Food Processing Flashcards
(98 cards)
1
Q
What is the aim of food processing design?
A
Overview of methods used to clean, disinfect and sterilise in the food industry.
2
Q
What are the principles of hygienic design in food processing?
A
Use suitable materials, accessible surfaces for cleaning, prevent microbial growth, non-porous contact surfaces.
3
Q
What is HACCP?
A
Food safety management plan designed to control hazards at points critical to food safety.
4
Q
List the 7 key principles of HACCP.
A
- Conduct hazard Analysis
- Determine the Critical Control Points
- Establish the Critical Limits
- Establish Monitoring Procedures
- Establish Corrective actions
- Establish Verification Procedures
- Establish Documentation
5
Q
What are prerequisite programmes for HACCP?
A
- Approved suppliers
- Well-designed premises and equipment
- Effective cleaning & disinfection
- Integrated pest management
- Allergen Management and Policy
- Training Program
6
Q
What are the 6 steps of cleaning and disinfection?
A
- Preparation
- Pre-Clean
- Apply Detergent
- Post-Rinse
- Inspect and Clean
- Sanitize and Disinfect
7
Q
What is sterilisation?
A
Elimination of all viable organisms.
8
Q
What is the definition of disinfection?
A
Antimicrobial agents applied to abiotic surfaces that destroy microorganisms.
9
Q
What is the difference between sanitisers and disinfectants?
A
Sanitisers clean and disinfect simultaneously, while disinfectants focus on destroying pathogenic microbes.
10
Q
What is the required effectiveness of sanitisers in food processing?
A
Must produce a 99.999% reduction in populations of Escherichia coli or Staphylococcus aureus within 30s at 20 °C.
11
Q
What are the types of chemical sanitisers used in food processing?
A
- Hypochlorites
- Iodophors
- Quaternary ammonium compounds
12
Q
What are the advantages of using alkaline detergents?
A
Effective in the presence of fats, produces soap.
13
Q
What is the primary use of sodium hypochlorite?
A
Water purification and surface disinfection.
14
Q
How does hydrogen peroxide function as a disinfectant?
A
Produces destructive hydroxyl free radicals that attack cell components.
15
Q
What is peracetic acid used for?
A
Antimicrobial washes for poultry carcasses and fruit.
16
Q
List the common structures of disinfectants.
A
- Alcohols
- Chlorine compounds
- Phenolics
- Quaternary ammonium compounds
17
Q
What causes bacterial resistance to sanitisers?
A
Formation of biofilms that breed more microbes.
18
Q
What are the two categories of food sterilisation methods?
A
- Thermal processing
- Non-thermal processing
19
Q
What is the main advantage of non-thermal processing?
A
Does not cause deterioration of food quality.
20
Q
What is the typical temperature and time for steam sterilisation?
A
121°C for 15 minutes or 132°C for 10 minutes.
21
Q
What is the purpose of canning in food processing?
A
To ensure foods are shelf stable and ‘commercially sterile’.
22
Q
Fill in the blank: The most common material used for fabricating food processing equipment is _______.
A
stainless steel.
23
Q
True or False: Disinfectants are effective against all types of microorganisms.
A
False.
24
Q
What is the main purpose of an autoclave?
A
Quickly kill microorganisms
Specific temperatures must be obtained to ensure successful sterilisation.
25
What does 'commercially sterile' mean in the context of canned foods?
Processed so that they are shelf stable
## Footnote
If any microbes survive the processing, they should not be capable of growing.
26
What is the optimal thermal process for canned foods designed to achieve?
Destroy pathogenic bacteria and control spoilage organisms
## Footnote
It should have minimal impact on the nutritional and physical qualities of the food.
27
What happens if a canned food is spoiled by microbial spoilage?
Examination of the microbial types can pinpoint processing or handling errors.
28
What is ozone treatment technology used for?
Diverse properties and quick disintegration
## Footnote
Ozone is an allotrope of oxygen with high oxidation potential making it a good antimicrobial and antiviral agent.
29
How is ozone formed?
When oxygen splits into a single oxygen or nascent oxygen in the presence of light or ultraviolet radiation.
30
What is food irradiation?
Exposing food to a controlled source of ionizing radiation
## Footnote
It aims to reduce microbial load, destroy pathogens, extend shelf life, and/or disinfect produce.
31
What is a common misconception about irradiated food?
Irradiated food is not the same as radioactive food.
32
Does food irradiation add to the natural radioactivity in food?
No, it does not.
33
What is one effect of food irradiation on bacteria?
It kills the bacteria that cause food poisoning.
34
What is one benefit of food irradiation besides killing bacteria?
Delays fruit ripening and prevents sprouting of vegetables.
35
How does irradiation compare to pasteurisation or cooking?
It raises the temperature of food by only a few degrees.
36
What is the current status of food irradiation in the UK?
Only one facility in Swindon holds a licence to irradiate food.
37
What types of foods can be irradiated in the UK?
Dried herbs, spices, and seasonings.
38
What must be included on the label of irradiated products?
The words 'irradiated' or 'treated with ionising radiation'.
39
40
What is food processing?
Food processing transforms raw food materials into products
## Footnote
It involves techniques such as cleaning, separation, size reduction, mixing, heating, cooling, and packaging.
41
Why is food processed?
To maintain post-harvest quality and control natural processes of decay
## Footnote
It also changes the form of foods into various products.
42
What are the physical properties of food important for?
They are important during processing for sorting and grading
## Footnote
Sorting is based on weight, size, shape, and density; grading is based on quality criteria.
43
What is rheology?
The science of deformation and flow of matter
## Footnote
It defines the consistency of products in food science.
44
What does viscosity measure?
The resistance of a fluid to shear and flow
## Footnote
It is influenced by temperature, concentration of solute, and presence of suspended particles.
45
Define density in food processing.
Quantity of matter in a unit volume (kg/m^3)
## Footnote
It is often measured using a hand hydrometer.
46
What is compressibility in fluids?
The ability of fluids to change density under pressure
## Footnote
Liquids are often classified as incompressible.
47
Differentiate between Newtonian and Non-Newtonian fluids.
Newtonian fluids have constant viscosity; Non-Newtonian fluids have fluctuating viscosities
## Footnote
Examples include thixotropic, rheopectic, pseudoplastic, dilatant, and plastic fluids.
48
What is pasteurization?
Mild heat treatment to partially destroy pathogens and spoilage organisms
## Footnote
Example applications include milk and juice.
49
Define sterilization in food processing.
Controlled heat treatment to kill all microorganisms and inactivate enzymes
## Footnote
Conventional sterilization typically occurs at high temperatures between 110°C and 125°C.
50
What is blanching?
Brief boiling or steaming to inactivate enzymes before further processing
## Footnote
It retains freshness, color, texture stability, and nutritional quality.
51
What is the cooking definition of boiling?
Cooking food by immersion in water at 100°C
## Footnote
Common applications include pasta, eggs, and vegetables.
52
What is the definition of sous-vide?
A low-temperature, long-time cooking method in vacuum-sealed bags
## Footnote
It allows precise control over texture, moisture, and flavor retention.
53
What is the purpose of curing in food processing?
Preservation using salt, sugar, or nitrates
## Footnote
Effective salt curing requires >3.5% salt content to inhibit non-proteolytic C. botulinum.
54
What does extrusion cooking involve?
Cooking and shaping food using high pressure and temperature in an extruder
## Footnote
It is versatile and used to produce a variety of food products.
55
What are the advantages of extrusion?
* Versatility
* High productivity
* Low costs
* High product quality
* No process effluents
## Footnote
Extrusion helps retain quality due to high temperature for a short time.
56
What is the definition of freezing in food processing?
Long-term preservation by storing food below 0°C
## Footnote
Rapid freezing prevents large ice crystal formation, maintaining quality.
57
What is fermentation?
Conversion of carbohydrates into acids/alcohol by microorganisms
## Footnote
Common applications include yogurt and sauerkraut.
58
What does high pressure processing (HPP) do?
Applies high pressure to inactivate microorganisms
## Footnote
It is an effective food preservation method.
59
What is Cryogenic Freezing?
Rapid freezing using liquid nitrogen or carbon dioxide.
## Footnote
Individual Quick Freezing (IQF) conserves a higher content of macro and micronutrients.
60
What is an example application of Cryogenic Freezing?
Ice cream, fruit, particularly berries.
## Footnote
Individual Quick Freezing (IQF) is especially beneficial for preserving nutrients.
61
What is Freeze Drying?
Removing moisture by sublimation after freezing the product.
## Footnote
Often used for food preservation.
62
What is an example application of Freeze Drying?
Instant coffee, astronaut food.
63
What is Fermentation?
Conversion of carbohydrates into acids/alcohol by microorganisms.
64
What is an example application of Fermentation?
Yogurt, sauerkraut.
65
What is High Pressure Processing (HPP)?
Applying high pressure to inactivate microorganisms.
66
What is an example application of High Pressure Processing (HPP)?
Juices, ready-to-eat meats.
67
What is Irradiation?
Using ionizing radiation to kill microorganisms.
68
What is an example application of Irradiation?
Spices, dried fruits.
69
What is Air Drying?
Drying food using heated air.
70
What is an example application of Air Drying?
Fruit slices, herbs.
71
What is Spray Drying?
Rapid drying of liquid foods into powder form.
72
What is an example application of Spray Drying?
Milk powder, coffee.
73
What is Vacuum Drying?
Drying under reduced pressure to lower boiling point.
74
What is an example application of Vacuum Drying?
Heat-sensitive food ingredients.
75
What is Microwave Drying?
Drying using microwave radiation to heat water molecules.
76
What is an example application of Microwave Drying?
Snack foods.
77
What is Grinding / Milling?
Reducing particle size of solids.
78
What is an example application of Grinding / Milling?
Flour, spices.
79
What is Mixing / Blending?
Combining ingredients uniformly.
80
What is an example application of Mixing / Blending?
Cake mix, sauces.
81
What is Centrifugation?
Separating components based on density.
82
What is an example application of Centrifugation?
Cream from milk.
83
What is Homogenization?
Reducing particle size to improve texture/stability.
84
What is an example application of Homogenization?
Milk, cream.
85
What is Emulsification?
Creating stable mixtures of immiscible liquids.
86
What is an example application of Emulsification?
Mayonnaise, dressings.
87
What is Filtration / Sieving?
Separating solids or particles by size.
88
What is an example application of Filtration / Sieving?
Juices, flour.
89
What is Agitation / Aeration?
Mixing or incorporating air.
90
What is an example application of Agitation / Aeration?
Ice Cream, Mousse, Whipped cream, sponge cake.
91
What is Vacuum Packaging?
Removing air from package to extend shelf life.
92
What is an example application of Vacuum Packaging?
Cheese, meat.
93
What is Modified Atmosphere Packaging (MAP)?
Altering gas composition in packaging.
94
What is an example application of Modified Atmosphere Packaging (MAP)?
Salads, meats.
95
What is Active Packaging?
Packaging that interacts with food to improve quality.
96
What is an example application of Active Packaging?
Oxygen absorbers in snacks.
97
What is Foaming / Whipping?
Incorporating air to change texture.
98
What is an example application of Foaming / Whipping?
Mousse, whipped cream.
