Quiz 2 (Ch. 4-6)

T/F: Dry foods are dry.

*False (lol),* dry food are not as dry as they appear. -Even dry flour has 10-15% moisture

T/F: Chilled and prepared foods aren't perishable.

*False,* chilled and prepared foods are perishable. -They deteriorate along path from production to consumption

T/F: Emulsifiers make water and oil mix.

*True,* emulsifiers make water and oil mix.

A ____ ___ is one that has only clearly recognizable ingredients, none of which sound like chemicals.

A *clean label* is one that has only clearly recognizable ingredients, none of which sound like chemicals. -*Remember This! for Ch. 5*

Caffeine and some acidulants in popular beverages can interfere with ____ ___.

Caffeine and some acidulants in popular beverages can interfere with *calcium absorption.* -Acidulant of most concern is *phosphoric acid* -Frequent drinker of caffeinated beverages w/o dairy consumption should be worried

Where does edible portion of most meat come from?

Edible portion of most meat comes from *muscle tissue of animal*

Why are food scientists wary of consuming raw meat?

Food scientists are wary of consuming raw meat b/c *any harvest operation is likely to contaminate the surface of the meat.* -*Remember This! for Chapter 6*

What type of rays does irradiation usually use? What is the alternative?

Irradiation usually uses *gamma rays,* which are dangerous to human health -*Electron-beam radiation* can have similar results but needs higher energy levels to get equivalent penetration

What are the most common preservatives generated?

Lactic acid and ethanol

What is the primary sugar in milk?

Lactose -Lactose-intolerant people can avoid milk, but it's solid source of calcium (so find reduced-milk or similar product)

What is the largest component of flour?

Largest component of flour is carbs -But flour proteins are also important

When concerned about what's in our food, where should we start?

Look at the label, where all the ingredients are listed

Chilled and Prepared Foods: Prepared Entrees

Prepared entrees are widely available, tend to be high in proteins and fat from meats/eggs/cheeses -Usually perishable b/c microbes -Need to be kept hot or cold A) Held at warm temps --> Tend to dry out and lose valuable nutrients (esp. vitamins) -Conditions for certain ingredients may not be ideal conditions for other ingredients, so there's tradeoffs wrt chosen storage conditions

Types of Ingredients and Their Function: Flours and Grains

Primary Function: Provide calories -Also critical in providing basic structure/texture of a product -Flours/grains are main ingredient in baked goods (but can also be in soups, beverages, confections, etc.)

The protein complex, ____, which is formed when water is added to flour, is the reason wheat flour is superior to other flours.

The protein complex, *gluten,* which is formed when water is added to flour, is the reason wheat flour is superior to other flours. -*Remember This! for Ch. 5*

Describe surfactants

Dfn: Contained in commercial boxed mixes to allow added water to combine w/shortening present in the mix, chemical compounds that disrupt surface tension of liquid

How does a food scientist select the ingredients for a formulation?

Food scientist must consider quality of the food, its safety, its stability, and its cost when selecting the ingredients -Ignoring any of these aspects could jeopardize its capability in the marketplace

Formulated foods that have been preserved in some manner have all the same advantages of ____ ____.

Formulated foods that have been preserved in some manner have all the same advantages of *processed foods* -I.e., shelf-stable, safe, convenient -W/formulated foods, tradeoffs between nutrition and quality aren't as severe as w/processed foods (b/c you can just nutrients to make random stuff healthy or you can add a bunch of flavorful-yet-unhealthy stuff to make healthy stuff taste better at expense of its original healthfulness)

What color are red meats immediately after harvest?

Red meats are *actually purple* immediately after harvest. -Only in presence of oxygen that meat becomes bright red color (as seen in ground beef) -Inappropriate lighting in a retail case causes quality loss b/c undesirable wavelengths

Describe freezing

Dfn: Milder form of preservation wrt heat treatment, results in lesser loss of nutrients/quality wrt other processes -Type of heat exchange *where heat is removed from food* -Slows growth of microbes but doesn't kill microbes sufficiently to prevent spoilage/safety problems in thawed product that isn't stored properly -*Faster method of freezing --> smaller ice crystals --> Higher Quality of Food* -During freezing, water freezes first, then other components freeze from outside in (concentration of these components can lead to quality losses if freeze is too slow) -Excellent for developed countries, but does add layer of responsibility for consumer to handle package properly

_____ and ____ provide good nutrition at low price.

*Noodles* and *pasta* provide good nutrition at low price. -*Remember This! for Ch. 5*

Why is wheat flour superior to other flours?

Wheat flour is superior to other flour's b/c gluten (protein complex) is its protein -Gluten is elastic, allows it to bend/expand/stretch instead of breaking a) CO2 bubbles can form bready texture that we like

Most ___ ___ are perishable and require careful handling/processing to prevent losses.

Most *raw materials* are perishable and require careful handling/processing to prevent losses. -*Remember This! for Ch. 4*

When does asceptic processing and packaging sterilize the product?

Asceptic processing and packaging sterilizes the product *before putting it into package.*

How does canning sterilize the product w/in container?

Canning sterilizes the product w/in container *by applying pressure.* -Canning drives all oxygen out of container, killing aerobic microbes

Define cold spot

Dfn: Last point in the container to reach desired temp -In solid foods, the cold spot is located in the *geometric center.* In liquid foods, the cold spot is located *below the geometric center.* a) Harder to tell w/foods like pork and beans -The length of time it takes for a process to be complete is based on the can's *cold spot.*

What do expiration dates for frozen foods assume?

Expiration dates for frozen foods assume *that product will be stored properly.* -EXPIRATION DATES USELESS IF STORED IMPROPERLY -Time-temperature indicators help too

Food engineers should balance enough heating ______ but not too much so as to _____.

Food engineers should balance enough heating to *kill harmful/spoilage microbes* but not too much so as to *avoid loss of nutrients/quality.*

Food processing and preservation can increase ____ ____ of a raw material usually at the cost of _____ and _____.

Food processing and preservation can increase *shelf stability* of a raw material usually at the cost of *nutrition* and *quality.*

How does pasteurization and aseptic processing facilitate heating?

In pasteurization and aseptic heating, heating occurs *outside container in heat exchange and product is packaged into a sterile container under sterile conditions*. -Higher temperatures --> Less time needed, also less nutrient loss

In solid foods, the cold spot is located in the ___ ___. In liquid foods, the cold spot is located ____ ___ ___ ____.

In solid foods, the cold spot is located in the *geometric center.* In liquid foods, the cold spot is located *below the geometric center.*

How are lactic acid fermentations conducted?

Lactic acid fermentations conducted *under strictly controlled conditions in commercial processing plants* -Can also be started by leaving substrate (raw material) in the air or adding some previously fermented product to the substrate -Can use GE for more consistent fermentation -Commercial fermentations can be disrupted by bacteriophages (bacterial viruses) which can attack starter cultures

Processed foods are more likely to maintain ___ and ____ quality during storage than fresh foods.

Processed foods are more likely to maintain *sensory* and *nutritional* quality during storage than fresh foods.

Processed foods take more energy to ____ but usually take less energy to ____ than fresh foods.

Processed foods take more energy to *produce* but usually take less energy to *store* than fresh foods.

Aside from less microbes in food, why do process foods?

Processing foods stops nutrient loss, which often occurs as result of presence of active enzymes that cause loss of nutrients -Same factors that affect microbes affect enzymes -Fresh foods lose nutritional value as they spoil -While some types of food processing reduces certain nutrient levels, often helps with other nutrient levels

What are the safest foods we eat?

Safest foods = *canned foods*

What are scraped-surface freezers used for?

Scraped-surface freezers used for *liquids/slushes such as ones at gas stations*

How is shelf life calculated?

Shelf life is estimated by food engineers by determining loss of a positive quality characteristic or the appearance of a negative characteristic -End of shelf life is when product becomes unacceptable -In many processed foods, these changes occur in predictable way that can be calculated using math wrt chem kinetics

What conditions should flours be stored in?

Should store flours in *dry conditions* -Flours can absorb water and become susceptible to mold growth

What are the effects of smoking foods (esp. salt-cured items)?

Smoking foods *adds flavor, contributes to drying, and can generate antimicrobial agents.*

Some consumers like the the flavor of ____ foods better than _____ foods because that's what they're used to.

Some consumers like the the flavor of *processed* foods better than *fresh* foods because that's what they're used to.

The length of time it takes for a process to be complete is based on the can's ____ ____.

The length of time it takes for a process to be complete is based on the can's *cold spot.*

The preservation technique is only as good as the ____.

The preservation technique is only as good as the *package that contains it.*

____ handling of fresh foods minimizes safety concerns and loss of quality.

*Expedited handling* of fresh foods minimizes safety concerns and loss of quality. -*Remember This! for Chapter 6*

T/F: Climacteric and nonclimacteric fruits can be packaged together.

*False (sorta b/c should vs. can),* climacteric and nonclimacteric fruits should be stored/shipped separately from each other as ethylene generated by climacteric fruits can induce disorders in nonclimacteric fruits

T/F: Consumption of carbonated and energy beverages as part of an overall balanced diet still presents nutritional problems.

*False,* can consume carbonated and energy beverages as part of an overall balanced diet w/o nutritional problems.

T/F: You should judge a loaf of bread wrt its color.

*False,* don't judge loaf of bread wrt its color b/c some breads that appear to be whole only have caramel coating added to turn them brown -Should actually check fiber content on Nutrition Facts

____ is the only primary method of food preservation that encourages multiplication of microbes.

*Fermentation* is the only primary method of food preservation that encourages multiplication of microbes. -*Remember This! for Ch. 4*

___ ___ provides meals or meal components for consumption on-site.

*Food service* provides meals or meal components for consumption on-site. -*Remember This! for Chapter 6*

T/F: Conditions that affect nutritional value also affect quality.

*True,* conditions that affect nutritional value also affect quality.

T/F: Diets containing gluten are more likely to provide nutrients we need than gluten-free diets.

*True,* diets containing gluten are more likely to provide nutrients we need than gluten-free diets. -*Remember This! for Ch. 5*

T/F: Leftovers from formulated foods w/preservatives are less likely to spoil than leftovers from fresh/processed foods.

*True,* leftovers from formulated foods w/preservatives are less likely to spoil than leftovers from fresh/processed foods.

T/F: Maintaining adequate refrigeration of perishable products like deli meats is necessary, and expiration dates should be strictly observed.

*True,* maintaining adequate refrigeration of perishable products like deli meats is necessary, and expiration dates should be strictly observed. -*Remember This! for Chapter 6*

What is frequently cited as major cause of Freshman 15?

*Unlimited supply of food in college dining halls/other facilities* is frequently cited as major cause of Freshman 15. -*Remember This! for Chapter 6*

At what % of moisture do most flours stabilize?

Most flours stabilized around 10-15%

Most formulated foods have been preserved in some way to ____.

Most formulated foods have been preserved in some way to *reduce/minimize microbial growth*

Describe irradiation (AKA 'cold sterilization')

Dfn: Potent killer of microbes that can be used to preserve foods w/little to no heat -Types of ionizing radiation used for foods are chosen to penetrate tissue w/o making them radioactive -Has similar effects wrt chemical changes relative to other food preservation techniques -Radiation can be applied at high doses to sterilize a product, or at lower dose for *radurization* -Kills microbes, but doesn't inactivate toxins formed prior to irradiation a) Bacteria tend to be more resistant than yeasts/molds -Usually uses gamma rays (dangerous to human health), but electron-beam radiation can have similar results w/o health danger (doesn't penetrate as well at same energy levels)

Describe formulated foods

Dfn: Products that are mixtures of ingredients -Unlike processed foods, *not recognizable as their plant/animal source* -Not new, b/c products like bread, low-calorie frozen dinners, ice cream, yogurt -Provide flavorful combinations of ingredients in convenient form, usually preserved or in a stable product a) Most formulated foods have been preserved in some way to reduce/minimize microbial growth -Often fit in w/our fast-paced culture b/c they require minimal prep to be ready to eat

What is 'Drip?'

Dfn: Release of liquid from tissue, also major problem w/chilled meats b/c drip supports more rapid microbial growth than tissue -Quick cooling the meat and hold it at low temps reduces the drip (can lead to cold shortening) -Diapers --> Absorbent materials in bottom of retail packages that help reduce level of visible drip

Describe concentrating

Dfn: Removal of water from a liquid food w/o changing it into a solid -Ex: Juice concentrates, syrups a) Most types of these examples concentrate sugars, leading to increased sweetness and greater resistance to microbial growth -Many concentrated juices susceptible to yeast spoilage or loss of flavor, so freeze to preserve quality -Concentrating also reduces container size (and thus, shipping costs as well) -During evaporation process, delicate flavors evaporate (e.g., *essence*) but can be captured/added back

What should a food scientist consider when selecting ingredients for a formulation?

Food scientists should consider *the quality of food, its safety, its stability, and its cost.* -*Remember This! for Ch. 5*

Describe levels of packaging

*-Primary:* One directly in touch with food product =Any part of the primary package in touch with the food must be compatible w/food and must not be toxic *-Secondary:* Contains primary package *-Tertiary:* Contains secondary package, and so on

T/F: Chocolate is sweet.

*False,* chocolate is actually bitter b/c presence of tannins and theobromine.

T/F: Formulated foods are new to the market.

*False,* formulated foods have been on the market for a while (e.g., bread, frozen dinners, ice cream, frozen yogurt)

What replaces meat protein in veggie burgers?

*Textured veggie proteins* replace meat protein in veggie burgers -Food processors designed 'analogs' for vegans that are usually made from soy, but can be from other sources (designed to retain texture/flavor of meat)

Why do food scientists think reputation of processed foods as being low-quality is undeserved?

-Effect on quality varies wrt type of processing (don't lump them all together) -Comparisons should be made w/other processed foods, not freshly harvested crops

What are 3 components in formulated foods that improve their flavor? Why are these ingredients an issue in formulated foods?

1) Salt 2) Sugar 3) Fat -Issue: These ingredients consumed in excess can be detrimental to our health and can decrease our desire a) Frequently, formulated foods have 'health' or 'functional' ingredients that convey the idea that they're just as beneficial as fruits/veggies but really only have a few extra nutrients (Read labels carefully)

A processed food is more likely to be eaten because a fresh food is ____ ____ ___.

A processed food is more likely to be eaten because a fresh food is *more likely to spoil.*

A shelf-stable food is ready to eat when ____ ____, but fresh foods must be eaten more ____ _____ ___ ___.

A shelf-stable food is ready to eat when *we are,* but fresh foods must be eaten *more quickly before it spoils.*

Why is drinking caffeinated and/or alcoholic beverages not a great source of water?

Beverages w/caffeine or alcohol are *diuretic,* meaning they induce urination to extent that consumer is losing more water than they might've anticipated

What makes food formulation really different from food processing?

Big difference b/t the two is *wide range of ingredients that are used in food formulation*

How have changes in climate and consumer demand for exotic products affect quality of processed foods?

Changes in climate and consumer demand for exotic products have *negatively affected quality of food as ingredients sourced from around the world.* -Esp. items w/garlic, lemons, egg whites, and seafood

What is the common issue with canned food quality?

Overprocess the outside parts of the canned food before the cold spot is properly processed -Processes such as aseptic processing, microwaves, and more exotic processes like ohmic heating are more even in heating and provide better-quality product -Freezing is also milder than canning, but enzymes can lead to quality losses during frozen storage

What process is pasta typically made from?

Pasta typically made from process of *extrusion* -Complex food process that involves mixing and kneading to force formulated food through an orifice under pressure -Key to maintaining quality and retarding spoilage is controlled drying

Heating: Pasteurization

Dfn: Involves mild form of heating that kills all pathogens w/o killing all spoilage microbes

Processed foods have less ____ while fresh foods usually require ____ and are more likely to have ____ ____.

Processed foods have less *waste* while fresh foods usually require *trimming* and are more likely to have *cooking losses.*

Why are foods processed?

Foods are processed *to keep them from spoiling*

Food Service: Catering

Have same challenges as other food service industries plus added challenge of transport -Major issue? Keeping hot foods hot and cold foods cold a) Some conditions that maintain safety can degrade quality, esp. in keeping hot foods hot b) Shelf-stable foods (e.g., breads and cakes) present smaller problems -Possible issues? Traffic delays, long-winded speakers, setup time by personnel at consumption location, facilities for reheating, securing food in vehicle -Pizza delivery and Meals on Wheels could somewhat be considered catering

How does a higher temperature in heat processing affect loss of nutrition?

Higher temp means shorter time needed to kill microbes means lesser loss of nutrients.

What is the main function of a package?

Main function of a package is to preserve the physical/chemical integrity of product (including prevention of microbial or chemical contamination) -*Remember This! for Ch. 4*

What is a main problem with cooked and cooled starches?

Main problem w/cooked and cooled starches is *retrogradation* -Dfn: Manifests itself as staling (result of the starch separating itself from water in the product, produces off-flavors and poor texture)

What are some phrases/terms associated w/clean labels?

Naked, natural, no artificial colors/flavorings/preservatives, pure, real, and simply

Who took Napolean up on his offer to help feed armies more efficiently?

Nicolas Appert developed canning process

Trade-offs of Processing: Packaging Considerations

Preservation is only as good as the package that contains it (process that eliminates microbes is no good if poor packaging subsequently allows microbial growth) -Food packages are designed to protect the food from microbes, insects, rodents, and physical impact -Packaging also functions to keep in water, odors, and gases but keeps out water, oxygen, odors, and light -Any product that is processed by heat in package needs package that can withstand heat/water -Any package that will be exposed to water needs to be able to withstand said exposure -A lot of packages now allow product to be cooked within the package, so there's that concern

Trade-offs of Processing: Quality

Sensory quality (e.g., appearance, flavor, texture) can be lost during processing -Heat can destroy subtle flavors and can induce off-odors, can fade colors, lead to unacceptable softening -Light causes oxidation of food components, development of off-flavors -Oxygen/irradiation also lead to oxidation w/greater impact on flavor than color -Quality of some processed foods isn't as affected as it is w/canned foods

Unit operations are ____.

Unit operations are *distinct steps common to many food processes.* -*Remember This! for Ch. 4*

What is the primary cause of spoilage of fresh foods? Next most likely cause?

-Primary: Microbes -Next most likely? Enzymes

What is the most dangerous anaerobic bacteria? (issue in canning)

Clostridium botulinum (responsible for botulism) -To test for clostridium botulinum, insert microbe like Bacillus stearothermophilus that is more resistant to heat than C. botulinum a) If B. stearothermophilus cannot survive, neither can C. botulinum

How is heat transferred in solid foods?

Conduction (one molecule to the next) -Cold spot is geometric center of the can

How is heat transferred in liquid foods?

Convection (predictable patterns of swirling) -Cold spot is below geometric center of the can in convection heating

Describe particulates

Dfn: Chunks floating in thick sauces such that it's neither completely solid nor completely liquid -Makes it more difficult to predict heat-transfer patterns and cold spot

Define pathogens

Dfn: Microbes that can make us sick -Killed during cooking process

Describe processed foods

Dfn: Products that have been preserved so that they won't spoil as quickly as fresh, whole foods (*raw materials*) that they're made from -Most raw materials are perishable and require careful handling/proceeding to prevent losses -Primary reasoning for processing is to reduce/eliminate harmful microbes from growing in microbes

How are drying and freezing similar?

Frozen and dried foods are similar b/c water is removed (either by actual removal or just turning it into ice)

_____ are added to formulated foods to keep them from breaking down.

*Stabilizers* are added to formulated foods to keep them from breaking down. -*Remember This! for Ch. 5*

T/F: Most flavor ingredients that are added to food are colorless.

*True,* most flavor ingredients that are added to food are colorless.

List reasons why food scientists believe poor reputation of processed foods isn't deserved

-Some processes more destructive (don't lump them all together) -Raw materials/fresh foods more likely to lose nutrients during storage than processed foods -Cooking (heat), esp. boiling, is very destructive to vitamins and fresh foods will need to be cooked further than processed foods -Fresh foods more likely to spoil/be thrown away than processed foods

What factors affect the design of a heat treatment?

-Temperature -Duration of heat treatment (time) -Type of heat transfer -Coldest point in product -Length of time to reach selected temperature -Length of time product needs to cool down

What are the 2 main proteins in milk?

1) Casein (coagulates and comes out of solution to form the smooth/creamy texture of yogurt/sour cream/cheeses) -Most gels have extensive cross-linking of proteins and will not reverse when reheated a) Exception is gelatin, which will go back to liquid after reheating 2) Whey

What are 2 ways that deli meats are protected from botulism microbe?

1) Hotdogs (frankfurters) have addition of nitrites 2) Deli meats packaged w/o oxygen to prevent botulism microbe growth

What are 3 preservative functions?

1) Reduce microbial growth 2) Decrease food spoilage 3) Increase food safety

Chilled and Prepared Foods: Fresh Meats

Also called muscle foods b/c edible portion of most meat (including fish) is from muscle tissue of animal -Post-mortem physiology: Study of reactions involved in conversion of muscle to meat a) Series of these complex reactions proceeds to rigor (which produces tough meat from larger animals); rigor needs to be resolved before meat can be marketed and sold B) *Cold Shortening:* Textural problems that develop in beef/lamb/pork if carcass is cooled too rapidly after harvest (beef/pork carcasses hung in low temps to allow for resolution of rigor and development of flavor)

Primary reason for creaming?

Creaming *adds air to the batter* -Used in cookie baking, cake making, etc.

How does curing of vegetables occur?

Cure vegetables by holding either in the field or large ventilated room at high temps -Helps dry out surface of product, permits healing of wounds incurred during harvest -Cured veggies are less likely to spoil than non-cured ones

Types of Ingredients and Their Function: Fats and Oils

Dfn: Despite our efforts to reduce fat/oil intake, still important ingredients in favorite products -At room temps, fats are solid and oils are liquid -Common unit operations include rendering, pressing, extracting, refining, etc.

Formulated Foods: Functional Foods

Dfn: Distinct from nutraceuticals, can reduce risk of disease in addition to supplying nutrients (nutraceuticals are health-promoting compounds isolated from food sources and solid in pill form) -Can be traditional items such as fish, milk, tea, and tomato or in formulated items (energy bars and beverages) a) Nutraceuticals include fish oil capsules, etc. -Added nutrients common in functional foods include B vitamins, ascorbic acid, and antioxidant vitamins

Describe unit operations

Dfn: Distinct steps common to many food processes -One unit operating begins when raw material (wrt stage) is unloaded at the plant dock and continues until it's loaded onto another truck/train/plane -Common unit operations include handling, cleaning, separating, grading, etc. -Each operation provides an opportunity for a problem to develop (minor variations can result in major differences in final product) a) Cheese Example: Minor changes in unit operations yield entirely different types of cheeses b) Packaging may occur before food is processed or after food is processed

Formulated Foods: Frozen Desserts and Entrees

Dfn: For consumers interested in convenience/quality and not price -Entrees can provide balanced meals that are convenient, tasty, and low in calories -May provide insufficient calories, and even the good selection can get old after a while -Concern with *salt* -Whether low-calorie or full-fat variety, are complex foods w/many ingredients and components (some are formulated together whereas some meals have several separated formulations that later get added together) -Packaging can be designed for microwave or oven (dual-ovenable), but most for microwave a) Can even have foil shields (esp. frozen pizza) to have better crisping

Describe ice cream

Dfn: Frozen foam (i.e., gas dispersed in a liquid) -Gas is air, liquid is cream -Incorporation of air into mix gives ice cream its smooth/creamy texture a) Increases volume of original mix (called *overrun*) -Substitute gelato is getting more popular, lower in fat b/c it uses less cream and more whole milk (less overrun, so denser) and served at higher temp a) Has distinct mouthfeel from ice cream b/c these differences

Describe Modified Atmospheric Packaging (MAP)

Dfn: Low in O and high in N (or C) to slow deterioration process -Listed under packaged salad vegetables and cut fruit -Once consumer opens package, any benefits of MAP are lost

___ ___ are those foods that are ready-to-eat or ready-to-heat then eat.

*Prepared Foods* are those foods that are ready-to-eat or ready-to-heat then eat. -*Remember This! for Chapter 6*

Describe production of fruit-on-the-bottom (FOB) yogurt

-All ingredients received, properly stored -Milk must be standardized to proper fat content (fat content of yogurt will be the same as the fat content of the milk, won't change during fermentation) 1) Add dry ingredients (like sugar) 2) Pasteurization of milk (in production of yogurt, pasteurization must be more vigorous than for regular milk b/c must eliminate undesirable microbes that can compete w/starter culture that is added to produce the yogurt) 3) Fruit put into bottom of container w/pasteurized milk at the top 4) As product is incubated, starter-culture organisms multiply and liquid milk slowly develops a tart flavor and thick consistency 5) When incubation period complete, containers are chilled, ready for shipment to supermarkets or other points of sale

Why do want to put fats/oils into food products?

1) Satiety issue (we want to feel full) -Fats/oils slow down stomach-emptying process so we don't feel hungry after eating for rel. longer period of time 2) Addition of flavor 3) Heated fats/oils turn liquid in mouth and act as lubricant (lol) 4) Fats/oils can serve as flavor precursors or become oxidized

Chilled and Prepared Foods: Spreads

Designed to make lubricate food and make swallowing a more pleasurable experience -Butter is by-product of milk production, mostly milk-fat -Margarine is made from veggie oil and contains emulsifier to mix oil and water -Spreadability is critical factor for spread a) Margarine has oils that can be hydrogenized (adds hydrogen to unsaturated double bonds in oil to produce solid margarine) -Other important factors include color/flavor for consumer desirability -There are low-fat spreads, but they have spreadability issues and storage may induce development of rancidity (fatty acids oxidize and flavor becomes bad) a) Can add antioxidants to prevent this to an extent

Describe prepared foods

Dfn: Foods that are ready-to-eat or ready-to-heat then eat -Come in commercial packages, or can be purchased and consumed at a retail outlet such as cafeteria/restaurant -Many prepared foods are heated either shortly before or after purchase a) Heating may serve to decrease microbial load (increasing safety of product) but it may also provide false sense of security to consumer

Formulated Products: Pasta and Noodles

Dfn: High in carbs and rel. low in fats, but not complete supply of nutrition w/o additions of other sources of protein, minerals, and fiber -American reg's call for 5.5% of egg solids to be classified as noodles -Pasta is only composed of water (12% moisture) and flour -Pasta typically made from process of *extrusion* -Key to maintaining quality and retarding spoilage is controlled drying

Describe climacteric fruits

Dfn: Include apples and bananas, will continue to ripen off the plant by producing plant hormone ethylene -Climacteric fruits usually harvested before reaching full ripeness b/c deteriorates rapidly after being detached (unlikely to withstand shipment if picked when fully ripe) a) If picked early, can be ripened early by treating them with ethylene to control ripening process

Formulated Products: Baked Goods

Dfn: Include vast array of breads, cookies, crackers, cakes, etc., but difference in these products are the result of ingredients that provide unique colors, flavors, and textural sensations during eating -Some sensations are direct result of ingredient, others develop in heating process (i.e., baking) -Most baked goods rise using a leavening agent -Baking also results in coagulation of proteins, gelanization of starch, evaporation of water (all these contribute to mouthfeel) -2 most important factors that affect quality of baked goods is *time and temp*

Describe nonclimacteric fruits

Dfn: Like blueberries and oranges, must be allowed to ripen on the plant and tend to be harvested closer to their peak level of ripeness -Fresh fruits are sorted and graded in packinghouse before shipment to market

Describe chilled foods

Dfn: Tend to be perishable/fresh (requiring refrigeration) -Since chilled foods tend to be minimally processed raw materials, handling of these raw materials needs to be carefully controlled -May be consumed w/o heating (usually)

Chilled and Prepared Foods: Pasta Products

Dfn: Vacuum-sealed fresh pasta -Concern is migration of moisture from sauce to pasta and making soggy pasta a) Solution is to separate pasta and sauce -Low to no-moisture packaging prevents mold -Fresh pasta is susceptible to staling -Shelf-life of fresh pasta is is 2 to 3 weeks a) Sauces have longer shelf life

Fresh juices are quite ____.

Fresh juices are quite *perishable.* -Need to read label of juices to know if they're actually fresh or not

Most gluten-free products have lower mineral bioavailability and are deficient in ___.

Most gluten-free products have lower mineral bioavailability and are deficient in *B vitamins, dietary fiber, and protein*

Why are most starches added to foods?

Most starches are added to foods to *provide proper texture* -Different starches have unique properties -Starches swell in presence of water, so need to choose right starches to add to food -Starches can be modified to cook and gel quickly

What is the primary reason for processing foods?

Primary reason for processing foods is to *reduce/eliminate harmful microbes* -Some food processes sterilize the product, some kill microbes (but not necessarily all), others slow/prevent microbial growth (some aid in beneficial microbial growth)

How are processing techniques designed?

Processing techniques are designed *with an understanding of the potential microbes present and the properties of the specific food.* -*Remember This! for Ch. 4*

____ ____ and ___ deteriorate rapidly as they decay/die, exuding fluids.

*Fresh fruits and veggies* deteriorate rapidly as they decay/die, exuding fluids. -*Remember This! for Chapter 6*

T/F: Most ingredients for formulated foods are shelf-stable so companies tend to stockpile them in warehouses.

*Half true, half false:* The ingredients for formulated foods are shelf-stable but companies choose not to to stockpile b/c added expense of storage.

___ differences in the unit operations can result in ___ differences in the final product.

*Minor* differences in the unit operations can result in *major* differences in the final product -*Remember This! for Ch. 5*

___ ___ has been developed in Europe to merge food science w/culinary arts to better understand chemical/physical changes that food materials undergo during cooking processes.

*Molecular gastronomy* has been developed in Europe to merge food science w/culinary arts to better understand chemical/physical changes that food materials undergo during cooking processes. -*Remember This! for Chapter 6*

What is very important aspect of cooking pasta?

*Timing* is big deal when cooking pasta wrt quality -Too little cooking: Tough Noodle -Too much cooking: Stickiness

Fats and oils are extracted from plant/animal products and belong to chemical group called ____.

Fats and oils are extracted from plant/animal products and belong to chemical group called *lipids.* -*Remember This! for Ch. 5*

What is the only primary method of food preservation that encourages multiplication of microbes?

Fermentation --Encourages growth of beneficial microbes to outcompete spoilage and pathogenic microbes

What were the earliest processed foods?

Fermented, salted, sun-dried, or baked

What is the most damaging (wrt nutrition) aspect of curing/milling/extraction?

*Exposure to light/oxygen* is most damaging aspect of curing, milling, and extraction

Defrosted foods should not be stored above __C (__F) b/c microbes are free to grow after thawing.

Defrosted foods should not be stored above *5'C (41'F)* b/c microbes are free to grow after thawing.

T/F: Nutritional values of fresh foods never changes.

*False,* nutritional values of fresh foods are always changing (in storage)

T/F: Pasteurized products are sterile and don't require refrigeration.

*False,* pasteurized products are *not* sterile and need refrigeration to slow spoilage.

T/F: There are losses of nutrition in food processing. Thus, their raw materials are higher in nutritional value.

*Needs context,* there are (usually, sometimes gains) losses of nutrition in food processing but they're usually minor (i.e., not to extent that their bad reputation entails)

What are the most common types of fermentation?

-Rising of dough before breaking bread (CO2 is resp.) -Production of alcohol (result of ethanol prod.) -Production of yogurt (lactic acid fermentation) a) Other lactic acid products include buttermilk, olives, pickles, salami, etc.

What are we eating when we eat cereal grains?

Eating cereal grains = *eating seeds* -Many cereals are milled into flour to make it more digestible

While fresh foods have a place in a healthy diet, what are some times when processed foods are more appropriate?

Processed foods more appropriate when: -Meet needs of impoverished community -Natural disaster -Camping, hiking, etc. -Formulated foods for young -Formulated foods for malnourished, esp. nursing mothers

What are the considerations that go into the construction of a package?

Whether or not... 1) Process occurs before or after packaging 2) Packaging material can withstand the conditions of processing and distribution 3) Package is compatible with the product ------------------------------------------------ -Canning, some frozen products are packaged prior to their respective processing (canning and freezing) -Most other processes involve the process prior to packaging (great care is needed to prevent recontamination)

While heat is the most effective means of killing microbes, the benefits come at cost of losses in ____ and ___ quality.

While heat is the most effective means of killing microbes, the benefits come at cost of losses in *nutritional* and *sensory* quality.

___ and ___ foods are food industry's answers to demands from consumers looking for ways to reduce the times it takes to fix meals and increase convenience.

*Chilled and prepared foods* are food industry's answers to demands from consumers looking for ways to reduce the times it takes to fix meals and increase convenience.

____ plays an effective role in protecting quality from damage caused by light and oxygen.

*Packaging* plays an effective role in protecting quality from damage caused by light and oxygen.

T/F: Can speed up the heating process by agitating the containers or moving them through the heat on a coiled track.

*True,* agitation provides more even heating pattern throughout container.

Describe extracting

Dfn: Involves the removal of part of a substance that is contained within it -Ex: Coffee and tea -Can involve removal of water or objectionable parts of food -Liquids/associated solids of fruit/veggie are extracted to form a juice (most common: OJ) a) Have to use many sources to get consistent flavors of juices

Describe fermentation

Dfn: Only primary method of food preservation that encourages multiplication of microbes -Encourages growth of beneficial microbes to outcompete spoilage and pathogenic microbes -To produce fermentation, add small culture of microbes to perishable raw material to change it to more stable food product (stability of product is attributed to formation of a natural chemical preservative by the microbe)

Describe drying

Dfn: Removal of water from foods (e.g., drying of solid foods) -Microbes need water to grow, and dried/concentrated foods/beverages have microbial growth halted/slowed -Frozen and dried foods are similar b/c water is removed (either by actual removal or just turning it into ice) -*Intermediate-Food:* Less water, lower microbial growth (e.g., pepperoni and prunes); Not as dry as true dried foods

Describe milling

Dfn: Separates seed into many fractions based on the same structure of the seed -Many cereals are milled into flour to make it more digestible -Series of numerous grinding steps further separate fractions w/o damaging starch granules -Wet-milling permits the combo of specific components of grain like starch/protein a) Large amounts of water are added to the grain which is soaked for longer than a day b) Grain, swollen w/water, is then ground and components are separated by solubility properties (products include cornstarch, wheat gluten, other starch products)

Describe freezer-burn

Dfn: Surface dehydration in frozen meats -Can be prevented by quick freezing and proper packaging

While hydrogenation of oils increases spreadability of margarine/other spreads, it results in production of ____ ____.

While hydrogenation of oils increases spreadability of margarine/other spreads, it results in production of *trans fatty acids.*

Chilled and Prepared Foods: Milk and Alternatives

Samples of milk are tested at farm and at arrival of farm truck at processing plant for added hormones, antibiotics, pesticides, etc. -Failure means rejection (and farm pays) -Milk is filtered (remove bad stuff), centrifigued (separate fat then add it back), pasteurized (heat kills microbes), homogenization (breaks fat to prevent from separating in cold storage), and pumped into sterile containers before going to final packaging ---------------------------------------------------- Soy and almond milks made by water extracts of proteins and fats through complex process -High in proteins with no lactose -While some like the flavor, many don't and they're usually flavored w/vanilla or chocolate to mask strong almond flavor

Types of Ingredients and Their Function: Sweetners

Sugar is sweet source of calories -Contribute to color and texture of food product -Table sugar (surcose) can caramelize -Fructose (primary sweetner in honey), glucose (blood sugar), and lactose (milk sugar) are "reducing sugars" that can turn brown at a lower requirements -Also provide bulk and contribute to mouthfeel -Form of sugar (crystalline v. noncrystalline) can affect structure of confection -Artificial sweeteners can be used to replace sugars (and causes major reduction in calories) a) Each sweetener has its own ads and disads

Bread flour, esp. white flour, is bland. How do unique bread flours occur?

Unique bread flours occur *b/c addition of other flours like rye, potato, soy, oats, etc.* -Most flavored breads contain only small amount of other flour wrt chosen flavor level, high level of wheat flour for bready texture

Unlike processed foods, formulated foods are ____.

Unlike processed foods, formulated foods are *not recognizable as their plant/animal source*

Food Service: Fast Foods

Opportunity for high-calorie meal in short time -Can be eaten in conjunction w/healthy diet -Most fast food centered on limited selection, but some are trying to branch out -Most chains prefer to have all ingredients prepped elsewhere and employ different strategies to keep them hot -Packaging is important in maintaining temps, unitization, etc. -Despite receiving blame for many outbreaks, most claims for food poisoning that pin it on fast food are wrong -Have excellent sanitation/safety a) Serious mistake can hurt a lot of people due to volume of people in short amount of time

Chilled and Prepared Foods: Packaged Salad and Cut Fruits

Primary objection to fruits/veggies is prep time -Fresh-cut items make them more convenient to consumers who want to eat healthy but are always busy -Cutting involves wounding of the plant tissue that generates ethylene at wound (can cause discoloration that consumers object to) -Cutting and subsequent packaging done later than harvest (close to metro) to minimize perishability -Refrigeration of cut products is critical to slow spoilage

Common criticism of irradiated foods?

Processor can pay less attention to proper sanitation than other preservation techniques

Describe heating

Purpose of heating is to kill microbes -Problem with heating? Can destroy nutrients and quality -Raw foods are likely harbor spoilage microbes and pathogens (microbes that can make us sick) a) Cooking kills both microbes and pathogens -Heating is utilized in blanching, pasteurization canning, aseptic processes -Food engineers should balance enough heating to kill harmful/spoilage microbes but not too much so as to avoid loss of nutrients/quality

Quality losses during drying or storage of dried food vary wrt how much raw materials or stored product are exposed to ___.

Quality losses during drying or storage of dried food vary wrt how much raw materials or stored product are exposed to *heat, light, and oxygen.*

T/F: Aseptically processed and packaged products are commercially sterile and don't require refrigeration.

*True,* aseptically processed and packaged products are commercially sterile and don't require refrigeration. -Think, apple juice in paper cups with straws that break the seal a) Since product is added to container after it's been processed, everything from packaging material t filing equipment and air in filling room must be sterilized to ensure final product remains sterile

T/F: Oxidation is accelerated in intermediate-moisture foods.

*True,* oxidation is accelerated in intermediate-moisture foods.

T/F: Worldwide, individuals take in more of their calories from flours and grains than any other source.

*True,* worldwide, individuals take in more of their calories from flours and grains than any other source.

Why has there been concern over consumption of deli meats in past years?

-*Nitrosamines:* Carcinogenic -*Listeriosis:* Big concern for immunocompromised (i.e., young, old, pregnant) a) Moderate consumption of deli meat shouldn't be cancer-risk, though USDA recommends immunocompromised cook deli meats prior to consumption

What is the significance of each color level of a TTI?

-Green: Good to consume -Yellow: Consume soon -Red: Discard/don't consume

Describe some ways to remove water (dry) from food

-Let harvested crop sit in the sun (e.g., raisins, dates, tomatoes) -Ovens at rel. low humidity (remove water, add cooked flavor) -Vacuum (less water, less cooked flavor) -Increased air circulation (similar effects as vacuum) -*Spray Drying:* Forces liquid (like milk) through small nozzle to form fine mist that circulates into cone-shaped cabinet and lets dried powder collect in container -*Drum Drying:* Involves rotation of warm drum/cylinder through liquid food product (thin film attaches to cylinder and is cooked onto drum) -*Freeze Drying:* Involves freezing a solid/liquid food in pan in a chamber that is vacuumed to lower pressure point (direct conversion from solid to gas is called *sublimation* instead of evaporation) a) Different types of drying result in different types of final products (see pg. 87)

What are some common unit operations of formulated foods?

-Materials handling -Pumping -Mixing -Heat exchanging -Packaging -Controlling

Describe argument for and against irradiation

-Proponent: It could prevent numerous cases of food poisoning caused by bad handling of foods in home/foodservice operations (tend to believe food is unsafe in natural form) -Opponent: Nonessential tech that encourages food industry to cover up practices that encourage contamination (same folks that say food is safe in natural form)

Food Service: Campus Dining

Campus dining considered the first 'fast food' b/c ordering occurs at same time of service -Prepared foods are displayed w/hot foods kept on steam tables -Now, cafeterias supplemented by other campus options -Care should be taken in cafeteria b/c aggregation of calories (often cited as main cause of Fresh 15) -Suggestions to avoid overreating in dining halls: a) Look at all choices prior to eating b) Selecting/consuming at least one fruit each lunch and supper c) Choosing wider range of foods d) Avoiding casseroles/stews for more plain foods e) Saving dessert for the end of the meal

Why do chilled and prepared foods have reputation for being higher quality?

Chilled and prepared foods have reputation for higher quality b/c *generally been exposed to less harsh preservation measures than their processed counterparts* -Cost of higher quality and increased convenience may be an increased safety risk

Secret to chocolate's success?

Chocolate melts at body temperature, adding a "melt-in-the-mouth" property

In general, many of the functional properties of a fat can be maintained w/elimination/replacement of more than half the fat of a product. What about complete elimination of the fat?

Complete elimination of the fat *makes it difficult to match flavor and texture of the full-fat product* -And many consumers will end up eating so much low-fat food products to fill them up that they actually increase their caloric intake

Conditions that affect nutritional value also affect ___ ___.

Conditions that affect nutritional value also affect *sensory quality.* -*Remember This! for Ch. 4*

Trade-offs of Processing: Shelf Life

Dfn: Length of time we can keep a product before it needs to be thrown away (we want more shelf life so we don't have to rush to eat before spoilage) -More closely associated w/spoilage than food safety (though is related to food safety as well) a) Primary cause of spoilage is microbes, so greater reduction/slowing of microbial growth means better shelf life 1) Processes that sterilize a product --> Most likely to extend shelf life (e.g., canned food lasts for years regardless of if food was sterilized then canned or the reverse), also removes oxygen 2) Processes that inhibit microbial growth --> Effective at extending shelf life (e.g., frozen foods and dehydrated foods slow microbial growth) 3) Processes that inactivate enzymes --> Slow microbial growth (e.g., blanching) 4) Processes that kill pathogens (not sterilize) --> Less effect on shelf life, usually need refrigeration (e.g., pasteurization and radurization)

Formulated Foods: Gluten-Free Products

Dfn: Modern food tech triumph given gluten's good aspects, though gluten isn't toxic or fattening -Celiac disease is abnormal response of immune system to cereal proteins most closely associated w/wheat gluten (symptoms include abdominal swelling, diarrhea, and weight loss though some celiacs have less defined symptoms) -Most gluten-free products have lower mineral bioavailability and are deficient in B vitamins, dietary fiber, and protein -Grains in gluten-free products aren't usually enriched, so gluten-free diets are usually nutritionally inferior

Chilled and Prepared Foods: Prepared Foods

Dfn: Ready-to-eat or ready-to-heat then eat, current demand for prepared foods to be higher in quality (culinary chefs are employed to attain this goal)

Types of Ingredients and Their Function: Flavorants and Colorants

Flavors/colors make difference between foods we enjoy and foods we won't even eat -Most flavor ingredients are colorless -*Flavor:* Combination of the senses of taste/aroma a) Flavor Ingredient = Flavorant b) Most flavorants are volatile (evap rapidly at room temps) that contribute to aroma of food product, can be natural/synthetic c) Aroma of most products is combination of wide range of aromatic compounds d) Flavorants may provide/add to flavor impact of product, enhance or mask other flavors, or provide background for other flavors present (e.g., monosodium glutamate is flavor enhancer that brings out flavors not normally perceived by a consumer) -*Colorants:* Artificial colorants used to enhance product appeal (e.g., yellow gatorade is yellow), natural colorants separated from fruit/flowers/insects but aren't necessarily safer than artificial colorants a) Food scientists prefer artificial colorants b/c they're brighter, more stable, and easier to handle than natural colorants

Food processing and preservation techniques increase the _____ of a raw material, usually at the cost of ___ and ___.

Food processing and preservation techniques increase the *shelf stability* of a raw material, usually at the cost of *nutrition* and *quality.* -*Remember This! for Ch. 4*

Why are food scientists wary of consuming raw meat?

Food scientists are wary of consuming raw meat b/c *any harvest operation is likely to contaminate surface of meat.* -Nondiseased inside of animal muscle is assumed sterile, but contaminated surface (from cutting, grinding, or puncturing of surface) will contaminate inside of muscle -Meats spoil rapidly even when stored under refrigeration a) Spoilage is characterized by development of off-odors, dull colors, and slime b) Shelf life of meat is characterized by initial number of microbes in the meat, storage temp, and rel. humidity (MAP can slow spoilage and thus extend shelf life)

Formulated foods are frequently safer than processed ones b/c they contain ____.

Formulated foods are frequently safer than processed ones b/c they contain *preservatives.* -Preservative function --> Reduce microbial growth, decrease food spoilage, and increase food safety

Chilled and Prepared Foods: Whole Fresh Fruits and Vegetables

Hard to beat fresh fruit at peak growing season, but hard to find ripe one in supermarket (since fresh produce is picked live and continues to live and respire through handling system) -Harvest location to store could vary greatly -Plant and its detached fruit undergo trauma during harvest, releasing ethylene from wound (whether or not it ripens thereafter determines climacteric v. nonclimacteric fruits) -Many fresh fruits (e.g., cherries and strawberries) can be shipped in refrigerated conditions to slow respiration, decay, and ultimate spoilage a) Most tropical fruits (e.g., bananas and papayas) aren't refrigerated b/c storage at low temps reduces flavor and accelerates decay b) Some fresh fruits (apples/pears) stored in controlled atmospheres (high C, low O) to slow ripening so they can be shipped year round -Vegetables go through same processes as fruits -Marketing tends to value appearance/shipping stability over flavor

Higher temp of food processing --> Less time needed to kill intended microbes --> ???

Higher temp of food processing --> Less time needed to kill intended microbes --> *Less loss of nutrients* -*Remember This! for Ch. 4*

If a frozen food is stored at its ____ temperature, enzyme degradation and oxidation are prevented.

If a frozen food is stored at its *glass-transition temperature,* enzyme degradation and oxidation are prevented. -Dfn: Point at which molecules in food become immobile

In supermarkets, ____ items tend to be located around perimeter with ___ items being located in internal aisles.

In supermarkets, *higher-value items* tend to be located around perimeter with *lower-value items* being located in internal aisles. -Chilled food tends to be higher-value items (notice produce in storefront and fish/deli in the back of store)

Trade-offs of Processing: Nutrition

Loss of nutrition is common result of processing -Heat is among most destructive forces a) Vitamins often lost during heat processes by inactivation b) General Rule of Thumb: Higher temp means shorter time needed to kill microbes means lesser loss of nutrients. -Can lose minerals/water-soluble vitamins by *leaching* (dissolve in water during processing, become separated, likely aren't consumed) -Light/oxygen also damage vitamins by inducing chemical reactions (esp. fat-soluble vitamins with light) a) Similar effects seen with irradiation -Stability of vitamins/minerals during storage of foods also affected by pH

Describe MAP

MAP (low in O, high in N or CO2) slows deterioration process of perishable items. -*Remember This! for Chapter 6*

What is the goal for many companies wrt clean labels?

Many food companies want a label with 5/less ingredients -IMO: totally asinine

Oils (liquid fats) are extracted from plant parts to provide important ingredients, and is usually achieved by ____ ____.

Oils (liquid fats) are extracted from plant parts to provide important ingredients, and is usually achieved by *physical pressure.* -Then refine and degum unwanted substances from oil to improve stability from flavor/color -Bleaching of oil removes color, increases stability -*Interesterification:* Rearranges oil molecules to affect melting temperature and thus its desirability as food component -Add antioxidants to oils to prevent rapid deterioration

What is the oldest and slowest way to freeze foods?

Oldest/slowest way to freeze foods is *in still air.* -This technique is most damaging to food quality a) Better way to is to blow air at temps below 30'C w/high forced air velocities to speed up freezing process b) Effectiveness of this depends on how much contact is achieved b/t food and freezing unit

Types of Ingredients and Their Function: Fat Replacers

Replacing fats is even more important than replacing sugars -But individual fat replacers cannot perform all functions of lipids a) Flavor and mouthfeel are most difficult functions to replace b) Proteins can produce similar mouthfeel and carbs can increase viscosity, but neither is as stable to high-temp cooking/frying

Types of Ingredients and Their Function: Fruits and Vegetables

While often eaten whole, fruits/veggies are also necessary ingredients in many other products -Fruits in fillings of pies and baked goods, flavoring of many beverages, ice creams, etc. -Veggies in many soups, frozen entrees, etc. -Both can add flavor and nutrition, as well as color/texture to products -Both can be processed into juice concentrates, preserved with sugar, canned, frozen, or dried until ready for use

While there may only be a little loss of quality during freezing/storage, major losses can occur during ___ or ___.

While there may only be a little loss of quality during freezing/storage, major losses can occur during *thawing* or *holding of thawed product at room temperature before prep*

Wrt heating, the _____ the container, the ____ it takes to reach the proper temperature.

Wrt heating, the *larger* the container, the *longer* it takes to reach the proper temperature.

Trade-offs of Processing: Safety

-Safest foods (i.e., canned foods) aren't most nutritious or tastiest -Frozen food that thawed or rehydrated dried food can support growth of already present microbes -Improper storage can make fermented/cured foods unsafe -Since milling/extraction have little effect on microbes, must be done under sanitary conditions and further processed to prevent safety problems

Why is food preserved?

1) Food is preserved to make it safer by reducing/eliminating harmful microbes 2) And to extend shelf life by reducing/eliminating spoilage microorganisms -*Remember This! for Ch. 4*

Defrosted ____ and ____ products represent greater risk of hazard than ___ or ___ products as they're more likely to be contaminated, to encourage growth of microbes.

Defrosted *meat* and *dairy* products represent greater risk of hazard than *bakery* or *plant* products as they're (meat/dairy) more likely to be contaminated, to encourage growth of microbes.

Types of Ingredients and Their Function: Stabilizers

Dfn: Added to formulated foods to keep them from breaking down (think, chip dip with that oily crap on top); Prevent separation of food components and help maintain product structure -Important type of stabilizers is *emulsifier* (many formulated foods are emulsions such that oil is dispersed in water - sauces/soups - or water is dispersed in oil - margarine/mayo) a) Natural peanut butter w/o emulsifier is more likely to separate b) There are some natural emulsifiers (e.g., egg yolk's lecithin that keeps mayo together & soy lecithin in vegan products) -Another important type of stabilizer is *gum* (water-soluble polysaccharides that help thicken liquid and semisolid foods) a) Each gum possesses unique properties that are useful in formulating food products that we enjoy

Describe nonthermal processing

Dfn: Alternative to heat processing, high-pressure processing that kills microbes by putting them under hydrostatic pressure -Much milder than heat processing b/c size/shape of product are unimportant (so particulates aren't issue) -Results in high-quality products, but is expensive -Doesn't always inactivate enzymes that decrease quality during storage -Probably won't replace conventional processing -Can combine heating and high pressure for advantages of both

Describe colorants

Dfn: Artificial colorants used to enhance product appeal (e.g., yellow gatorade is yellow), natural colorants separated from fruit/flowers/insects but aren't necessarily safer than artificial colorants -Food scientists prefer artificial colorants b/c they're brighter, more stable, and easier to handle than natural colorants

Formulated Foods: Beverages

Dfn: Beverages = liquid foods, w/water as most important component (which we're supposed to drink 6 glasses/day) -Getting water from beverages could have issues b/c caffeine and alcohol are diuretic (induce urination) that actually eliminate more water than one might anticipate -Juices considered healthy beverages b/c vitamins/minerals in fruit (see juice-making process on pg. 122) -Energy drinks are fast growing category of beverage, can be carbonated and likely have high levels of calories and caffeine (from sugar) a) Often have some B vitamins to contribute to nutritional 'image' of product

Describe flavor

Dfn: Combination of the senses of taste/aroma a) Flavor Ingredient = Flavorant b) Most flavorants are volatile (evap rapidly at room temps) that contribute to aroma of food product, can be natural/synthetic c) Aroma of most products is combination of wide range of aromatic compounds d) Flavorants may provide/add to flavor impact of product, enhance or mask other flavors, or provide background for other flavors present (e.g., monosodium glutamate is flavor enhancer that brings out flavors not normally perceived by a consumer)

Food Service: Vending Machines

Now serve variety of foods at various quality levels -Heated vending machines exist, but different foods require different heating conditions so must choose which tradeoffs occur a) Some items may be heated after getting out of vending machine -Frozen items in vending machines may require even more monitoring for proper temp conditions a) Thawing/refreezing will damage quality of product before it threatens safety

While many supermarkets are equipped to produce appropriate cuts from partial carcasses, some chains prefer ____-____ meats.

While many supermarkets are equipped to produce appropriate cuts from partial carcasses, some chains prefer *case-ready meats.* -Dfn: Prepared and packaged at central processing facility and then shipped to the store for display

Describe two types of stabilizers

*Emulsifiers:* Many formulated foods are emulsions such that oil is dispersed in water - sauces/soups - or water is dispersed in oil - margarine/mayo -Natural peanut butter w/o emulsifier is more likely to separate -There are some natural emulsifiers (e.g., egg yolk's lecithin that keeps mayo together & soy lecithin in vegan products) *Gums:* Water-soluble polysaccharides that help thicken liquid and semisolid foods -Each gum possesses unique properties that are useful in formulating food products that we enjoy

T/F: Fermentation is highly detrimental to a food's nutritional value.

*False,* fermentation has little to no detrimental effect on vitamins/minerals and can actually result in increased availability of these nutrients

T/F: Individual fat replacers can perform all functions of lipids.

*False,* individual fat replacers cannot perform all functions of lipids. -*Remember This! for Ch. 5*

T/F: Most peanut butter-like products are peanut butter.

*False,* most peanut butter-like products aren't peanut butter b/c they don't contain ingredients that government recognizes in its Standard of Identity

T/F: Sushi means "raw fish."

*False,* sushi means "with rice." -Sashami = raw fish, can be part of filling in sushi roll in one of four forms -Can have other ingredients for sushi roll fillings

___ ___ are products that are mixtures of ingredients.

*Formulated foods* are products that are mixtures of ingredients. -*Remember This! for Ch. 5*

Fruits, as ingredients, are usually accompanied with ____.

Fruits, as ingredients, are usually accompanied with *extra sugar* -And dietary fiber is often removed from fruits to improve functionality of ingredient or appeal to its consumer (which is bad b/c pulp-free juices that have less fiber are more popular than pulp juices that have more fiber)

As the pace of society increases, most consumers are looking for ways to reduce ____ and increase ____.

As the pace of society increases, most consumers are looking for ways to *reduce meal prep time* and *increase convenience.* -*Remember This! for Chapter 6*

Formulated Foods: Confections

Dfn: Sweet/tempting treats that offer more satisfaction than nutrition -Based either in chocolate or sugar (but sugar is important ingredient in both) -Minor differences in unit operations can result in major differences in final product (big variable is whether sugar is in crystalline form or not) a) Crystalline confections: rock candy and fudge b) Noncrystalline: caramels, gumdrops, taffy -Sugar can be principal factor in texture of diverse candy products -Chocolate manufacturing process is difficult (see pg. 123)

Types of Ingredients and Their Function: Dairy and Eggs

Dairy/eggs are good sources of protein/calcium -Good functional properties (contributing to specific function of an ingredient to a food product) a) Many formulated foods were developed by taking advantage of proteins in milk/eggs (see omelet texture)

Describe molecular gastronomy

Dfn: Cooking technique that involves formation of protein gels that bind water, provides customer w/unique textural sensations -Gels can be formed w/egg white, milk, and certain plant/animal proteins a) Egg yolk acts as emulsifier, keeping water and fat from separating into products such as mayo **SEE OTHER MOLECULAR GASTRONOMY CARD** BOOK MIGHT'VE MESSED UP THIS DFN

Describe curing

Dfn: Decreases availability of moisture to microbes (thus decreasing microbial growth) and producing convenient, ready-to-eat products; Achieved by adding preservatives that bind water -2 most common water-binding preservatives? Sucrose (sugar) and NaCl (salt) a) Can use sodium nitrate/sodium nitrite to help maintain red color, salt/other preservatives added to meat product by soaking food in brine, accomplish sugar-curing of hams by hand-rubbing sugar into meat -Also results in flavors of 'luncheon meats'

Food Service: Fine-Dining Restaurants

Dfn: Entrees prepped from fresh ingredients by chefs who prep each order -Sauces, stocks, mousses usually prepped ahead of time to prevent long waits -Preference for natural/organic or (ironically, since it's like the opposite) exotic ingredients from far away -*Molecular Gastronomy:* Developed in Europe, to merge food science w/culinary arts to understand chemical/physical changes that food materials undergo during cooking a) Gives chefs new tools to attract "foodie" clientele

Types of Ingredients and Their Function: Preservatives

Dfn: Food additives that prevent or slow spoilage -Many spices added to foods to prevent microbial growth as well as to add flavor (e.g., garlic, nutmeg, oregano, thyme protect growth from microbes) a) Cloves, cumin, and sage slow growth of molds -Many other examples on pg. 118-119

Describe whole grains

Dfn: Include bulgur, rye, oats, etc. -Make excellent cereals (or ingredients in casseroles, soup dishes, pastas, etc. where grains are important in providing texture) -Can also serve as fermentation substrate for many alcoholic beverages

Describe bioactivity

Dfn: Ingredient actually works at level and form within product (include specific carbs, carotenoids, fats, etc.) -Issue with formulated foods -When levels of bioactive compound are high enough to provide benefit, food/drink might not be palatable.

Describe individual quick freezing (IQF) items

Dfn: Involves immersion of the product into liquid refrigerant -Less chance for oxidation or loss of moisture, wrt other freezing methods -Fastest style of IQF is cryogenic freezing (in liquid nitrogen or other ultra-low temp liquid) -Examples include French fries and onion rings

What is a clean label?

Dfn: Label that only has clearly recognizable ingredients, none of which sound like chemicals -Increased concern about food additives and a demand by consumers for natural ingredients has led food manufacturers to look for 'cleaner' labels -Main emphasis has been on preservatives that eliminate growth of microbes, esp. mold a) Clean ingredients to inhibit molds in baked goods include cinnamon and clove to disrupt cell membranes (instead of adding active compounds of these spices - cinnamaldehyde and eugenol) -Ingredients specifically target for removal are high-fructose corn syrup and monosodium glutamate (ironically, companies that have removed these subsequently added them back b/c flavor-related complaints)

Types of Ingredients and Their Function: Plant Proteins

Dfn: Not complete proteins (like animal proteins are), come from one source and can be nutritious if they're balanced w/complementary protein from other source -For use as ingredients, plant proteins must first be isolated (proteins from non-protein material in cell) and purified (rigorous removal of unwanted material) -Plant products can be modified by various processes to meet ingredient's functional requirements

Chilled and Prepared Foods: Salads and Sandwiches

Dfn: Ready to eat straight out of package -Proper hygiene is important b/c of so many hands preparing the foods -Storage can be an issue b/c salads w/different ingredients have different storage requirements a) Can have separate packages for different ingredients (tradeoffs b/t storage and convenience) -*Sandwich:* Characterized by filling b/t bread a) Refrigeration helps prevent growth of microbes, but promotes bread stealing b) Long-term storage of sandwiches in refrigerated vending machines sacrifices quality for safety whereas kiosks w/o refrigeration sacrifice safety for quality

Food Service: Causal-Dining Restaurants

Dfn: Restaurant chains that provide convenience by saving food preparation but not by saving time -Unlike consumer perception, many items have been prepped elsewhere and heated or poured out of containers before serving (often delivered frozen) a) Makes food products more stable/safe (given they don't have trained chefs) -Congenial atmosphere and flair of item on plate enhances eating experience -Many foreigners complain that most American restaurants have large portion sizes that encourage overeating (apparently they've never heard of the genius invention of 'to-go boxes')

Heating: Blanching

Dfn: Short heat treatment in processing of raw fruits and vegetables to inactivate enzymes before other processing steps w/minimal effects on microbes

What 2 things are high in energy drinks?

Energy drinks are high in *calories and caffeine* -From sugar -Caffeine helps us burn more energy from calories

Chilled and Prepared Foods: Fresh Fish and Sea Food

Fresh fish and sea food are both very perishable -Fresh-caught fish will soon develop foul aromas b/c breakdown of amines and related compounds in muscle tissue a) Immediate chilling (esp. close to freezing point of water) helps preserve fish flavor -MAP in nitrogen atmospheres can slow unpleasant aroma but can also enhance chances of botulism -Storage on ice helps since most refrigeration systems aren't kept at freezing point a) Issue is ice can also spread spoilage and harmful microbes b) Expedited handling of fresh foods minimizes safety concerns and loss of quality

Chilled and Prepared Foods: Deli Meats

Fresh meats can either serve as 1) raw materials for processed deli meats or 2) ingredients for formulated products like luncheon meats -Both products cooked/sold as cold cuts that are ready to eat -Processed versions usually have obvious original texturing, but formulated versions usually have meat that is comminuted (finely ground) and restructured -Can be fermented (salami) -Reasonably stable in air-free packages, but will spoil rapidly when exposed to air (5-7 days in fridge)

Greater destruction of microbes/inhibition of their growth --> ???

Greater destruction of microbes/inhibition of their growth --> Greater extension of shelf life -*Remember This! for Ch. 4*

Formulated Foods: Sausage

More than breakfast products, includes pepperoni, frankfurter in hotdog, salami (all originated in Europe) a) See p. 125 for hotdog and sausage unit operations -Come in fermented or unfermented forms

Most baked goods rise using a ____ ____.

Most baked goods rise using a *leavening agent.* -In breads/baked goods, rise from CO2 a) Two ways of generating CO2 in baked goods: 1) Yeast producing CO2 microbially and 2) baking soda producing CO2 chemically

Whole flour contains more/same/less fractions than white flour.

Whole flour contains *more* fractions than white flour. -White flour contains higher % of starch, less fiber

Whole-wheat flour contributes ____ at the cost of ____.

Whole-wheat flour contributes *flavor* at the cost of *lightness.* -Addition of rye adds dietary fiber, but changes product quality