Preserving
Edible Coating
A thin layer of edible material, such as natural was, oil, or petroleum-based wax, that serves as a barrier to gas and moisture
Pascalization
A food preservation process utilizing ultrahigh pressures to inhibit the chemical processes of food deterioration
Does the FDA have a definition for Standards of minimum quality? If yes what is it?
No
Standards of minimum quantity
Minimum quality requirements for tenderness, color, and freedom from defects in canned fruits and vegetables.
Irradiation
A food preservation process in which foods are treated with low doses of gamma rays, x-rays, or electrons
Ohmic heating
A food preservation process in which an electrical current is passed through food, generating enough heat to destroy microorganisms
What is food fraud also known as?
Economically Motivated Adulteration (EMA)
What types of liquids are pasteurization commonly used on?
milk, beer, soups, and juices
Standard of identity
Standard for the type and amount of ingredient a food should have to be labeled as that food
FDA definition of Standard of Identity
"What a food product must contain, how it must be proportioned and sometimes how it must be manufactured"
FDA definition of standard of fill
"FDA food standards of fill of container set out requirements as to how much food must be in a container."
Each food has different standards
If the food does not meet these standards it can still be sold but under a different name
Food Fraud
Deliberate substitution, addition, tampering, or misrepresentation of food, ingredients, packaging, of statements made about a product for economic gain.
What is another name for irradiation?
cold pasteurization
Pasteurization
A food preservation in which liquids are heated to a specific temperature for a certain period of time to destroy most microorganisms that could cause disease, spoilage, or undesired fermentation
Humectant
A substance that attracts water to itself. If added to food, it increases the water-holding capacity of the food and helps to prevent it from drying out by lowering the water activity
What types of microorganisms is pasteurization trying to destroy?
bacteria, yeasts, and molds
Standard of fill
The amount of raw product that must be put into a container before liquid (brine or syrup) is added