Ch. 16 - Food Preservation

अब Quizwiz के साथ अपने होमवर्क और परीक्षाओं को एस करें!

what are (6) examples of preservatives?

-acids -sugar -salt -smoke -vinegar -chemicals

why is concentration (3 reasons) not a method of preservation?

-adequate water remains for microbial growth -additional preservation methods are needed to prevent spoilage -possible flavor and nutrient changes during heat treatment (cooked flavor formation, browning, or thickening/gel formation)

what quality changes can occur from dehydration?

-color, flavor, or texture changes -enzyme activity -non-enzymatic browning -oxidation

what is the purpose (4 reasons) of pasteurization?

-destroy pathogens -reduce bacterial count -inactivate enzymes -extend shelf life

what is the purpose (4 reasons) of heat preservation?

-eliminate pathogens that cause disease -eliminate or reduce spoilage microorganisms -extend shelf life -improve palatability

what are the four techniques of food preservation?

-heating -cooling (refrigeration or freezing) -dehydration -concentration

what is the purpose (2 reasons) of blanching?

-inactivate enzymes that would cause deterioration during freezing -kills some bacteria

what are (4) foods treated with pasteurization?

-milk -liquid eggs -fruit juices -beer

what are (6) problems related to ice crystal formation?

-physical damange to tissues (drip loss) -changes in texture and flavor -growth of ice crystals -freezer burn -oxidation -colloidal substance change

what are the four benefits of using irradiation to sterilize food?

-reduces microbial load -kills insects -controls ripening -inhibits sprouting of some vegetables

what are the benefits (3) to foods subjected to high hydrostatic pressure?

-significant decrease in microorganisms -extends shelf-life -minimal effect on sensory and nutritional properties

what is the objective of food preservation? (4 main points)

-slow down or kill bacterial spoilage -minimize chemical and physical degradation -improve palatability of food -provide foods that are safe, nutritious, and have good sensory quality

what are (5) methods of dehydration?

-sun-drying -mechanical drying -drum drying -freeze-drying -spray drying

what is the temperature range for canning and bottling?

241-250 degrees F

define commercial sterility

all pathogenic, toxin-forming and spoilage organisms are killed

what are the severe heat treatment methods?

canning and bottling

what are the benefits of dehydration? (2)

decrease in microbial growth and increased shelf life

true or false: all foods are approved for irradiation by the FDA

false: approved by FDA for use with SPECIFIC foods and DESIGNATED dosages

true or false: bacteria is dormant during freezing and remain dormant when the food is thawed

false: bacteria are dormant during freezing but can grow when food is thawed again

true or false: concentration is a method of preservation

false: concentration is not a method of preservation

true or false: irradiation uses heat to sterilize the food

false: does not add heat to food

true or false: blanching produces a completely sterile product

false: does not produce a sterile product; freezing is needed to extend shelf life

true or false: high hydrostatic pressure sterilizes food

false: does not sterilize food

true or false: some radiation residue remains in food after irradiation is used

false: no radiation residue remains in food

true or false: refrigeration is suitable for both short-term and long-term storage

false: only suitable for short-term storage

true or false: processing temperatures and times are the same for all foods to kill pathogenic microorganisms in the food

false: processing temperatures and times are dependent on the heat needed to kill pathogenic microorganisms in that particular food

define canning/bottling

food placed in sealed can/bottle and heated at high temperatures

what is irradiation?

food treated with gamma rays

what are some common products that are concentrated?

fruit/vegetable juices, milk products, soups, sugar, and syrups

describe the process of blanching

fruits and vegetables are dipped in boiling water for 1-3 minutes prior to freezing

what is the benefit of concentration?

more economical (costs less) for transportation and shipping

what is the average shelf-life of canned/bottled goods?

more than 6 months

what is high hydrostatic pressure?

non-thermal pasteurization method for food processing

what are the mild heat treatment methods?

pasteurization and blanching

what is dehydration?

preservation of foods be the removal of water

what is required to slow the growth of surviving bacteria that could cause spoilage?

refrigeration

what is concentration?

removal of water from food to reduce weight and bulk

what are common problems (3) with refrigeration as a long-term preservation method?

spoilage, cross-contamination, and temperature (damage to some fruits/vegetables)

true or false: canned foods are stable at room temperature

true

true or false: food is sterilized using irradiation

true

true or false: irradiated foods must be labeled

true

true or false: pasteurization does not produce a sterile product

true: some non-pathogenic bacteria survive

what are added preservatives used for?

used with preservation methods to further slow the growth of microorganisms and extend the shelf life of the food

why is freezing a good method for long-term storage?

water is unavailable for bacterial growth due to the formation of ice crystals

what is refrigeration?

when foods are held at temperatures below 45 degrees F that slow bacterial growth


संबंधित स्टडी सेट्स

Ch. 34: Obstetrics and Neonatal Care

View Set

Innovation and Entrepreneurship Ch 1 - 5

View Set

earth science- chapter 7 earthquakes

View Set

Week 3 Check Your Understanding Assignment

View Set

Finance chapter 15- Stock valuation

View Set

C. Week 3:Chemical Events at the Synapse

View Set

Marianna Sidoryanskaya Macroeconomics (The Simple stuff)

View Set