Food Processing Basics
What is the main reason food is processed?
What is to increase safety and shelf life?
Browning in apples is an example of what type of spoilage?
What is enzymatic spoilage?
Why do thin food slices dry faster?
What is because they have more surface area?
What does HTST stand for?
What is High Temperature Short Time?
Why is headspace important during canning?
What is to allow proper vacuum sealing?
Turning wheat into flour is an example of what type of processing?
What is primary processing?
Slimy lunch meat is an example of what?
What is microbial spoilage?
Removing water to prevent spoilage is called what?
What is dehydration?
What foods commonly use High Pressure Processing (HPP)?
What are guacamole and juices?
A jar didn’t seal but was stored anyway. What is the risk?
What is botulism or microbial growth?
Turning raw ingredients into finished food products is called what?
What is secondary processing?
Rancid odors in oils are caused by what process?
What is oxidation?
Which method slows microbial growth but does NOT kill microbes?
What is freezing?
Pasteurization works by doing what to microbes?
What is denaturing proteins?
Water-bath canning is safe for what type of foods?
What are high-acid foods?
Who is credited with inventing canning?
Who is Nicolas Appert?
Freezer burn is classified as what type of spoilage?
What is physical spoilage?
What risk occurs if sugar is reduced too much in jam?
What is increased microbial growth/spoilage?
Why do companies use HPP instead of traditional heat processing?
What is to preserve flavor, color, and nutrients?
Why must low-acid foods be pressure canned?
What is because bacterial spores require higher temperatures?
Give one benefit and one drawback of modern food processing.
What are improved safety/convenience and possible nutrient loss/additives?
Which type of spoilage is caused by microorganisms?
What is microbial spoilage?
Which preservation method uses ionizing radiation to kill microbes?
What is irradiation?
Random: Why does sugar help preserve jam?
What is because it lowers water activity?
Botulism thrives in foods that are low-acid and what else?
What is low-oxygen?