Flashcards in Food Deterioration Deck (15):
what are diff types of food deterioration
physical, chem, bio
why does milk spoil even after pasteurization?
spoilage bacteria spores survive and germinate in fridge temp-->not threatening to health but curdle/sour milk
what are the major causes of food deterioration?
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
type of enzymes that catalyze lipid oxidation
what are diff food preservation techniques?
heating (blanching, pasteurization, canning), freezing/refridgerating, acidification, smoking, fermentation, drying, modified atm pack, chem food preservatives
how does smoking help preserve food?
generate antimicrobial compounds due to the burning of wood-->kills surface bactera; mild heating controls spoilage/pathogenic bacteria; surface drying prevent bacteria
how would you control the growth of anaerobic pathogenic bacteria?
perforations on package to make sure there is oxygen
what are some new food processing tech?
non thermal methods (irradiation, high pressure, pulse electric field, ultrasonic waves), novel thermal processes (microwave/ohmic heating)
what are the two most commonly used preseration techniques?
heating and freezing
natural/synthetic ingredients in food used to prevent undesired microbe growth or chem changes to prolong shelf life. Added in low quantities (
what are the traditional chem preservatives?
salt and sugar
what are acidulants?
benzoic acid salts, sorbic acid salts, lactic acid
what are some gaseous chem preservatives?
SO2 and CO2
what are antioxidant examples?
Vit E, Vit C, BHT, TBHQ, BHA