FDSC 2005

commercial sterilization

high heat treatment t o reduce pathogens and spoilage organisms in food to ensure safety and shelf stability under normal, non-refridgerated storage conditions without necessarily ahieving absolute, total microbial elimation ( absolute sterilization)

freeze drying

removal of water from frozen food via sublimation

extrusion

forcing soft food mixed through a shape hole (die) to make items like pasta or snacks

cooking extrusion

mixing flour with water, heating , and pushing at high pressuer through a die to shape

cold chain

continuous maintenance of proper temperature during storage transportation and distribution

additives

materials added intnetionally to improve product shelf-;ife or quality , part of the final produced labelled

processing aids

items used to help processing , only minor residue may remain in the final product, not labelled

maillard browning

reaction between sugars and amino acids during heatign that result in browning

caramelization

browning caused by melting and breakdown of sugars into new compounds due to high heat

emulsion

mix of 2 immiscible liquid such as oil + water

oxidative rancidity

o2 reacting with unsaturated fats to generate peroxides and aldehydes that smell bad

hydrolytic rancidity

enzymatic break dwon of fats into free fatty acids and glycerol creating a foul odor

sensory evaluation

assessment of food qualiyt usign sight smell taste tuch and hearing

fortification

addition of nutrients to improve nutrition quality

enrichment

addition of nutrents that are lost during processing to restore the original values

gelatinization

transition of starch from an ordered crystallien to a disorder amorphous structure

retrogradation

intermolecular hydrogen during cooling and storage of gelatinized starch molecules

nutraceuticals

food-derived, concentrated bioactives that suppert health ex. omega-3 capsules

water activity

indicate free water availible to support microbial and chemical activities

pathogen

a biologcial agent that can cause disease in a host

contamination

presence of unwanted biological or chemical agents in food

HACCP

hazard analysis and critical control point technique used to minimize food safety risks

GMP

good manufacturing practices , ensure hygeine

hurdle tech

use of multiple preservation techniques to ensure food safety and quality

fermentation

microbial conversion of sugars into acids , gases , or alcohol

probiotics

beneficial live microorganisms that support gut health

pre-biotics

special fiber that act as food for good bacteria

biofilm

a thin layer of microorganisms attatched to surface and protected by a food matrix

traceability ,

ability to track food from production to consumption

food recall

removal of unsafe food products from the market