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184 Cards in this Set
- Front
- Back
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_________ _______are products that have been preserved so they will not spoil as quickly as fresh, whole foods
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Processed Foods
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Most raw materials are ________ and require processing to prevent loss
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Perishable
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_____ ______ products are foods that may be kept at room temperature
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Shelf stable
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_________ _______are products that have been preserved so they will not spoil as quickly as fresh, whole foods
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Processed Foods
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Most raw materials are ________ and require processing to prevent loss
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Perishable
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_____ ______ products are foods that may be kept at room temperature
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Shelf stable
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What are the benefits of food processing ?
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-more likely to be eaten
-Shelf stable ready when we are -Loss of nutrients and quality is slower - less waste -take more energy to produce, - use less energy to store |
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____ _______ are distinct steps for converting raw materials into processed foods
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Unit Operations
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Material handling
Cleaning Pumping Mixing Heat exchanging Packaging are examples of ____ ______ |
unit operations
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Three Types of Processed Foods?
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Processed whole foods
Formulated foods Chilled foods Prepared foods |
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Canned peas, corn oil, orange juice are what kind of processed food?
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Processed whole foods
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Bread, jam,chocolates are what kind of processed food?
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Formulated foods
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Ice cream, deli meats, margarine are what kind of processed food?
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Chilled foods
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Pizza, potato salad, food service are what kind of processed food?
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Prepared foods
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Name the 9 types of processed food
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Heating
Milling Freezing Extracting Drying Fermenting Concentrating Irradiating Curing |
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________kills spoilage and pathogenic microbes but does not sterilize food
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Cooking
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_______is a unit operation to inactivate enzymes
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Blanching
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___________ kills pathogens but not all spoilage microbes
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Pasturization
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________sterilizes product in a container
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Canning
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_____ ____sterilizes product prior to packaging
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Aseptic Processing
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What two Types of microbes (notorious with canned goods)
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Clostridium botulinum(ph of 4.6 is magic number),
Bacillus stearothermophilus (spore forming,makes can smell) |
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4 Canning Considerations
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Types of microbes
Headspace vacuum Acidity of product Heat treatment |
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_________involves heat transfer through a material due to molecular movement
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Conduction
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involves heat transfer through movement of heated fluid from hot regions to cold
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Convection
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What are the two forms of Heat Treatment?
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Conduction, Convection
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The acidity or pH of a product affects __ _____ _____ ____ ____needed
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amount of heat treatment
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___ _____ ____ are those with a pH greater than 4.6 and aw of 0.85 or more
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Low acid foods
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____ ______are those that have a natural pH of 4.6 or less
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Acid Foods
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______ ______are low acid foods to which acids are added so the pH is 4.6 or less and aw of 0.85 or more
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Acidified foods
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_______is a mild treatment that results in less loss of nutrients and quality than heat treatment
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Freezing
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True False: Freezing slows the growth of microbes but does not kill them so there may be safety and spoilage problems when thawed
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True
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6 Freezing Methods
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Still air
Forced (blast) air Indirect contact Scraped surface Individual Quick Freeze (IQF) Cryogenic |
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True False: Removing moisture reduces the ability for microbes to grow
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True
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True False: Moisture content is the same as water activity
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false it is not
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_____ ______ ( )refers to water that is available for microbial growth
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Water activity (aw)
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6 drying Methods
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Sun or air
Oven Vacuum Spray Freeze Drum |
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_______is another way to decrease availability of water by adding preservatives
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Curing
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What are the most common choices for curing
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salt and sugar
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_____ ____ and ____ ____ are additional curing agents applied to cured meat products
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Sodium Nitrite,sodium nitrate
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Cereal grains are milled into flour to improve ________
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digestiblitility
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____ ______ separates the seed into fractions based on anatomical structure (bran, germ, endosperm)
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Dry Milling
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___ _______ separates components on anatomical and solubility differences (protein, oil and starch
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wet milling
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_______involves the removal of a portion from the raw material
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Extracting
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What are some examples of extracting?
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coffee and tea, juices, oils, and flavors
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Oil Extraction and Processing Steps
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Pressing
Refining Degumming Bleaching Deodorization Hydrogenation Interesterification |
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______is the mechanical squeezing of oil from oilseeds
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Pressing
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______is the application of steam in a vacuum to strip odor-causing low molecular weight compounds from oils
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Deodorization
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_________is the removal of colored substances from the oil using diatomaceous earth clays at 194°F
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Bleaching
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__________is the removal of phospholipids by water at 122-140°F
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Degumming
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___________ is the process of saturating double bonds to increase the melting temperature of the oil
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Hydrogenation
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_________ is the rearrangement of fatty acids on the oil to affect its melting temperature
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Interesterification
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_____are usually solid at room temperature
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Fats
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____are usually liquid at room temperature
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Oils
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All food lipids are mixtures of __________
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triglycerides
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True False:Mixtures of triglycerids result in melting temperatures that are a range of 120-130 rather than spicific 128.
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True
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The one process that depends on the growth of microorganisms
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Fermenting
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A _____ _______ is added to a perishable raw material to change it into a more stable food product
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starter culture
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What are the two major preservatives in fermenting
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lactic acid and ethanol
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Name 7 fermented products
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Yogurt
Bread Olives Pickles Salami Sauerkraut Beer and wine |
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______ is a potent killer of microbes and can be used for foods as it induces little or no heat
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Irradiation
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______ ______from cobalt has great penetration capability but requires elaborate safety measures
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Gamma Radiation
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________can be applied at high doses to sterilize a product or may be used at low doses (________) to be the equivalent of pasteurization
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Radiation, radurization
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______ ______ _____ has less penetration capability but fewer health risks
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Electron- Beam Radiation
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Other Processes
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High-pressure treatment
Extrusion Roasting Microwave heating Ohmic heating |
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A forming technique whereby a material is forced, by compression, through a shaped opening in a die to produce a continuous profile
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Extrusion
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A versatile, energy efficient and economical means to produce a wide variety of products
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Extrusion
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Cheerios
Pasta Potato Chips Cheetos Spaghetti Soy Meat are all ____ Products |
Extruded
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Consequences of Processing
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Shelf life
Nutrition Quality Safety Packaging |
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____ _____is the length of time that a product may be kept before it should be discarded
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Shelf Life
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True False : Shelf Life It is related to spoilage but it is most closely related to safety
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False
It is related to safety but it is most closely related to spoilage |
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Shelf Life may be increased by reducing or eliminating _____
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microbes
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True False: Extension of shelf life may accompany a increase in nutritional value of foods
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False
Extension of shelf life may accompany a decrease in nutritional value of foods |
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Washing, drying, heating, exposure to light or oxygen are contributors to the ____ __ ____ ____ ______ in foods
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loss of vitamins and minerals
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Do processed foods provide nutritional value?
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yes
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True False: Color, flavor and texture of processed foods are not the same as for fresh whole foods
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True
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______is the most important consideration in the design of a food process
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Safety
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True False: Processing is a substitute for poor sanitary practices
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False it is not
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To make polished rice an _____ mill is used
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abrasive
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To make flour from wheat you need a ____ mill
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roller
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to make brewers grits or flaking frits from corn you need a ____ mill
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Hammer
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Wet processing creates
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corn starch or corn oil
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Wet miling gives you _________ where dry milling does not
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seperation
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_____ requires the addition of desirable bacteria to convert glucose into lactic acid and lower pH below 5.3
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Fermentation
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________ imparts a desirable color and flavor but also preserves due to chemicals in the smoke
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Smoking
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_______ _______is widely used to inhibit aerobic spoilage organisms and rancidity
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Vacuum Packaging
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What are three methods of preservation
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Fermentation, Smoking, Vacuum Packaging
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name three ways to control listeria
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Incoropration of Perservatives
Post-process treatment Enviornmental control |
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Frozen Foods offer ____ _____ ____ and various ___ ____
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convenience , variety, quality, and various price points
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Blending of ingredients
Pasteurization Homogenization Aging of the mix Freezing Packaging Hardening Are steps for____ _____ processing |
Ice Cream
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Fat content of premium porducts is ____ percent
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12
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To lighten the texture, air is injected during freezing – this is called ___ ____
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over -run
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________and _______ are added to stabilize the fat in the mix and to control ice crystal development (gritty or sandy defects)
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Emulsifiers, stabilizers
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___ and ____ are mainly used as a source of calories plus they provide structure and texture to foods
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Flour and Grains
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____ the protein in wheat flour
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Gluten
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_______(often modified ones) are used in many products for texture
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Starches
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______ is elastic and helps trap carbon dioxide in a network for raised (leavened) breads
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Gluten
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______ and ________ingredients in many formulated foods for nutrition, flavor, color and texture
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fruits and vegetables
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Some ___ and _______ provide dietary fiber but check labels carefully as the fiber is often removed
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fruits and vegetables
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___ and ____ are Sources of protein and provide many functional properties
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Dairy adn Eggs
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MIlk proteins include ___ and ____
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casein , whey
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___ proteins include albumin and lipovitellin
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egg
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____ and _____ are some functional properties of protein
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Gelation,emulsification
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what are three functions of plant proteins
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Emulsifiers,
water binders, gelling agents |
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_______is a problem related to flavor changes in foods (rancidity)
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Oxidation
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What are the three functions of Fats and oils
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Satiety, Mouthfeel, Flavor
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The following are __ and ___ in formulated foods
Butter Chocolates Margarine Mayonnaise Peanut butter Salad dressings |
Fat and oil
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Sugars are a major source of ______
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calories
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Four examples of sugar types Sucrose, fructose, glucose, +_____
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lactose
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Sugars also provde __ ,___, and ____
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bulk structure and flavor
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___ ______ will brown and sucrose will caramelize, so color is also affected by sugars
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Reducing Sugars
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___ and ____ are _____ which are organic substances that are relatively nonpolar
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Fats, oils, lipids
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Fats and oils are only slightly soluble in water but are very soluble in ____ _____
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organic solvents
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Name two organic solvents for fats and oils
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lipophilic and hydrophobic
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______ _____are products that are mixtures of ingredients
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Formulated Foods
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Bread
Cakes Chocolate Ice cream Examples of what |
formulated foods
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______ _____are products that are mixtures of ingredients
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Formulated Foods
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Bread
Cakes Chocolate Ice cream Examples of what |
formulated foods
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Like processed foods, formulated foods tend to be __ ___ , ___ and ______
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shelf stable, safe, and convenient
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True False: There are fewer restrictions for formulated foods
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True
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_________ reduce microbial growth and increase food safety
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Preservatives
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___,____ and ____are often in formulated foods and may have nutritional consequences
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Salt, sugar and Fat
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While _____ _____ may seem tasteless,_____ _____ are very tempting
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processed food,formulated foods
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Steps in making formulated foods are similar to those for processed foods and are called ___ _______
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unit operations
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Material handling, pumping, mixing, heat exchanging, and packaging are
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common steps for many products
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These are the steps for ____ _____
-Milk is pasteurized and homogenized -Heated to 190° F to denature proteins -Cooled to 104° F -Inoculate with culture -Incubate at 109-122° F (pH 3.7-4.3) -Fill into containers |
yogurt processing
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What cultures are used process Yogurt
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Lactobacillus delbrueckii spp bulgaricus
Streptococcus salivarius spp thermophilus |
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The following are _____ ______
Baked goods Pasta and noodles Jams and jellies Beverages Confections Sausages Frozen desserts |
formulated products
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________ refers to the production of gases (carbon dioxide) in dough that contribute to the volume achieved during baking and the final aerated texture
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levening
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Name four levening agents
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Yeast
Baking soda Baking powder Ammonium bicarbonate |
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_______ is used and is from durum wheat (a high-protein hard wheat)
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Semolina
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Semolina is used to make ____ and __ _____
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macaroni and egg noodles
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Most jam, jelly, preserve or similar products are about ____ percent sugar
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70
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True False: Jam and jelly has added sugar while preserves do not
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True
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Pectins are able to form _______ sols and gels and are used to stiffen the texture of pies, fillings, jams and jellies
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dispersions
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Conditions needed for high methoxyl pectin to gel are addition of _____ and ______
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acid and sucrose
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Conditions needed for low methoxyl pectin to gel are additoin of ____ _____
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calcium ions
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_____ _____ are non-alcoholic carbonated or noncarbonated beverages
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soft drinks
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Sweetening agents
Edible acids Natural or artificial flavors are examples of |
soft drinks
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Colas, fruit-flavored drinks, ginger ale, root beer, soda water, and tonic water
are |
true soft drinks
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what is vital in the production of soft drinks
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water quality
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What are the four water treatment steps for soft drinks
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Superchlorination
Coagulation Sand filter Activated charcoal filter |
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Carbonation steps
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-Cascade over plates in chamber with CO2
-Increase pressure and decrease temperature |
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Mixing, refining, conching, tempering, molding, and enrobing are
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Unit operations in chocolate making
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Categories if sausages
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Fresh (breakfast links)
Cooked and smoked (bologna) Fermented (pepperoni) |
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Basic steps for sausage making
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grind, mix stuff
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_____ is edible animal flesh and includes red meat, poultry and seafood
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Meat
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Bacon
Frankfurters Ham Luncheon meats are ___ _______ meat products that include these things |
further processed
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Grinding
Mixing Chopping/emukifying Stuffing Smoking/cooking Chilling Peeling Packaging are unit operations for ___ ____ |
hot doges
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Sodium nitrite
Phosphates Salt/sugar/spices Sodium erythorbate are chemical additives used for ___ _____ preservation |
meat products
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The combination of ____ _____ ____ added to meat is aka curing
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salt, sugar, nitrite
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Curing affects ___ _____ ____ and ____
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color, flavor, preservation and safety
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Methods used for meat curing are
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Dry curing
Pickle curing Injection curing |
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FOur important characteristic of milk
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Fat,Proteins, Lactose,Calcium
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True False: Milk is high in short-chain fatty acids
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True
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The fat in milk is in ______ state with _____ _____
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gobular state with absorbed membranes
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The pI for Proteins in milk is
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4.6
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Milk is what percent fat
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3.7%
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Milk is waht percent protein
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3.1%
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What are the two types of proteins involved in milk
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Caseins 80% and Whey proteins 20%
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What percent of milk is Lactose
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5%
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Kappa-cas is where on mycells
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surfaces
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Whey proteins are ___ __ ___ whey
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lost
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Lactose is a _________
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disaccharide
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What kind of bond is Calcium
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basein
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Calcium is a major ____
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mineral
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___ removes Calcium from casein
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acid
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What are five ways to preserve cheese
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Pasteurization of milk
-acid -competition by starter culture -low Aw (moisture removal, added salt -Low storage temp |
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WHAT CAUSES SPOILAGE?
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BACTERIA AND MOLDS
ENZYMES CHEESE MITES EXCESSIVE DRYING ABSORPTION OF ODORS |
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Example of a very hard cheese (grating)
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Parmesan
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Hard cheese is ripened by _____
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bacteria
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Cheddar adn Monterey Jack are ___ cheeses and _______ eyes
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Hard without
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Swiss adn provolone are ___ cheeses and _______ eyes
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hard with
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Brick adn munster are ) _____ cheeses ripened by ______
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semisoft, bacteria
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Limburger cheese is ______ and ripened by ________ ________
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semisoft , surface microflora
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Roquefort adn blue cheese are _____ and ripened by _____ _____
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semisoft, internal molds
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Brie and Camembert are ____ cheeses and _______
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soft, ripened
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Cottage cheese, cream cheese adn Neufchatel are _____ cheeses adn ______
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soft , unripened
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____ is milk's major protein
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casein
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Ice cream is a frozen ___ containing what four things
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foam,
Elumfified fat, air, casein, solution of lactose sweetners, minerals, favoring and soluble proteins |
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True False: not all processed cheese foods have the same composition
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True
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colloidal protein is
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casein
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Emulsified ari is ____
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overrun
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Emulsified fat is partially ____
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churned
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Four ingredietns of ice cream
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cream
concentrated nonfat milk sweetners emulsifiers stabilizers |
