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33 Cards in this Set
- Front
- Back
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Food Processing |
Conversion of raw material and plant tissues into forms which are convenient and practical to consume. -Mechanical Action -Heat -Extrusion |
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Food Perservation |
Use of specific thermal and non-thermal processing used to minimize the number of spoilage microorganism in food. |
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Types of Food Perservation |
Makes food safe and extend shelf life. -Canning -Refrigeration -Freezing -Dehydration -Pressure -Irradiation -Food Additives |
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Shelf Life |
Period of time that a food is at acceptable quality level to be consumed (Expiration date). |
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Cause of Deterioration |
Biologically active water in tissue -Microbial growth -Enzymatic reaction -Chemical change -pH -oxygen availability -Enviorment |
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Material Handling |
Raw commodities (crops, animal by-products & animals) are harvested and transported to processing facilitates. |
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Separating |
Isolating a desirable part of raw foods material from another part -Removing solid from Solid -Removing Liquids from Solid |
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Cleaning |
Removing of visible dirt and debris by washing with water and detergent -Pre-rinse, -Detergent, -Post rinse, -Acid rinse, -Sanitizer and rinse |
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Sanitizer |
Bacteriostatic or bactericidal compounds which reduce the number of microorganism on a food or with a food processing environment. -Chlorine Based -Iodine Based -Quaternary Ammonia Compound -Heat Sanitizing |
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Disintegrating |
Reduction of food particles size Ex: grating cheese |
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Pumping |
A mechanical method of moving food from point A to point B during processing Ex: Semisolid Foods (Yogurt), Liquids (syrup) |
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Mixing |
Blending multiple food products to make a new one. - Agitation: Rapid back & forth -Beating: Circular -Blending: Intense beating -Emulsifying: Liquidizer -Homogenizing: Intense Emulsifier -Whipping: Beating air in |
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Heat Exchange |
Removing heat from a food |
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Evaporating |
Removal of moisture from a food to concentrate its solid content. |
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Drying |
Extensive Evaporation by reducing moisture content to a few percent |
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Forming |
Molding food into a specific shape during processing |
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Packaging |
Placing a food product into a container to protect it from external elements |
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Quality |
Degree of excellence determine by a composite of characteristics -Smell -Taste -Appearance -Touch -Hearing |
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Safety |
Will it cause the consumer any harm? Safe to consume |
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Deteriorating Factors |
-Moisture -Microbes, Parasites -Insects, Rodents -Times, Oxygen -Enzymes -Temperature, Light (UV) -Metal Ions |
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Microbe |
Bacteria, Mold, Yeast -Bacilli (Cylinder) -Cocci (Circular) -Spirilli (Spiral) |
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Microbe Oxygen Requirements |
Aerobic: Must have air Anaerobic: Must not have air Facultative: Can survive in both Microaerophilic: Need small amount of oxygen |
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Microbe Temperature Requirements |
Psychrophile: Cold loving Mesophile: Cold/ Heat loving Thermophile: Heat loving Psychronduric: Will survive cold Thermoduric: Will survive in heat |
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Fungi (Yeast) |
Yeast (Larger than bacteria) Shape: Ellipical Reproduce: Budding Temperature: Heat Stable Pathogenic: Tissue Infection Produce: Alcohol, Acid, Slime and CO2 |
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Fungi (Mold) |
Mold (Larger than yeast) Structure: Mycelium and Hyphea Reproduction: Spores |
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Food Infection (Pathogenic) |
Illness caused by consuming live bacteria cells Ex: Salmonella, E. Coli |
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Food Intoxiction (Pathogenic) |
Illness caused by consuming toxins within food Ex: Stahyloccocus Aurea |
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Toxins Medicated Infection (Pathogenic) |
Consuming a live organism that produces toxins Enterotoxins: Gastrointestinal tract Neurotoxin: Central Nervous System |
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Insect |
Destroy 5 -10% of U.S. crops Fumigation: Methyl Bromide Environment: Carbon Dioxide/ Nitrogen |
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Heat |
121 degrees for 15 mins (Kills pathogens the best). |
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Drying |
Water Activity ( AW on scale from 0 to 1) Bacteria- .91 Yeast- .88 Mold- .80 |
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Salt & Sugar |
Sugar: 65- 70 Solution Salt: 10 -15 Solution Plasmolysis: Dehydrating cell Plasmotysis: Forcing water into cell until rupture |
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Air |
Packaging: Vacuum Package Surfaces: Wac on surface MAP: modified atmospheric packaging |
