Food Processing Questions

Wine Tannins

chemical substance that imparts bitterness or astringency to a wine, these also act as antioxidents in wine to prevent acetic acid production

Common Wine Yeasts

Saccharomyces Cervisiae

Primary Fermentation

fermentation done by yeast, initial fermentation

Secondary/ malolactic fermentation

performed by Leuconostoc oenos, used in all red wines, some white

Racking and testing

pulling off the clearer liquid above the lees in the barrels or containers

Lees

the material that settles at the bottom of the fermentation tank/barrel

Free-run juice

the juice separated from the seeds, stems, and skins following the INITIAL crush

Usual alcohol % in wine

10-14% in most california wines. Above 14% results in a heavy tax imposed on the manufacturer

What does "dryness" in alcohol imply?

the sugar content of the alcohol, usually 0.5%

"sweetness" in terms of wine

how much sugar is in wine, up to 1.5%

What is the predominant acid in wine?

tartaric acid

Must

the mash of freshly pressed grapes and their juice

Main yeast used in beer production

Saccharomyces uvarum, ales use S. cerevisiae (same as wine)

Describe the malting process(3 steps)

1.Barley cleaned/graded/steeped, soaked in 40-44% moisture to activate enzymes.

2. Enzymes act on starches in cereal grains to produce simple carbohydrates, CO2 and heat.

3. Heat is used to stop the sprouting process and the grain is dried for storage.

Wort

Mashed beer product that consists of simple sugars, malt, and small dextrins

Adjunct

Additional source of sugar used to supplement the malt, usually corn, wheat, or rice.

describe the brewing process

Hops and wort are combined and brought to a boil to extract flavor and inactivate enzymes. other proteins are precipitated out to preserve the beer's longevity.

describe the beer Fermentation process

the act of using yeast and simple sugars to produce ethyl alcohol and co2

Krausening

natural carbonation, the CO2 collected during fermentation is put back into the beer for later.

Food additives (define)

Chemical substances added to foods directly or indirectly, in known/regulated quantities for the purpose of assisting the processing/preservation/flavor/texture/appearence

What is the Delaney Clause

1958 the Food, Drug, and Cosmetic act was amended to include coverage of food additives.

What is BHT, BHA and their uses

They are both synthetic anti-oxidents added to food to preserve natural compounds and food quality

What are leavening agents?

They are alkaline compounds used to enhance the rising of dough in the manufacture of bakery

What is adulteration

Adulteration means the food in question has failed to meet industry or FDA or USDA health and safety standards

What is mis-branding?

If a food has been improperly labeled or filled/packaged to be misleading.

Dehydation, definition and purpose

the removal of water from a food by heat and it lowers the water activity, concentrating flavors

What factors influence dehydration

temp, dryness, air vol, particle size, type of food, load

Spray drying

used to create powders, very rapid process, atomizers makes food into mist

Freeze drying

lyophilization, freezes food then puts it through a vacuum, this evaporates solid frozen food, sublimation dries the food.

Mechanical refrigeration

compressor/condensor on the outside. Refrigerant liquid flows into expansion pipes, evaporates absorbing the heat. Gas is recompressed and heats up then dissipates, the cooling effect turns it into a liquid again.

Quick Freezing

32 F to 25 F in 30 minutes, developed by birdseye

eutectic point

lowest point on the freezing point depression curve

Define Bran

the hull of the seed, the fiber/outside of grain

define Endosperm

the inside, starchy section of the wheat kernel

germplasm

DNA containing part of the grain

pasteurization

heats milk to the point past which bacteria can survive, increasing the shelf life of the product

HTST

High temperature Short time, used in food processing to sanitize food

UHT

Ultra high temperature

Thermophiles

bacteria that love high heat

define rancidity

when unsaturated oils are subject to oxidation, oxygen attatches to carbon in triglycerides

FSIS

Food Safety and Inspection Service

US department of commerce

regulate seafood

What is activation energy

Energy required to start a chemical/enzymatic reaction

Food infection vs Food intoxication

Infection has microorg's living in the food, intoxication is when a biological end product (toxin) is in the food. intoxication can be fatal

Clostridium Botulinum

a bacteria found in foods that produces toxins that are harmful when consumed. very heat resistant, won't grow in acidic foods

What is the temperature danger zone of food?

40-140 degrees F

describe HACCP

Hazard Analysis and Critical Control Point system. 1. assess potential 2. hazard determine critical control points necessary to reduce or eliminate hazard. 3. Req's or parameters to be met at each CCP 4. Procedure to monitor each CCP 5. corrective actions if deviations occur 6. Record keeping procedures 7. Procedures to monitor effectiveness of HACCP plan

Maillard reaction

Reaction that occurs between reducing sugars and free amino acids, results in brown, flavorful compounds

Caramelization

Reaction to the removal of water from the sugar molecules by heat. this changes the structure and results in darkening, occurs quicker in foods with lower moisture content

Who developed canning?

Nicholas Appert around 1800

Define sterilization

complete destruction of MOs, requires at least 250F, time is important.

Define commercial sterilization

all pathogenic and toxin-forming organisms have been destroyed but it still may contain viable spores that can not grow under normal conditions

Packaging method to obtain commercial sterilization

Hot Fill Hold. Fill, Seal, Can. 

D Value

time in minutes at a specific temp to reduce the number of micro-organisms by one log cycle. AKA to kill 90% of microbes

Z Value

temp required to decrease the time necessary to obtain a one log reduction in cell number to 1/10th of the original value.

Describe Hot Fill Hold process

used for high acid foods, temp is 170-190 for 25-30 minutes, will kill all bacterial cells, not spores

When is the cooling effect of ice the highest?

it's the highest at the point the ice is melting

Define a refrigerant

a substance that has a boiling point of less than 32F

Sous-Vide cooking

Cooked and packaged in a vacuum, still needs to be refrigerated

At what temperature is all detectable water frozen?

-72F, -60C

What is the temperature for HTST

280-300F for 15-45 seconds

What is standard of Identity?

mandatory, federally set requirements that determine what a food roduct must contain to be marketed with a certain name.

What is Hydrogen swell?

When the high acid food products attack the metal lining of the can, releasing hydrogen gas.

Laminate packaging

combination of two or more layers of packaging materials that produce a film with a combined characteristics of each component made by: extrusion (molten material) and adhesion (layers glued together)

What is CFR

Code of federal regulations

What was the poison squad?

the poisen squad was started by harvey washington wiley and was a result of the Pure Food and Drug Act of 1906.

Define Ale

Fermented drink made of malt and hops, like beer but produced by fermentation at relatively high temperature. Uses s. Cerevisiae

What are proteolytic enzymes?

Enzymes that denature proteins into peptide components.

What is the NLEA

Nutrition Labeling and Education Act(1990)

Freezer Burn

a condition that occurs when frozen food has been damaged by dehydration and oxidation. usually due to substandard packaging

Key differences between FDA and USDA

FDA is much smaller and only covers safety, labeling of food/drugs/makeup, medical devices.]

USDA is much larger and their regulations cover all aspects of food and food production.

What is the maturing agent in flour?

Bleaching, oxidizing, reducing agents used to reduce cooking time in bread. Oxidizers help with gluten production.

Is fermentation considered chemical preservation?

No

how does high sugar content in foods affect the drying process

High sugar content causes foods to dry slower, as sugar attracts water

How does high moisture content of foods affect browning?

high moisture content causes browning to happen more slowly

Is radiation a fast or slow method of heat transfer?

Fast

Is HTST suitable for food products with large discrete particles?

no

Do Sous-Vide products need refrigeration?

yes

What size particles is spray drying meant for?

Small particles

What is the slowest freezing method

Sharp freezing

Can Clostridium botulinum grow at 0' F?

no

Do enzymes become a part of the final product of enzymatic reactions?

No

Define hydrolytic rancidity

the act of lipase on fats, and the production of short chain FA's

Who was the person who started the quick freezing method

Clarence Birdseye

Is pasteurization a high energy thermal processing method?

No

How does a spray drier dehydrate foods?

It sprays the liquid foods through a nozzle into a funnel like compartment and using hot air to dry

What does ultraviolet light do to fat oxidation?

It accelerates fat oxidation

How should tomato soup be processed?

High Temperature Processing

What is the process in which enzymes are inactivated by heat to prevent degredation of product during storage?

Blanching

Which preserving process loses the most vitamins and minerals?

Canning

What foods need to be processed by by retorting or pressure cooking the product under anaerobic conditions?

low acid, high pH foods.

describe Clostridium Botulinum

Grows in anaerobic conditions, grows in low acid foods, produces a deadly toxin.

describe a UHT/HTST process

high temperatures, short process times, aseptic packaging

At what pH is Iodophor effective?

above pH 3.3

Why do we dry food?

to decrease distribution costs, to prolong storage time, to concentrate flavors.

What usually causes anemia

Iron deficiency

Starch gelatinization in cans causes the heat transfer to change from….

Convection to conduction

Vinegar fermentation is done by…

Acetobacteria

Why do we need vacuum in canned foods?

loss of gases from tissues, container stability, exclusion of oxygen from headspace, and prevention of buckling during retort process

Solid canned foods are heated by…

Conduction