Funds of Food Science
Describe the two main objectives of pasteurization
- destroy pathogenic microbes that might grow in food products - extend shelf life
The lower limit of moisture content by the sun-drying method is _____%
15%
Strawberries that have been irradiated will last _____ in a refrigerator compared to only a few days for untreated berries.
2-3 weeks
For most foods, refrigeration extends the shelf life by _____
A few days or week
_____ is a concentrated number of the organisms desired to start the fermentation.
A starter culture
Fish packed in oil is difficult to sterilize because protein and oils protect _____.
Bacterial spores
_____ is the transfer of heat from one particle to another by contact. Food particles in a can do not move.
Convection
_____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.
Enzymatic Browning
Dehydration removes all water from food.
False
During irradiation, food comes into contact with radioactive materials.
False
Freezing destroys microorganisms.
False
Freezing is the gentlest of all food-preservation methods.
False
In a still retort, the cans flow continuously.
False
In rapid freezing, a large number of small ice crystals are formed.
False
Irradiation is known as a hot process.
False
Microwave ovens should not be used for drying herbs
False
Plastic milk jugs are currently the most recycled container.
False
Solar evaporation is the newest method of food concentration.
False
The Delaney clause states that the food industry can add any substance to food if it induces cancer when ingested by humans or animals.
False
The use of plastic lining prevents foods from heating evenly in a microwave.
False
Explain the process of fermentation in food production.
Fermentation is the breakdown of carbohydrate materials by bacteria and yeasts under anaerobic (without atmospheric oxygen) conditions. It produces acids and alcohols, with some aldehydes, ketones, and flavorings. Products produced by fermentation help preserve foods against microbial degradation.
Which of the following statements best summarizes the role of fermentation microorganisms?
Fermented food can be more nutritious than their unfermented original forms.
The group of food additives that add the most value to foods are the _____.
Flavoring Agent
Discuss three reasons for using food additives.
Food additives can be used for a variety of reasons such as flavor, color, vitamins, gums, antioxidants, and so on. additives are used to achieve one or a combination of four purposes: 1. to maintain or improve value 2. to maintain 3. to aid in processing or preparation 4. to make food more Reasons for using additives: - texturizer: affect the feel or appearance of food - Flavor enhancers: supplement, enhance, or modify the original flavor or aroma of a food without contributing their own flavors. - color modifiers: used to enhance or correct the colors of foods, making them more visually appealing: most criticized nutritive additives.
As a product dries, its _____ water evaporates first.
Free
The FDA approved the use of irradiation to control E. coli and Salmonella species in _____.
Fresh and frozen raw meat
Which of the following food items is safest to dry outdoors?
Fruits
Blanching _____ enzymes in vegetables.
Inactivates
Ohmic heating is also referred to as _____ heating.
Joule
Microwave energy is reflected by _____.
Metal
Freeze concentration is used commercially in _____ production.
Orange Juice
Some controlled atmosphere storage units are hypobaric, thus the availability of _____ is reduced.
Oxygen
The purpose of drying is to remove enough moisture to _____.
Prevent microbial growth
Describe the functions of primary, secondary, and tertiary packaging.
Primary: comes in contact with food. Ex. a can of peas, the peas or in contact with the can. Secondary: The food does not come in contact with the food. Ex. a can of peas in a box. the can is in contact with the peas, which serves as a primary type of container, but the box only comes in contact with the exterior of the can, not the food, making it secondary packaging. Tertiary: refers to a box within a box. Ex. using the example given above, add an additional box to the box and the can of peas. the second box would serve as tertiary packaging.
_____ refers to the complete destruction of microorganisms,
Sterilization
Lactic acid bacteria with propionic acid bacteria produces _____.
Swiss Cheese
Which of the following best explains the food-grade packaging?
The container will not transfer nonfood chemicals into the food and does not contain chemicals that could be hazardous to human health.
Retortable packages are a trend in food packaging. Explain the three layers in a retortable package.
The three layers in a retortable package includes: 1. Polyester film- The outer layer for strength, temperature resistance, and printability. 2. Aluminum- the middle layer for barrier properties 3. Polypropylene- inner layer of polypropylene film that provides for heat seal.
Which of the following best summarizes the role of antioxidants?
They help protect food from changes when exposed to oxygen.
_____ uses low-level radiant energy to cook food.
Toasting
A modern food package has many functions, but its main purpose is to physically protect a product during transport
True
Cheese making relies on the fermentation of lactose (milk sugar) by lactic acid bacteria.
True
Complete sterilization has no effect on the quality of a food product.
True
Cool storage is considered any temperature from 68 degrees F to 28 degrees F (16 degrees C to -2 degrees C).
True
Drying and dehydration both remove water from foods. Select one:
True
Fermentation allows the growth of microorganisms in order to produce a stable product.
True
Freezing food makes the texture of a product softer when it thaws
True
Heating methods create various degrees of preservation, depending on the product.
True
Ionizing radiation and microwaves are invisible energy waves moving through space.
True
Microwaves generate heat inside a food using water friction.
True
Nutritional information and ingredients are always found on a food label.
True
One principal function of food additives is to maintain food freshness.
True
Refrigerated storage requires humidity of between 80% to 95%.
True
Refrigeration is not good for every food.
True
Refrigerator temperatures range from 40 degrees F to 45 degrees F (4.5 degrees C to 7 degrees C).
True
Retorts are large pressure canners used by commercial food processors.
True
Reverse osmosis can be used to recover rinsing water by concentrating it from tanks, pipes, and so on to help recover milk solids.
True
Sugar, starch, protein, fats, and oils protect bacterial spores, making some foods difficult to sterilize.
True
The FDA considers irradiation of food to be an additive.
True
The best way to describe stabilizers and thickeners is to that they add smoothness, color uniformity, and flavor uniformity to such foods as ice creams, chocolate milk, and artificially sweetened beverages.
True
The high sugar and acid content of fruits make them safe to dry outdoors when conditions are favorable for drying
True
The high percentage of _____ in most fresh foods makes them highly perishable.
Water
Which of the following explains trends in modern food packaging?
a. Functioning to physically protect a food product during transport. b. Serving as a vehicle for the manufacturer to communicate with consumers. c. Providing nutritional and ingredient information on the label.
Enzymes in fruits can cause _____.
browning and loss of vitamin c
Food packaging no longer must meet food-grade container specifications.
false
The _____ food packaging method includes containers being preformed at another site and then filled at the processing plant in the production line.
form-film-seal
A heat treatment sufficient to destroy all microorganisms and enzymes _____.
is detrimental to the food qualities of color, flavor, texture, nutrition and consistency
Cheese making relies on the fermentation of ____
lactose
Which of the following provides explanation as to why newer plastic materials are more biodegradable?
presence of cornstarch
