Term
| What percent of GNP is food-producing? What percent of the US population is employed by the food industry? |
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Definition
| 20% of GNP, and 25% employment |
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Term
| Four segments of the food industry? |
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Definition
| Raw materials production, Manufacturing (food processing), Distribution, Marketing |
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Term
| Food processing definition |
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Definition
| Conversion of raw animal and plant tissure into forms that are conveinient and practical to consume |
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Term
| Food Preservation definition |
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Definition
| The use of specific thermal and nonthermal processing techniques to minimize the number of spoilage micoorganisms in foods, to slow or eliminate deleterious chemical rxns, making them safe and extending shelf life. |
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Term
| Food preservation examples |
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Definition
| canning, refrigeration, freezing, dehydrating, high pressure processing, irradiation, food additives, fermentation |
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Term
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Definition
| Degree of excellence, the sum of acceptability characteristics, most of which are subjective (sensory, nutritional, conveinience) |
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Term
| Purposes of food processing |
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Definition
| improve quality, formulate a food with a specific characteristic, improve consistency, improve shelf-life, improve food safety, minimize defects/maximize output, decrease prep time |
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Term
| The three areas of food processing? |
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Definition
| Food chemistry, Food microbiology, Unit operations |
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Term
| Food processing and Food chemistry attributes? |
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Definition
| Breakdown of: carbs, proteins, lipids, pigments, browning reactions, starch gelatinization and retrogradation, emulsification and foam, gel formation and viscosity, lipid oxidaton and rancidity, protein denaturation and coagulation, enzymatic reactions |
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Term
| Food processing and Food microbiology attributes |
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Definition
| Manipulation of: pH, Aw, oxidative state, nutrient content, biological structure, natural inhibitors, temp, gaseous atmosphere, humidity |
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Term
| Food processing and Unit operations attributes |
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Definition
| materials handling, cleaning, separating, disintegrating, pumping,forming, mixing |
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Term
| Unit operations and Food processing |
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Definition
| heat exchange, evaporation, drying, packaging, non-thermal methods |
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Term
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Definition
| Handling raw or partially processed materials. "Keep them out" step |
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Term
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Definition
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Term
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Definition
| Complete destruction of all forms of life (surfaces are never sterile) |
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Term
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Definition
| Kill 100% of vegetative cells (not spores or viruses) |
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Term
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Definition
| Reduce microbial contamination to a safe level (main object of food industry) |
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Term
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Definition
| Time, Action, Concentration, Temperature |
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Term
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Definition
| Reduction of particle size (cut, grind, chop, homogenization) |
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Term
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Definition
| Move food from one point to another. (minimize product damage, will add oxygen--> lipid rancidation) |
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Term
| Addition of Energy in food processing, examples. |
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Definition
| Heat: Blanching (inactivate enzymes), Pasteurization (kill pathogenic microorganisms), and Canning (retorting). Food irradiation (pasteurize, blanche, stop sprouting) |
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Term
| Removal of Energy in food processing, examples. |
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Definition
| Refrigeration (slow enzymes and organisms), Freezing (lower Aw) |
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Term
| Addition of chemicals in food processing example |
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Definition
| Food additives (anti-microbials, enyme inhibitor, nutrients) |
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Term
| removal of chemicals in food processing |
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Definition
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Term
| Addition of microorganisms in food processing |
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Definition
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