Midterm 3

Question 1

Food Processing

Answer 1

conversion of raw animal and plant material into forms that are practical and convenient to consume

Question 2

food preservation

Answer 2

use of specific thermal and non thermal process techniques to get rid of pathogens and min spoilage organisms to make safe to eat and extend shelf life

Question 3

methods of preservation

Answer 3

canning, refrigeration, freezing, dehyrdation, high pressure, irradiation, food additives

Question 4

biological changes

Answer 4

action of microorganisms fermenting carbs into acid,alc, gasses

Question 5

chemical changes

Answer 5

action of microbial enzymes like proteases and lipases on food proteins and lipids that change food texture, flavor and odor

Question 6

physical changes

Answer 6

loss of moisture due to evap and separation of phases

Question 7

preservation goals

Answer 7

delay food perishability and inhibit food spoilage

Question 8

thermal processing

Answer 8

targets pahthogens and spoilage organisms and spores… need to be killed not damaged(by diff heat profiles)

Question 9

heat resistance

Answer 9

ability of organism to survive thermal process of time and temp combo that can kill other organisms

Question 10

materials handling

Answer 10

how raw materials are harvested and transported to processing place

Question 11

seperating

Answer 11

isolates a desirable part of a food raw material from another part

Question 12

cleaning

Answer 12

removal of dirt, debri or bacteria with water and detergent(centrifugation, filtration, trimming)

Question 13

cleaners

Answer 13

amphiphilic comps that are hydrophobic and hydrophllic

Question 14

sanitizers

Answer 14

chemical comps that are bacteriostatic and bactericidal agents like chlorine, iodophors, QUATS (detergent-sanitizers_ and acids

Question 15

drying

Answer 15

(thermal) intense water removal like spray drying, tunnel drying, vaccum freeze drying

Question 16

forming

Answer 16

creation of specific shapes

Question 17

packaging

Answer 17

protects food from environment

Question 18

moisture removal

Answer 18

to prevent microbes from growing(drying, dehydration, evaporation, evaporative moisture concen, intermediate moisture processing of 15-20% moisture, drum drying of fruits and veg, spray drying of eggs and milk, freeze drying for space food)

Question 19

heat treatment

Answer 19

preservation… nic appert(seal foods in can, high heat)

Question 20

low temp

Answer 20

• cold temp storage to freeze as quickly as possible from danger zone of microbes
• IQF: use of CO2 to quickly cool cooked foods from 160F to -10F in 10 mins(ground beef, chilli, asian dishes, vegs)

Question 21

acidity control

Answer 21

control pH of food thru acidulants

Question 22

nonthermal

Answer 22

preservation through packaging and chemical additives

Question 23

steralization

Answer 23

• complete destruction of microbes
• 121 C/250F of wet heat for 15 mins
• not req to be safe or good shelf life

Question 24

commercially sterilef

Answer 24

• all pathogenic, spoilage and toxin producing microbes destroyed
• all particles in a food must reach the commercial ster temp for the specified time
• snack pack pudding

Question 25

pasteurization

Answer 25

- low temp heat treatment - destroys microbes that are bad for public health - extend shelf life from microbes and enzymes - must reach right temp

Question 26

flash pasteurization

Answer 26

- higher temp for shorter time - aseptic processing - must reach temp for specified time

Question 27

blanching

Answer 27

to fruits and vegs to inactivate naturally ocurring enzymes in cell walls

Question 28

canning

Answer 28

- Thermal death time to destroy Clostridium botulinum spores | - retort: heat seal with chamber of steam under pressure to transfer heat

Question 29

packaging

Answer 29

- protects from bio, chem, phys factors from no contact - communication mediem - Modified Atmoshphere medium: to prevent oxidation of foods

Question 30

heat transfer

Answer 30

-heat energy transferred from heat source to food particles in container(can, bottle, pouch) through conduction(heat from all sides), radiation or convection(heat from bottom)

Question 31

D value

Answer 31

- time required for microbe to pass thru one log cycle where 90% are killed - D121 is 121F - for bacillus stearothermophilus

Question 32

12D

Answer 32

- 12 log cycles of temp - 1 in 10^12 cans have 1 spore of clostrid - took make sure food is safe

Question 33

High pressure processing

Answer 33

- or pascalization - microbes not spores destroyed at high pressure throughout food - juice, yogurt, meats - already in package

Question 34

Pulsed light technology

Answer 34

- brief bursts of high intensity light energy to damage cell membrane of bacteria without hurting food tissue(direct effect) - radiation

Question 35

radiation

Answer 35

emission of propogation of energy through matter or space by photons

Question 36

irradiation

Answer 36

the process of using radiation to foods by killing microbes without heating foods - like cold pasteurization - can be done when packaged - can cause free radical procction - seen in: dry/dehydrated, spices, fresh fruit and vegs, poultry, prok, meat, eggs, shellfish

Question 37

primary package

Answer 37

immediate contact with product with legal and marketing messages

Question 38

secondary

Answer 38

not in contact with product - branding and display for manufacturer to consumer - groups products packed together for handling, distrib and storage - safe transport of product

Question 39

tertiary

Answer 39

- industrial | - not usually seen by consumer because removed by retailers before displayed

Question 40

unit load

Answer 40

combo of single units that can be easily moved by a pallet jack or fork lift

Question 41

functions of packaging

Answer 41

- to contain product - protect product from environment - protect from tampering - communication of ingredients and info and marketing - utility to use again - convenience - functionality

Question 42

barrier properties

Answer 42

- moisture for cereal and breads - oxygen for chips and coffee - light for oils and chips

Question 43

types of packaging

Answer 43

``` paperboard cardboard plastic glass metal laminates ```