Fruits And Veggies And Heat Processing

Front 1

Quality is:

Back 1

Color, Texture, Flavor, Appearance, TURGER(Not Dried Out) Nutritional content

Front 2

Factors that effect Crop Yeilds:

Back 2

-Nutrients required by plants
- Water
- Pests
- Weeds

Low soil nutrients = low crop yeild

Front 3

Pests:

Back 3

Lower crop yeild, eats crops(Pesticides are regulated by USDA b/c of residue)

Front 4

Weeds:
herbicide:

Back 4

Round Up- May kill crops

Front 5

Trace Minerals:

Back 5

Nitrogen- Comes from decaying material, High in Nitrogen-High Nitrates
P- More sugar
K- High Vit C= More photosynthesis

Front 6

Biotechnology:

Back 6

Inside plant is a gene that kills pests

Front 7

Factors affecting the composition of plant foods

Back 7

Effects on Nutritive value(Nutrients do not make a diff, growing conditions do)

Front 8

Tree Diagram
Factors effecting nutrients

Back 8

Not every orange has the same amount of nutrients- Outter layer has most b/c of sun

- Light
-Position on tree
Weather
-Maturity of fruits
-season

Front 9

Effects on Photochemical

Back 9

- Amnt will be influenced by the environment
- Foods can grow toxicants

Front 10

Effects on Toxicants

Back 10

Potato- Solamine: To avoid-Selection breeding(no sun.light)
Fava Bean- Vicine+ Convicine
To Avoid: Reduce usage
Squash: Cucurbitacin E
To Avoid: Breeding isolation
Spinach and other greens:
Nitrates9

Front 11

Climacteric

Back 11

Responds to ethylene

Front 12

Non-Climacteric

Back 12

Does not respond to ethylene

Front 13

Ethylene

Back 13

CH2
Turns on ripening process
can be removed during storage

Front 14

Climacteric fruits

Back 14

apple,apricot, avocodo banana, mango, melong, papaya, passion fruit, peach, pear,plum, tomato

Front 15

Non-Climacteric fruits

Back 15

cherry, cucumber, fig,grape, grapefruit, lemon, olive,orange, pineapple, strawberry

Front 16

Ethylene sensitive

Back 16

Nonclimacteric- will harm fruits

Front 17

Shelf Life Extension

Back 17

-Post harvest handling or Cooling
removing "feild heat" Cools quickly w/H20
-Food Preservation
-Handling environment (ethylene control)

Front 18

Maturity

Back 18

Product that consumers want

Front 19

Senescence

Back 19

Aging(growing old) No Value

Front 20

Storage conditions
Temperature of Fruits and Veggies

Back 20

Will be controlled diff for diff f/vs
ex. Chill Injury- Too cold
Certain food may not ripen
Pitting encourages decay
Heat Stress: Too high temp may not ripen

Front 21

Relative humidity

Back 21

amnt of moisture in air
If RH low - will dry our
If RH High- Mold will form
Range is needed

Front 22

Atmospheric Composition

Back 22

Controlled atmosphere storage-Modified gas that is in storage-
Anaerobic not wanted
Will Pump O2 to rid H20+CO2

Front 23

Modified atmosphere packaging

Back 23

Fresh Crisp:Greens- Anaerobic
02 goes in
CO2 comes out

Front 24

Respiration

Back 24

slower the respiration, the longer the product is held

Front 25

Oxygen Transmission Rate

Back 25

amt of O2 a particular product allows in

Front 26

Canning
Contamination with M/O

Back 26

C. Botulinum

Front 27

C. Botulinum

Back 27

Can produce spores, spores are heat resistant,in food

Front 28

Canning Spores

Back 28

Spores must be removed: Vegetative: boiling water will kill them

Front 29

If left alone spores will..

Back 29

Turn into a vegetative form, will form bacteria which forms toxin(can be destroyed by heat) but not bacteria

Front 30

Things that effect bacteria/spores

Back 30

Texture
pH/acidity (acid foods can be canned under milder conditions)
Pressure canning
Boiling water
121 degrees

Front 31

Center of Can

Back 31

Cold point- heat is not reached, C. Botulinum grows here

Front 32

Heat Treatment

Back 32

Good eating quality and rids pathogens

Front 33

Sterilization

Back 33

Some M/O in canned food cannot grow

Front 34

Commercial Sterilization

Back 34

all pathogenic organisms killed

Front 35

Blanching

Back 35

-Inactivates enzymes that causes loss of color
- Dries our air
-Mild heat treatment, might decrease bacteria

Front 36

Pasteurization

Back 36

Ex. Milk
-Decreases pathogenic organisms
-Extends shelf life

Front 37

Flash Heated

Back 37

High temp then cooled rapidly
No time

Front 38

HTST

Back 38

High Temp, short time

Front 39

UHT

Back 39

ultra high temp, short time

Front 40

Acidity Control- High acid foods

Back 40

Pressure canner needed

Front 41

Conduction Heating

Back 41

heat is transfered in molecule by molecule in all directions (Tuna, meat, corned beef, pumpkin)

Front 42

Convection Heating

Back 42

As heated water moves molecules all around
Cold spot is more on bottom
(soups, juice, peaches)

Front 43

Vacuum canning

Back 43

no air in can- sealed

Front 44

Selection of processing conditions

Back 44

-Nutrient retention
-M/O Destruction
- Better quality
-Heat resistant enzymes

Front 45

Factors affecting heating process:

Back 45

- Nature of consistency of food
- Acidity of food
-Size and shape of can
- Time/Temp combinations

Front 46

Pressure canners are used

Back 46

To raise temp in a shorter per of time

Front 47

Margin of Safety- D Value-

Back 47

Rate in minutes at which it takes to have 90% organisms in a population, heated to another d value would be 1%, another would be .1%

Front 48

12D

Back 48

used so there is virtually no chance of M/O

Front 49

Decimal Reduction Time

Back 49

Different for all foods
Some diff are equiptment and packaging

Front 50

cold storage

Back 50

refridgeration(maintain M/O)
Conditions under thawing are important

Front 51

40-140 F
4.4- 60 C

Back 51

Temp Danger zone

Front 52

48 F
10 C

Back 52

Most spoilage organisms grow

Front 53

40-43 F
4.5-7 C

Back 53

Fridge Temps

Front 54

< 37 F
3.3 C

Back 54

Some Psychrotrophic pathogengs

Front 55

< 32 F
< 0 C

Back 55

Some m/o grow slowly if unfrozen h2o is available

Front 56

15 F
<9.5 C

Back 56

No significant growth or pathogenic M/O
Gradual decrease in number but still living

Front 57

0 F
-18 C

Back 57

Some enzymatic reactions
non-enzymatic reactions very slow
Malliard rxn, Polyphenoll oxidase, fat oxidation can occur