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Questions and Answers
The treatments of food to delay deterioration is known as ______ preservation.
The treatments of food to delay deterioration is known as ______ preservation.
food
Changing raw products into more stable forms to be stored for extended periods of time describes the process of ______ preservation.
Changing raw products into more stable forms to be stored for extended periods of time describes the process of ______ preservation.
food
[Blank] is one of the primitive and tedious method of food preservation.
[Blank] is one of the primitive and tedious method of food preservation.
drying
[Blank] is a preservation method that involves using high concentrations of salt to inhibit microbial growth in foods like pork and fish.
[Blank] is a preservation method that involves using high concentrations of salt to inhibit microbial growth in foods like pork and fish.
Preserving fruits with high concentrations of sugar for long-term storage, especially for winter, is called ______.
Preserving fruits with high concentrations of sugar for long-term storage, especially for winter, is called ______.
The food preservation method that uses fermentation in a mild salt and vinegar brine is known as ______.
The food preservation method that uses fermentation in a mild salt and vinegar brine is known as ______.
Using root cellars to store vegetables at 30-40 degrees F is a method of ______ storage.
Using root cellars to store vegetables at 30-40 degrees F is a method of ______ storage.
The long winters in the north in colonial times led to different ______ in the south due to the limited availability of certain foods.
The long winters in the north in colonial times led to different ______ in the south due to the limited availability of certain foods.
Inadequate and time-consuming food preservation methods contributed to dietary ______ because foods were not available year-round.
Inadequate and time-consuming food preservation methods contributed to dietary ______ because foods were not available year-round.
Canning revolutionized food preservation by making it more ______ and widely available.
Canning revolutionized food preservation by making it more ______ and widely available.
Commercial freezing and ______ allowed for the preservation of meats, extending their shelf life and availability.
Commercial freezing and ______ allowed for the preservation of meats, extending their shelf life and availability.
Refrigerated rail cars and trucks increased the availability of fresh fruits, vegetables, and ______, expanding dietary options and nutritional intake.
Refrigerated rail cars and trucks increased the availability of fresh fruits, vegetables, and ______, expanding dietary options and nutritional intake.
[Blank] are used to retard or reduce the growth of undesirable microorganisms, mold, and bacteria in food.
[Blank] are used to retard or reduce the growth of undesirable microorganisms, mold, and bacteria in food.
Food ______ should not affect food texture or taste while ensuring safety for human consumption.
Food ______ should not affect food texture or taste while ensuring safety for human consumption.
The length of time before a food product begins to spoil is known as its ______-life.
The length of time before a food product begins to spoil is known as its ______-life.
Today, food preservation is primarily done by ______ and shipped to stores globally.
Today, food preservation is primarily done by ______ and shipped to stores globally.
Food preservation is especially crucial today due to the ______ world population, which requires sustainable food supplies.
Food preservation is especially crucial today due to the ______ world population, which requires sustainable food supplies.
[Blank] involves putting hot food in jars to seal, cooking the food to extremely high temperatures to prevent spoilage.
[Blank] involves putting hot food in jars to seal, cooking the food to extremely high temperatures to prevent spoilage.
[Blank] is a food processing technique used for vegetables that involves heating the food with steam or hot water to 180-190 degrees F.
[Blank] is a food processing technique used for vegetables that involves heating the food with steam or hot water to 180-190 degrees F.
One of the benefits of blanching is that it ______ the product, making it more suitable for filling containers and improving its packaging.
One of the benefits of blanching is that it ______ the product, making it more suitable for filling containers and improving its packaging.
[Blank] removes oxygen from food packaging, preventing undesirable changes in color and flavor caused by oxygen reacting with the food.
[Blank] removes oxygen from food packaging, preventing undesirable changes in color and flavor caused by oxygen reacting with the food.
The oldest form of food preservation involves ______ using methods like sun drying and mechanical dehydrators.
The oldest form of food preservation involves ______ using methods like sun drying and mechanical dehydrators.
The most popular contemporary food preservation method is ______, which has significantly changed eating habits by allowing foods to last longer and preventing spoilage.
The most popular contemporary food preservation method is ______, which has significantly changed eating habits by allowing foods to last longer and preventing spoilage.
[Blank], used by Eskimos and Indians, involves storing foods at extremely low temperatures to preserve them.
[Blank], used by Eskimos and Indians, involves storing foods at extremely low temperatures to preserve them.
The first chemical used to preserve foods was ______, which makes water unavailable to microorganisms.
The first chemical used to preserve foods was ______, which makes water unavailable to microorganisms.
[Blank] such as sodium nitrate, fatty acids, and sulfur dioxide are added to food to enhance preservation.
[Blank] such as sodium nitrate, fatty acids, and sulfur dioxide are added to food to enhance preservation.
The oldest known food additive which prevents spoilage and is used in meats, cheeses, and bread is ______.
The oldest known food additive which prevents spoilage and is used in meats, cheeses, and bread is ______.
Three basic properties of salt include flavor, protein extraction, and microbial ______.
Three basic properties of salt include flavor, protein extraction, and microbial ______.
World food supplies are straining due to the increase in world ______.
World food supplies are straining due to the increase in world ______.
The decrease in U.S. food reserves is due to worsening worldwide food situation and large exports of ______.
The decrease in U.S. food reserves is due to worsening worldwide food situation and large exports of ______.
To meet the growing food demand, scientists must obtain high ______ from small amounts of land.
To meet the growing food demand, scientists must obtain high ______ from small amounts of land.
A business allowing for the greater variety of products and product forms, prepared foods, automatic vending, fast-order foods is a ______.
A business allowing for the greater variety of products and product forms, prepared foods, automatic vending, fast-order foods is a ______.
With their expanded food industry, larger food stores, and better transportation, a development of ______ has led to shopping centers.
With their expanded food industry, larger food stores, and better transportation, a development of ______ has led to shopping centers.
Avoiding ______ preservatives is one reason people preserve food at home.
Avoiding ______ preservatives is one reason people preserve food at home.
Avoiding chemicals like hormones and ______ in food is one reason that people choose to preserve food at home.
Avoiding chemicals like hormones and ______ in food is one reason that people choose to preserve food at home.
Food deteriorates due to the action of ______, making preservation techniques necessary.
Food deteriorates due to the action of ______, making preservation techniques necessary.
Foods like milk and eggs can be dried using ______ drying to create powders with extended shelf life.
Foods like milk and eggs can be dried using ______ drying to create powders with extended shelf life.
Salt affects ______ by controlling the rate at which microorganisms can grow and spoil food.
Salt affects ______ by controlling the rate at which microorganisms can grow and spoil food.
In colonial times, dietary deficiencies often arose because fruits and vegetables were available only during ______ seasons.
In colonial times, dietary deficiencies often arose because fruits and vegetables were available only during ______ seasons.
[Blank], now widely used methods, revolutionized the preservation of meats, making them available for extended consumption.
[Blank], now widely used methods, revolutionized the preservation of meats, making them available for extended consumption.
Flashcards
Food Preservation
Food Preservation
Methods of treating foods to delay deterioration, changing them into more stable forms for longer storage, allowing availability year-round.
Drying
Drying
An early method of food preservation used to preserve fruits, vegetables, meats, and fish, mainly in warmer climates.
Salting
Salting
A historical preservation method extensively used for pork, beef, and fish, often followed by smoking.
Sugaring
Sugaring
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Pickling
Pickling
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Cold Storage
Cold Storage
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Canning
Canning
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Commercial Freezing
Commercial Freezing
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Food Preservatives
Food Preservatives
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Canning Process
Canning Process
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Blanching
Blanching
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Benefits of Blanching
Benefits of Blanching
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Vacuum Packaging
Vacuum Packaging
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Drying (Food)
Drying (Food)
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Refrigeration
Refrigeration
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Freezing (Food)
Freezing (Food)
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Chemicals (Food)
Chemicals (Food)
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Chemical Additives
Chemical Additives
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Salt - 3 Basic Properties
Salt - 3 Basic Properties
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Supermarket
Supermarket
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Study Notes
Food Preservation
- Food preservation involves methods to delay food deterioration.
- Raw products are transformed into stable forms for extended storage.
- Food can be made available year-round in any part of the world through preservation.
Historical Methods of Food Preservation
- Historical methods are primitive and can be tedious.
- Common methods include:
- Drying
- Salting
- Sugaring
- Pickling
- Cold storage
Drying
- Drying is used to preserve fruits, vegetables, meats, and fish.
- It's mainly used in the south due to the warmer climate.
- A drawback of drying is the loss of natural vitamins.
Salting
- Salting is used extensively for pork, beef, and fish.
- High salt prices make it costly.
- Salting is typically done in cool weather, followed by smoking.
Sugaring
- Sugaring preserves fruits for the winter through making jams and jellies.
- It was expensive in early America due to sugar scarcity.
Pickling
- Pickling involves fermenting vegetables.
- A mild salt and vinegar brine is used
- Pickling increases salt content and reduces nutrients.
- It's the oldest form of food preservation.
Cold Storage
- Cold storage was used extensively in the northern U.S.
- Root cellars stored vegetables at 30-40 degrees F.
- Ice boxes replaced root cellars in the mid-1800s.
Factors Affecting Diet - Colonial Times
- Diet was affected by location.
- Long winters in the north led to dietary differences compared to the south.
- Nutritious diets were not common.
Reasons for Dietary Deficiencies
- Availability of fruits and vegetables was limited to short seasons.
- Food preservation methods were inadequate and time-consuming.
- Food transport from long distances was hindered by a lack of facilities.
- Food contamination was high.
Diet Today
- Fresh vegetables are globally accessible.
- Examples include bananas, strawberries, and pineapples.
Factors that Changed Food Science Technology
- Canning revolutionized and increased the availability of food preservation.
- Commercial freezing and refrigeration preserved meats.
- Refrigerated rail cars and trucks increased availability of fresh produce and meats.
- Food preservatives are now common.
Food Preservatives
- Food preservatives retard or reduce the growth of undesirable microorganisms, mold, and bacteria.
- They don't affect food texture or taste.
- Preservatives are safe for human consumption.
- They extend the shelf-life of food, which is the length of time before a food product begins to spoil.
Today's Food Industry
- Improvements replaced the housewife as the main food preparer/preserver.
- Food preservation is now done by machines and shipped globally.
The Need for Food Preservation
- Food preservation is especially needed due to the large world population.
Types of Food Processing
- Current technologies in food preservation include:
- Heating
- Blanching
- Vacuum packaging
- Drying
- Refrigeration
- Freezing
- Chemicals
Canning
- Canning started in the 1800s.
- Involves putting hot food into jars to seal.
- Food is cooked to extremely high temperatures before putting it in jars and lids are placed on.
- Lids seal from heat, preventing bacterial growth and spoilage.
Blanching
- Blanching is used for vegetables.
- It involves heating food with steam or hot water to 180-190 degrees F.
- It prevents bacteria from growing.
- Hot food is then cooled in ice water.
Benefits of Blanching
- The product shrinks, better for filling containers.
- It destroys enzymes in the food.
- Blanching fixes the natural color of vegetables; that is holds their color.
Vacuum Packaging
- Vacuum packaging removes oxygen.
- Oxygen reacts with food causing undesirable changes in color and flavor.
Drying Methods
- Drying is the oldest form of food preservation
- Different drying methods include:
- Sun drying
- Hot air drying, using a mechanical dehydrator
- Fluidized-bed drying
- Drum drying for milk, fruit, vegetable juices, and cereals
- Spray drying for milk, eggs, coffee, and syrups
- Freeze drying
- Puff drying for fruit or vegetable juices
Refrigeration
- Ice and snow were used in early times.
- Refrigeration is now the most popular method of food preservation.
- 85% of all foods are refrigerated today.
- Refrigeration has greatly changed eating habits.
Freezing
- Freezing was used by Eskimos and Indians historically.
- Frozen foods are a staple in most American homes.
Chemicals
- Salt was the first chemical used to preserve foods.
- NaCl (salt) makes water unavailable to microorganisms.
- Chemicals changes the pH of food, preventing microorganisms from living.
Chemical Additives
- The following are examples of chemical additives
- Sodium nitrate
- Fatty acids
- Sulfur dioxide
- Sorbic acid
- Diethyl pyrocarbonate
- Oxidizing agents
- Benzoates
- Antibiotics
- Antioxidants
Salt
- Salt is the oldest known food additive.
- It is used in meats, cheeses, and bread.
- Americans consume 10-12 grams per day, which is 10 pounds per year.
- Salt prevents spoilage.
Salt Properties
- Salt's 3 basic properties are:
- Flavor
- Protein extraction
- Microbial control
Scope of Food Industry
- The food industry:
- Is the largest industry in the U.S.
- Employs 14,000,000 people.
- Includes agricultural production, fishing, processing, transportation, wholesaling, retailing, warehousing, and containerizing.
- It is related to all other industries.
- the most important industry.
- Americans spend $100 billion annually for food; this is 1/5 of all spending.
World Trends Affecting Food Science
- The world's population increase is faster than gains in food supplies.
- There is a worsening worldwide food situation due to large grain exports, decrease in U.S. food reserves.
- Scientists must obtain high productivity from small amounts of land.
- There's a large food demand and small food supply.
Supermarket
- A supermarket is a business that allows greater varieties of products and product forms, prepared foods, automatic vending, and fast-order foods.
Development of the Supermarket
- Supermarkets have expanded the food industry.
- Large food stores and transportation have led to large shopping centers.
- Supermarkets offer lower prices and bigger selections.
- Examples are Wal-mart, Target, and SAMS.
Reasons for Food Preservation at Home
- To save money
- To avoid chemical preservatives
- To avoid chemicals (fertilizers, hormones, etc.) added to food while growing
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