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Questions and Answers
Which of the following is an example of hurdle technology applied to fresh produce?
Which of the following is an example of hurdle technology applied to fresh produce?
What is the main focus of Good Manufacturing Practices (GMP) in food processing?
What is the main focus of Good Manufacturing Practices (GMP) in food processing?
Which organisation developed the Hazard Analysis and Critical Control Point (HACCP) system?
Which organisation developed the Hazard Analysis and Critical Control Point (HACCP) system?
Which of the following is NOT a component of Good Manufacturing Practices (GMP)?
Which of the following is NOT a component of Good Manufacturing Practices (GMP)?
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What role does controlled atmosphere play in food preservation?
What role does controlled atmosphere play in food preservation?
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Which of the following is NOT a type of quality deterioration in food?
Which of the following is NOT a type of quality deterioration in food?
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Which environmental factor can accelerate lipid oxidation in food?
Which environmental factor can accelerate lipid oxidation in food?
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What type of damage caused by insects can lead to the entry of microorganisms in food?
What type of damage caused by insects can lead to the entry of microorganisms in food?
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Which organism has the lowest minimum water activity required for growth?
Which organism has the lowest minimum water activity required for growth?
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Which date on food packaging indicates the last date the food is likely safe to consume?
Which date on food packaging indicates the last date the food is likely safe to consume?
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Which of the following is NOT a primary objective of food processing?
Which of the following is NOT a primary objective of food processing?
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Which method uses ionising radiation to control microorganisms in food?
Which method uses ionising radiation to control microorganisms in food?
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What is the primary aim of hurdle technology in food preservation?
What is the primary aim of hurdle technology in food preservation?
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Study Notes
Food Quality Deterioration
- Food quality deterioration can be categorized into physical, chemical, biological, and nutritional changes.
- Physical deterioration refers to changes in the physical properties of food, such as shape, size, and texture.
- Chemical deterioration refers to changes in the chemical composition of food, such as oxidation, hydrolysis, and enzymatic reactions.
- Biological deterioration refers to changes in food caused by microorganisms, such as bacteria, yeasts, and molds.
- Nutritional deterioration refers to the loss of nutrients in food, such as vitamins, minerals, and proteins.
External Factors Influencing Food Deterioration
- High humidity can accelerate the growth of microorganisms and enzymatic reactions in food.
- Presence of oxygen can lead to lipid oxidation, which results in rancidity and off-flavors in food.
- Damage to food by insects can create openings for microorganisms to enter and cause spoilage.
Internal Factors Influencing Food Deterioration
- Xeromyces bisporus has the lowest minimum water activity requirement for growth among the listed organisms.
- Pectin esterase enzyme activity breaks down pectin, leading to softening of food textures.
Food Shelf Life
- The "Used by" date indicates the last date the food is likely safe to consume and maintain its quality.
Food Processing Objectives
- Food processing aims to extend the shelf life of food, improving its digestibility and providing a variety of convenient food options.
Methods in Food Processing
- Irradiation uses ionizing radiation to control microorganisms in food.
- Salting is a chemical method of food processing that uses salt to preserve food and inhibit microbial growth.
Hurdle Technology
- Hurdle technology applies multiple preservation methods to create a series of obstacles for microbial growth.
- Controlled atmosphere with low temperature is an example of hurdle technology applied to fresh produce.
Food Processing Control
- Good Manufacturing Practices (GMP) focus on maintaining quality and safety throughout the food processing process.
- The Hazard Analysis and Critical Control Point (HACCP) system was developed by the Codex Alimentarius Commission (FAO/WHO).
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Description
Explore the various forms of food quality deterioration, including physical, chemical, biological, and nutritional changes. Understand the external and internal factors that influence the decay of food, such as humidity, oxygen presence, and insect damage. This quiz provides a comprehensive look at what affects food quality.
