Tle Flashcards by Watata Hahyeza

This is the most abundant constituent for many foods. Fruits, vegetable, juices, milk, fish, and meat all contain high levels of water.

WATER

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➤ Are our main source of energy. Most in the form of polysaccharides as starch derived from plant cells.

CARBOHYDRATES

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Simple sugars as mono or disaccharides are mainly derived from cane, beet sugar, and honey.

CARBOHYDRATES

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is a type of carbohydrate composed of three or more sugar molecules, such as glucose, fructose, or galactose.

polysaccharide

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is a type of carbohydrate composed of two sugar molecules joined together by a glycosidic bond.

disaccharide

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➤ As well as being a major source of energy in the diet, ____ play an important role in the palatability of foods.

FATS AND OILS

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The main difference between _______ are liquids at room temperature whereas fats are solids.

fats and oils

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➤ are like the building blocks of our body; they help us grow, develop, and stay strong.

PROTEINS

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They are vital nutrients that assist in building and repairing our muscles, bones, and other tissues.

PROTEINS

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Are substances normally present in many different foodstuffs in very small amounts and yet are essential in the diet to maintain normal growth and development of the human body.

VITAMINS AND MINERALS

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play integral roles in a multitude of physiological processes such as vision, bone health, immune function.

Fat-soluble vitamins

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vitamins are a group of eight vitamins that dissolve in water and are not stored in the body for long periods.

Water-soluble

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➤ is important for normal vision, the immune system, reproduction, growth and development.

Vitamin A

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also helps your heart, lungs, and other organs work properly.

Vitamin A

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➤It helps the body absorb calcium and phosphate, which are essential for bone health.

VITAMIN D

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➤ It is known as the “youth vitamin” due to its properties that help protect cells from damage caused by free radicals, which can contribute to aging and age-related diseases.

VITAMIN E

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is known as the clotting vitamin. The body needs vitamin K to make certain proteins in the liver that blood to clot. cause

Vitamin K

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is a group of eight B-complex vitamins that play important roles in various bodily functions.

Vitamin B

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They are essential for converting food into energy, maintaining the health of the nervous system, and supporting the immune system.

Vitamin B

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➤ Essential for the well-being of the nervous system and the digestion of carbohydrates in food.

VITAMIN B1 (THIAMIN)

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is the coenzyme which helps to break up carbohydrates.

Thiamin

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➤ It is part of the B-complex vitamins and is essential for energy production, nerve function, and the health of skin, hair, and mucous membranes.

VITAMIN B2 (RIBOFLAVIN)

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➤ It’s involved in energy production, DNA repair, and maintaining the health of the skin, nerves, and digestive system.

VITAMIN B3 (NIACIN)

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➤ It helps the body regulate various bodily processes, such as energy production, nerve function, and heart health.

VITAMIN B6 (PYRIDOXINE)

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is also important for immune function, where it helps to produce antibodies and support the function of white blood cells.

Vitamin B6

➤ is a nutrient that helps keep your body's blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells.

VITAMIN B12 (CYANOCOBALAMIN)

also helps prevent megaloblastic anemia, a blood condition that makes people tired and weak.

Vitamin B12

➤ It is essential for energy production, hormone production, and the maintenance of healthy skin, hair, and mucous membranes.

PANTOTHENIC ACID

➤ is a type of B vitamin, essential for preventing birth defects of the brain and spine. Pregnant women, particularly during the first trimester, require adequate intake to reduce the risk of neural tube defects.

Folic acid

is a crucial nutrient known for its antioxidant properties. It is essential for the production of collagen, a protein that gives structure to our skin, bones, and connective tissue.

➤Vitamin C

helps build and maintain strong bones and teeth, regulates heartbeat, and supports muscle function. It is also crucial for nerve function, blood clotting, and maintaining healthy blood pressure.

Calcium

➤It is a essential mineral that plays a crucial role in many bodily functions, including muscle and nerve function, bone health, and rhythm. heart

MAGNESIUM

is essential for life, as it plays a crucial role in DNA, RNA, and ATP synthesis. It is also a crucial nutrient for plants and animals, and a lack of phosphorus can lead to a range of disorders.

Phosphorus

➤ It plays a crucial role in the human body, serving as a cofactor for many enzymes and helping to regulate immune function.

ZINC

is involved in the production of red blood cells, supports immune function, and helps maintain healthy skin, bones, and connective tissue.

Copper

➤ This essential mineral plays a crucial role in antioxidant functions, immune system support, and DNA protection.

SELENIUM

➤ is an essential micronutrient, often referred to as a "co- factor" for insulin, a hormone that regulates blood sugar levels.

Chromium

refers to the taste or sensory qualities of a substance, such as sweet, salty, sour, or bitter.

Flavor

on the other hand, are the pleasant or unpleasant odors that a substance emits.

Aromas

objective of _______ preparation is the removal and separation of contaminating materials from the food in order to attain a suitable condition for further processing.

raw material

➤ Carried out by vigorous spraying with water, which may chlorinated and used to deter pests, and by immersion, with the aid of brushes or by shaking and stirring.

WASHING

➤ Are used for products which have a low moisture content and high mechanical strength such as nuts and grains

DRY CLEANING

➤ Are used to separate raw materials into categories on the basis of shape, size, weight, and color.

SORTING AND SCREENING

➤ Is the assessment of a number of characteristics of food to obtain an indication of the overall quality of a particular food.

GRADING

➤ Involves the removal of inedible parts or parts with defects and cutting to a size appropriate for further processing

TRIMMING

➤ Can be achieved by mechanical cutting or abrasion, or by the application of steam, hot water, or heated air.

PEELING

involves using machinery and equipment to transform raw ingredients into processed food products. This can include activities like grinding, chopping, blending, and mixing.

Mechanical food processing

➤ Are widely applied for the production of bread, biscuits, cheese, confectionery, and pies.

FORMING, MOLDING, AND EXTRUSION

➤ It is used to improve food palatability. Provide rapid means of removing moisture and as well as producing a number of physical and chemical changes.

HEATING

➤ Blanching is an important step in processing of fruits and green vegetables and involves their exposure to high temperatures for a short period of time.

STEAM AND WATER HEATING

➤ Is the partial removal of water from liquid food by boiling and is used to preconcentrate, increase the solid content, and to change the color of the food.

EVAPORATION

➤ The treatment of foods by heat is principally used in their preservation. It prevents bacterial and enzyme activity otherwise resulting in the loss of product quality.

PASTEURIZATION, STERILIZATION, AND UHT

➤ Is applied in the processes of baking and roasting and involves both convective and radiative heat transfer to the surface of the food and conduction within

HOT AIR

➤ Frying involves cooking food in edible at temperature typically in the region of 160°C to 190°C. Vegetable oils are normally used due to their edibility, stability to high temperature, and cost.

HOT OIL

➤ Cooling and chilling are used to reduce the rate of biochemical and microbiological change in order to extend the shelf life of fresh and process foods.

HEAT REMOVAL

is essential to encourage certain desirable reactions to occur between the constituents and various emulsions. ➤

Mixing

occurs when two liquids, which are not soluble to one another, are dispersed into fine droplets within each other.

Emulsions

mixing used for mixed feed, blends of tea and coffee, dried soup, cake mixes, custard, and ice cream.

Solid/solid

mixing used for canned products, dough, and dairy products. ➤ C

Solid/liquid

Liquid/gas mixing

is defined as a food which has not had an appreciable level of consumption or a process which has not previously been used.

novel food

➤ The novelty and purpose of using ________ instead of heat-as in conventional cooking-is to preserve and even improve food quality in terms of taste, flavor, texture, and color.

HIGH PRESSURE FOOD PROCESSING

is an umbrella term referring to the components, processing machines, and systems used to handle, prepare, cook, store, and package food and food products.

Food processing equipment

➤The primary function is to prepare the food material for further processing, and some of the unit operations performed including washing and separating.

FOOD PREPARATION EQUIPMENT

➤ Are employed to reduce, enlarge, homogenize, or otherwise change the physical form of solid, semi- solid, and liquid food matter.

MECHANICAL PROCESSING EQUIPMENT

➤ Can cause not only physical changes in the food material, but chemical, biochemical, and biological changes as well.

HEAT PROCESSING EQUIPMENT

➤Aims to prevent or inhibit the spoilage and increase the shelf life of food products.

PRESERVATION EQUIPMENT

➤ Available in several forms like boxes, jars, battles, cans, etc.

PACKAGING EQUIPMENT

➤Can be used to measure the alcoholic content, density, color, and pH of alcoholic beverages.

ALCOHOLIC BEVERAGE ANA

➤ Measure product density, temperature, current/fresh/inverted sugar concentrations, degree of inversion, and CO2 levels.

CARBONATED BEVERAGE ANALYZERS

➤ Measure product density, temperature, current/fresh/inverted sugar concentrations, degree of inversion, and CO2 levels.

CARBONATED BEVERAGE ANALYZERS

(0 ) ➤ Used to measure the fat, protein, and oil concentrations in food samples and detect the level of gluten in foods.

FOOD ANALYSIS EQUIPMENT

➤Detects the presence of pesticides in food samples.

PESTICIDE DETECTION INSTRUMENTS

➤Can be used to measure the colonies of microorganisms that have grown on a agar plate prepared from a sample.

CELL AND COLONY COUNTERS

➤ Used to provide a controlled environment for food safety.

INCUBATORS

➤Detecting and analyzing light that is in the near infrared, visible, or near ultraviolet light areas of the electromagnetic spectrum

CHEMICAL IMAGING SYSTEMS

Detect low levels of iron in food samples.

MAGNETIC ANALYZERS

➤Also known as moisture balances, are used to establish the percentage of moisture in food sample.

MOISTURE ANALYZERS

➤ Devices that pass polarized light through a sample and measure the angle at which emitted emerges.

POLARIMETERS

➤ Are devices that measure the angle of refraction from light that is passed through a liquid, gel, or solid substance.

REFRACTOMETERS

Instrument that can measure the viscosity of a fluid and the behavior of fluids when shear or stress forces are applied to it.

RHEOMETERS AND VISCOMETERS

➤ Are instruments that specifically measure the concentration of sugars present in a solution.

SACCHARIMETERS

➤ Can be used to detect and measure the concentration of a substance within a liquid through acid/base titration.

TITRATION EQUIPMENT

➤ Are additional equipment often employed in food quality applications include ovens, water baths, and dry baths.

OTHER EQUIPMENT