Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Food Science 2
Study for Food science 1001 at Carleton university
| Question | Answer |
|---|---|
| What are the 5 major pigments | Myoglobin Anthycyanins Betalains Caratenoids Chlorophylls |
| What pigment is found in muscle tissue of animals | Myoglobin |
| do older animals have more of less myoglobin? | more |
| beef and lamb | 7 mg myoglobin/g |
| pork | 2 mg myoglobin/g |
| what is myoglobin composed of | globin and heme |
| what is heme composed of | iron and 4 pyrole units |
| how many binding sites does iron have | 6 |
| what is the main function of myoglobin | to bind oxygen |
| what does over exposure of oxygen to myoglobin produce | metmyoglobin |
| what colour is met myoglobin | grey brownish |
| what is the colour of anthocyanins | red purple |
| are anthocyanins fat soluble | no, they are water soluble |
| what is flavoroid component of anthocyanins called | anthocyodin |
| what makes anthocyanins stable | sugar |
| how is acidity related to the colour of anthocyanins | more acidic = more red less acidic = more blue |
| are betalins water soluble | yes |
| what are the two types of betalains | beta cyanins : violet red betxanthans: yellow |
| Carotenoids are water soluble | False, they are fat soluble |
| True of False, are Chlorophylls fat soluble | Yes |
| What metal is in chlorophylls | Magnesium |
| Anthoxanthis are water soluble | True |
| What colour are Anthoxanthins | vary from white to yellow |
| the combination of what defines flavour | tongue and nose, aka smell and taste |
| Umami is responsible for what flavor | Meatiness of avoriness |
| Astingency is responsible for what flavor? where is it commonly found in | Puckering feeling, found in wine and tea |
| Spiciness or heat sensations is result of what | Pungency |
| The internal production of what results in undesirable cooked flavor | Maillard Reaction products |
| what is Fracturability | The force at which a food splits or fractures |
| What is Hardness | The force required to derform the product to given distance |
| what two chemical forces are involved in texture | water presence and fat presence |
| does Bound water have a low or high Aw value | low, hard and crisp |
| What are the three main functions of texturizing agents? | Gelling, increasing Viscosity, Increasing firmness |
| what is added to produce gelling effects? | polysaccharides and or peptides (small proteins) |
| what is added to increase viscosity | polysaccharides |
| does sucrose reduce amount of water or decrease free water | decreases free water, giving lower water activity and drier or firmer product |
| what are the specific steps of food processing called | unit operators |
| what are the primary unit operators | 1. materials handling 2. Seperating 3. Cleaning 4. disintegration 5. Pumping 6. Mixing 7. Heat ex 8. evap 9. Drying 10. Forming 11. packaging 12. non thermal methods |
| what does material handling involve | mainly transportation |
| what does seperating involve | isolation of desirable products, solid from solid of liquid from solid |
| what is disintegrating | reduction in particle size, cutting into smaller peices, grating cheese ect |
| What is Freeze drying | water in solid food is froze under vacuum, then ice turns into vapor in vacuum, vapor is cendensed into ice in seperate chamber |
| what are the 6 basic principles for food processing preparation | 1. Moisture removal 2. heat 3. low t 4. Acidity 5. Traditional nonthermal methods 6. Innovative nonthermal methods |
| what is moisture removal important | microorganisms need water to survive |
| what are some examples of heat treatment | sterilization, pasturization, blanching, canning |
| what does sterilization require | heat at 121 degrees for 15 min, require everything to be 121 degrees |
| what is pasteurization | heat to 70 - 90 degrees, below Bp of water |
| what is blanching | applying heat for short time, boiling veg in water, this inactivates enzymes but does not kill microorganisms |
| what is canning | canned foods are heated to a specific temperature and specific amount of time, dependent on size and structure of food |
| below what temperature does all water in food turn to ice | negative 60 degrees |
| what are traditional nonthermal methods | chemical preservatives used to stop or slow down deterioation |
| What are the stpes to milk processing | Clarification, Fat Adjustment, Fortification, Pasteurization, homogenization, Cooling, Packaging |
| why is pasteurization done | to kill human pathogens |
| What are the stpes of Cheese processing | Curd Formation, Removal of milk serum- salting, blocks wheels, ripening, Packaging |
| what enzyme is added in curd formation, what does it due | enzyme renning is added to denature milk protiens, also lactic acid producing bacteria is added |
| how is milk serum removed | curds are cut heated and pressed |
| What are the steps to egg processing | Chillings, Washing, Candling, Sorting, packaging |
| what are the eggs chilled | resists breakage and reduce growth of salmonella |
| what defects are checked during the candling process | Staleness: presence of large air pocked, and presence of blood embryo or chick development |
| What 4 foctors affect the quality of meat | Rigor mortis, Cold shortening, thaw rigor, Pale Soft Exudative |
| what is cold shortening, what causes it | glycogen in muscles is turn into lactic acid when animal dies, if meat is chilled too quickly glycogen remains and meat remains tough |
| what is thaw Rigor | If meat is frozen with glycogen still present, when thaws glycogen causes muscle to contract and meat becomes tough |
| PSE | Low pH and High T causes muscle to lose water and become pase and lose myoglobin, usually a pork related problem |
| how is meat fish and poultry preserved | use of Chemical additives, Curing, Fermentation, Smoking |
| what are chemical additives used | act as antioxidants, act as antimicrobials and inhibit spoilage and oxidation use of nitrate and salts and Vit C |
| what is Curing | addition of salt, sugar or nitrate to extend shelf life |
| what is fermentation used as a preservation method | fermentation bacteria added to produce acid which inhibits undesirable microorganisms |
| how is smoking used | heat and dry air dries meat and decreases Aw |
| What are the stpes of oil processing | Cleaning, Grinding, Steaming/Cooking, Flaking, Extracting, Seperating, Solvent Removal, Refining, packaging |
| what is rinding | breaking the hull to expose oil |
| what is flaking | pressing of seeds into small flakes to allow for greater oil exposure |
| what is extraction and why is it done | addition of solvent to leave water and solid behind |
| what two wheat protiens make up gluten | Gliadin and Glutenin, protiens link when mixed with liquid |
| what is the difference between flour and semolina | flour is finely group hard or soft wheat, Semolina is coarsely groun hard wheat |
| what is the Dry pasta process | Mixing ( Semolin and water), Extruding ( pressing through die), Cutting, Drying |
| What three process are done in fruit and vegetable processing | timming, Cleaning, Blanching |
| What is the Frozen mixed vegetable prcoess | Peeling/Trimming/Cutting, Washing, Blanching, Precooling, Freezing, Packaging |
| how does IQF work | Individual Quick freeze is the use of the fluidized bed freezer, this forces cold air which suspends cut vegetables and allows for quick even freezing |
| What is the applie juic process | Skinnig and corning, washing, Juice extraction, clarification, filtration, pasterization, packing |
| what enzyme is used in clarification process, why? | pectinase is used to degrade pectin which is responsible for cloudy effect in AJ |
| what is flitration | removal of pulp and other small particles |
Created by:
alushing
Popular Physical Science sets