Flashcards in Food Deterioration Deck (15)
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1
Q
what are diff types of food deterioration
A
physical, chem, bio
2
Q
why does milk spoil even after pasteurization?
A
spoilage bacteria spores survive and germinate in fridge temp-->not threatening to health but curdle/sour milk
3
Q
what are the major causes of food deterioration?
A
growth of microorgs, activity of food enzymes, inproper storage temp, gain/loss moisture, react w/ O2, expose to light, phys stress, time, infestation by insects/parasites/rodents
4
Q
type of enzymes that catalyze lipid oxidation
A
lipoxygenases
5
Q
what are diff food preservation techniques?
A
heating (blanching, pasteurization, canning), freezing/refridgerating, acidification, smoking, fermentation, drying, modified atm pack, chem food preservatives
6
Q
how does smoking help preserve food?
A
generate antimicrobial compounds due to the burning of wood-->kills surface bactera; mild heating controls spoilage/pathogenic bacteria; surface drying prevent bacteria
7
Q
how would you control the growth of anaerobic pathogenic bacteria?
A
perforations on package to make sure there is oxygen
8
Q
what are some new food processing tech?
A
non thermal methods (irradiation, high pressure, pulse electric field, ultrasonic waves), novel thermal processes (microwave/ohmic heating)
9
Q
what are the two most commonly used preseration techniques?
A
heating and freezing
10
Q
natural/synthetic ingredients in food used to prevent undesired microbe growth or chem changes to prolong shelf life. Added in low quantities (
A
chemical preservatives
11
Q
what are the traditional chem preservatives?
A
salt and sugar
12
Q
what are acidulants?
A
benzoic acid salts, sorbic acid salts, lactic acid
13
Q
what are some gaseous chem preservatives?
A
SO2 and CO2
14
Q
what are antioxidant examples?
A
Vit E, Vit C, BHT, TBHQ, BHA
15
Q
___ is added to cooking oil
A
TBHQ or BHT or BHA
