DIET 319

What is food deterioration?

It is a series of continuous degradation changes ocurring in a food that that affects a product’s wholesomeness and reduces its quality and/or alter its serviceability.

What is the main function of 'Antioxidants' when used as a food additive?

To prevent fats and oils from turning rancid

Which of the following describes the 'Threshold' concept in the regulation of food additives?

The level below which an additive is considered to have no significant toxicological effect

Why are 'Sequestrants' (chelating agents) often added to canned vegetables like beans?

To bind minerals that cause discoloration and off-flavors

In food quality evaluation, 'Chroma' refers to which specific aspect of a product's appearance?

The purity or saturation of the color

What is wholesomeness?

Refers to freedom from pathogenic microorganisms and is a characteristic possessed by a food that is conducive to the good health and wellbeing of the consumer

What is unwholesome food?

It is food that is procured, held or packed under unsanitary conditions that renders it injurious to the health of the consumer

What is “off-condition”?

A variation from the expected appearance, feel, smell or taste characteristics of a product when it was intially produced or processed

What is quality?

The degree of excellence or grade of a product

What is serviceability?

Refers to the usefulness of a food item

What is food spoilage?

It is an arbitrary endpoint to the deterioration process which denotes that food item is unwholesome and not suitable for human consumption

What is abnormal characteristics

It is a sensory evaluation term that refers to characteristics exhibited by a food item that is judged to differ from normal characteristics

What is food adulteration

It is the process or act either intentional or unintentional of making food impure.

How to detect food deterioration

By using sensory evaluation

What are the characteristics common to food items

Taste

Odour

Color

Texture

What are the evaluation procedures

Closed package evaluation

Open package evaluation

-Evaluation of vaccum

-Evaluation of food component

Evaluation of internal packaging

The main causes of food deterioration

Time

Microorganisms

Action of enzymes

Chemical reactions

Insects/Rodents

Physical changes

Conditions that cause physical changes in food

Low temperature

High temperature

Light

Mechanical degradation

Dehydration

Excessive moisture

What is the moderate temperature over which much food is handled?

10-38*C

What is dehydration

The loss of water from the food product

Signs of dehydration in food

Dryness on the surface of food item

Off colors

In frozen foods dehydration is known as?

Freezer burn

I’m fresh fruits and vegetables dehydration is known as?

Wilt

Mention the Deteriorative conditions

Freezer burn

Rancidity

Putrid odour

Sour odour

Surface slime

Staling

Enzymatic degradation

Non-enzymatic browning

What is food processing?

Is the set of methods used to transform raw ingredients into food for consumption

What is food preservation?

It is the treatment and handling of food in such a way to stop or greatly slow down spoilage, prevent foodborne illness and extend its shelf life

The 3 classifications of food processing and preservation

Chemical processing

Biological processing

Physical processing

Objectives of food processing and preservation methods

Extend shelf life

To make food appealing to consumer

Make food safe

Provide high quality products

Preserve nutrients

State the unit of operations

Mixing

Size adjustment

Separation

Heat transfer

Mass transfer

Fluid flow

Some factors affecting mixing

What is being mixed

Amount being mixed

Type of mixer used

Speed of mixer

Temperature mixing time

Examples of mixers

Ribbon mixer

Paddle mixer

Drum mixer

Screw mixer

Examples of heat transfer

Boiling

Refrigeration

Freezing

Pasteurization

Modes of heat transfer

Conduction

Convection

Radiation

Examples of techniques in size adjustment

Milling

Grating

Cutting

Slicing

Many food processes involve combinations of more than one unit operation and/or chemical/biochemical operations

True

Actions of food preservation techniques

Inhibit activity of pathogen growth

Kill pathogens

Slow down enzymatic action

Conduction involves the transfer of heat energy by the movement of heated fluid material.

False

Which unit operation involves the production of a homogeneous mass from two or more components?

Mixing

During heat processing, timing begins as soon as the heat source is applied to the product.

False

The processing of Gari from cassava involves which of the following steps?

Grating, fermentation, dewatering, sieving and roasting

Diffusion involves the transfer of mass from a low concentration to a high concentration area.

False

Which of the following is an example of a biological/biochemical processing operation?

Fermentation

Mention the approaches to tackling malnutrition

Supplementation

Fortification

Bio fortification

Dietary diversification

What is food fortification?

The addition of essential micronutrients to food whether or not it is normally contained in the food to prevent or correct a demonstrated deficiency in one or more nutrients in a population or specific groups of population

Mention the 3 food fortification approaches

Conventional fortification

Food-to-food fortification

Bio-fortification

What is food vehicle?

A commonly consumed centrally processed food item used to deliver essential micronutrients to a population

What is a fortificant

A fortificant is a specific micronutrient which is added to food during processing to enhance the nutritional quality and combat deficiencies

Factors that determine fortification

The nature of the food vehicle and fortificant

The shelf life of the particular fortificant

Effects of iodine deficiency in pregnancy

Contributes to low birth weight, high infant death and still birth

Causes severe and irreversible brain damage in unborn child

Effects of iodine deficiency in childhood

Goiter

Retarded mental function

Cold intolerance

Sleepiness

Tiredness

Inability to hear or speak well

Effects of iodine deficiency in adults

Reduced mental function

Tiredness

Sleepiness

Cold intolerance

Goiter

____ is particularly suitable for iodization

Salt

How to distinguish iodized salt from non-iodized salt

Chemical testing

Quality of salt required for iodization needs___ of salt particle to pass through sieve size ___ diameter. Moisture content should should be less than ___. ___ of NaCl. ___ calcium salts. ___ magnesium salts and ___ insoluble salts.

95%, 4mm. 4%. 97%. <0.2,0.1 and 0.5%

KIO3 (____) is suitable for use in iodine deficiency areas where unrefined salt is common

Potassium iodate

The recommended daily intake of iodine

150-200ug

The selection of an appropriate level of iodine for a given population is dependent on?

Consumption of salt in the area

Level of iodine deficiency

Required shelf life

Transit losses

Methods of salt fortification

Drip feeding

Spray mixing

Dry mixing

Small scale iodization

Causes of iodine loss in fortified salts

Washing salts before use

Keeping salts for longer periods at homes

Keeping and selling salt in the open

Storing salts in unlined jute sacks

In Ghana food fortification began in ___

1996

Challenges of food fortification

Socio-economic barriers

Technical challenges

Communication and awareness

What is food enrichment

The process of adding back micronutrients that were lost during the processing of the food

The principles of food processing and preservation

Inhibiting microbial growth

Directly inactivating enzyme action

Avoiding recontamination

Categories of food processing techniques according to their mode of action

Inhibition

Inactivation

Avoid recontamination

Determinants of selection of appropriate preservation techniques

The type of food

Intended shelf life

Consumer preferences

Economic considerations

High acid foods like tomatoes and fruits require milder treatment than low acid vegetables and meat

True

2 main types of heat treatment methods

Mild heat treatment

Severe heat treatment

Examples of mild heat treatment

Pasteurization

Blanching

Examples of severe heat treatment

Canning

What is pasteurization

Food is heated to or below its boiling point for a defined period of time

Techniques under pasteurization

HTST-High temperature short time

VAT-Low temperature long time

UHT-Ultra high temperature

Pasteurization does NOT make food sterile

True

What is blanching

The process where slight heat is applied to the food using hot water of steam mainly applied to vegetables and some fruits.

What is canning

A severe heat treatment where food is packaged and placed in cans, sealed and heated in a retort

Temperature ranges usually used for canning

116-121•C

Canning results in commercial sterility

True

Bacteria are destroyed at a rate proportional to the number present in the food. This is called?

Logarithmic death rate

Proteins, fats and sugar in high concentrations have a protective effect on bacteria and therefore requires ___ heat treatment

Serve

Freezing is more effective that refrigeration in inactivating microbes

True

Problems associated with refrigeration

Spoilage

Cross contamination

Inappropriate temperature

Odor

Preventive measures to problems in refrigeration

FIFO

Food placement

Regular cleaning

Maintenance of proper temperature

What is the universal refrigeration temperature

37•F-40•F (3•C-4•C)

Mention the techniques in freezing methods

Air blast tunnel freezing

Plate freezing

Cryogenic freezing

Boiling point of liquid nitrogen is__

196•C

Problems associated with freezing

Changes in texture and flavor

Freezer burn

Oxidation

Moisture control in freezing

Addition of salt and sugar

Drying

What is the universal freezer temperature

-18•C (0•F)

What is the food danger zone

Temperature ranges between 40•F-140•F (4•C-60•C)

What is food additives

Any substance with intended use of which results or may be expected to result directly or indirectly in it becoming a component of the food or affecting the characteristics of the food.

What is the primary purpose of adding 'Humectants' to foods like shredded coconut?

To keep the food from drying out by retaining moisture

Classification of food additives

Direct food additives

Indirect food additives

General groups of food additives

Preservatives

Processing agents

Sensory agents

Miscellaneous agents

Nutritional additives

Full meaning of NOAEL

No observed adverse effect level

Meaning of ADI

Acceptable daily intake

Which of these is a major cause of food deterioration that involves enzymes naturally present in the food?

Autolysis (self-destruction)

Meaning of GRAS

Generally recognized as safe

The European food safety authority (EFSA) and food and drug administration (FDA of United States are the 2 major regulators of food additives

True

The international numbering system of food additives

In Ghana, the Food and Drugs Authority (FDA) has been fully functional since ___

August 1997

The food and drugs law was passed in ?

1992