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FoodMicroLecture 18
Food Micro Midterm 3
| Question | Answer |
|---|---|
| What are four problems with thermal processing? | Cooked flavor, browning, nutrient degradation, mushy |
| What are three types of thermal heating? | Ohmic, microwave, radio |
| Describe ohmic heating. | A current is applied to opposing electrodes with the food sample in between. |
| T or F: A temperature gradient is present in ohmic heating. | False |
| What is the advantage to ohmic heating? | Can be considered sterile without thermal damage from overprocessing. |
| T or F: Microwaves heat from the outside inwards. | False |
| What is the advantage to radio frequency? | It can be turned on or off instantaneously. |
| Describe UV light. | The use of radiation from the UV region of the electromagnetic spectrum to disinfect; causes DNA mutations which affects cell function. |
| What are three benefits to UV light? | Protects flavor/appearance, inactivates spores, does not have to be labeled with irradiation symbol. |
| Describe pulsed light technology. | Uses bursts of high-intensity light from the broad spectrum white light. |
| What are three benefits of pulsed light technology? | Does not produce residues, produces negligible heat, shelf-life extension. |
| What is the disadvantage to pulsed light technology? | It is only applicable on the surface of the food. |
| Pulsed electric fields inactivate microbes with minimal influence on _____ and _____. | temperature, quality |
| What are three benefits of pulsed electric fields? | Preserves freshness, protects flavor/appearance, extends shelf-life. |
| What are three disadvantages of pulsed electric fields? | Does not inactivate spores, does not inactivate enzymes, cause cause air bubbles, requires aseptic packaging after processing. |
| Name three advantages to irradiation. | Controls insects, inhibits deterioration, destroys vegetative cells. |
| Describe how radiation works. | Damages genetic material and disrupts enzymes/membrane of pathogen. |
| Radiation can form _____, volatile components from fatty acids in foods. | unique radiolytic products (URPS) |
| Name three types of radiation. | Cobalt 60, electron-beam, x-ray |
| What are the two advantages of x-ray irradiation? | High penetration power, switch-off capability |
| What are two advantages to general radiation? | Extends shelf-life, delays ripening. |
| What are two limitations to general radiation? | Oxidation of fats leading to off flavors, breakdown of cellulose causing softening, does not inactivate food enzymes. |
| Oscillating magnetic fields inactivate _____ and denature _____. | microbes, enzymes |
| What are three benefits to oscillating magnetic fields? | Aseptic treatment, minimal heat generated, low energy requirements. |
| What is the limitation to oscillating magnetic fields? | Inconsistent results resulting in non-FDA approval. |
| T or F: There is no gradient present with high pressure processing. | True |
| High pressure processing disrupts ____ and ____ bonds. | hydrophobic, ionic |
| T or F: High pressure processing destroys vitamins. | False |
| What are two limitations to high pressure processing? | Cannot inactivate spores, can alter products with high protein or starch content, high cost. |
| What is the mechanism of action for ultrasound? | Causes cavitation and disrupts cell function causing lysis. |
| What are two limitations of ultrasound? | It is not effective against all bacteria, there is less control of critical factors at pilot-scale. |
| Ultrasound is used with _____. | sanitizer |
Created by:
goberoi
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