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FOS 3042 Exam 1 Question BankFOS 3042 Exam 1 Question Bank
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Aquaculture Fruits/Veggies Food Laws - correct answerFederal Meat Inspection Act (1906)•Pure Food and Drug Act (1906)•Federal Food, Drug and Cosmetic Act (1938)•Agricultural Marketing Act (1946)•Federal Poultry Products Inspection Act (1957)•Federal Egg Products Inspection Act (1960)•Infant Health Formula Act (1980)•Nutrition Labeling and Education Act (1990)•Organic Foods Production Act (1990)•Dietary Supplement Health and Education Act (1994)•Food Quality Protection Act (1996)•Food and Drug Administration Modernization Act (FDAMA) (1997) •FDA Food Safety Modernization Act (2011) Food Laws - correct answer-Food adulteration for economic reasons reported as early as the 4thcentury, BC-Trade guilds (13thcentury) to advance food standards-Ensuring safe and wholesome products makes the market stronger•More recently: inform consumers about the nutritional content Food Laws started with the 1906 Pure Food and Drug Act - correct answer-Signed simultaneously with the Meat Inspection Act-Modern era of food regulation in the U.S.- Dr. Harvey Washington Wiley, Chief Chemist of the Bureau of Chemistry-Upton Sinclair's book "The Jungle" Federal Food Drug/Cosmetic Act (1938) - correct answerF-Tightened controls over food and drugs-Authorized standards of identity, quality and fill-of containers-Authorized factory inspections-Enhanced the government's ability to enforce the law Food Additives Amendment (1958) - correct answer- Additive: anything that affects the characteristic of food
What is Food Processing? - correct answer•Segment of manufacturing industry•Transforms materials of animal, plant, aquatic and other origin into intermediate or finished products. Purposes of Food Processing - correct answerProvide food free from pathogens•Preservation/Extending shelf life•Providing variety and convenience•Providing nutrients through supplementation•Adding value Unit Operations in Food Processing - correct answer•Heat transfer•Mass transfer•Fluid flow•Mixing•Size reduction or enlargement•Separation Heat Transfer - correct answer•Destroy microorganisms•Destruct enzymes•Change sensory characteristics of food•Temperature gradient is the driver• modes•Conduction•Convection•Radiation Mass Transfer - correct answer•Migration/diffusion of fluid constituent or mixture component•Concentration gradient is the driver.•Within one phase or across phases•Distillation, crystallization, filtration, evaporation, drying, etc. utilize mass transfer. Fluid Flow - correct answer•Moving liquid food through pipes•Pressure gradient is the driver.•Gravity flow or pumps•Centrifugal pumps•Positive displacement pumps Mixing - correct answer•Even distribution of ingredients for•Efficient heat transfer•Uniformity in composition and properties•Consistency in eating quality•Mixing time, power and product uniformity are the important variables•Rate of mixing, possible effects of mixing on food components and hygienic design are other considerations Size Adjustment - correct answer•Size reduction: cutting, slicing, dicing, grinding, etc. •Size enlargement: aggregation, gelation, agglomeration. Separation - correct answer•Solid from solid (e.g. shelling of nuts)•Solid from liquid (e.g. filtration, extraction)•Liquid from liquid (e.g. evaporation, distillation)•Often an intermediate step Batch v Continuous - correct answerBatch process: Given mass of material is subjected to a series of operations in a sequence.•Labor intensive•Batch-to-batch variability in product characteristics•Continuous process: Material flows through a series of operations undergoing continuous change•No manual handling•Temperature, composition, flow rate constant at a given point in the processconsistent product Thermal Processing - correct answer•Time-temperature combination-Not just temperature
Degrees of Heat Preservation - correct answer•Sterilization-121°C for 15 min for every particleof food•Commercial sterilization•Pasteurization-Temperatures below Tboilingof water•Blanching-Inactivates enzymes, enhances color, expels air, cleans surface Selecting Heat Treatments - correct answer•Time-temperature combination for the inactivation of the most heat resistant microorganism•Heat penetration characteristics of the product Heat Resistance of Microorganisms - correct answer•Thermal death curves 1. Death rate curve •D-value: Heating time at constant temperature required for the reduction of number of microorganisms by a factor of 10•D-value is microorganism, temperature and medium (pH, composition) specific 2. Death time curves •z-value: Temperature rise (units of temp) needed for a 10-fold acceleration of thermal death rate. Depends on the organism and the food (medium).•F-value: Thermal death time-The number of minutes required for the destruction of a specified number of microorganisms at a given constant temperature Heat Resistance of Microorganisms - correct answer-Do not know how many and what types of organisms are in the food initiallyAssume a highly heat-resistant spore-former (C. botulinum) is present in large numbers (i.e. 1012). Clarification - correct answerD-value is time•Higher for more resistant organisms•Z- value is temperature•If large, larger changes in temperature are needed to reduce processing time•F-value is an equivalent time at a given temperature•A measure of the capacity of a heat treatment to destroy microorganism/lethality Heat Penetration/Transfer - correct answerModes of heat transfer in a can-Conduction: by contact-Convection: by circulation within the can, faster.-Tuna (conduction), pears in syrup (conduction and convection), tomato juice (convection) •Heat applied from the outside, the food heats from the outside in. is last to reach the final heating temp. Protective Effects of Food Components - correct answerSugar in high concentrations- Fruit in heavy syrup•Fats and oils interferes with the penetration of wet heat-Moisture will not penetrate cells covered in oils•Ex. Ice cream mix needs to be pasteurized at a higher temp or for a longer time than milk for the same level of microbial destruction•Starch or other thickener would change the mode of heat transfer from convection to conduction
other foodsLoss of sugar and nutrientsChange in meat colorOxidation of fatsLoss of flavor Refrigerated and Frozen FoodsThe MarketMeals and entreesMeat, poultry, fishDairy, beverageFruits and veggiesBakery productsSnacks, appetizers, andside dishesAnnual Sales ($Billion)$83.769.821.911.616.115. FreezingFreezing curvesWater Freezes "Pure"Frozen FoodsMust be super-cooled to below 0°C Crystal nucleation beginsTemperature rises to 0°C as ice forms FreezingFreezing FoodRequire lower temp. to continue freezingLast portion of water is very hard to freezeUnfrozen water is a problem***As lon Cold Preservation - correct answerCommercialized in the 1920s in the US. Very important in developed countries. Refrigeration Requirements - correct answer- Controlled low temperature
Crystal nucleation begins at - correct answer0 degrees Quality changes during freezing - correct answer- Small amount of unfrozen water