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174 Cards in this Set
- Front
- Back
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what is primary packaging?
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comes in DIRECT contact with the food
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what is secondary packaging?
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used to UNITIZE things (cans/pouches/box/etc)
-not in direct contact with the food |
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what are the functions of secondary packaging?
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UNITIZE +
Protects against: -pests/pets/rodents -soil/contaminants -physical/chemical contamination #1 reason= helps determine WHO is responsible for damage during shipping |
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what is corrugated cardboard #1?
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card board that's wavy on the inside of the card board
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what is tertiary packaging?
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packaging used for wrapping big pallets
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What is the function of tertiary packaging?
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aids with:
-shipping/moving -automated handling of large amounts of product *Typically moved with forklifts or other automated devices |
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What are types of form-fill -seal packaging?
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packaging that is received in flat stock or roll stock
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What are the advantages form-fill-seal packaging?
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it requires less storage space than preformed containers
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What are types of flat stock packaging?
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cardboard boxes (pizza boxes) and dairy cartons
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What are types of roll stock packaging?
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*its packaging in a roll
-foil pouches or plastic pouches, aluminum cans |
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What is blow molded packaging?
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uses some sort of molten media (i.e.glass) and air
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what are some raw materials of blow molded packaging?
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plastic resin, glass
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how is blow molded packaging produced?
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-heat materials
-molten materials into a mold -pressurized air added |
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What are the advantages of blow molded packaging?
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there is minimal damage to packages during shipping
-need storage area for this type -heat may be a sanitizing activity for containers |
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What should a company KNOW with regards to blow molded packaging?
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the company NEEDS storage in order to use this type to store the containers
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What are examples of blow molded packaging?
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milk bottles (jugs) beer bottles and hars
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since 2004 Packaging Trends survey what has changed now into 2011?
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-more single serve meals being packaged
-greater concern for green packaging and recyclables -glass bottles =difficult to clean -more farmers markets -more CSAs (community supported agriculture) -idea of SLOW FOOD*ppl taking time to enjoy and prepare food |
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What is a main function of heating? *** FIXX CARD!****
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decreases microbial load (pathogens and spoilage microorganisms)
-inactivation of heat labile toxins (microbial-c profingens (with turkey) c. botulinum, plant/phytohaemagglutin, red white kidney beans) -toxins could be a problem (heating drives them off) |
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what happens during coffee roasting?
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ph changes, color changes due to maillards RXN-sugars carmelizing
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Functions of Heating
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1.Changes senspry properties=more palatable
2.Changes flavor/chemical make up a food 3.decrease microbial load 4. inactivate natural enzymes (slows/stops ripening) 5. inactivation of heat labile toxins |
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coffee roasting drives off about how much moisture?
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13%
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how much does the caffeine content decrease in coffee roasting
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10-15%
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what does the heat caramelizing the sugars do?
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it decreases the sweetness
is adds color/body formation it drives off C02 and H20 |
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what is the chemical change of the acids in coffee
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it makes it the acid less acidic when roasting
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What happens during the 1st crack of coffee roasting?
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h2o and co2 are driven off
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What causes the 2nd crack?
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changes in the structural CHO (cellulose) of the bean
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describe quinic acid and its effect on coffee
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the acids in coffee are converted to quinic acid-> not as acid and the concentration of acid decreases in the coffee
*sourness in coffee |
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What is used to kill C. botulinum?
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Pressure cooker
* NEED heat AND pressure |
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what is pasteurization?
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it requires EVERY particle to reach the required temp for the required length of time
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What types of pasteurization are sanitary?*
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Vat pasteruization and HTST-72 C (161F) for 15 sec
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What types of pasteurization are sterile?
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HTST - 100C (212F) for .1 sec
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What types of pasteurization uses a press?
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HTST ( both 72C for 15sec and 100C for .1sec)
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What is a press?
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a thin layer of milk (or other fluid) flowing through plates
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how long are things sterile for?
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however long the package is sterile for
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what does the change if the structural CHO (celluose) result in when coffee roasting
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the 2nd crack
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what is the acid that the acid in coffee roasting is converted to?
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Quinic Acid which leads to sourness in the coffee
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what is sterilization?
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a decreased microbial load
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what is commercial sterility?
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its referred to as "sterile"
all the pathogenic and toxin forming microorganisms, and spoilage causing ones, under normal conditions are destroyed. |
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what kind of kill is commercially sterile?
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its based on a 12D kill
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what other hurdle needs to be used with pasteurization?
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placing things in a refrigerator (especially after opening)
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What is a thermoduric psycrothroph?
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can survive high temperatures and can grow in the cold
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What is the function of pasteurization?
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heat treatment used to kill human pathogens present
*not necessarily all organisms or spore formers |
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What pathogen needs to be killed in milk?
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Coxielle burnetti and mycobacterium tuberculosis
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What pathogen needs to be killed in OJ?
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salmonella species
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What pathogen needs to be killed in Apple cider?
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E.Coli 0157:H7, cryptospoidium parvcim (cryptos protozoa)
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Why is E.Coli 0157:H7 found in apple cider?
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comes from hands-indicates poor hygiene of orchard workers
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What pathogen needs to be killed in meat and poultry?
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Salmonella species, listeria monocytogenes
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What pathogen needs to be killed in ground beef?
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E. Coli 0157:H7
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What 2 options does a company have if E. Coli 0157: H7 is found in ground beef?
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1) destroy it
2) sell to a company that will cook it! |
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what is a D-value
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the amt of time at a given temperature that it takes to reduce the population of bacteria by 90%(one log reduction)
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what is the shelf life of a commercially sterile product
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its usually 2 years since spoilage is more of a chemical change issue then a microbial spoilage
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what is the temperature of UHT pasteurization and time?
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it's 150c for 1 second
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Describe the UHT pasteurization
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the product is essentially sterile
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what are the issues with UHT
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it has a burnt taste
there could be fouling of plate heat exchanger you need to ensure: the sterility of the product the sterility of environment (HEPA filters the system is sealed |
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what is blanching?
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its when you submerge briefly in hot/boiling water and it's typically applied to fruit and veggies which will be frozen
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what does blanching work to do
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inactivate enzymes
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if a company destroys the ground beef with E. Coli 0157:H7 what do they need to show afterwards?
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how much was disposed of
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How do we test for pasteurization?
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-Alkaline phosphatase test = the alkaline phosphatase enzyme should be inactivated in the milk if pasteurized correctly
-Rinse test bottles with sterile diluent. What rinses out is put on a petri film to test for bacteria. (can pick up 5 gals out of 1000 gals) |
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Describe VAT pasteurization
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It is the simplest method of pasteurization
- works as conductive heating -there is a "jacket" around it, a propeller is used to mix which works as convective heating |
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During VAT pasteurization what is required?
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that the head space gets to the desired temp
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how do you make sure temp is right in VAT pasteurization?
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use a continuous recording chart to record temp
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what is VAT pasteurization also known as?
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Batch pasteurization
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what are issues with vat pasteurization?
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-time to perform
-low flow through rate -rapid cooling required -need to make sure head space has right temp -post processing contamination |
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what does post processing contamination do?
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tells us how well cleaning/sanitizing is
or equipment failure |
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Describe HTST
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is it a continuous pasteurization
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what is a flow diversion valve used for in HTST?
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set up to guarantee milk reads 73C for 15 secs
-if doesn't meet temp->sent back to beginning |
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what does blanching do?
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it stops ripening process and many spoilage enzymes as well it will also inactivate some microorganisms
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what is microwave heating
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its a form of electromagnetic energy
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how does the heat generate in microwaves
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the movement of the water molecules the more h20 the more activity
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what does the microwave do?
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it changes the polarity which results in lots of twisting and turning of water molecules (friction on molecular level)
it generated heat and the heat is transferred from water molecules to food particles |
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what are the two most heat resistant spoilage organisms?
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its bacillus and petrufactive
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what needs to be first and foremost in regards to processors?
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safety must be first and foremost!
then need to question 1.does it need to be sterile 2. does it just need to be "sanitary" like parteurization |
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what do you want to balance in with heat treatment
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the inactivation of pathogens and spoilage microorganisms
obtaining the desired shelf life food degradation due to the heat heat penetration characteristics of the food product/heat treatment |
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What is not found in HTST
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a Headspace **
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What is a safety concern with HTST?
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worry about milk stone building up (inorganic) =would use an acid base cleaner
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how does HTST ensure safety?
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1)Flow diversion valve
2) pumps assure neg. pressure on raw milk and there is a higher pressure on pasteurized milk therefore in case there is a hole the past.milk will flow into the raw milk 3) if FDV fails to close-machine shuts off |
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Why can HTST run the risk of contamination?
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can be a risk of dairy allergy bc milk is run through one day and then juice the next
-need to make sure completely clean prior to use |
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what organism do we aim to eliminate in pasteurizing to know that all other pathogens are killed?
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the one that takes the longest and highest temp to be killed
--if reach that certain point , know that all other pathogens killed |
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What is an obligate intracellular parasite?
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organism that has to grow within cells (human cells) to survive?
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Name an obligate intracellular parasite
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coxiella burnetti
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Where is coxiella burnetti found?
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commonly in milk
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what do we look to kill to guarantee coxiella burnetti is eliminated? how do you eliminate it?
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the enzyme alkaline phosphate
-add enough heat to denature this enzyme--add enough heat to go above and beyond destroying coxiella burnetti |
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how do you test for the enzyme alkaline phosphate?
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-use substrate to determine if enzyme is there
-if no color-no enzyme -if pinker or darker pink-still there |
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what is alkaline phosphate considered?
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a surrogate
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What are the two major spoilage microbes?
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b. stearothermophilus
putrefactive anaerobe 3679 |
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What is unique about b. stearothermophilus
putrefactive anaerobe 3679? |
they are extremely heat resistant
-not harmful from a health point of view |
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What are examples of fouling in UHT?
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when plates are dirty and there is burnt on sugars, burnt on proteins, etc.
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What type of sanitation is dip tanks?
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surface pasteurization
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what are dip tanks?
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-used with pepperoni
for prevention of post lethality exposure *wrap item in plastic, dip in hot water (~190F) -the plastic will shrink and seal to item- *plastic can melt to item if help under h20 for too long |
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Mild blanching is typically applied to what?
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fruits and vegetables that will be frozen
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What does blanching do?
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it kills organisms on the surface of a product
-use a brine to soften the product |
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what is microwave heating?
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Heat generation based on the movement of h2o molecules
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Why is heating of foods via microwave so much faster than convection or conduction?
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substance needs water in it..
water = polar molecule-> the microwave moves the h2o molecules back and forth -the more movement the more friction which generates more heat |
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What has the biggest effect on thermal conductivity with reguards to heating in a microwave?
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water
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when figuring out which food has the highest thermal conductivity, what is important to consider?
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chose the food with the HIGHEST WATER content
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what is a cold spot?
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*usually at the geometric center*
the place where heat is the lowest -last place to get heart |
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when taking a temperature of a food where do you want to place the thermometer?
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at the cold spot
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where do you NOT want to take the temperature in meat? why?
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never near the bones bc they will make a hot spot in meat
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What is the difference in placement of the "cold spot" in a convection oven verse conductive oven?
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in a convection oven it is lower than the geometric center
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What is forced convection?
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uses a fan/pump to move the fluid over the product
**"fluid" could be air |
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what is conduction?
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based on a temperature gradient from a heat source to the food product (direct contact)
-occurs at molecular level -less effective kill |
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what is convection?
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based on heat exchange through a liquid
-more efficient kill |
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what type of heat usually heats things faster?
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convection
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what type of heating does solid food use to cook?
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conduction
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What type of food does totally liquid food use to cook?
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convection and conduction (mostly convection)
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what type of food does solid in liquid food use to cook?
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convection and conduction
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what is an example of solid in liquid food?
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canned carrots
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what type of heat is used to cook pureed pumpkin?
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more conductive heating
less convective heating |
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when a food is less viscous what type of heating is used?
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convective heating
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What type of heating does thickened gravy use?
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mostly conductive because it requires a lot of energy
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what type of heating does UNthickened gravy use?
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convective - for gelatinization
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what will companies come in to test with reguards to products such as jerky and hot dogs and autoclaves?
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they will find the cold spot of the oven
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what is the gentlest type of food processing techniques?
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refrigerated cooling
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what are cool storage temps? and what do they include
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temps from 28F to 61F
include: Refrigerated storage, deep chill refrigeration, root cellars, and dry storage |
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what is refrigerated storage temp?
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less than 41F
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what is deep chill refrigeration temp?
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28F to 32F
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What is dry storage temp? why
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maybe 50F to 60F bc if they get warm larve of insects--> can hatch
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What is the difference between fridge and a freezer?
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Fridge= short term storage
Freezer= prevents GROWTH of pathogens due to suspended animation, this decreases issues with organisms and increases shelf life |
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what are the functions of cooling?
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-controls enzyme activity (can dictate aging of cheese)
-easier to peel and remove nuts (olive oil is cold pressed) -FOOD PRESERVATION=major reason to use cold |
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what does cooling indicate?
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the removal of heat
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what is the purpose of using a refrigerator?
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keeping things cold
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what do you run the risk of if you use the fridge to cool something?
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condensation
*should cool something hot prior to putting in the fridge |
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what is a blast cooler?
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uses high speed air
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what type of cooling is used in slaughter?
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2 coolers--> first the carcass is placed in a HOT cooler over night. and then it is put into a COLD cooler the next day
*if one put hot carcass in cool room, can cause condensation that can drip on food and cause mold |
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what is condensation considered on food?
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an adulterant->making food not fit to eat
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how much colder should one keep a cooler (fridge, etc)? why?
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keep things 2 degrees F cooler to account for opening and closing fridge door and mechanical pressure
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How do you remove heat from leafy vegetables?
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spray with cold water
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how do you remove heat from produce?
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use cold air from liquid nitrogen
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how do you remove heat from bulk liquids?
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use heat exchangers such as cold water, glycol, brine solution
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how do you remove heat from carcasses?
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use cold air in refrigerated area
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Who monitors Appendix B: Guidelines for stabilization/Cooling (Cooked foods)?
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USDA (FSIS)
-meat and poultry |
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What are requirements for chilling of poultry during slaughter activities?
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as bird gets bigger it requires more time
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what do you use to cool carcass faster?
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a water pump to initiate convection heating
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what are the requirements for good cooling?
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-Low temperature
-Air circulation (could include h2o) -Humidity control -Modified Atmosphere |
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what food is an example of Modified Atmosphere use?
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Apples: put them in cold storage area out of season and pump inert gas into the room to take out O2 (usually N2 or CO2)
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why does a modified atmosphere storage room need to be safeguarded?
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want to make sure that the employees that are walking in and out are not exposed to lack of O2
-usually wear oxygen masks or special suits depending on inert gas used |
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Air Flow: what type of heating has the greatest/fastest removal of heat?
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convection
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What occurs when humidity is too high?
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molds grow
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what occurs when there is less humidity (too dry)?
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stale foods
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what is the desired humidity for most foods?
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80-95%
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what is the desired humidity level dependent on?
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water content of foods
ex) nuts=70 vs. celery= 90-95 |
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what does humidity and heat cause?
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bugs
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what is the desired humidity for dry storage?
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50-60%
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how do you change the heating action of a thermos?
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if you want:
cold-run cold water in it before you add cold item hot-run hot water in it before you add hot item |
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what is the benefit of freezing/frozen foods?
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*Convenience
-Allows long distance travel of foods -eliminates prep time -only have to thaw and cook |
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What are thawing techniques?
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-can use hot h2o
-warm running h2o (no more than 70F) needs to be continuously moving -thaw in a refrigerator -slacking -microwave |
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what is slacking?
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used in restaurant industry-when items are put in a cooler
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how do you properly use a microwave to thaw?
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item needs to be immediately cooked/ put in oven after thawed in microwave
*can't thaw and then leave in fridge for the next day |
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when can thawing be apart of the cooking process?
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when foods (burger patties) are put on a grill and cooked from frozen-prepared
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what effects the ability for a something to freeze?
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the more solutes in an item (i.e.sugar) the longer is takes to freeze
-->bc of depressed freezing point |
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describe Commercialization of Agriculture and loss of farmers choice in terms of freezing
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if you want to grow for a Co. need to abide by their rules..
-companies use different cultivars to establish the same product and have universal techniques for product like freezing |
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In the freezing process, what is the first thing to freeze?
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water
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how does water effect the freezing process of items?
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-Are closest to the cold source freezes after H2O
-The more water, the faster a product will freeze -Water can create a concentration of other solutes making it harder to freeze the rest of the product ex) if acids are to concentrate pH goes down-and proteins will be ruined (proteins will be denatured) ***Water freezes first |
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what do ice crystals do?
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as they form they rupture the cells of the product
-Larger crystals=more damage -smaller= less damage |
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what happens when ice cream is left out and then refrozen?
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-gritty feel= can be lactose coming out of blended mixture
-gooey texture= the emulsion of fats and oils is weakened. cracks lipid bilayer from freezing-breaking emulsion |
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What are freezing methods?
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1) in air
2) direct immersion in refrigerant 3) indirect contact with refrigerant |
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how does indirect contact freezing occur?
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PLATE HEAT EXCHANGER: uses two parallel cooling plates (with refrigerant running through them)
then puts food in between plates and creates a pressure to cool *another ex=tubes |
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who created the plate heat exchanger?
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clearance birdseye
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how does direct immersion in a refrigerant occur?
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*DOES NOT USE AIR
use another refrigerant: -liquid nitrogen:can spray over products and immediately chills (liquid to steam) -dry ice (frozen co2): as it goes into gas form it absorbs a lot of the heat -good intimate contact with product.refrigerant minimizes resistant to heat transfer -good for irregular shaped objects |
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how is freezing in air done?
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-sharp freezing: typical home freezer (-180C).
-fluidized bed |
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what happens if you change the velocity with freezing in air?
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faster chilling
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how does a fluidized bed work?
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use with small particulate things i.e.peas- have air blowing upward causing peas to float. as the peas get colder, become heavier. wt becomes equivalent to the air pressure and the peas fall when frozen
*uses high velocity air |
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with regards to indirect cooling methods what type of food is cooled more efficiently? why?
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meat and fish are cooled more effeciently than veggies/shrimp because m&f have more surface area ->more in contact w/ cooling source-> faster cooling
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what is immersion cooling?
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*not air
intimate contact w/ product/refrigerant which minimizes resistance to heat transfer -use liquid nitrogen & co2 ->freezes things really fast ->co2 releases 2x amt of cooling ability than N2 |
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describe the use of NaCl with cooling
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saline solutions used to cool fast
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what do you need to do when using saline solutions for cooling?
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package properly to make sure product doesn't pick up flavor
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what type of heat exchange is used to cook canned carrots?
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convection is used for the fluid and conduction is used to heat the solid carrots
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What type of heat kills more rapidly? why
Concept:wet vs. dry |
wet heat because moisture conducts the heat better
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what can affect the amt of time required for proper heat treatment?
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addition of sugars/starches
-shape and composition of the container |
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how will sugars affect the time required for proper heat treatment?
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they will increase the temps required to get the same kill
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how will fats/oils affect the temp required for proper heat treatment of a food?
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will increase temp bc fat droplets are hydrophobic and within the fat droplet we have dry heat
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describe a heat treatment prior to packaging
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less damage to the food
-no need to consider heat penetration if the container requires -requires sanitary packaging afterwards |
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describe a heat treatment after packaging
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-less technical machinery
-produces acceptable food product -used widely |
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What is heat?
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A biproduct of metabolism
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