FST 1, Midterm 3
Terms
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- What is food preservation?
- Methods of keeping foods from spoiling
- 7 most common ways of preserving food?
- Drying, refrigeration, fermentation, canning, pasteurization, freezing, & irradiation
- Two obvious ways to preserve food?
- the packaging and additives
- What are the 2 things food preservation does?
- -prevent microbial spoilage -prevent losses due to chemical reactions
- How does is prevent losses due to chemical reactions?
- -inhibits enzymes -slow down chemical reactions
- What are the 2 ways to prevent microbial spoilage?
- -kill microorganisms -inhibit microorganisms
- What methods kill microorganisms in microbial spoilage prevention?
- -canning -irradiation
- How do you inhibit (limit) microorganisms in microbial spoilage prevention?
- -drying -refrigeration -freezing -fermentation
- What inhibits enzymes in preventing chemical reaction losses?
- heat & chemicals
- What are the main purposed of additives?
- -To maintain palatability and wholesomeness *Ex: Preservatives -To improve or maintain nutritional value *Ex: Vitamins and Minerals -To maintain product consistency *Ex: Emulsifiers *Keep dressings looking the same and what not -To provide leavening and control acidity/ alkalinity *Ex: Leavening agents -To enhance flavor or impart desired color *Ex: flavorings, color additives
- What is lecithin?
- a fat saluable tryglyceride lipid that is a natural emulsifier. -makes up 1/3 of yolk lipids
- What is pasteurization?
- A controlled heat treatment applied to milk to kill pathogens
- What are 3 methods of pasteurization?
- -Batch, 145` for 30min (refrigerate) -Continuous 161` for 15sec (refrigerate) -Aseptic, 302` for 4 sec (no refrigeration, 6 months)
- What is ripening?
- -color changes -sugars increase -acids decrease
- What are climacteric fruits?
- Ripening causes more respiration -apples -bananaa -Pear
- What are nonclimacteric fruits?
- -citrus -strawberries -grapes
- How do you extend the post harvest life of produce?
- -lower O2 -less moisture -temperature control
- How much of our protein intake comes from legumes, grains, and nuts?
- 2/3
- What are grains?
- Grass Family -wheat -rice -corn -oats -rye
- What are legumes?
- Bean Family -beans -lentils -peas
- What are nuts?
- -high lipids (not chesnuts & acorns) -high B vitamins -high protein
- What are the three parts of wheat? (Structures)
- Bran (B vitamins, fiber) Germ (10% lipids,rich in B vitamins) Endosperm (Starch and protein) -Important proteins *gliadin and glutenin*