45
What i happening with competition in retail
Very competetive, because limited shelf-space and low-margin. that is why there is is sales to get rid of product for the new
46
Internet and food retail
The only retail sector where it is not used, only 0,3% of food sales
47
How do retailers keep everything organized
-Computerization and scanners
48
What are allied industries and their examples
Support industries
- Packaging
- Specialty chemicals/functional ingredients
- Equipment
49
Companies need to be highly responsive to
Competition ans demographic changes, trends/forces
- Politics
- Government regulations
- health/environment issue
50
Key demographic changes affecting the food industry
- Aging population
- More women in work force
- More ethnic diversity
- Changes in disposable income
- Higher levels of education
- More nutritional/medical awareness
- Smaller household size
51
What is the issue with product development
- Essential in remaining competitive
- Expensive process
- But new products fail 95% of the time
52
What are steps in scientific method of product development
-Ask questions
-Define problem
-Conduct research ( maybe somebody did something like that and failed, etc.)
-State hypothesis, possible solutions (test you hypothesis repeatedly yo have a theory)
-Design an experiment (should be variable and a control)
Conduct experiment (record data-numerical and descriptive)
-Evaluate the results
-Report the results ( conclusion analysis)
53
Each change in an experiment is a ___
Variation
54
Who can be involved in scientific research and what should be done with conflicting information
Medical experts may be involved
Make a meta-analysis for controversial data
55
What is happening to the world's population and economy
Population is constantly rising, but economy is not growing as expected
56
How many people are still hungry today?
820 million
57
What is happening with the number of hunger people
The prevalence of undernourishment has stabilized by the absolute number is increasing
58
How many people in the world are experiencing moderate or severe food insecurity
2 billion
59
Where and in what population there is a concentration of moderate or severe food insecurity
Concentrated in low-and middle-income countries, but also 8% in Europe and North America
Higher in women than men
60
What are 2030 SDG and 2025 World Health Assembly goals and are we meeting them
Sustainable Development Goals- half the number of stunted children
2025-reduce the prevalence of low birthweight by 30%
One in seven babies are born with low birthweight
61
How many people die because of obesity related issues in the world
4 million per year
62
What is another way to monitor hunger and what is happening with its value
Food insecurity experience scale
Number is slowly rising
63
Where hunger is on rise and at what percentage
In almost all subregions of Africa -20%
Slowly rising in Latin America and the Caribbean, but still under 7%
64
What part of Asia is the most susceptible to undernourishment
11% of the overall population
South Asia, improving, but still at 15%
65
What are experiencing people that are under the category moderately food insecure
Lack regular access to nutritious and sufficient food -> greater risk for malnutrition and poor health
66
The indicator for hunger
Undernourishment +FIES
67
How many people in (%) are severely insecure and moderate
Severe -9,2% of the population
| 17,2%- moderate
68
Countries with higher prevalence of moderate or severe food insecurity tend to have ____
Higher rates of adult obesity
69
In upper-middle and high-income countries, living in food insecure countries is a predictor of ___
obesity in school-age children, adolescents and adults
70
What is sensory evaluation
The analysis of the taste, smell, sound, feel , and appearance of food
71
Describe how physical factors can influence food likes and dislikes
Body chemistry
Number of taste buds
Age
Gender affect the ability to detect flavors
72
What is taste bias
A like or dislike that is linked to past negative or positive experiences
73
What else is a contributor to psychological bias apart from taste bias
```
Label terms
Brand names
Advertising
Peers
Setting
```
74
Name two other factors (apart from psychological and physical) that influence food likes and dislikes
Cultural- Beliefs and behaviors ->exposures to food-> food preferences
Environmental->people are more likely to eat what is available and economical; immediate surrounding
75
Appearance refers to ___ and is measured by
The shape, size, condition, and color of a product
Colorimeter- the color of foods in terms of hue, value, and chroma
76
What is used in order to avoid the influence of light on a taste panel
Colored lights
77
Flavor is the combined effect of
Taste and aroma
78
6 tastes
```
Bitter
Salty
Sour
Savory
Sweet
Umame
```
79
Foods as lemons, tea, and sourballs are evaluated in terms of
Astringency
80
What is the odor of food
Aroma
81
What might affect the flavor of food
Temperature
82
Odor results from
Volatile particles coming in contact with the olfactory bulb
83
Texture is
How food product feels to the fingers, tongue, teeth, and palate
84
5 textures
```
Chewiness
Graininess
Brittleness
Firmness
Consistency
```
85
The ability to slide without breaking. What is it?
Chewiness
86
The thinness or thickness is
consistency
87
What is the size of the particles
graininess
88
Food's resistance to pressure ____
Firmness
89
How easily a food breaks apart
Brittleness
90
What is a taste pane;
Evaluates food flavor, texture, appearance,and aroma' performed by trained specialists
91
What is consumer test panels
Help to determine products the average consumer will prefer; performed with untrained;
Compare a new product to one on the market; evaluate new types of products
92
What factors can influence on panelists during panels
Influence form other testers- prevent seeing facial expression, need to remain quiet during the evaluation
Environmental factors- light levels in testing room are the same, tests take place in a room separate from the food preparation room, testers sip water between each sample to prevent lingering and do not swallow afterwards
All product are served at room temperature
Psychological bias: only 3 digit random code, and only 4 to 5 products can be judged at a time
93
How evaluation van be performed
Numerical scoring
Verbal label
Universal form (images)
94
What is food chemistry
The branch of food science that deals with the chemical composition of foods, the physiochemical (physical and chemical) properties of food components, the physiochemical changes that occur in foods during handling, processing ,and storage, and the chemical basis of functional properties of food ingredients
95
pH and food preservation
Knowing the pH environment in which bacteria grow best is crucial to preserve food and keeping it safe
96
Where do botulism bacteria grow, yeasts and molds (ph)
Botulism - above 4.6
Yeasts 4.0-7.0
Molds- 2.0-8.5
97
How pH influence food color
Acids( lemon, cream of tartar)- develop white color
Chocolate cakes have a deeper, darker color and smoother flavor if the batter is basic
98
What happens with eggs during storage
Eggs become more basic as CO2 escapes through the egg shell ( you need fresh eggs for cooking, because it will have more air)
99
What is functional property
The contributions that individual ingredients make the characteristics of food products (structure and texture, flavor, appearance, shelf life)
100
What is functional food
Any food or food ingredient that may provide a health benefit beyond the nutritional value of the nutrients it contains ( probiotoc yogurt, cereals with added fiber
101
What is nutraceuticals
Any naturally derived bioactive compounds that are found in foods, dietary supplements, or herbal products and have health promoting, disease-preventing, or medical properties
102
How dietary supplements and functional foods are sold
Typically sold in capsules, tablets, or other pharmaceutical-type formats while functional foods are sold as foods/beverages
103
Elements that are present naturally
```
Hydrogen
Boron
Carbon
Nitrogen
Oxygen
Fluorine
Sodium
Magnesium
Alumnimum
Silicon
Phosphorus
Sulfur
Chlorine
Potassium
Ca
V
Cr
Mn
Fe
Co
Ni
Cu
Zn
As
Se
Br
Mo
I
```
104
Key minor components and what roles they have
```
Minerals
Vitamins
Acids
Pigments
Flavors
Additives
```
Nutritional, aesthetic, functional
105
Major food components
CHO
Proteins
Lipids
Water
106
Oligosaccharide- how many carbons
3-10
107
Examples of polysaccharide
Starches
Cellulose/ hemi
Pectins
Gums
108
The result of connection of 2 AAs , how many molecules of water
1
109
The simplest sugar
Glucose
110
What happens to sugars when dissolved in water
The cyclic structure-> unbound,hydroxyl group becomes carbonyl functional group (ketone and aldehyde)
111
Sugars are active only in
Open-chain form , because of carbonyl functional group that becomes functionally active, but cyclize very quickly
112
Two main types of sugars
Aldoses
| Ketoses
113
The bons that connects two simple sugars
Glycosidic ( like an ether bond R-O-R)
114
Maltose is found in
Used to make beer
115
Formation of disaccaride will result in
1 water
116
Oligosaccharide are poorly
Digested in upper GI, they are food for microflora
117
Bacterial metabolism of oligosaccharides produces
Organic acids and gases
118
Substances that have a good effect on the growth of bacteria
Prebiotic
119
The benefits of probiotics and prebiotics are
Speculative ( not clinically proven)
120
How many people in the world are dying from obesity
4 million
121
D vs L in sugars
Last OH group should be on the left from the projection->L, on the right ->D
122
How sugars cycle
Aldehyde or ketose group react with last OH group
123
Percentage of molecules in the open-chain form at any moment
1%
124
Alpha vs beta glycosidic bond
If the bond lie in one plain->alpha
| In different-> beta
125
Oligosaccharides are present in
In many fruits, vegetables, and plants
126
Organic acids form bacterial metabolism of oligosaccharides are the only
Source of calories form ingestible oligosaccharides
127
Two groups of oligosacharides
Fructo-oligosaccharides
| Galacto-oligosaccharides
128
FO and GOS have been found to
To favor the growth of "good" bacteria over "bad"
129
The most common polysaccharide in food is
Starch
130
Where starch is found, size and solubility
Starch is found in water-insoluble granules in the endosperm of wheat, corn,etc. Granule size varies by factor of 50, ranging from 2microm(rice) to 100 microm(potato)
131
Granules are made of
Amylose and Amylopectin
132
Length of amylose and characteristics
alpha-d-glucose
| 250-300 units
133
Branches in amylopectin occur every
15-25 units
134
How many glucose units are found usually in starch
The order of 1,000
135
Proportion of amylose and amylopectin depend on
Plant source
136
If starch is insoluble in water, how can use it
When heated in the presence of water, hydrogen bonds between branches are disrupted, starch undergoes gelatinization to from a gel( a three-dimensional network), because granules start to absorb water and swell
137
The process of gelatinization is used
For thickening and texture modification of the product
138
What happens to starch in cold water
Suspension is formed
139
What happens at gelatinization temperature and above it
Increased viscosity( formation of paste)
Above->granules swell more and viscosity continue to increase and some starch molecules( particularly amylose) start to leach in the the water. If continued to heat-> viscosity begins to decrease, because more starch escapes granules which will rupture eventually
140
What happens with gelatinized starch when it is cooled
If the starch concentration is sufficiently high, the starch chains re-associate to reform hydrogen bonds in an ordered structure, trapping water inside->formation of a gel
141
What is a key contributor to the texture of freshly baked bread
Wheat starch gelatinization
142
Retrogradation happens when... and its example
Starch gels may become firmer due to continued formation of hydrogen bonds between starch chains
Staling of bread->retrogradation example
143
What is syneresis
Freeze/Thaw cycles when water is forces out of the gel->appearance of water droplets in the surface of a thawed pie
144
What changes affect gelatinization behavior and tendency for retrogradation
```
Size of starch granules
Amylose/amylopectin ratio
Average length of amylose and amylopectin chains
```
145
The more there is the content of amylopectin, ___ temperature of gelatinizatio
Higher the temperature of gelatinization
146
In addition to its important functional roles as thickening and gelling
agents in a wide variety of products, starch is extensively used as a _____
```
raw material for the production of syrups and sugars . E.g. high
fructose syrup (HFS).
```
147
What does different names like HFCS 55, HFCS 45 mean
there are designated by the percentage of glucose that has
been converted to fructose
The higher the number, the sweeter the product
148
Cellulose is
Cellulose is a structural polysaccharide in plants and one of the most
common molecules in the biosphere.
149
Why we are unable to digest cellulose
We do not have an enzyme for breakage of beta-glucose bond
150
Cellulose is composed of
alpha-D-glucose, amylose
151
As we cannot break the bond in cellulose, how can we use it
derived food additives can provide
useful functional properties without adding calories or affecting
taste.
152
How MCC is produced
```
Microcrystalline cellulose (MCC) is a food additive that is produced by
partial depolymerization of cellulose.
```
153
12 functional roles of MCC
Anti caking agent and flavor carrier in grated and shredded cheese
Stabilizes foams
Stabilizes emulsions
Replaces fats and oils, is used in low fat hot dogs, reduced fat ice cream
Forms gels, improves adhesion (cling) of sauces, salad dressings
Modify texture thickens with favorable mouth feel
Improves quality of low solids tomato sauces
Freeze thaw stability, retards ice crystal growth
Suspending agent in ice cream
Vegetable fat whipped toppings improves body, texture, stability
Other food uses: Barbecue sauces, frozen cheese lasagna, frozen
guacamole, marshmallow topping, liquid diet products, sandwich spreads,
low calorie mayonnaise
Tabletting agent
154
CMC is
Carboxymethylcellulose (CMC) is a chemically modified cellulose:
some CH 2 OH groups are replaced by CH 2 COOH groups to increase
solubility in water.
155
How CMC is used
CMC is used to increase viscosity without adding calories.
CMC forms weak gels that trap water.
CMC is used in ice cream to improve texture, prevent drip and retard
formation of ice crystals during frozen storage.
156
Vegetable gum is
“Vegetable gum” polysaccharides are substances derived from various
shrubs or trees.
157
Properties of vegetable gum
thickeners,
| stabilizers, or gelling agents in various food products.
158
4 examples of vegetable gums
```
guar gum:
gum Arabic
gum karaya
gum tragacanth
```
159
Guar gum is extensively used to
guar gum: improves the consistency of gluten free baked goods
160
Where pectins are found and what they are used for
Pectins are found in plant cells and made of sugar acids a key
component in jams and jellies
Pectins substitute gelatine in vegan products
161
Other name for indigestible fiber
is called fiber, bran, or bulk on food labels
162
Indigestible fiber role in human body
aids in digestion and the elimination of waste
helps maintain a feeling of fullness
163
Use of indigestible fiber in food products
is added to commercial bread products to slow staling and improve loaf
volume
164
6 key functional properties of sugar
```
(1) Have sweetening power
(2) Are fermentable
(3) Agents for flavor and color production
(caramelization/Maillard
(4) Contribute mouthfeel (
(5) Preservatives
(6) Tenderizers
```
165
How sugar helps in preservation
Water is attracted to sugars , but to a solution-. no water available for microorganisms
166
Why many foods are sweetened with sugar
| The sensation of sweetness generally elicits a favorable response
167
Evaluation of sweetness is very ___
Subjective
168
What is the rank of sweetness in sugars
sweetness: fructose > sucrose > glucose > lactose
169
2 other alternative sweetening agents and their relative sweetness
Xylitol-sugar alcohol -90
| Aspartame-non-carbohydrate artificial sweetener-20000
170
How the sweetness of sucrose can be varied
The glycosidic bond in sucrose is readily hydrolyzed by heat or acid,
171
How the variability of sweetness of sucrose can be avoided
This variability can be avoided by converting sucrose to invert sugar ,
e.g., to stabilize its sweetness in acidic beverages such as soft drinks.
Involves use of an enzyme (invertase) that catalyzes the splitting of
sucrose into an equimolar mixture of glucose and fructose.
172
Fermentation is
Fermentation involves conversion of sugars to alcohols and carbon
dioxide or organic acids by microorganisms (yeasts and/or bacteria).
173
How fermentation can preserve the product
Acids and alcohols produced by fermentation act as preservatives by
inhibiting the growth of other microorganisms.
174
When does caramelization reactions happen
Caramelization reactions occur when any concentrated sugar solution
is heated (e.g., maple
Heating results in breakdown of the sugar molecules and
polymerization of the breakdown products.
175
Caramelization reactions are used commercially to produce
(a) flavor caramel syrup
(b) caramel color, e.g., cola drinks
176
What is the most important reaction in food chemistry
Maillard reaction
177
What is happening during Maillard reaction
Involves the reaction of the open chain form of sugars with primary
amine ( RNH 2 ) groups , present in amino acids and
178
What is the result of maillard reaction and in what products it happens
Color and flavor produced numerous volatile flavor compounds are
formed and many of the aromas we associate with specific foods are due
to this reaction:
Coffee flavor, color and aroma formed during roasting
Popcorn aroma/flavor
Roasted peanuts
Baked bread aroma
179
Viscosity of sugar solutions increases with increasing ____
Sugar concentration
180
What is the issue with diet soft drinks and how it is solved
Diet soft drinks are sweetened with very low amounts of artificial
sweeteners and would not have the same mouthfeel; sugar alcohols
may be added to increase viscosity.
181
What is the most effective way to keep freshness of baked goods
invert sugar
182
How sugars act as tenderizers
Sugar changes the viscosity or pourability of doughs and batters because
sugar interferes with flour s ability to form an elastic structure
