This is done to keep food fresh and at optimum quality
What is food preservation?
100
Raw products are treated in mechanical chemical, and biological ways to produce edible food for consumers
What is food preservation?
100
Protect foods from microbial contamination, light, physical damage, or chemical changes
What is packaging?
100
The loss or removal of water
What is dehydration?
100
The first lab we did in class.
What is package testing?
200
This occurs in yeast cells
What is fermentation?
200
Includes both chemical and microbiological characteristics of the product
What is safety?
200
The most important factor in food packaging
What is the consumer?
200
Oldest dehydration method
What is sun drying?
200
This topic was covered by 3 of our labs this semester.
What is fermentation?
300
Heat is used to prevent the growth of these.
What are microorganisms?
300
Frozen meals are an example of this.
What is convenience?
300
Appearance and print ability, nontoxic and compatible with foods, and sanitary protection are all examples of this
What are material factors?
300
This method is popular for those who dehydrate small amounts of food
What is oven drying?
400
partial sterilization of a substance at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance
What is Pasteurization?
400
Major factor in food processing
What is the consumer?
400
Done so material meets standards and holds up in processing center and homes
What is package testing?
400
The denominator in the mass lost formula.
What is fresh mass?
400
The two types of bread we made this semester.
What is friendship and sourdough bread?
500
Processes like pasteurization and sterilization are aimed at minimizing these.
What is organisms?
500
To make food safe, convenient, and provide high quality products.
What are the 3 aims of modern food processing?
500
Done to determine if packaging material will hold printed inks and will not bleed, face or rub off.
What is a seal integrity test?
500
After drying, food should contain this percentage of its original moisture