14 Questions
What is the major advantage of food processing?
It makes food more safe to consume and increases the shelf life.
Which of the following is a common food spoilage bacterium?
All of the above
How many categories can pickling be divided into?
3
What is the purpose of pickling in food preservation?
To kill microorganisms and bacteria
What type of pickling uses edible liquids to kill microorganisms and bacteria?
Physical
What is produced during fermentation pickling that acts as a preservative agent?
Agents produced by bacteria
What is the result of pickling on food?
It changes the flavor and texture of food
What is the purpose of brine in pickling?
To inhibit the growth of bacteria
What is another name for lyophilization?
Freeze drying
What type of preservation involves exposing food to high pressure?
Pascalization
What is the process of killing microbes on food surfaces using a flame of ionized gas molecules?
Nonthermal plasma
What method of food preservation involves reducing oxygen and increasing carbon dioxide in the storage environment?
Modified atmosphere
What is the term for the process of preserving food by exposing it to high pressure?
Pascalization
What is the purpose of food processing and preservation?
To increase food quality and shelf life
Study Notes
Food Processing and Preservation Methods and Technologies
Advantages of Food Processing
- Food processing makes food more edible, palatable, and safe to consume and increases the shelf life after harvesting.
Common Food Spoilage Bacteria
- Lactobacillus, yeasts, molds, and other microorganisms are common food spoilage bacteria.
Pickling Methods
- Pickling can be divided into two categories.
- Fermentation, physical, and chemical pickling are types of pickling methods.
- In physical pickling, food is preserved in edible liquids that kill microorganisms and bacteria.
- In fermentation pickling, the bacteria in the liquid produce agents acting as preservatives.
- Pickling methods change the food's flavor, texture, and taste.
Preservation Agents
- Organic acids such as lactic acid and acetic acid are produced during pickling, which act as preservative agents.
- Brine is also used for food preservation, and it inhibits the growth of bacteria along with acids.
Oldest Technology for Food Preservation
- Fermentation is the oldest technology used for food preservation.
Modern Methods of Food Preservation
- Refrigeration and sugaring are modern methods of food preservation.
Other Preservation Methods
- Lyophilization is also known as freeze drying.
- Pascalization is a method that exposes foods to very high pressure to kill microorganisms.
- Nonthermal plasma is a method that exposes the food surface to a flame of ionized gas molecules to kill microbes.
- Modified atmosphere is a method that reduces oxygen and increases carbon dioxide in the storage environment.
Food Processing and Preservation Methods
- Three methods of food processing and preservation are fermentation, physical pickling, and chemical pickling.
- Four appropriate methods for processing and preserving different food commodities are fermentation, pickling, refrigeration, and sugaring.
- Traditional methods of food processing and preservation include fermentation, pickling, and drying, while modern methods include refrigeration, sugaring, and others.
Enzymes Associated with Food Spoilage
- Three enzymes associated with food spoilage are not specified.
Environmental Friendly Food Packaging Films/Materials
- Three appropriate and environmental friendly food packaging films/materials are not specified.
Benefits of Food Processing and Preservation
- Five benefits of food processing and preservation are not specified.
A quiz on food processing and preservation methods, including technologies and advantages of processing. Covers food spoilage and shelf life.
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