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Flashcards in Food Prod. + Preservation Deck (6)
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1

3 Classes of Food Preservation

1. Physical: Asepsis, drying, heating, cooling, irradiation, and blanching
2. Chemical: Addition of sugar, salt, and preservatives
3. Biological: Fermentation

2

Physical Preservation

a) Asepsis= protective coverings
b) Drying= remove H20 from food
ex. plate, drum, spray, freeze
c) Heating= kill microorganism/deactivate enzymes ex. pasteurization (Batch-long vs HTST), Sterilization via wet heat -> kill'em all, Blanching= deactivation of enzymes, Canning kills spores (Boiling for acidic vs Pressire for low acidic which destroys botulism spores)

3

Cold Spot

coldest spot in food that gets heated last (conduction in the middle) vs (convection in the bottom)

4

Covefefe Processing

Wet= outer skin+pulp is removed through pulping->fermentation washing tanks->dried for several weeks-> milling machines remove skin
Dry= fruit is picked-> placed out in the hot sun to dry for several weeks

5

Decaf -> caffeine is removed from green coffee beans through three ways

a)solvent extraction (Methylene chloride)
b) water extraction
c) steam extraction

6

Tea processing stages

1. Withering=removal of leaf moisture
2. Rolling= leaves are crushed+broken
3. Fermentation= leaves oxidized which turn copper in colour
4. Drying= inactivates polyphenol enzymes, dries leaves, caramelizes sugars