Food Deterioration Flashcards Preview

Food Science 210 > Food Deterioration > Flashcards

Flashcards in Food Deterioration Deck (15)
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1
Q

what are diff types of food deterioration

A

physical, chem, bio

2
Q

why does milk spoil even after pasteurization?

A

spoilage bacteria spores survive and germinate in fridge temp–>not threatening to health but curdle/sour milk

3
Q

what are the major causes of food deterioration?

A

growth of microorgs, activity of food enzymes, inproper storage temp, gain/loss moisture, react w/ O2, expose to light, phys stress, time, infestation by insects/parasites/rodents

4
Q

type of enzymes that catalyze lipid oxidation

A

lipoxygenases

5
Q

what are diff food preservation techniques?

A

heating (blanching, pasteurization, canning), freezing/refridgerating, acidification, smoking, fermentation, drying, modified atm pack, chem food preservatives

6
Q

how does smoking help preserve food?

A

generate antimicrobial compounds due to the burning of wood–>kills surface bactera; mild heating controls spoilage/pathogenic bacteria; surface drying prevent bacteria

7
Q

how would you control the growth of anaerobic pathogenic bacteria?

A

perforations on package to make sure there is oxygen

8
Q

what are some new food processing tech?

A

non thermal methods (irradiation, high pressure, pulse electric field, ultrasonic waves), novel thermal processes (microwave/ohmic heating)

9
Q

what are the two most commonly used preseration techniques?

A

heating and freezing

10
Q

natural/synthetic ingredients in food used to prevent undesired microbe growth or chem changes to prolong shelf life. Added in low quantities (

A

chemical preservatives

11
Q

what are the traditional chem preservatives?

A

salt and sugar

12
Q

what are acidulants?

A

benzoic acid salts, sorbic acid salts, lactic acid

13
Q

what are some gaseous chem preservatives?

A

SO2 and CO2

14
Q

what are antioxidant examples?

A

Vit E, Vit C, BHT, TBHQ, BHA

15
Q

___ is added to cooking oil

A

TBHQ or BHT or BHA