Food Science and Processing Lecture Flashcards

Vocabulary flashcards covering food safety pathogens, food formulation ingredients, preservation methods, and processing operations from the lecture notes.

Norovirus

A foodborne virus commonly associated with outbreaks on cruise ships and at buffets.

Listeria

An environmental pathogen capable of causing foodborne disease outbreaks.

Five Ways Food Makes You Sick

Biological/harmful microbes (causing 95% of illnesses), harmful additives/preservatives, environmental contaminants/pesticides, natural toxins, and allergen compounds affecting susceptible individuals.

Formulated Foods

Foods prepared from a range of ingredients such that they are no longer recognized as their original source.

Retrogradation

The staling process in starch-based foods where starch separates from water.

Casein and Whey

The two primary proteins found in milk.

Emulsifier

A substance used in food formulations to keep fat and water held together.

Lipids in Food Formulation

Fats and oils added to foods to provide satiety (fullness), flavor, mouth-feel, and juiciness.

Fat Replacers

Substances used to mimic fats that are difficult to replicate fully because they lack stability at high temperatures, lack lubrication, and can cause digestive side effects.

Irradiation

A preservation method also known as cold sterilization that uses gamma rays to kill microbes.

High Pressure Processing (HPP)

A processing method that kills microbes in food through high pressure.

Bacterial Spores

Heat-resistant bacterial structures that remain dormant until environmental conditions become ideal for growth.

Vegetative State

The active, growing state of bacteria as opposed to the spore state.

Yeast and Mold Growth

Microorganisms that grow at low water activity and are the only organisms able to grow at a low pH down to $2.6$.

Campylobacter

A foodborne bacterial pathogen commonly found in poultry, birds, and cattle.

Shiga Toxin

A toxin associated with bacterial pathogens carried primarily by cattle and other ruminants.

Vibrio

A bacterial pathogen commonly associated with contaminated shellfish and mollusks.

Conditions for Bacterial Growth

The essential factors required for bacteria to multiply: food, water, time, temperature, pH, and specific environmental conditions.

Blast Freezing

A rapid freezing process freezing from outside to inside that produces smaller water crystals and yields better product quality than still freezing.

IQF (Individually Quick Frozen)

The quickest and most expensive freezing method (operating down to $-75^\text{o}\text{C}$) used for items such as french fries and onion rings.

Spray Drying

A drying method used to create hygroscopic powdered products such as Cheetos.

Concentrating

The removal of water from a liquid food without turning it into a solid, thereby increasing its viscosity.

Viscosity

A fluid's resistance to flow, as seen in concentrated juices and syrups.

Curing

The addition of preservatives like sugar and salt to food, which changes appearance/color to purple-pink, enhances flavor, and prevents C. botulinum growth.

Milling

The processing of cereal grains through dry or wet methods (soaking and separating grain components).

Extraction Steps

The sequence of steps to remove juice from pulp or coffee from beans: extraction, clarification, deaeration, pasteurization, concentration, and essence addition.

Lactic Acid Fermentation

A biochemical reaction represented by the equation $\text{C}_6\text{H}_{12}\text{O}_6 \rightarrow 2\text{C}_3\text{H}_6\text{O}_3$.

Alcoholic Fermentation

A biochemical reaction represented by the equation $\text{C}_6\text{H}_{12}\text{O}_6 \rightarrow 2\text{C}_2\text{H}_5\text{OH} + 2\text{CO}_2$.