Food Manufacturing and processing techniques

Question 1

Advantages of food processing

Answer 1

extending the availability beyond the season and location of which good is grown. expand the variety of ways it can be used e.g. grains milled into flour. enhance taste, texture, colour and convenience

Question 2

Disadvantages of food processing

Answer 2

the potential loss of nutrients and phytochemicals, and exposure to harmful substances e.g. from frying and impact on the environment

Question 3

6 food preservation techniques

Answer 3

1. low temperatures
2. high temperatures
3. irradiation
4. drying
5. salt, sugar, chemicals
6. fermentation and pickling

Question 4

What is pasteurisation and its purpose?

Answer 4

It is a thermal process aimed at destroying disease causing bacteria and extending shelf life. During pasteurisation, milk is heated to 72C approx. held for 15 seconds then cooled to 4 C

Question 5

Outline Australian regulations regarding sale of raw milk and rationale

Answer 5

It is illegal to sell unpasteurised milk in Australia. This is because milk being an excellent growth medium for microorganisms. In the 1900’s milk carried many diseases -> typhoid, TB

Question 6

Advantages of frozen food

Answer 6

• longer shelf life
• cheaper
• snaps nutrients in place

Question 7

Disadvantages of frozen food

Answer 7

loss of taste, texture
lowered vitamin c
packaging

Question 8

advantages and disadvantages of canned foods

Answer 8

Advantages: prevent microorganisms entering and proliferating. Have storage life for up to 4 years. Cost effective

Disadvantages: high loss of nutrients, high sodium or sugar content, potential contamination

Question 9

Advantages and disadvantages of food irradiation

Answer 9

Advantages: prolonged shelf life, disease causing germs are reduced/ eliminated, nutritional volume is essentially unchanged

Disadvantages: lack of choice and identification of irradiated foods, lack of studies on phytochemicals

Question 10

What preservatives are added to dried foods to preserve colour. And what health concerns follow?

Answer 10

Sulphite preservation 220-228.

Asthmatics are sensitive

Question 11

2 health conditions associated with high consumption of sodium?

Answer 11

High blood pressure

Gastric Cancer

Question 12

Nutritional difference between processed grains and whole grains?

Answer 12

Whole grains contain the endosperm, germ and bran. Which all provides vitamins, protein, fibre).

Processed grains contain only the endosperm, loosing many nutrients and fibre.

Question 13

What impact does processing of grains have on the glycaemic index and prebiotic effects compared to whole grains?

Answer 13

The removal of bran and germ results in products with a higher glycaemic index, whole grains also contain prebiotic substances such as fructo-oligosaccharides

Question 14

What is acrylamide?

Answer 14

A chemical formed when starchy foods are cooked or processed. No direct evidence it can cause cancer in humans but evidence for causing cancer in lab animals. Found in sweet potatoes, coffee, cereal based products.

Question 15

What are “AGE’s” - Advanced Glycation End Products

Answer 15

Created endogenously as well as present in certain foods. Created through non-enzymatic reaction between reducing sugars and free amino protein, lipids and acids. They promote oxidative stress and inflammation. Lots found in poultry, pork, spreads, mayo, nuts and oils. Minimise intake by minimising animal foods.

Question 16

What is Bisphenol (A): BPA?

Answer 16

It is a chemical used in the lining of some shelf food and beverage packaging to prevent contamination and extend shelf life. It is an endocrine disruptor, has evidence in disrupting developmental growth and reproductive health.

Question 17

What are Phthalates?

Answer 17

Often used in PVC, found in commercial glad wraps and plastics. It is an endocrine disruptor linked to obesity, heart disease, diabetes, and fertility problems. Minimise exposure by using containers and beeswax wrap.

Question 18

What are PHA’s and HCA’s?

Answer 18

Chemicals found in muscle meat, (beef, pork) cooked using high-temperature methods. HCAs form when amino acids, sugars, creatine react to high temperatures. PAHs form when fat/ juice drips onto fire causing flame containing PAH, which adheres to meat surface. Minimise using lower temperatures, avoiding deli meats, smoked meats.