Chapter 3: Food Preservation Flashcards by isabelle

does not really preserve food, in a way, prolongs shelf life and destroys pathogenic and other organisms

cooking

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name given to a group of compounds found in wood smoke that are expected to have some bacteriostatic and bactericidal effects

smoking

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this temp can delay the spoilage of foods by retarding the metabolic activities of the microorganisms and prevent their growth, multiplication, pr production of toxin

low temperatures

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temperature ranges from 1-10C

at 10C most pathogenic microorganism activities are slowed down

refrigeration

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home refrigerators are maintained at this temp ranges

4-7C

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process by which water changes from liquid to solid state under sub-zero celcius

can reduce Aw due to unavailability of liquid water

freezing

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freezing in bulk and in air

formation of most ice crystals over 3-72 hours of freezing at temp relatice close to 0

forms larger sized crystals that may affect texture, palatability, unction, and nutritional quality of food

slow freezing

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carried in a span of 30 mins or less using deep temps that range down to -40C

quick freezing

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immersion of the food or the packaged food in a refrigerant

done in less than 30 mins

direct contact with

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food is in contact with the passage container of refrigerant at -17.8 to -45.6C

indirect contact with the refrigerant

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frigid air at -17.8 to -34.4C is blown across the material being frozen

air blast freezing

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makes use of gases that liquefy at very low temp of -60C

rate of freezing is ultra fast

liquid nitrogen and carbon dioxide are the most commonly used

cryogenic freezing

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hazard from putting food in the freezer: dehydration that results in a defect

freezer burn

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hazard from putting food in the freezer: loss of ascorbic acid, onset of rancidity and discoloration

oxidative deterioration

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too slow or too rapid melting of frozen foods, liquid may be leached out carrying with it some of soluble components of the food

thawing of frozen foods

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the pink of reddish liquid that comes out from meat during thawing

drip or bleeding

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liquid that comes out from fruits and vegetables are called

leakage

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food is thawed slowly back to its normal fresh state by increasing storage temp

advantage: results in better food quality closer to its fresh state since most liquid are reabsorbed

disadvantage: enzymatic and microbial activities

slow thawing

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food is thawed at a very rapid pace resulting in lesser danger of microbial growth

disadvantage: losing fresh quantities

rapid thawing

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processing foods by using special microorganisms acting on food constituents with or without the addition of sugar, salt, or acid

fermentation

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addition of vinegar to fruits and vegetables w/ or w/o spices that may be unfermented, partially, or fully fermented

pickling

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reduction of water activity and the production of acid which is not conducive for growth of some microorganisms

osmotic dehydration

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requires the action of yeast or a given substrate containing sugar or any fermentable carbohydrate to produce alcohol and carbon dioxide under aerobic or semi-aerobic conditions

ex: yeast breads, wines, beer, and distilled liquors

alcoholic

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alcohol produced from alcoholic fermentation are further acted upon by Acetobacter bacteria to produce acid or vinegar

ex: vinegar

acetic acid fermentation

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sugar in food is acted upon by lactic acid bacteria to produce lactic acid, alcohol, and carbon dioxide ex: butter, yoghurt, cheese, pickles, fermented milk, burong mustasa, pickled vegetable product (atchara, cucumber pickles, singkamas)

lactic acid fermentation

factor affecting the the quality if fermented or pickled products there must be the presence of sugar or any fermentable carbohydrates

right substrate

factor affecting the the quality if fermented or pickled products presence of the enzymes to catalyze the chemical changes for the development of the desirable characteristics of the fermented products

right microorganism

factor affecting the the quality if fermented or pickled products right temperature, humidity, pH, eater activity to allow maximum growth of the microorganisms

right environmental conditions

removal of available moisture in food to a level that will no longer be conducive for the growth and multiplication of spoilage microorganisms

drying and dehydration

applied to all methods of removing moisture in food, whether by heat of the sun or by artificially produced heat or by other means ex: Sun drying, air drying, oven drying.

drying

drying by artificially-produced heat under controlled conditions of temperature, humidity, and air flow within a chamber removes nearly all moisture in food ex: freeze-drying, vacuum dehydration, hot-air dehydration

dehydration

food is exposed to solar energy, heat is not so intense, hence drying is slow

sun drying

food is exposed to hot air that move across the food

artificial heat

food is soaked in very high concentrated salt or sugar solutions or solvents to leach out the liquid within the cell of the food process is repeated (step-up) until final moisture reduction level is attained

osmotic dehyration

process of dehydrating frozen foods under vacuum so the moisture content changes directly from a solid to gaseous state without undergoing through the liquid state (sublimation) products can be rehydrated to its fresh form expensive process

freeze drying

best temperature for drying

50-60C

sugar at high concentrations of 60% and above has a preserving effect because of the unfavorable osmotic pressure created by sugar in the food products

preservation in high sugar

preserves food by causing high osmotic pressure resulting in plasmolysis of the cells and in making water unavailable to microorganisms by binding or tying up moisture

preservation in high sugar

prepared by boiling fruit juice w/ or w/o water and sugar concentrating to a point where gelatinization takes place upon cooling

jellies

clear jelly in where there is suspended slices of fruit or peel

marmalade

prepared by boiling the whole fruit pulp with sugar to moderately thick consistency

jam

prepared by boiling mashed fruit pulp with sugar to a semisolid mass of homogenous consistency

paste candies

fruits or combination of fruits cooked in syrup but retaining the shape or shapes of the fruits

fruit preserves

prepared by gradually concentrating fruits in syrup by repeated boiling until the fruit is heavily saturated with sugar, then, dried

candied fruits

any substance added, directly or indirectly, to food to improve its quality in terms of appearance, flavor, texture keeps quality and nutritive value

additive

substances that unavoidably become part of the product through some phase of production, processing, or food packaging

incidental additives

substances added on purpose to perform specific functions (improve color, flavor, odor, and texture)

intentional additives

use of additives is regulated by the Food, Drug, and Cosmetic Act

RA 3720

involves exposure of the food to ionizing electromagnetic waves of ultraviolet light, x-rays, and gamma rays

irradiation or cold sterilization

theory on how radiation preserves food supports that a sensitive portion of the microorganisms ionized when hit by radiation

direct hit theory

theory on how radiation preserves food surrounding the microbial cell producing oxidizing and reducing radicals that are destructive to the microorganisms

ionizes the water

more resistant than vegetative microbes

spore formers

more resistant than molds

yeats

type of microbial spoilage mold, being aerobic, grow mainly on the outside surfaces of the affected foods, initially small separate colonies food becomes sticky, whiskey, and locally colored

moldiness and whiskers

type of microbial spoilage word used to refer to spoilage of fruit, vegetables, eggs, and other foods

rots

growth of bacteria on moist surfaces of vegetables, meat, fish may cause taints and odors and can result in such deterioration of the food that generates into slime pigmentation may occur

slime

spoiled color in food of serratia marcenens

red

spoiled color in food of sarcina lutea

yellow

spoiled color in food of aspergillus niger

black

spoiled color in food of pseudonomas fluorescens

green with fluorescens

spoiled color in food of penicillum species

green

formation of a viscous sticky material closely allied to slime

ropiness

fermentative spoilage arises close to the bone meat

bone taint

fermentative spoilage occur in canned foods in a non-gas-producing fermentative spoilage

flat sours

fermentative spoilage cans occur as a result of gas producing fermentation in which large quantities of gas are evolved that the pressure within distorts the side and ends of the can and may blow

bulging

aerobic decomposition of protein-rich food that leads to the development of bitter flavors in foods that are not pleaste

putrefaction

processing of heating food to a certain temp and holding it at that temp until most of the possible pathogens present in food are destroys or killed ex: for milk and fruit juices

pasteurization

process where food is rendered completely free of microorganisms, can injure human health use temp higher than pasteurization "commercially sterile" product is not completely free of microorganisms but has killed all but the more resistant bacterial spores conditions in the container are not conducive for growth of bacterial spores

sterilization

method of food preservation that utilized the principle of pasteruization and sterilization in hermetically sealed tin cans or bottles

canning or thermal processing

require sterilization temp above 100C for a certain length of time depending on the nature of food product

medium and low acid foods

sterilization aims to destroy the heat resistant microorganism, which can survive at high temp under conditions of low acidity

c. botulinum

if canned, may not require use of pasteurization

high acid foods

heating the product after it is sealed in the container

cold pack method

food is hot filled into the container then sealed under aseptic conditions and processed immediately

hot pack method

food is cooked and filled hot into sterilized containers then sealed under aseptic conditions

open kettle method

refers to the application of heat to sealed cans or to partially sealed containes

methods or processing

applicable to processing of the mpre acidic foods

water bath

applicable to processing of the more acidic foods

steamer

spoilage in canned products can be a hydrogen swell, springer, or flipper

swell

spoilage in canned products characterized by the development of acidity in food w/o swelling caused by the growth of thermophilic microorganisms as a result of lack of processing or cooling

flat sours

spoilage in canned products result of storing cans while to warm causing food discoloration and disagreeable flavor

stack burning

spoilage in canned products due to the effect of various metals, high temp, prolonged heating or to bacterial action

discoloration

spoilage in canned products result of long exposures of foods even before foods are placed in the containers

foreign flavors

external can defects defective can has normal-looking flat ends one of the ends will become convex when any part of the can is struck sharply affected end snaps back to the normal position when very light pressure is applied

flipper

external can defects can bulges at one end if pushed, can bulge transfers to the opposite end, while the pushed end become normal

springer

external can defects can bulges at one end if pushed, the bulge springs back

soft swell

external can defects can bulges at one end or both ends bulge cannot be pressed inwards by hand due to the internal can pressure

hard swell

external can defects can has normal-looking flat ends one or both ends flip slightly on application of light finger pressure flipping is at the side of the can

soft spot

external can defects can defect characterized by pronounced deformation of the can body

dents

external can defects dripping of can contents scams or can walls are ruptured and/or perforated

leakers

external can defects marked deformation of can seams indicated that the lot was not properly processed, lot was mishandled, and/or poor cans was used for processing

defective cans

iexternal can defects ndicates mishandling and/or that the stock is from an old batch

rust formation

external can defects rust formation is in the form of small dots, usually on top of cans or on the seams no noticeable pitting of iron

slight rust

external can defects rust formation is immediately evident and there is pitting iron

extensive rust

external can defects label is either torn, loose, very dirty, or absent

label defect

Chapter 3: Food Preservation Flashcards

(95 cards)