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FoodMicroLecture 17
Food Micro Midterm 3
Question | Answer |
---|---|
Name three traditional processing techniques. | Fermentation, heating, freezing, preservatives |
Name three non-traditional processing techniques. | Irradiation, high pressure, pulse electric field, ultrasound |
Define fermentation. | Gradual chemical changes caused by enzymatic activity of some bacteria, molds, yeasts. |
Define desiccation. | Dehydrating or drying |
Generally ___ times more sugar is needed to achieve the same effect as NaCl. | 6 |
Salt reduces ___ levels and increases _____. | water activity, osmotic pressure |
_____ was the first chemical permitted by the FDA. | Benzoic acid |
T or F: Sorbic acid is more effective in neutral rather than acid foods. | False |
Sorbic acid is commonly used in _____. | fermentation |
Sorbates + ______ = meat preservation | nitrates |
How do sorbic acids work? | Weakens membrane potential of pathogens and causes cell to lose homeostasis. |
_____ are used a a mold inhibitor. | Propionates |
T or F: Propionates are most effective in acidic foods. | False |
______ can be used as a gas or a liquid. | Sulfites |
______ can be either a reducing or oxidizing agent. | Nitrites |
______ inhibits C. botulinum species. | Nitrites |
Define lactoferrin. | An iron binding glycoprotein in cow's milk which is active against a variety of pathogens. |
Lactroferrin is activated by _____. | bicarbonate |
T or F: Lactoferrin is heat stable. | True |
Name four food sanitizers. | Acidified sodium chlorite, activated lactoferrin, hydrogen peroxide, chlorine |
T or F: Chlorine does not depend on pH or temperature. | False |
______ sanitizer is approved for organic produce. | Chlorine |
T or F: Ozone is more potent than chlorine. | True |