Food Science Test #3

Front 1

A ______ is any substance added to food

Back 1

food additive

Front 2

Indirect additives

Back 2

antibiotics, dioxins, hair, dirt/dust, hormones, insects, microwave packaging

Front 3

Uses of food additives?

Back 3

*to maintain product consistancy (all pop tarts look the same) * to improve or maintain nutritional value (all OJ has same amount of vitamin c) *to maintain palatability and wholesomeness * to provide leavening (baking soda) * to enhance flavor or impart desired color(msg)

Front 4

FOOD ADDITIVES

Back 4

Antimicrobial agents-sodium nitrate, sodium chloride, hydrogen peroxide, iodine
Antioxidants-BHA, BHT, ascorbic acid, tocopherol
Curing Agents- sodium nirtate (also an antimicrobial)
Emulsifier-lecithin(chocolate)

Front 5

MORE FOOD ADDITIVES

Back 5

pH control agents-Acidulants: malic acid, citric acid, tartaric acid, vinegar, phosphoric acid
Processing Aids-washing off bacteria-citrate, sodium bicarbonate, polyphosphates
Stabalizers and thickeners-starch, pectin, gums, cellulose, gelatin

Front 6

nutritive sweeteners

Back 6

apartame, saccarin

Front 7

nonnutritive sweeteners

Back 7

sucrose, lactose, fructose, maltose

Front 8

act

Back 8

becomes a law when POTUS signs it

Front 9

statute

Back 9

rule of administrative cole issued by governmental agencies that have the force of law

Front 10

code

Back 10

collection of statutes and rules

Front 11

regulation

Back 11

implemented to enforce statutes

Front 12

rule

Back 12

regulation in its final form

Front 13

enforcer of food laws

Back 13

International food agencies:UN
National food agencies: USDA,HHS

Front 14

nutritional fact labels

Back 14

serving size, amount per serving for nutrients...except vitamins and minerals, percent of daily value for nutrients

Front 15

food processing

Back 15

includes all operations in which foods are made suitable for consumption and storage

Front 16

steralization

Back 16

the complete destruction of microorganisms

Front 17

commercial steralization

Back 17

pathogenic and toxin producing organisms are destroyed

Front 18

pasterization

Back 18

higher light heat treatment intended to destroy oganisms of public health concerns and extend shelf life

Front 19

nonthermal processing:common methods

Back 19

Chemical preservatices: antimicrobials, antibrowning, antioxidants
Packaging: modified atmosphere packaging, smart packaging

Front 20

heat transfer

Back 20

manner in which heat energy is transferred from source to food particles in a container

Front 21

conduction

Back 21

heat trasfer through a material due to molecular movement

Front 22

convection

Back 22

heat transfer through movement of heated fluids from hot to cold regions

Front 23

D value

Back 23

refers to decimal reduction time it takes to reduce bacterial numbers

Front 24

thermal death time

Back 24

percentage of organisms killed per minute at a paticular temp.

Front 25

hurdle technology

Back 25

combination of preservation methods to provide effective control

Front 26

purpose of pasturization??

Back 26

to destory organisms known to occur in milk and that could affect public health

Front 27

major milk protein?

Back 27

casin

Front 28

cheese processing

Back 28

1. milk coagulated into a curd
2.curd is cut, heated, and pressed to remove whey
3.cure/ripen:molds, gas

Front 29

over run

Back 29

air is injected during freezing of ice cream to lighten the texture

Front 30

_______are added to stablize the fat in the mix

Back 30

emulsifier

Front 31

stabilizers like ______,______,and _______ are added to control ice crystal development

Back 31

carrageenan, locust bean gum, gelatin

Front 32

_____is applied to liquid egg products to extend shelf life

Back 32

freezing

Front 33

_____is performed to make the egg products more convienient

Back 33

powdering

Front 34

rigor mortis

Back 34

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

Front 35

cold shortening

Back 35

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

Front 36

thaw rigor

Back 36

similar defect if meat is frozen before rigor mortis

Front 37

pale, soft, exudative : PSE

Back 37

*rapid pH decline while carcass temp is high
*water hold capacity is reduces
*stress!!! PIGS

Front 38

dark, firm, dry : DFD

Back 38

*results from glycogen depletion prior to slaughter

Front 39

meat curing

Back 39

combination of salt, sugar, and nitrate added to meat

Front 40

curing affects ___, ___,___, and _____

Back 40

color, flavor, preservation, and safety

Front 41

why is drying used in meat preservation methods?

Back 41

remove moisture and lower water activity to prevent microbial growth...pepperoni, jerky, soup mixes

Front 42

Irradiation

Back 42

pasterization method for single ingrediant (approved) meat products...reduces trichina spiralis

Front 43

comminution

Back 43

size reduction of meat particles accomplised by grinding, chopping, and emulsifying

Front 44

stuffing

Back 44

filling of casings to provide shape and containment of meats

Front 45

restructuring

Back 45

forming of steaks or roasts from flaked, ground or sectioned meats

Front 46

rendering

Back 46

heating of fatty meat scraps with water

Front 47

pressing

Back 47

mechanical squeezing of oil from seeds

Front 48

solvent extraction

Back 48

seperation of oil from cracked seeds using nontoxic solvents

Front 49

deodorization

Back 49

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

Front 50

bleaching

Back 50

removal of colored substances from the oil using diatomaceous earth clays

Front 51

degumming

Back 51

a refining procedure...removal of phospholipids by water

Front 52

nuetralization

Back 52

removal of free fatty acids with caustic soda

Front 53

winterizing

Back 53

refrigeration treatment that removes high melting point molecules

Front 54

plasticizing

Back 54

softening of hard fats by altering crystallization rate and size

Front 55

main sources of sugar?

Back 55

sugar cane and sugar beets

Front 56

CHEMICAL Testing of Fats

Back 56

Iodine Value:measures the degree of unsaturation of the fat or oil
Peroxide Value: measures the lipid oxidation that also uses iodine in the test
Acid Value: measure of free fatty acidsin oil

Front 57

PHYSICAL testing of fats

Back 57

Saponification Value: measure of the average molecular weight of fatty acids in a fat
Smoke Point:temp. at which smoke rises from the surface of a lipid heated under standard conditions

Front 58

drinking water is also known as ________

Back 58

potable

Front 59

distilled water

Back 59

purified water from boiling or distillation

Front 60

mineral water

Back 60

250ppm of dissolved solids...well water

Front 61

purified water

Back 61

from disstillation, reverse osmosis, deionization

Front 62

sparkling water

Back 62

contains same CO2 as the source which is usually a spring

Front 63

true soft drinks

Back 63

colas, fruit flavored drinks, gingerale, root beer, seltzer water, tonic water

Front 64

water treatment steps

Back 64

1.superchorination
2.Coagulation
3.Sand filter
4.Activated charcoal filter

Front 65

what preserves cheeses?

Back 65

pasterazation of milk acid
competition by starter culture
Low Aw (water activity)
low temp. of storage

Front 66

most popular cheese in america

Back 66

mozzarella

Front 67

eggs are mostly _____

Back 67

water-75%

also protein, lipids, and minerals

Front 68

yolk color depends on ______

Back 68

diet of hen

Front 69

shell color depends on_____

Back 69

breed of hen

Front 70

cereal products are the most important _____

Back 70

source of energy in the world

Front 71

cereal processing

Back 71

Dry milling:used for rice, seperates anatical parts
Wet milling:seperate anatical AND chemical parts

Front 72

which part in bread is most important?

Back 72

starch

Front 73

leading sweetener in the US?

Back 73

fructose corn syrup

Front 74

most important cereal for baking?

Back 74

wheat

Front 75

bread mixture

Back 75

flour, water, salt, yeast

Front 76

semolina

Back 76

is used in pasta processing and is from durum wheat
*macaroni is made with it

Front 77

harvesting

Back 77

collection of fruits/veggies at the time of peak quality

Front 78

climacteric

Back 78

fruits and veggies continue to ripen after harvest
ex. banana

Front 79

nonclimacteric

Back 79

have peak respiration prior to harvest
ex: strawberry

Front 80

blanching

Back 80

mild heat treatment used to activate enzymes

Front 81

modified atmosphere packaging MAP

Back 81

packaging that uses special barrier films and carefully selected gases

Front 82

________ processed veggies do not contain preservatives and have NOT gone through any heat treatment

Back 82

minimally

Front 83

tropical fruits are suseptible to ________

Back 83

chilling injury

Front 84

IQF

Back 84

individually quick frozen: prevents ice crystals on products

Front 85

HACCP

Back 85

FDA has issued a rule requiring a hazard analysis and critical control point system

Front 86

pickling

Back 86

means the product is preserved by adding acetic acid (vinegar)but may include preservation by salt, sugar, or alcohol

Front 87

bloom

Back 87

a visual defect on chocolate surfaces related to high temps