Food Science Exam 2

Front 1

processed foods

Back 1

are products that have been preserved so they will not spoil as quickly as fresh, whole foods

Front 2

shelf stable products

Back 2

foods that may be kept at room temperature

Front 3

most raw materials are_________and require processing to prevent loss

Back 3

perishable

Front 4

Why are foods processed?

Back 4

to reduce or eliminate harmful microbes, to stop the loss of nutrients due to enzyme action

Front 5

methods of processing

Back 5

sterilizing, pasteurizing, fermenting, blanching

Front 6

what are benefits to processing?

Back 6

more likely to be eaten, shelf stable foods are ready when we are, loss of nutrients and quality is slower, have less waste, take more energy to produce gutless energy to store

Front 7

unit operations

Back 7

distinct steps for converting raw materials into processed foods

Front 8

example of unit operations

Back 8

material handling, cleaning, pumping,mixing, heat exchanging, packaging

Front 9

types of processed foods

Back 9

whole foods- canned peas, formulated foods- bread, chilled foods- ice cream, prepared foods- pizza

Front 10

major types of processes

Back 10

heating, freezing, drying, concentrating, curing, milling, extracting, extracting, fermenting, irradiating

Front 11

____ kills spoilage and pathogenic microbes but does not serialize food

Back 11

cooking

Front 12

blanching

Back 12

a unit operation to inactivate enzymes

Front 13

____kills pathogens but not all spoilage microbes

Back 13

pasteurization

Front 14

canning

Back 14

sterilizes product in a container

Front 15

aseptic processing

Back 15

sterilizes product prior to packaging

Front 16

canning considerations

Back 16

types of microbes, headspace vacuum, heat treatment, acidity of product

Front 17

conduction

Back 17

involves heat transfer through a material due to molecular movement

Front 18

convection

Back 18

involves heat transfer through movement of heated fluid from hot regions to cold

Front 19

conducted in a ___ or pressure cooker

Back 19

retort

Front 20

low acid foods

Back 20

those with a pH greater than 4.6 and aw of .85 or more

Front 21

acid foods

Back 21

those that have a natural pH of 4.6 or less

Front 22

acidified foods

Back 22

low acid foods to which acids are added so the pH is 4.6 or less and aw of .85 or more

Front 23

freezing

Back 23

a mild treatment that results in less loss of nutrients and quality that heat treatment. slows the growth of microbes but does not kill them. there may be safety and spoilage problems when thawed

Front 24

freezing method

Back 24

still air, forced air, indirect contact, scraped surface, individual quick freeze (IQF), cryogenic

Front 25

drying

Back 25

removing moisture reduces the ability for microbes to grow.

Front 26

water activity (aw)

Back 26

refers to water that is available for microbial growth

Front 27

drying method

Back 27

sun or air, oven, vacuum, spray, freeze, drum

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concentrating

Back 28

removal of water from food without changing it into a solid

Front 29

curing

Back 29

a way to decrease availability of water by adding preservatives. salt and sugar are common choices

Front 30

sodium nitrite and sodium nitrate

Back 30

are additional curing agents applied to cured meat products

Front 31

dry milling

Back 31

separates the seed into fractions based on anatomical structure (bran, germ, endosperm)

Front 32

wet milling

Back 32

separates components on anatomical and solubility differences (protein, oil, and starch)

Front 33

extracting

Back 33

the removal of portion from the raw material. ex- coffee and tea

Front 34

oil extraction and processing steps

Back 34

pressing, refining, degumming, bleaching, deodorization, hydrogenation, interesterification

Front 35

pressing

Back 35

mechanical squeezing of oil from oilseeds

Front 36

deodorization

Back 36

application of steam in a vacuum to strip odor-causing low molecular weight compounds from oils

Front 37

bleaching

Back 37

removal of colored substances from the oil using diatomaceous earth clays at 194 degress

Front 38

degumming

Back 38

removal of phospholipids by water at 122-140 degrees

Front 39

hydrogenation

Back 39

process of saturating double bonds to increase the melting temperature of the oil

Front 40

interesterification

Back 40

is the rearrangement of fatty acids on the oil to affect its melting temperature

Front 41

____are usually solid at room temperature

Back 41

fats

Front 42

_____ are usually liquid at room temperature

Back 42

oils

Front 43

fermenting

Back 43

one process that depends on the growth of microorganisms. starter culture added to a perishable raw material to change it into a more stable food product. lactic acid and ethanol are main preservatives

Front 44

fermented products

Back 44

yogurt, bread, olives, pickles, salami, sauerkraut, beer, wine

Front 45

irradiating

Back 45

a potent killer of microbes and can be used for foods as it induces little or no heat.

Front 46

radurization

Back 46

radiation can be applied at high doses to sterilize a product or may be used at low doses to be equivalent of pasteurization

Front 47

gamma radiation

Back 47

from cobalt has great penetration capability but requires elaborate safety measures

Front 48

electron-beam radiation

Back 48

has less penetration capability but fewer health risks

Front 49

extrusion

Back 49

forming technique whereby a material is forced, by compression, through a shaped opening in a die to produce a continuos profile

Front 50

consequences of procecssing

Back 50

shelf life, nutrition, quality, safety, packaging

Front 51

shelf life

Back 51

is the length of time that a product may be kept before it should be discarded. related to spoilage

Front 52

nutrition

Back 52

extension of shelf life may accompany a decrease in nutritional value of foods. washing, drying, heating, exposure to light or oxygen are contributors to the loss of vitamins and minerals in food

Front 53

quality

Back 53

color, flavor, and texture of processed foods are not the same as for fresh whole foods

Front 54

safety

Back 54

most important consideration in the design of a food process.

Front 55

packaging

Back 55

preservation techniques may slow or stop spoilage, but packaging prevents recontamination by microbes or chemicals. also functions to keep water, odors and gases in the product while excluding water, oxygen, odors and light

Front 56

formulated foods

Back 56

products that are mixtures of ingredients. they are generally not recognizable as their original plant or animal source. bread, cakes, chocolate, ice cream

Front 57

Why are they formulated?

Back 57

flavorful, convenient, preserved

Front 58

benefits of formulated foods

Back 58

shelf stable, safe and convenient, fewer restrictions

Front 59

_____reduce microbial growth and increase food safety

Back 59

preservatives

Front 60

consequences of formulated foods

Back 60

salt, sugar, and fat may cause nutritional consequences

Front 61

unit operations

Back 61

steps in making formulated foods and are similar to processed foods. material handling, pumping,mixing, heat exchanging and packaging are common steps for many products

Front 62

yogurt processing

Back 62

milk is pasteurized and homogenized, heat to 190, cool to 104, inoculate culture, incubate at 109-122, fill containers

Front 63

name some formulated foods

Back 63

baked goods, pasta and noodles, jams and jellies, beverages, confections, sausages, frozen desserts

Front 64

leavening

Back 64

production of gases in dough that contribute to the volume achieved during baking and the final aerated texture. yeast, baking soda/powder

Front 65

semolina

Back 65

used in pasta and noodles and is from durum wheat

Front 66

beverages

Back 66

juices, soft drinks, alcohol

Front 67

soft drink beverages

Back 67

non-alcoholis carbonated or non carbonated beverages

Front 68

true soft drinks

Back 68

colas, fruit-flavored drinks, ginger ale, root beer, soda water and tonic water

Front 69

production of soft drinks

Back 69

water treatment steps: superchlorination, coagulation, sand filter, activated charcoal filter

carbonation steps: cascade over plates in chamber with CO2, increase pressure and decrease temperature

Front 70

confection

Back 70

treats commonly based either on chocolate or sugar. ex- fudge, caramel, jelly beans, taffy.

Front 71

unit operations in chocolate making

Back 71

mixing, refining, conching, tempering, molding, enrobing

Front 72

sausages

Back 72

fresh, cooked and smoked, fermented. basic steps: grind, mix, stuff

Front 73

meat

Back 73

edible animal flesh and includes red meat, poultry and seafood

Front 74

further processed meats

Back 74

bacon, ham, lunch meat

Front 75

unit operations of hot dogs

Back 75

grinding, mixing, chopping, stuffing, smoking, chilling, peeling, pakaging

Front 76

preservation methods used for meat products

Back 76

sodium nitrite, phosphates, salt/sugar/spices, sodium erythorbate

Front 77

meat curing

Back 77

combination of salt, sugar and nitrite added to meat is aka curing

Front 78

curing affects ___, _______, _____,and ______

Back 78

color, flavor, preservation and safety

Front 79

fermentation

Back 79

requires the addition of desirable bacteria to convert glucose into lactic acid and lower pH below 5.3

Front 80

smoking

Back 80

imparts a desirable color and flavor but also preserves due to chemicals in the smoke

Front 81

vacuum packaging

Back 81

widely used to inhibit aerobic spoilage organisms and rancidity

Front 82

control of listeria

Back 82

incorporation of preservatives, post-process treatment, environmental control

Front 83

frozen foods

Back 83

ice cream. offer convenience, variety, quality and various price points

Front 84

ice cream processing

Back 84

blending of ingredients, pasteurization, homogenization, aging of the mix, freezing, packaging, hardening

Front 85

over run

Back 85

to lighten the texture, air is injected during freezing

Front 86

flours and grains

Back 86

mainly used as a source of calories plus they provide structure and texture to foods

Front 87

gluten

Back 87

protein in wheat floer

Front 88

starches

Back 88

used in many products for textures

Front 89

fruits and vegetables

Back 89

ingredients in many formulated foods for nutrition, flavor, color and texture

Front 90

dairy and eggs

Back 90

source of protein and provide man functional properties

Front 91

plant proteins

Back 91

complementary plant proteins from corn and beans make a nutritious base for individual that avoid animal proteins

Front 92

functions of plant proteins

Back 92

emulsifiers, water binders, gelling agents

Front 93

fats and oils

Back 93

lipids which are organic substances that are relatively non polar. are lipophilic and hydrophobic

Front 94

functions of fat and oils

Back 94

satiety, mouthfeel, flavor

Front 95

oxidation

Back 95

problem related to flavor changes in foods

Front 96

sweeteners

Back 96

sugars are a major source of calories

Front 97

artificial sweeteners

Back 97

have an intense flavor so that a small portion can effectively sweeten large batches

Front 98

fat replaces

Back 98

fake fat, carbohydrate-based replacers, protein-based replacers

Front 99

flavors and colors

Back 99

may be natural or artificial but all are used to enhance foods and improve uniformity.

Front 100

stabilizers

Back 100

added to keep foods from breaking down

Front 101

emulsification

Back 101

involves homogeneous dispersions of oil and water phase

Front 102

many spices have some ___ or antioxidant properties

Back 102

antimicrobial

Front 103

chilled foods

Back 103

are fresh and perishable requiring refrigeration

Front 104

prepared foods

Back 104

ready to eat or ready to heat then eat. ex- salads, sandwiches, pasta, prepared entrees.

Front 105

distribution

Back 105

includes everything that happens to a product from the time it is produced until it is consumed

Front 106

where are foods located?

Back 106

chilled foods along perimeter, staples and shelf-stable items located in central aisles

Front 107

fresh produce items are picked ____ and continue to ______ throughout distribution

Back 107

respire

Front 108

postharvest physiology

Back 108

science of biological changes from harvest to consumption

Front 109

harvesting

Back 109

collecting of fruits and vegetable at the time of peak quality and depends on the species and intended use of the product

Front 110

climacteric

Back 110

fruits and veggies continue to ripen after harvest and have increased respiration just before full ripening

Front 111

nonclimacteric

Back 111

varieties have peak respiration prior to harvest

Front 112

maturity

Back 112

represents the stage when fruit is picked at or just before ripeness

Front 113

respiration

Back 113

biological oxidation of organic molecules to produce energy, CO2, and h2o

Front 114

transpiration

Back 114

moisture loss through pores

Front 115

chilling injury

Back 115

occurs in tropical fruits

Front 116

mea

Back 116

edible animal flesh and includes red meat, poultry and seafood

Front 117

postmortem physiology

Back 117

involves the study of conversion from muscle to meat

Front 118

meat quality

Back 118

color, tenderness, juiciness and flavor

Front 119

rigor mortis

Back 119

stiffening of muscle as a result of the final contraction as an animal dies

Front 120

cold shortening

Back 120

toughening that results from rapid chilling of lean carcasses before rigor mortis occurs

Front 121

thaw rigow

Back 121

similar defect if meat is frozen before rigor mortis occurs

Front 122

pale, soft, exudative (PSE) meat

Back 122

results from rapid pH decline while carcass temperature is still high. water holding capacity of muscle proteins is reduces

Front 123

Dark, firm, dry (DFD) meat

Back 123

results from glycogen depletion prior to slaughter, elevated pH and water holding capacity of muscle occurs as lactic acid production is reduced

Front 124

characteristics of milk

Back 124

Fat: 3.7%, Proteins: 3.1%, Lactose: 5%, Calcium: 90%

Front 125

what preserve cheese?

Back 125

pasteurization of milk, acid, competition by starter culture, low aw, low temperature of storage

Front 126

what causes spoilage?

Back 126

bacteria and molds, enzymes, cheeses mites, excessive drying, absorption of odors

Front 127

classes of chees

Back 127

very hard, hard, semisoft and soft

Front 128

mozzarella cheese

Back 128

most popular cheese in america. made from low fat milk

Front 129

pasteurized process cheese

Back 129

product of blending "green curd" with ripened cheese and emulsifier salts then cooking, cooling, and packaging

Front 130

what is ice cream?

Back 130

a frozen foam containing: emulsified fat, emulsifies are, colloidal protein, a solution of lactose, sweeteners, minerals, flavoring and soluble proteins

Front 131

tiger strip ice cream

Back 131

premium french vanilla ice cream, colored gold, contains at least 1.4% egg yolk solids. with chocolate syrup

Front 132

categories of ice cream

Back 132

all natural: vanilla, >50% natural: canilla flavored, >50% artificial: artificial vanilla

Front 133

ice cream processing

Back 133

blending ingredients, pasteurization, homogenization, aging of the mix, freezing while scraping and agitating, packaging for sale by volume, hardening to <20 degrees

Front 134

modified atmosphere packageing

Back 134

involves the use of a low oxygen atmosphere along with elevated nitrogen or carbon dioxide. MAP slows product deterioration and preserves color for display

Front 135

spreads

Back 135

main examples are butter and margarine

Front 136

margarine

Back 136

made from vegetable oil and contains emulsifiers and antioxidants

Front 137

Hydrogenation

Back 137

is the addition of hydrogen to unsaturated double bonds in oil to produce a solid that can be spread easily

Front 138

convenience

Back 138

provided by ready to eat and ready to heat and then eat foods.

Front 139

chilling may ___________, but _______ of sandwiches and pasta products

Back 139

increase shelf life; accelerates staling

Front 140

Hot entrees

Back 140

not sterile and microbial growth may occur when food is left out for extended time

Front 141

food service

Back 141

operations that provide prepared foods for consumption off-site or in-house

Front 142

examples of food service

Back 142

casual dining restaurants, cafeterias, fast food restaurants, caterers, vending machines

Front 143

medical food

Back 143

a food or beverage product containing a drug to prevent or treat a specific disease

Front 144

functional food

Back 144

a food or beverage product containing a nutraceutical with health benefits over and above normal nutritional function

Front 145

Excipient food

Back 145

a food or beverage product containing ingredients or structures that increase the bioavailability of drugs or nutraceuticals that it is consumed with

Front 146

Intragastric Gelation

Back 146

designing beverages with improved satiety