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FOOD 2010 Flashcards

(122 cards)

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1
Q

Food Science

A

an applied science that takes principles from the basic sciences and applies them to study the nature of foods, and to solve food related problems

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2
Q

Food technology

A

is concerned with the development, processing, preservation, packaging, and distribution of safe, nutritious, and appealing food

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3
Q

food chemistry

A

examines the chemical composition and physical properties of food

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4
Q

Food Microbiology

A

examines the role of microorganisms in food

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5
Q

Food Engineering

A

concerned with applying physical and engineering principles to control unit operations in food processing

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6
Q

How has globalization affected the food industry?

A

has heightened the urgency to adequately and expediently address international trade issues concerning tariffs, safety labeling, and product standards

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7
Q

Where do global food issues often affect?

A

non-industrialized countries where the role of food in society and economy differs from what is seen in industrialized countries

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8
Q

Food security

A

refers to the assured access to enough food at all times for an active and healthy lifestyle; at a minimum includes the availability of nutritionally adequate and safe foods, and a guaranteed ability to acquire acceptable foods in socially acceptable ways

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9
Q

Food insecurity

A

occurs whenever the availability of nutritionally adequate and safe foods, and a guaranteed ability to acquire acceptable foods in a socially acceptable manner is limited or uncertain

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10
Q

Hunger

A

the uneasy or painful sensation caused by a recurrent or involuntary lack of food and is a potential consequence of food insecurity

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11
Q

Food Composition

A

refers ot the substances or components found in food products

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12
Q

Keys nutrients that compose food include

A

proteins, carbohydrates, fats, as well as water, minerals, vitamins, and phytochemicals

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13
Q

What is the Canadian Food Inspection Agency (CFIA) responsible for?

A

inspecting all food products sold in Canada, including imported goods

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14
Q

What is the mandate of Health Canada?

A

to protect the public from life threatening hazards in the food supply, in pharmaceuticals and cosmetics, in medical or radiation emitting devices and in the environment

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15
Q

What does it mean when a food is labelled “kosher”?

A

meets the requirements of Kashruth (Jewish dietary laws)

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16
Q

What does it mean when a food is labelled “halal”?

A

conforms to Islamic dietary laws

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17
Q

The Federal Meat Inspection Act

A

1906; provides inspection of animals, slaughtering conditions and meat-processing facilities

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18
Q

The Federal Trade Commission Act

A

protects the public and the food industry against false advertising

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19
Q

The Infant Health Formula Act

A

provides that manufactured formulas contain the known essential nutrients at the appropriate levels

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20
Q

The Nutrition Labeling and Education Act

A

protects consumer against fraud (about nutritional information)

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21
Q

GRAS (Generally Recognized as safe)

A

are substances added to food that have a history of being safe based on common usage (includes spices, seasonings, and flavourings)

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22
Q

Food Additives

A

are a very specific group of substances that are added intentionally and directly to foods, that are regulated and approved by the FDA; classified into several categories

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23
Q

Standard Plate Count (SPC)

A

total counts of microorganisms are used to evaluate the sanitary quality of food

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24
Q

Anabolism

A

reactions involving the synthesis of compounds (reduction reactions)

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25
Catabolism
reactions involving the breakdown of products (oxidation reactions)
26
Microcomponent
a blanket term used to describe components in a food that comprise a small portion of total mass (includes vitamins and minerals, anitoxidants, enzymes, organic acids, flavourings, emulsifiers, pigments, food additives)
27
What is the main role of carbohydrates?
to provide energy
28
Examples of monosaccharides
glucose, fructose, and galactose
29
Discaccharides
two monosaccharides linked together
30
Sucrose =
glucose + fructose
31
Lactose =
glucose + galactose
32
Maltose =
glucose + glucose
33
Inversion of sugars
refers to the hydrolysis of sucrose into fructose and glucose
34
Caramelization
the application of heat to the point that sugars dehydrate and break down and polymerize
35
Gelatinization
irreversible swelling of starch granules
36
Primary protein
sequnce of a chain of amino acids
37
Secondary Protein
occurs when two amino acid sequences are linked by hydrogen bonds
38
What are proteins used for?
transport (such as hemoglobin), protective (such as antibodies), membranes, etc.
39
What do amino acids contain?
and amino group and an acid group (-COOH)
40
How are amino acids joined?
by forming peptide bonds
41
Lipids
substances that are soluble in organic solvents
42
Naturally Occurring Fatty Acids
have an even number of carbons and are in CIS formation
43
Triglycerides
made up of 3 fatty acids attached to a glycerol
44
What enzyme can break apart a triglyceride?
lipase
45
What vitamins are fat soluble?
Vitamin A, D, E, K
46
What vitamins are water soluble?
B-vitamins, thiamin, riboflavin, niacin, vitamin B6, panthothenic acid, folic acid, biotin, cobalamin (B12)
47
Why are food additives present in foods?
to achieve particular technological objectives
48
Why is analysis of food composition important?
important in the establishment of nutritional databases, ensure regulatory compliance, market surveillance, and in quality control
49
How can food composition be determined?
by either testing the actual product, or estimating based on nutritional databases
50
Energy in food is measured in terms of what?
calories (a metric unit of heat measurement)
51
1 calorie =
the amunt of heat required to raise 1 g of water from 14.5*C to 15.5*C = 4.1840 J
52
Calorimeters
measure the heat released during the combustion of food
53
Bomb calorimeters
used to determine the calorie content of food
54
What causes cramps?
depletion or imbalance of salts in muscle tissue (lost through perspiration)
55
Flavouring Agents
supplement, enhance, or modify original flavour without contributing flavours of their own
56
Texturing Agents
affect the feel or appearance of food
57
Acidulants
give a sharp taste to food
58
Gums
are stabilizer/thickeners, maintain texture and body
59
Surface active agent
modify surface properties of liquid food components
60
Sequestrants
added to bind with metals such as iron, calcium, and copper to prevent colour, flavour, and appearance changes; chelating agents; organic compounds that react with metallic ions to bind in a relatively inactive structure
61
Antioxidants
retard rancidity of unsaturated oils, prevents browning in fruits and vegetables that occur due to exposure to oxygen
62
Antimicrobial agents
prevent the growth of microorganisms
63
The Delaney clause
states that the food industry cannot add any substance to food if it induces cancer when ingested by man or animal
64
Pathogen
organism that can cause disease
65
Food-borne infection
organisms must enter the body; once ingested they multiply in the intestine and secrete toxins which irritate the intestinal lining, or they destroy the lining
66
Food-borne intoxication
preformed toxins are ingested, but organisms need not be ingested
67
Mycotoxins
are toxic metabolites produced by certain molds and fungi which are most often associated with grains and nuts
68
Viruses consist of what?
nucleic acids surrounded by a protein coat
69
Viruses are what kind of parasite?
intracellular (cannot grow outside of living host cells)
70
Viruses that attack lactic acid are called what?
bacteriophage?
71
Dinoflagellates
unicellular marine algae which are responsible for paralytic and neurotoxic shellfish poisoning
72
How does food-borne parasitic infection occur?
consumption of meat muscle which is infested by adult parasites or larval cysts, which may then become established in human tissues
73
How are factors that influence the impact microbial growth and survival in foods categorized?
intrinsic (properties inherent to food); extrinsic (dependant upon the the storage environment)
74
What are some examples of intrinsic factors?
biological structures, nutrient availability, pH and presence of organic acids
75
What are some examples of extrinsic factors?
storage temperature, relative humidity of the environment, gas composition of the environment
76
What are the principal metabolic end-products of fermentation?
lactic acid, alcohol, acetic acid and CO2
77
How do fermentation processes preserve food?
acidification, production of alcohol, reduction of oxygen availability, or by production of microbial inhibitors
78
Food processing
converting raw animal and plant products into consumable goods
79
Food preservation
treating food via thermal and nonthermal means to reduce microbial growth for an increased shelf life
80
Processed meat (steps)
whole muscle product → treated by chemical, enzymatic or mechanical means → manufactured product
81
4 general categories of functions of food packaging
containment, protection of product, convenience and communication
82
3 general categories of containers
primary, secondary, and tertiary
83
Primary containers
come in direct contact with the food
84
Secondary containers
outer box or wrap that holds several primary containers together
85
Tertiary containers
group several secondary containers together into shipping units
86
Form-fill-seal packaging
involves containers being preformed at another site (or formed in the production line) then filled at the processing plant
87
Hermetically sealed containers
protect food against the exchange of gases and vapors, and contamination from bacteria, yeasts, molds, and dirt
88
The outside of a steel can is protected from rust by what?
a thin layer of tin
89
The inside of a steel can is protected by what?
a thin layer of tin or baked on enamel
90
What are some advantages of using aluminum as packaging material?
it is lightweight, low levels of corrosion, recyclable, ease of shipping
91
What are some disadvantages of using aluminum as a packaging material?
less structural strength that metal cans
92
What are some advantages of using glass as a packaging material?
chemically inert and non-corrosive recyclable material
93
What are some disadvantages of using glass as a packaging material?
breaks and is often too heavy
94
What must be done to paper for it to be used as a primary container, and why is this a disadvantage?
treated, coated, or laminated; which reduces its ability to be recycled
95
What is a safety concern when using paper as a packaging material?
punturability or tearability that will allow outside environment to enter and contaminate food
96
Ionomer (ionic bonds) plastic materials
improved food handling materials that function under greater oil, grease, solvent resistance, and they have a higher melting strength
97
Newer plastic materials contain what which makes them more biodegradable?
cornstarch
98
What are some advantages of using paper as a packaging material?
economical and has good printing properties
99
What are some disadvantages of using paper as a packaging material?
not as strong and absorbs water
100
What are some advantages of using metal as a packaging material?
strong and overall a good barrier
101
What are some disadvantages of metal as a packaging material?
heavy and prone to corrosion
102
Edible films
created by spraying gelatin, gum arabic, or other edible materials (a thin protective coating) around food particles
103
Why are chemical tests used on packaging?
determines if any of the packaging material migrated into the food, and to measure resistance to greases, acids, alkalies, and other solvents
104
Why are mechanical tests used on packaging?
measure barrier properties, strength, heat-seal ability, and clarity
105
Aseptic packaging
involves composite paper cartons being sterilized then aseptically filled with sterile liquid products
106
What are some advantages of using plastic as a packaging material?
light (helps to conserve fuel during transport), reduces the amount of package waste
107
Heat processing
involves adding heat energy to food to increase the temperature of food; same principles involved in refrigeration and freezing where heat is removed from food to decrease the temperature of food
108
What is the first law of thermodynamics?
energy cannot be created nor destroyed; it can only be converted into other forms of energy
109
Volume heating
the term used to describe microwave heating because heat develops from the interior of the food
110
Transfer of heat depends on what?
size of the food (if solid), size/depth of the container (if liquid), difference in temperature between the heat source and the food, physical properties of the food and the container, surface area, mechanism of heat transfer, use of dry heat or moist heat
111
Why do convection currents naturally occur in less viscous foods?
heated particles tend to rise towards the top where colder ones fall
112
Why does moving air cool more efficiently?
moving air will stir up the warmer layer of air close to the product, which removes heat more efficiently
113
When does a change of phase occur?
occurs when a chemical compound changes from one state to another without changing chemical composition
114
Viscosity
the resistance to flow, attributed to internal friction when substances are in flow
115
What is the viscosity like in Newtonian fluids?
constant
116
What are non-Newtonian fluids?
fluids that do not readily flow unless a certain amount of force has been applied
117
Rheology
the study of relationships between force and deformation, used to determine sensory characteristics such as texture
118
Elasticity
elastic bodies deform when stress is applied bu instantaneously return to their original conformation when stress is removed
119
Viscoelasticity
exhibit characteristics of elastic and viscous bodies
120
Pseudoplastic flow
when stirred, viscosity decreases, fluid flow behavior
121
Dilatant flow
opposite of pseudoplastic flow, when shear increases, viscosity increases
122
Product Development
a process in which new food product ideas are generated, and the products themselves are created and marketed; involves the conceptualization, formulation, processing, testing, and marketing of food products

Biology (3 decks)

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