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Food Processing II

Refrigeration & Freezing

QuestionAnswer
The temperature of refrigeration is between? between 0 C and 8 C
Refrigeration is used for? fresh food
Refrigeration is used for fresh food to? slow down microbial growth
Refrigeration slows down _____ and _______ processes in foods. chemical and biological
Refrigeration slows down the deterioration and loss of _____ and _______. quality and nutrients
The temperature of freezing is between? -18 C and -35 C
Freezing depends on the type of product, thus making _________ impossible. bacterial growth
Which type of freezing produces large ice crystals that punch through cell membranes slow freezing
when foods with ____ ice crystals thaw, there is more dripping and loss of liquid large
In ______ freezing, cells do not regain their original shape and turgidity slow
In _____ freezing, food is softened and the cellular material leaks out from ruptured cells slow
In ______ freezing, the faster food freezes, the smaller the crystals that form fast
the faster food freezes, the ______ the crystals that form smaller
small crystals do _____ damage to cell walls less
Fast freezing does _____ dehydration of cells minimal
In ____ freezing, texture of food is retained to a greater extent. fast
_________ cause loss of color, flavor, and nutrient Enzymes
fresh produce contains chemical compounds called ______which cause the loss of color, nutrients, flavor changes, and color changes in frozen fruits and vegetables. these ______ must be inactivated to prevent such reactions from taking place enzymes
One of the effects of freezing is the development of _______ rancid oxidative flavors
development of rancid oxidative flavors through contact of the frozen product with ____. this problem can be controlled by using a wrapping material that does not permit it to pass into the product air
Effects of freezing: Fruits and vegetables that are much _______ when frozen and thawed. softer
when water freezes, it expands and the ________ cause the cell walls to rupture. consequently, the texture of the produce, when thawed, will be much softer than it was when raw ice crystals
Effects of freezing: __________ - or ice crystals evaporating from the surface area of a product, produces freezer burn moisture loss
a grainy, brownish spot where the tissue becomes dry and tough freezer burn
Freezer burn - a grainy, brownish spot where the tissue becomes ___________ dry and tough
___________: this surface food dried area is very likely developed off flavors moisture loss
characterized by internal discoloration, soft scald, skin blemishes, soggy breakdown, and failure to ripen chilling injury
characterized by rubber texture, browning bursting, and drying due to rapid moisture loss freezing injury
Do not defrost food at ____ temperature room
a lot of bacteria proliferate very easily at temperatures between _________ C 4 and 40
surface of food will inevitably thaw first, generating a layer of _____ on that surface which will favor the growth of these bacteria water
Slow Defrost: thawing should ideally be carried out at a temperature which is around _ C 4
Slow defrost is carried out inside the __________ refrigerator
_____ defrost helps to restore the original properties of the food, and the proliferation of bacteria will be prolonged slow
Microwaving food is an example of _____ defrost fast
microwave as a way of defrosting is best used on __________ noodles, broth, fruit, vegetables
Microwave is not best for __________ as it tends to thaw unevenly in the microwave frozen meats
Created by: Maxine_
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