Processing
Quality Factors
Deterioration
Misc.1
Misc.2
100
This process is used for heat transfer and ingredient incorportation
What is mixing
100
The most important food appearance factor
What is color
100
The time required for a food product to reach an unacceptable quality is called this
What is shelf life
100
There are 4 main tasest that are senses by the tongue. What are they?
What is sour, sweet, bitter, salty
100
This is the date a food product was manufactured
What is pack date
200
The process that separates water from other solutes
What is reverse osmosis
200
These standards help to ensure food quality
What is quality standards
200
The largest of the food microorganisms
What is yeast
200
Pasteurization and freezing are 2 processes that reduce this
What is microbial growth
200
Removing dirt and bacteria are 2 reasons why foods go throughthis process before use
What is cleaning
300
Each individual operation involved in food processing
What is unit operation
300
Heat and exposure to light often result in a loss of these
What is vitamins
300
Chemical method of food preservation that uses formaldehydes and other preservatives
What is smoke
300
Process achieved on a basis of density and size, or shape
What is separation
300
this is a process in the conversion of live muscle to meat and occurs after death
What is rigor mortis
400
The most common type of drying is this
What is spray
400
Changes in food texture often is a result of a change in this
What is water status
400
Food borne illenss that occurs when a food is consumed that contains a chemical that is toxic to humans
What is food intoxication
400
Enzyme found in plants and almonds, and is used in cheese making
What is lactase
400
The magnitude of a color is referred to as this
What is value
500
Fluids are forced through a very small opening at a high pressure during this process
What is homogenization
500
Fruits nad vegetables are graded based on these 2 factors
What is size and shape
500
Most of today's harvesting of fruits and vegetables is accomplished using these methods
What is mechanical
500
Enzyme found in yeasts and used to slow the crystallization of candy
What is sucrase
500
Conservation of this factor is extremely important in food processing.
What is energy
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