food processing final

Question 1

use of fermentation

Answer 1

alter texture
preserve by production of acid or alcohol
produce flavors and aromas

Question 2

advantage of fermentation

Answer 2

increase quality and value of raw materials

Question 3

ethanolic fermentation use

Answer 3

yeast

Question 4

acetic fermentation use

Answer 4

acetobacter

Question 5

lactic acid fermentation use

Answer 5

lactobacilli

Question 6

products that use lactic acid fermentation

Answer 6

dairy
pickles
fish or meat

Question 7

steps of beer production

Answer 7

mashing
lautering
boiling
fermentation
filtration
carbonation
bottling

Question 8

fermentation with readily available sugars

Answer 8

wine

Question 9

fermentation with starchy substrates

Answer 9

beer
vodka
sake

Question 10

advantages of using enzymes in food

Answer 10

reacts in mild conditions of temp and ph
highly specific

Question 11

enzymes

Answer 11

proteins that catalyse chemical reactions

Question 12

most important enzymes

Answer 12

proteases
lipases
amylases
pectinases

Question 13

HHP processing

Answer 13

processing foods with pressure

Question 14

critical perameters during HHP

Answer 14

pressure
time

Question 15

microbial inactivation using HHP

Answer 15

causes damage to cell membrane and denatures proteins

Question 16

supercritical fluids technology

Question 17

extrusion

Answer 17

forcing materials through a small opening using pressure

Question 18

operations involving extrusion

Answer 18

mixing
kneading
shearing
heating
cooling
shaping
forming

Question 19

extrusion systems

Answer 19

cold
hot
high moisture
steam induced
co-extrusion

Question 20

single screw advantages

Answer 20

cheaper
less complicated

Question 21

single screw limitations

Answer 21

not self cleaning
can not process high moisture or fat stuff
particle size range

Question 22

twin screw advantages

Answer 22

can produce diff size and shape
flexibility
can handle viscous materials
self cleaning

Question 23

twin screw limitation

Answer 23

complex
expensive

Question 24

freezing

Answer 24

reduce temp
lowers water activity
slows enzymatic reaction
stops microbial growth

Question 25

disadvantage of freezing

Answer 25

ice crystal can dmg texture

Question 26

dehydration process

Answer 26

washing prep pretreatment osmotic treatment draining dehydration

Question 27

processing leafy gream veg

Answer 27

harvest chlorinated water solution transport to cooler cooling transport to packing sutting, washing, packaging transport to retailer retailer consumer

Question 28

how much does agriculture accounts for fresh water consumption

Answer 28

80%

Question 29

characterization of wastewater

Answer 29

organics suspended solids fats temp ph nitrogen phosphorus

Question 30

what part of waste water treatment is advanced

Answer 30

filtration disinfection

Question 31

main functions of food packaging

Answer 31

protection containment

Question 32

2ndary functions of food packaging

Answer 32

communication convenience marketing

Question 33

protection of packaging

Answer 33

microbial/contamination dmg heat moisture pick up or loss oxidation breakage environmental hazards

Question 34

lvls of food packages

Answer 34

primary - take home from store secondary packaging - groups of primary tertiary packaging - shipping containers

Question 35

factors that affect selection of packaging

Answer 35

light temp moisture and gas

Question 36

advanced packaging methods

Answer 36

vacuum modified atmosphere packaging controlled atmosphere packaging

Question 37

modified atmosphere packaging

Answer 37

altering atmosphere inside the package to extend shelf life and maintain quality N2, CO2, O2

Question 38

ripening can be delayed by

Answer 38

reducing O2 increasing CO2

Question 39

why does fruits and veg need oxygen

Answer 39

lack of O2 accelerated spoilage too high O2 do not redart respiration 3%-5% lvl O2 have positive effect

Question 40

MAP of fresh pasta

Answer 40

high water content CO2 slows microbial growth

Question 41

MAP bakery products

Answer 41

main spoilage factor - mold mold - aerobic can be controlled in CO2

Question 42

Controlled atmosphere packaging

Answer 42

modified atmosphere followed by maintaining subsequent control of that atmosphere

Question 43

Controlled atmosphere packaging

Answer 43

O2 scavenging CO2 production preservation release antimicrobial action aroma release moisture removal removal of odors time/temp indicators