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59 Cards in this Set

  • Front
  • Back
outer layer of a retortable pouch
polyester film, used for strength, temperature, resistance and printability
middle layer of a retortable pouch
aluminum film, barrier properties
inner layer of a retortable pouch
polypropylene, heat seal
advantages and disadvantages of packaging materials -paper
economical and has good printing properties: not strong and absorbs water
a and d about glass
transparent, but breakable
a and d about metal
strong, good barrier:heavy and prone to corrosion
a and d about plastic
versatile, expensive
regulatory agencies
BATF alcohol
USDA meat poultry and produce
Department of Commerce for Seafood
form fill seal packaging
protects food from gasses, vapors and contamination from bacteria yeast, molds and dirt
factors in selecting packaging materials
1. food composition and its physical state
2. nature of deteriorative reactions
3. mode of transportation
4. time before consumption
5. target consumer
6. budget (money).
low acid foods 7.0
hominy, ripe olives, crabmeat, eggs, oysters, milk, corn, duck, chickens, codfish, beef, sardines
low acid foods 6.0
corned beef, lima beans, peas, carrots, beets, asparagus, potatoes
low acid foods 5.0
figs, tomato soup
medium acid foods 4.5
ravioli, pimentos
acid foods 3.7
potato salad, tomatoes, pears, apricots, peaches, oranges, sauerkraut, pineapple, strawberry, grapefruit
high acid foods 3.0
pickles, relish, cranberry juice, lemon juice, lime juice
types of allied industry
packaging, equipment, chemicals, safety
beer manufacture: adjunct
additional source of sugar (CHO) used to supplement the malt, usually corn, wheat, or rice
beer manufacture: mashing
processing of malt and adjunct that allows starches to be converted to simple sugars. flavor compounds are also extracted
wort
a mashed product that consists of simple sugars, malt, and small dextrins
different drying techniques
1. sun drying
2. hot air drying
3. spray drying
4. fluidized bed drying
5. vacuum drying
6. drum drying
7. freeze drying
heat transfer
the transfer of heat from one body to another by conduction, radiation, and convection
mass transfer
the movement of a constituent of the food from one location to another, usually from one state to another
fat soluble vitamins
a, d, e, k
water soluble vitamins
b vitamins (thiamin, riboflavin, niacin, vitamin b6, pantothenic acid, folic acid, biotin, vitamin b 12, vitamin c
PER
protein efficiency ratio, feeding rats for 28 days and measuring the weight gain, value range from 0 to 3.5 with a standard being 2.5 for casein
PER equation
g of weight gained by a rat/ g protein consumed by rat
pasteurization
low energy thermal processing, destroy all pathogenic Mos in specific products, extending the shelf life by lowering the number of spoilage organisms, not a sterile product and subject to spoilage
DValue
time in minutes at a specific temperature to reduce the number of microorganisms by one log cycle
ZValue
difference between 2 temperatures, temperature required to decrease the time necessary to obtain a one log reduction in cell numbers to 1/10 the original vallue
strict anaerobe
MO will grow only in the absence of oxygen
microaerophiles
MO can grow and survive in low concentration of oxygen
facultative anaerobe
these are MOS which will grow with or without oxygen
aerobes
these are MOs that can only grow and survive in the presence of oxygen
potential hazards that could occur in our food
biological, chemical, physical
HACCP
hazard analysis and critical control point system, a system to ensure the safety of foods, is widely accepted and recommended for all aspects of the food industry
7 steps of HACCP and Critical Control Point System
1. assess the potential hazard (raw materials)
2. determine the CCPs (are controls necessary?
3. establish requirements or parameters to be met as each CCP
4. establish procedures to monitor each CCP
5. establish corrective actions should have a deviation occur at a CCP
6. establish record-keeping procedures
7. establish procedures to monitor or verify the effectiveness of the HACCP plan
NLEA
national labeling and education act, in 1990
food infection
the living microorganism must be present in the food, the person involved must consume very high numbers of the living microorganism, the living microorganism in the gut of the person involved causes the illness
food intoxication
the living microorganism grows in the food and produces some metabolic end product, the person involved must consume the food that contains the metabolic end product.the mo does not have to be present within the person, the person reacts to the metabolic end product (toxin) and becomes ill
hot fill hold
hig acid low pH
temps used at 170-190 degrees fahrenheit for 25 to 30 minutes, will kill all vegetative cells in the food, spores not killed
sous-vide
under pressure, under vacuum, developed in france, outgrowth of c bot,
packaged under vacuum and held refrigerated until used
commercial sterilization
all pathogenic and toxin forming organisms have been destroyed, may contain viable spores that cannot grow under normal condition
blanching
mild heat treatment, used in fruits and veggies, to inactivate enzymes, may destroy some Mos
convection/conduction
conduction, collision of hot particles with the cooler ones, convection: circulation of warm molecules (more effective, requires less time to reach the target temperature, heating start out rapidly, a change in structure)
conduction/convection
heating starts as conduction a change in the food makes it into convection, foods contain large pieces of meat, as the juices are released heating switches to convection
in 1958 the food and drug cosmetic act was amended to include coverage of food additives
the delaney clause
DRV and DV based on a a
2,000 calorie diet
salmonellosis
non-spore forming rod shaped and motile facultative anaeorbes
e.coli is
non spore forming and facultative anaerobe
c botulinum and clostridium perfringens
spore forming
BHT
antioxidant
labeling requirements
1. name of product
2. net weight
3. name and address of manufacturer, packer, or distributor
4. list of ingredients
5. grades
6. nutritional information
7. shelf life data
8. standard of identity
9. common names
10. further preparation
difference between beer and ale
beer is an alcoholic fermented beverage made from grain, malted barley, and flavored hops temperature at 37 to 49, ale is a fermented drink made from malt and hops like beer but produced by fermentation at relatively hot temperature 50-70
biological hazards
bacteria, viruses, parasites, mold/yeast
chemical hazards
pesticides, chemicals in cleaning supplies, toxic metals, food additives and preservatives
physical hazards
includes materials that do not belong in the food, but through negligence or chance, they get into the food i.e. metal fragments, broken glass in the food, metal fragments, bits of packaging, nails, staples, dirt or hair
saturated
lipids that contain fatty acids that are completely saturated with hydrogen atoms, solid at room temperature
unsaturated
contain double bonds between adjacent carbon atoms results in their fatty acids that contain double bonds, lower melting temp, liquid at room temperature