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Unit 2 Flashcards

1
Q

What are the 4 methods of increasing food productivity

A

Agricultural chemicals
Aquaculture
Irrigation
Biotechnology

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2
Q

Plants and animals modified by genetic engineering are called _____

A

Transgenic

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3
Q

What is the difference between the outcome of genetic engineering vs traditional breeding?

A

In genetic engineering, only the desired gene is transferred whereas in traditional breeding, other genes may be transferred

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4
Q

3 pros of food biotechnology

A

Minimize food shortages
Reduce environmental impact
Improve nutritional health

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5
Q

What is organic farming

A

Farming without the use of certain pesticides, fertilizers, antibiotic growth hormones, and GMOs

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6
Q

What are some farming practices that promote sustainability

A 
Crop rotation
Covering crops (prevent soil erosion)
Using renewable resources
Enhancing biodiversity
Compost for soil fertility
Balancing host/predator relationships
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7
Q

True or false: scientific evidence strongly supports that organic food is much healthier than normal food

A

False

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8
Q

A product must contain at least ___% organic ingredients to be certified organic

A

95%

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9
Q

What is food processing

A

Conversion of raw plant and animal tissue into convenient and practical forms for consumption

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10
Q

What are six methods of Food processing

A 
Moisture removal
Heat treatment
Low temperature treatment
Acidity control
Traditional non-thermal processing
Non-thermal processing innovations
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11
Q

What is moisture removal

A

Removing biologically active water in an attempt to stop microorganism growth (drying, dehydration)

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12
Q

What is heat treatment

A

Pasteurization, blanching, canning, baking, cooking, sterilization

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13
Q

What is low Temperature treatment

A

Cold storage (fridge, freezer)

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14
Q

What is acidity control

A

Controlling the pH of the food

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15
Q

What is traditional nonthermal processing

A

Chemical additives or food packaging

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16
Q

What is nonthermal processing innovations

A

Irradiation, high pressure

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17
Q

What are food processing aids

A

Specific food additives like gums, natural colouring agents, enzymes and sweeteners

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18
Q

What is food preservation

A

Do use of specific processing techniques to reduce spoilage, microorganisms in food and to improve safety and shelf life

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19
Q

What is one of the primary causes of food spoilage

A

Biologically active water in tissues

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20
Q

What are the 3 classes of food preservation

A

Chemical
Biological
Physical

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21
Q

Salt and other preservatives such as _____ reduce water activity in foods

A

Potassium sorbate

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22
Q

What are preservatives

A

Additives that maintain the freshness of foods

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23
Q

What is fermentation

A

A biological method of preservation that involves bacteria or yeast acting on the carbs of a food.
Lowers the pH, resulting in taste changes

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24
Q

What is the oldest form of food preservation

A

Drying

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25
___ needs 15% moisture to survive
Bacteria and mold
26
___ needs 20% moisture to survive
Yeast
27
What is oven/plate drying
Food spread on shelves in kilns or drying rooms. Hot air is blown over and through the food
28
What is spray drying
Used for liquid products Spray noss sprays very tiny droplets of the product into a hot chamber and the high temp immediately dries the droplets Dried droplets are collected from the bottom of the chamber
29
What is drum drying
Used for starches like mashed potato flakes and instant oats Product is evaporated and then poured over large heated drums that rotate until the product dries into thin layers on the surface Product is further ground to obtain powder
30
What is freeze drying
Food is frozen, then placed in a vacuum where the ice is evaporated via sublimation
31
What is the most effective drying method and why
Freeze drying, because it is not exposed to high heat so more vitamins remain intact
32
Name 3 types of drying pretreatments
Physical - cracking skin of fruits Blanching - deactivates enzhmes that cause browning Chemical - sulfur solutions to prevent browning and prevent loss of vitamin A and C
33
What are 4 methods of thermal processing
Sterilization Pasteurization Blanching Canning
34
What is sterilization
Complete destruction of micro organisms through extended heat treatment or use of chemicals Food is exposed to wet heat to reach temp of 121°C for 15 min
35
What is the shelf life of commercially sterile foods
2+ years
36
What is pasteurization
Heating food to a specified high temperature for a short time Between 80-90°C
37
What is the main difference between sterilization and pasteurization
``` Sterilization = low temp Pasteurization = high temp ```
38
True or false: pasteurized food is not sterile
True
39
“High temp short time” or “ultra high temp” pasteurization is also called ____
Flash pasteurization
40
What is blanching
A quick heat treatment applied to vegetables and fruit to inactivate natural food enzymes that affect colour and texture and to decrease oxidative degradation of food
41
Blanching is often used for what type of food
Frozen fruits and veggies
42
What is canning
Who does have a temperature above 110°C for a number of minutes
43
True or false: canned food is considered sterile
False
44
What is traditional canning
A two-step process that involves packing food into containers which Are then sealed and heated to destroy all microorganisms
45
What is aseptic packaging
Food is batch heated in a sterile fashion and then placed in sterilize containers
46
What are the two methods of home canning
Boil water processing | Pressure canning
47
The method of tang chosen is often dependent on _____
The pH of the food
48
Fruits and veggies with a pH below 4.6 would use what type of canning
Boiling water processing
49
Meats, fish, poultry, and vegetables with a pH higher than 4.6 would use what type of canning
Pressure canning
50
True or false: C. Botulinum cannot survive in neutral environments
False, it cannot survive in acidic environments
51
What is refrigeration
Slows the chemical, physical, and biological reactions that shorten the shelf life of food
52
What is the ideal fridge temperature to slow microbial growth
Less than 4°C but no lower than 0°C
53
True or false: refrigeration prevents the growth of molds
False
54
What is freezing
Involves cooking food to temps that prevent growth of microbes because it makes water unavailable to the microorganisms
55
True or false: freezing does not kill microbes but just prevents them from growing
True
56
What is the ideal temp to freeze foods at
18°C
57
What is another name for lyophilization
Freeze drying
58
What is freezer burn
When water evaporation from the frozen food goes into the air spaces and creates ice crystals
59
What is irradiation
The exposure of foods to ionizing radiation in the form of X rays, gamma rays, or electron beams
60
What unit is irradiation measured in
Kilograys
61
Effects of irradiation on water content
Produces hydroxyl radicals, which can interact with other molecules in the food to produce off-odours and off-flavours
62
Effect of irradiation on lipids
Causes rancidity
63
Effect of irradiation on proteins
None
64
Effect of irradiation on carbs
Some structural properties may be reduced (ex. Gelling ability) Nutritional value remains the same
65
Effects of irradiation on vitamins
Vitamin A C E and thiamin will break down
66
Effects of irradiation on physical properties
Changes in texture, colour, flavour
67
True or false: irradiation kills molds, insects, and bacteria so there is no possibility of food borne illness
True
68
True or false: foods can be irradiated while they are in their packaging
True
69
True or false: irradiation lowers foods nutritional value, but has no effect on food quality
False, high nutritional value, decrease in quality
70
What are the only 4 foods approved for irradiation in Canada?
Potatoes Onions Wheat/ flour Spices
71
Effects of preservation on vitamin C
Damaged by heat, oxidation, drying, and enzymes released when food is cut
72
Effects of preservation on thiamin
Destroyed by high heat and non acidic conditions
73
Effects of preservation on riboflavin, niacin, vitamin B6 and folate
Sensitive to heat
74
Name 5 new technologies in food preservation
``` High pressure High pressure/ high temp Non thermal Continuous microwave Antimicrobial chemicals ```
75
What is high pressure preservation
High hydrostatic pressure processing or ultra high pressure processing Food is placed under uniform pressure that is enough to destroy microbes
76
What is high pressure high temp preservation
Pressure assisted thermal sterilization (PATS) | Can kill C. Botulinum
77
What is non thermal preservation
UV irradiation, pulses light and ultrasound
78
What is continuous microwave preservation
Food is passed through a tube and microwaves are directed to the center of the food Heats food from the inside out
79
What is antimicrobial chemical preservation
Sprayed on foods or food are dipped into solution | Can be natural chemicals
80
What is glass made of
Heated silica + sodium carbonate + stabilizers
81
What is paper made of
Pulped cellulose fibers
82
What is plastic made of
Polymers of H, C, O, or Si
83
What is modified atmospheric packaging
Food is packaged in wrap that oxygen cannot permeate | Oxygen is removed from the package and replaced with carbon dioxide or nitrogen
84
True or false: modified atmospheric packaging prevents the growth of all microorganisms
False: anaerobics may still grow
85
What are edible films
Coatings that are applied to foods that provide benefit to the food and can be consumed by the user
86
Give 2 examples of edible coatings being used
Chitosan | Wax on fruits
87
What is intelligent packaging
Interacts with the external or internal environment of the package Sensors report on the environment within the package
88
What is active packaging
Not only sense changes within a product like intelligent packaging, but can also correct the change
89
What is source reduction
Manufacturer uses less material to package items and in shipping
90
What is composting
Food scraps created by processing
91
What is recycling
Manufacturers using packaging materials that are recyclable, and then the consumer recycling the packaging

Foods Facts And Fallacies (5 decks)

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