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Food Science > Chapter 4: Processed Foods > Flashcards

Chapter 4: Processed Foods Flashcards

(60 cards)

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1
Q

Processed Foods

A

Products that have been preserved so they will not spoil as quickly as fresh, whole foods

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2
Q

Perishable

A

Most raw materials are this and require processing to prevent loss

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3
Q

Shelf Stable Products

A

Foods that may be kept at room temperature

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4
Q

Why are foods processed?

A

The primary reason is to reduce or eliminate harmful microbes.
• Another reason is to stop the loss of nutrients due to enzyme action

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5
Q

Methods of Processing Foods

A

o Sterilizing
o Pasteurizing
o Fermenting
o Blanching

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6
Q

Benefits of Processing

A
  • Processed food is more likely to be eaten
  • Shelf stable foods are ready when we are
  • Loss of nutrients and quality is slower
  • Processed foods have less waste
  • Processed foods take more energy to produce, but use less energy to store
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7
Q

Unit Operations

A

Distinct steps for converting raw materials into processed foods

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8
Q

Examples of Unit Operations

A 
o Material handling
o Cleaning
o Pumping
o Mixing
o Heat exchanging
o Packaging
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9
Q

Processed Whole Foods

A

oCanned peas, corn oil, orange juice

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10
Q

Formulated Foods

A

o Bread, jam, chocolates

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11
Q

Chilled Foods

A

Bread, jam, chocolates

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12
Q

Prepared Foods

A

o Pizza, potato salad, food service

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13
Q

Types of Processing

A
  • Heating
  • Freezing
  • Drying
  • Concentrating
  • Curing
  • Milling
  • Extracting
  • Fermenting
  • Irradiating
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14
Q

Cooking

A

Kills spoilage and pathogenic microbes but does not sterilize food

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15
Q

Blanching

A

A unit operation to inactivate enzymes

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16
Q

Pasteurization

A

Kills pathogens but not all spoilage microbes

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17
Q

Canning

A

Sterilizes product in a container

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18
Q

Aseptic Processing

A

Sterilizes product prior to packaging

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19
Q

Canning Considerations

A 
• Types of microbes
     o Clostridium botulinum, Bacillus stearothermophilus
• Headspace vacuum
• Heat treatment
    o Cold point
• Acidity of product
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20
Q

Conduction

A

Involves heat transfer through a material due to molecular movement

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21
Q

Convection

A

Involves heat transfer through movement of heated fluid from hot regions to cold

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22
Q

Acidity Factors

A

The acidity or pH of a product affects the amount of heat treatment needed

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23
Q

Low Acid Foods

A

Those with a pH greater than 4.6 and aw of 0.85 or more

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24
Q

Acid Food

A

Those that have a natural pH of 4.6 or less

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25
Acidified Foods
Low acid foods to which acids are added so the pH is 4.6 or less and aw of 0.85 or more
26
Freezing
* Freezing is a mild treatment that results in less loss of nutrients and quality than heat treatment * Freezing slows the growth of microbes but does not kill them so there may be safety and spoilage problems when thawed
27
Freezing Methods
* Still air * Forced (blast) air * Indirect contact * Scraped surface * Individual Quick Freeze (IQF) * Cryogenic
28
Drying
* Removing moisture reduces the ability for microbes to grow | * Even dry foods (flour) contain moisture (10-15%)
29
Water Activity (aw)
Refers to water that is available for microbial growth
30
Drying Methods
* Sun or air * Oven * Vacuum * Spray * Freeze * Drum
31
Concentrating
* Removal of water from a liquid food without changing it into a solid * Common examples are juice concentrates and syrups
32
Curing
Another way to decrease availability of water by adding preservatives • Salt and sugar are the most common choices
33
Sodium Nitrite and Nitrate
Additional curing agents applied to cured meat products
34
Dry Milling
Separates the seed into fractions based on anatomical structure (bran, germ, endosperm)
35
Wet Milling
Separates components on anatomical and solubility differences (protein, oil and starch)
36
Extracting
Involves the removal of a portion from the raw material • Coffee and tea are common examples • Other examples include juices, oils and flavors
37
Oil Extraction and Processing Steps
* Pressing * Refining * Degumming * Bleaching * Deodorization * Hydrogenation * Interesterification
38
Pressing
The mechanical squeezing of oil from oil seeds
39
Deodorization
The application of steam in a vacuum to strip odor-causing low molecular weight compounds from oils
40
Bleaching
The removal of colored substances from the oil using diatomaceous earth clays at 194°F
41
Degumming
Is the removal of phospholipids by water at 122-140°F
42
Hydrogenation
The process of saturating double bonds to increase the melting temperature of the oil
43
Fats
Usually solid at room temperature
44
Oils
usually liquid at room temperature
45
Triglycerides
Food lipids are mixtures of this. Mixtures result in melting temperatures that are a range (120-130° F) rather than specific (128° F)
46
Fermenting
* This is one process that depends on the growth of microorganisms * A starter culture is added to a perishable raw material to change it into a more stable food product * Lactic acid and ethanol are the main preservatives
47
Fermented Products
* Yogurt * Bread * Olives * Pickles * Salami * Sauerkraut * Beer and wine
48
Irradiating
A potent killer of microbes and can be used for foods as it induces little or no heat
49
Radiation
Can be applied at high doses to sterilize a product or may be used at low doses (radurization) to be the equivalent of pasteurization
50
Irradiating Sources: Gamma radiation
Cobalt has great penetration capability but requires elaborate safety measures
51
Irradiating Sources: Electron-beam radiation
Less penetration capability but fewer health risks
52
Irradiating Sources
* High-pressure treatment * Extrusion * Roasting * Microwave heating * Ohmic heating
53
Extrusion
* A forming technique whereby a material is forced, by compression, through a shaped opening in a die to produce a continuous profile * A versatile, energy efficient and economical means to produce a wide variety of products * Cereals are mostly extruded to produce snacks, or pellets for feed
54
Consequences of Processing
* Shelf life * Nutrition * Quality * Safety * Packaging
55
Shelf Life
The length of time that a product may be kept before it should be discarded • It is related to safety but it is most closely related to spoilage • Many processes are intended to increase shelf life by reducing or eliminating microbes
56
Nutrition
* Extension of shelf life may accompany a decrease in nutritional value of foods * Washing, drying, heating, exposure to light or oxygen are contributors to the loss of vitamins and minerals in foods * Processed foods do provide nutritional value
57
Quality
* Color, flavor and texture of processed foods are not the same as for fresh whole foods * Compared to the prospect of spoiled food, the quality of processed food is quite
58
Safety
The most important consideration in the design of a food process • Processing is not a substitute for poor sanitary practices • Sterilized foods (canned, irradiated) may be the safest but are a poor substitute for enjoying a variety of foods (with inherent risk)
59
Packaging
* Preservation techniques may slow or stop spoilage, but packaging prevents recontamination by microbes or chemicals * Packaging also functions to keep water, odors and gases in the product while excluding water, oxygen, odors and light
60
Interesterification
is the rearrangement of fatty acids on the oil to affect its melting temperature

Food Science (6 decks)

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