Download Food Processing and Preservation: Terms and Techniques and more Quizzes Food science in PDF only on Docsity!
What is the food processing
for?
set of methods and techniques used to transform raw ingredients into food for consumption.Examples: Chopping,Mixing, Pasteurization. TERM 2
Examples of utilization of whey protein
DEFINITION 2 a whey protein product of cheese manufacturing, is used in energy bars and drinks. TERM 3
Purposes of food preservation
DEFINITION 3 process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness and extend its shelf-life. TERM 4
What's IQF
DEFINITION 4 Individual Quick Freezing as improved the quality of frozen fruits and vegetables. TERM 5
Why did M&M Mars produce candy coated
chocolate?
DEFINITION 5 The chocolate pellets that the soldiers were eating were coated in sugar to increase their shelf-life in hot climates and prevent the chocolate from sticking to the soldiers fingers!
What's " sell-by date"
meant?
last date the product is to be sold for full price TERM 7
What are 2 important effects generated by
using refrigeration in food industry?
DEFINITION 7 Ozone-depleting effects -Montreal protocol Global-warming effects -Kyoto agreement TERM 8
Differences between refrigeration and
freezing
DEFINITION 8 Refrigerationmicrogrowth slow, chemical reactions slow, quality fresh, shelf life short, margin of error smallfreezing-- microgrowth stops, chemical reactions slower, quality frozen, shelf life long, marigin of error large TERM 9
Differences between rapid and slow freezing
DEFINITION 9 rapid--freezes in plalce, no solute concentrate, better structures, small crystalsslowly--water migrates, freeze pure, solutes concentrate, large crystals TERM 10
What are 4 Major components in refrigeration
system
DEFINITION 10 Chiller, compressor, condenser, receiver
Disadvantages of contact freezer
High heat transfer rate (similar to immersion freezers) only metal bw refrigerant & product No absorption of liquid, No liquid effluent. Need products with flat surfaces, such as cartons TERM 17
What are the typical problems of cold
storage?
DEFINITION 17 Roof space overheat, coil frosting vibration, wall loss, frost, frost heave, underfloor overheating, door loss, light radiation, ceiling radiation TERM 18
What are problems of cold display cases in
the supermarket?
DEFINITION 18 Light, ceiling, sun, draught, warm air, ambient radiation TERM 19
Quality changes during freezing storage
DEFINITION 19 Weight loss, dry appearance, Water absorption, bloated appearance, Drip, Crystal growth (ice cream),Water penetration (bakery products) Tenderness (beef, lamb), Fat rancidity flavor, PSE (pale soft exudative) (pork), DFD (meat), Flavour (fish), Colour (meat), Browning, spots, freezing injury (fruit), Tissue breakdown (fruit TERM 20
Factors affect the microbial death
rate
DEFINITION 20 High temperature, Low pH, Low water activity, Combination
Mechanism of microbial death during freezing
process
high solute concentration (low aw) membrane shrinkage and damage intracellular ice (?) TERM 22
Types of food freezing methods
DEFINITION 22 Plate Freeze, Contact with very cold surface, Blast Freeze, Very cold air, Very high velocity, Immersion, Liquid N, Flash Frozen = IQF TERM 23
Advantages and Disadvantages of freezing
methods
DEFINITION 23 Advantagesstops micro growth, slower chemical reactions, long shelf life, freezes in place, small crystals Disadvantagesphysical, biochemical and quality changes such as weight loss, water absorption, crystal growth, less tender, tissue breakdown, flavor loss
