Food Processing Flashcards
In thermoprocessing, what is the difference between ““sterility” and “commercial sterility”?
“Commerical sterility” means the probability of spores and cells surviving is low but not absolute
Name 3 methods of food preservation
Drying, salt addition, heat, freezing
The most commonly used surfactants in the food industry are?
Monoglycerides and Diglycerides
What is IQF?
Individually Quick Frozen
Which test would you use to determine whether Coke is sweeter?
Increasing foam stability but decreasing foam value
Of the 4 components of a refrigeration system, which one involves constant entropy?
Compressor
Basic Principles of Food Processing
1) moisture removal
2) heat treatment
3) low-heat treatment
4) thermal processing
5) nonthermal processing (traditional & nontraditional)
6) acidity control
What is the purpose of processing Food?
To preserve food and create a specific desirable food product
What is Food Spoilage?
Perishability of raw foods through microbial growth, enzymatic reactions, and chemical changes (mainly through factors of water, temp, and pH)
What are Unit Operations?
the processing step of a product, like in a factory (i.e. heat exchange, evaporation, drying, and material handling)
What is Heat Treatment?
Process of inactivating pathogens and spoilage microorganisms and enzymes, i.e. blanching and pasteurizing
What is D-value?
The specific time at a specific temperature for a specific food to destroy 90% of the population (one log) of a specific MO.
What is the 12D Concept?
The D-value to destroy 90% of C. Botulinum at a 12 log reduction: ensures safety of low acid foods
What is the purpose of thermal death time studies?
to determine an organism’s heat resistance (D-value) in a specific product to develop a process for that product
What is the purpose of Low-Temperature Treatment?
a) slows spoilage reactions
b) freezes the water in food to reduce aW
Define Acidity Control
The more acid present in a food, the lower the pH becomes, lowering the potential of microbial spoilage, and requires less heat treatment
What is Traditional Nonthermal Processing?
Chemicals added to food for preservation to control aW and extend shelf-life through packaing
Name the Types of Traditional Nonthermal Processing
1) modified atmosphere packaging (MAP)
2) controlled atmosphere storage (CAS)
3) nitrogen flush packaging
4) vacuum packaging
What is Innovative Nonthermal Processing?
Refers to new technologies that preserve the food supply without raising the temperature; to eliminate thermal degradation of food quality
What is blanching?
Process used to inactivate enzymes and set color
What is Pasteurization?
Process used to inactivate pathogens (e. coli) and vegetative (alive) pathogens
What makes a product commercially sterile?
free of all pathogens and other microorganisms that could potentially grow in the product
Why is commercial sterilization important?
To achieve long-term shelf stability for canned foods and other products: majority after being placed in container
What are the factors that affect thermal processing?
- Product pH or acidity
- Heating and cooling characteristics
- Size of container
- Heating and cooling medium
- Time/temperature relationship
- Product composition
