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sof exam 3
| Question | Answer |
|---|---|
| Food Processing | Value added product development Ensure nutrition & safety Shelf life extension |
| Benefits of food processing | - High-quality foods - healthy, safe, convenient and enjoyable - Societal benefits - optimize food retention, reducing food waste, add nutritional value to the food supply - employment to workers; aids in local, national economy |
| Negatives of food processing | - Nutrient losses, high use of water, energy, fuel, transportation - Control of food processing by large food corporations - Consumer concerns- chemicals, additives, added fats, sugars, salt and the ways foods are marketed to children |
| Important innovation in Food Processing | Processing of Single Ingredient (isolating a single product and using it in everything to add value to product) |
| Effects of "value added" processing | opened up new markets & expanded the food industry |
| Shelf-stable foods | Processes allow us to store the product at room temperature |
| Processed foods take ____ energy to produce but usually take ____ energy to store than fresh foods | More; less |
| Today's consumers are concerned about | food product safety and quality than they were a year ago |
| FACT about "meat glue" | It is an enzyme sold for almost two decades that is used mostly in food service to bind pieces of meat together, such as a beef tenderloin or a strip of bacon to a filet. |
| Heat in food preservation: | —>kills most pathogens Eliminates or reduces spoilage organisms Destroys most enzymes Extends the shelf life of foods Improves palatability of foods |
| What do we modestly lose in heat processing? | Some Heat sensitive nutrients |
| Methods of heat transfer | conduction, convection, radiation |
| Radiation (method of heat transfer) | -direct heat; from sun, broiling, grilling, electric range -Fastest method of heat transfer |
| Degrees of Preservation | - Mild Heat Treatments: Blanching & pasteurization |
| Severe Heat Treatments: | Sterilization & commercial sterility |
| Blanching | - Mild heat treatment - Used mainly for vegetables, prior to freezing - Primary objective: to inactivate enzymes, that would deteriorate food during storage - Freezing does not completely stop enzyme action, so blanching necessary |
| Not all bacteria are ___ during blanching | Destroyed |
| Blanching does not produce a ____ product | Sterile |
| Blanched foods need further preservation treatment, like ___ to increase shelf life | Freezing |
| HOW DO BACTERIA GET KILLED BY HEAT? | Wet heat, like steam, kills microorganisms by denaturing nucleic acids, proteins and enzymes |
| Concepts of killing bacteria | Concept 1: Bacteria die exponentially/faster, by a factor of 10. Concept 2: It is theoretically impossible to kill all of them. It never reaches 0 survivors. |
| Pasteurization is a ____ process | Thermal |
| Main objectives of pasteurization (2) | 1. Destroy pathogenic microorganisms 2. Extend shelf life by decreasing the number of spoilage organisms present |
| How to take care of post pasteurized products | Contamination is possible, therefore pasteurization foods must be refrigerated |
| 3 methods of pasteurization process | 1. High-Temperature-Short-TimeTreatment (HTST) 2. Low-Temperature-Long-Time Treatment (LTLT) 3. Ultra high temperature pasteurization (must be refrigerated; The shelf life of milk is extended 60 to 90 days.) |
| Organic milk lasts longer because of what process of pasteurization to preserve it? | Ultra pasteurization |
| Organic products often have to travel farther to reach store shelves because..? | It is not produced throughout the country |
| After opening, spoilage times for Ultra pasteurized and UHT products similar to those of___? | conventionally pasteurized products |
| Ultra-High-Temperature (UHT) Pasteurization with aseptic packaging | typically involves heating milk or cream to 280° to 302°F (138° to 150°C) for 1 or 2 seconds. The milk is then packaged in sterile, hermetically-sealed (airtight) containers and can be stored without refrigeration for up to 90 days. |
| UHT pasteurization for milk products | destroys some of the milk's vitamin content—not a significant amount—and affects some proteins, making it unusable for cheese |
| How is pasteurization proven? | Determined by the heat resistance of the most heat-resistant enzyme or microorganism in the food |
| Steam Pasteurization | - This technology uses heat to control or reduce harmful microorganisms in beef - Steam pasteurization is used on nearly 50% of US beef |
| Examples of foods that are commonly pasteurized | - Whole Eggs Removed from Shells and Sold As a Liquid - Dried Eggs - Whole Eggs Pasteurized in the Shell - Ice cream |
| What is sterilization? | Sterilization is a controlled heating process used to completely eliminate all living micro-organisms, including thermoresistant spores in milk or other food. |
| commercial sterility canning | - Food is heated after packaging in canning - product may contain viable spores |
| Main purpose of canning | - commercial sterility of food products - extended shelf life ( increased minimum 6 months) |
| Clostridium botulinum spores, may be present in ____ foods; but, they do not germinate and grow; so, no hazard | High-acid |
| home canned tomatoes | Are okay |
| Home canned beans | Not as safe; no |
| Retort packaging | food is filled into a pouch or flexible metal/plastic foils, and, sealed |
| REPFEDs | -REFRIGERATED PROCESSED FOODS OF EXTENDED DURABILITY -spores may be present |
| Freezing is one of the ____ and ____ used methods of food preservation | Oldest and most widely |
| Freezing allows preservation of... | Taste, texture, and nutritional value in foods better than any other method |
| Freezing is generally regarded as superior to... (for fruits and vegetables) | Canning and dehydration |
| Refrigeration slows down.... And extends... | -The chemical and biological processes in foods -The shelf life of the products |
| Most foods freeze over a ___ of temperatures instead of a single temperature | Range |
| Refrigeration of foods only involves... | Cooling |
| The freezing of foods involved three stages: | (Initial) Cooling, freezing, and further cooling |
| What is the optimum storage temperature of most fruits and vegetables? | About 0.5 to 1 degree Celsius, above their freezing point |
| Freezing may stop the growth of ____, but it may not necessarily kill them | Microorganisms |
| Low rates of freezing cause: | Growth of large ice crystals in the food and allow plenty of time for the flavors of different foods to mix. This hurts the quality of the product, and thus this simple method of freezing is usually avoided. |
| Air blast freezing | high-velocity air at about- 300C is blown over the food products |
| Contact freezing | packaged or unpackaged food is placed on or between cold metal plates and cooled by conduction |
| Immersion freezing | food is immersed in low temperature brine |
| Cryogenic freezing | food is placed in a medium cooled by a cryogenic fluid such as liquid nitrogen or carbon dioxide |
| The air blast freezer is for the purpose of small freezing capacity, especially for ... | pieces of meats, pork, poultry, beef, mutton |
| Straight-belt freezer is for... | fruits, vegetables, and uniform-sized products- French fries, peas and diced carrots |
| Plate freezing can be used for what food? | Fish can be frozen in this method |
| Cryogenic freezing immerses or sprays foods with ___ | Liquid nitrogen |
| Why use liquid nitrogen? | - Freezing in seconds - Smaller ice crystals - Less dehydration & moisture loss - Lower capital costs |
| Practically every vegetable (except herbs and green peppers) is___; promptly cooled prior to freezing | Blanched |
| What happens in blanching? | -slows or stops enzyme action -some bacteria is destroyed -vegetables are wilted or softened (easier to pack) -surface dirt is removed |
| Problems with refrigeration & freezing | · Chilling injury characterized by internal discoloration, soft scald, skin blemishes, soggy breakdown, and failure to ripen. · The severity of the chilling injury depends on both the temperature and the length of storage at that temperature. |
| Dehydration, or moisture loss from fresh fruits and vegetables is also called? | Transpiration |
| Cooling at the field before the product is shipped to the market or storage warehouse is referred to as..? | Pre-cooling |
| Package icing | products are cooled by placing crushed ice into the containers (fruits) |
| Vacuum cooling | products are cooled by vaporizing some of the water content of the products under low pressure conditions (lettuce, spinach) |
| Poultry processing plants are completely ____? | automated |
| The preservation of _____ is an important consideration in the refrigeration and freezing of meats | Tenderness |
| Problems with refrigeration & freezing (P2) | · The lower the temperature, the greater the damage in a given time. · Therefore, products susceptible to chilling injury must be stored at higher temperatures |
| Genetic engineering | the artificial manipulation, modification, and recombination of DNA in order to modify an organism or population of organisms. |
| Some almond trees developed a mutation so that they lacked the ___? | cyanide-producing chemicals |
| Broccoli is a result of the selective breeding of? | wild cabbage plants |
| Bt insecticides are popular with organic farmers because they are considered | "natural insecticides" (gene put in to make insecticides) |
| GM corn is not considered | Organic |
| GE FOODS | Genetic engineered foods |
| GMO | Genetically modified organism |
| Seedless watermelons are NOT | GMOs |
| Almost every fruit, vegetable, or crop grown today has been in some way___ | Genetically modified |
| Genetically modified foods | Farmers have improved their crops by crossbreeding plants that have good traits. |
| Older techniques of GMO | Conventional crossbreeding- require several generations to achieve particular trait |
| Current form of genetically modified | Shortcut- Scientists can take a gene from one living thing and put it directly into another plant or animal |
| Ingredients derived from genetically modified corn, soy, sugar beets and canola are used in a wide ____ of foods including cereal, corn chips, veggie burgers and more. | Variety |
| Scientists say the new techniques of GMOs have created crops that are | Pest-proof, disease resistant and more nutritious |
| Genetically modified AquAdvantage Salmon is as safe to eat and as nutritious as food from___ | other non-GE Atlantic salmon |
| Myth: GMOs contribute to the cause of certain... | life- threatening illnesses and food allergies |
| Myth: GMOs are not thoroughly ___ before being commercially available. | Tested |
| Myth: GMOs are nutritionally ____ to their non-GMO counterparts | inferior |
| "Arctic" apples are genetically modified to have less of the enzyme that causes | Browning |
| Innate potato are Genetically engineered to | - Reduce the amounts of a potentially harmful ingredient* in French fries and potato chips |
| Acrylamide | Chemical suspected of causing cancer in people |
| Innate potato does not contain | Genes from other species like bacteria, and instead contains fragments of potato DNA to silence their OWN genes. |
| What do organic producers/farmers rely on to the fullest extent? | Natural substances and physical, mechanical, or biologically based farming methods |
| How can produce be considered organic? | If it's certified to have grown on soil that has had no prohibited substances applied for three years prior to harvest. |
| Organic foods DO contain... | Pesticides! |
| Pesticides approved for organic farming are __ toxic to humans | Toxic |
| What makes organic farming different? | Not the use of pesticides, but the origin of the pesticides used |
| Prohibited substances in organic farming include... | most synthetic fertilizers and pesticides |
| When people are buying organic food, they often make the incorrect assumption that there are no | Pesticides |
| It's true that organic production often uses fewer dangerous chemicals, but..... | certain pesticides are allowed. |
| There are No synthetic feeds, hormones, pesticides, other substances in organic products, unless... | On the list! |
| Renin function in organic cheese | Coagulates milk during cheesemaking; liquid whey removed from the curds that are later pressed into cheese |
| Many organic cheese companies that today's USDA Certified Organic cheese is almost never... | 100% organic |
| FPC (fermentation-produced chymosin/rennin) is produced by genetically-modified | Micro-organisms |
| The Enzyme needed to break fat molecules in cheeses | Lipase |
| Who maintains an official list of substances that can and can't be used for organic farming? | The USDA |
| What compounds are used to fight fungal and bacterial diseases in plants? | Copper compounds |
| When you understand that carcinogens and mutagens are everywhere in Mother Nature's own food supply... | It's absurd to panic over tiny levels in the food supply of synthetic chemicals (such as pesticide residues) that are "carcinogens" when fed in large doses over a lifetime to rodents. |
| What has been called the "most striking" carcinogen in rodent carcinogenicity studies? | Excessive caloric intake |
| High fruit and vegetable consumption was still protective against | Cancer |
| Even though their fruits and vegetables presumably contained synthetic pesticide residues | The populations had lowered their risk of cancer |
| Toxicologists have confirmed that food naturally contains a myriad of chemicals traditionally thought of as | "Posions" |
| The presumption that natural chemicals are NOT hazardous but synthetic ones ARE, has no ____? | Scientific support |
| Organic has no health benefits | Besides psychological |
| Research for organic shows no difference in....? | Taste, health, or safety |
| For organic meat, regulations require that animals | are raised in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. |
| CAFOs | Concentrated Animal Feeding Operations |
| Who oversees antibiotic use to produce meats? | FDA, USDA, and CDC |
| Who ensures that antibiotics are cleared form animals' system before milking process and before slaughter? | USDA and FDA |
| What is a marketing tool for organic meats? | Antibiotic free labels |
| Two main principals of medically important anti-microbial drugs in Food Producing Animals | 1) Use of medically important drugs should be limited to assuring animal health 2) Use should be limited to uses with veterinary oversight or consultation |
| Ethically: antibiotic resistance is a significant ___with wide-ranging implications for human health | Problem |
| Industrialization of Organic | Companies like Kellogg, PepsiCo, Heinz, etc, are creating their own "healthy" brands of organic food products |
| The term "All natural" is "not regulated" except on | Meat and eggs |
| Food Terrorism is deliberate ____ of food for human consumption with chemical, biological or radio-nuclear agents | Contamination |
| The oldest case in bioterrorism | in World War I, where Germans injected Anthrax |
| In 1940, The Japanese's contribution to bioterrorism... | Distributed poisoned foods |
| In 1984 in Oregon, the trial bioterrorism attack of Salmonella on salad bars caused | Food posioning |
| The Bioterrorism Act directed the U.S. Food and Drug Administration (FDA) to implement regulations for the | registration of food facilities; prior notice of imported food shipments; the establishment, maintenance and availability of records; and the administrative detention of food for human or animal consumption |
| Who cares about food laws? | -Regulatory agencies - FDA, USDA, EPA -Companies -The public |
| The USDA looks over ____ in the food law? | Meat, poultry, and egg products |
| What does the FDA enforce? | Labeling, adulteration, and misbranding |
| USDA Food Safety and Inspection Service (FSIS) authoritizes | - Meat-or-poultry pizzas, and frozen foods - Processed egg products |
| Environmental Protection Agency (EPA) authoritizes | -Pesticides - Drinking water |
| Centers for Disease Control and Prevention authoritizes | Foodborne infections from all foods |
| Adulteration, simplified | - Bad ingredient or substance - Insanitary conditions - Nutrient removal - Mislabeled - Unsafe supplement - "Unreasonable risk" ( milk scandal in china) |
| FDA DEFECT ACTION LEVELS: establishes ___ levels for certain defects in foods | Maximum |
| Misbranding | Labeling of a product that is false or misleading |
| Federal Trade Commission (FTC) regulates ____ including food claims | advertising (of everything) |
| Why use non-thermal? (Benefits) | Heat can degrade nutritional, sensory (flavor, color, texture, shape), and in case of seeds, germination properties. |
| _____of foods used in home cooking are at least semi- processed | 80%-90% |
| Foods and Packages that Can Be Treated With High Pressure | Liquid foods, Soft solids, High moisture foods are better |
| Foods and Packages that Cannot Be Treated With High Pressure | Rigid containers such as glass jars/bottles, cans |
| High pressure allows retention of ____ without the use of preservatives, additives, or thickeners. Tastes like it was made at home. | Freshness |
| High pressure juices now have ? | Probiotics |
| HPP has shown to increase ____ of nutrients and nutraceuticals (fruits, vegetables, vitamin C, and carotenoids) | Bioaccessibility |
| High Intensity Pulsed Electric Field (HIPEF) Processing uses application of shocks to foods placed between ___? | 2 electrodes |
| High Intensity Pulsed Electric Field (HIPEF) Processing is primarily for ___ juices, liquid eggs, and not NOT destroy ___ | Fruit/vegetables juices; spores |
| High Intensity Pulsed Light Processing (HIPL or PL) is ____ and reduces the need for___ | Intense, short duration, broad-spectrum light exposed to a food or package; chemical disinfectants and preservatives |
| UV-C technology is most useful for its ____ property | Germicidal |
| UV technology food processing applications pasteurizes ____, extends shelf life of ____, and treats _____ in metals and disinfection of surfaces | Juices; Fresh products; Lethality |
| UV treatment resulted in Generation of ____ in mushrooms and milk. | Vitamin D |
Created by:
jwizzle2