Food Preservation Methods PDF

# Final Test Questions ## Week 6 - **Food Preservation:** processing of food to delay and minimize spoilage - **Causes of spoilages:** - Microbes - Enzymatic reactions - Oxidation - **Factors Favoring Spoilage:** - Moisture - Temperature - Acidity - Exposure to Oxygen -...

# Final Test Questions ## Week 6 - **Food Preservation:** processing of food to delay and minimize spoilage - **Causes of spoilages:** - Microbes - Enzymatic reactions - Oxidation - **Factors Favoring Spoilage:** - Moisture - Temperature - Acidity - Exposure to Oxygen - **Methods of Food Preservation:** - **Pre-Industrial:** - Drying - Smoking - Salting - Sugaring - Pickling - Cooking - **Industrial:** - Canning - Refrigeration/Freezing - Pasteurization - Irradiation - Preserving additives - Vacuum packaging - **Dehydration:** removal of water ## Industrial Drying Methods - Tunnel Drying - Drum Drying - Spray Drying ## Other Methods - **Sugar:** reduces moisture available for microbial life - **Canning:** food placed in airtight containers and sterilized with high heat - **Cold:** preserves food by slowing down microbial growth and enzymatic actions - **Freezing:** does not kill most microbes, but inhibits their growth and slows down enzyme action - **Pasteurization:** heat treatment to kill microbes and deactivate enzymes while minimizing flavor change - **Irradiation:** Food exposure to ionizing radiation damages food cells and proteins, causes severe losses of vitamins, alters textures and taste, and creates harmful substances ## Temperature - **Temperature:** measure of the hotness or coldness of a body - **Heat:** energy transferred from a hot to a cold body - **Convection:** by movement of fluids - **Conduction:** by contact, no movement, by bulk matter - **Radiation:** by propagation of electromagnetic waves through space - **Kinetic energy of molecules increases when you transfer heat to food.** - **Examples are the best thermal insulator** ## Cooking - **Cooking** changes nutritional quality of food by making more calories available. ## Week 7 - **Food Preservation:** process of food to delay and minimize spoilage - **Main Spoilage:** - Microbes - Enzymatic reactions - Oxidation - **Factors Favoring Spoilage Variables:** - Moisture - Temperature - Acidity - Exposure to oxygen - **Preservation** controls the variables that favor spoilage. - **Fermentation:** anaerobic metabolic process occurring in bacteria, yeasts, and oxygen-deprived muscle cells - **Alcoholic fermentation**: ethyl alcohol + CO2 - **3 main kinds of fermentation:** Alcoholic, Acetic, Lactic acid - **The common usage of fermentation refers to the desirable transformation of foods and drinks by beneficial action of microbes, whereas scientific refers to anaerobic metabolic process only.** - **Lactic acid bacteria transform lactose into lactic acid.** - **Water and carbohydrates are the two main nutrients by weight in milk.** - **Curdling and fermentation are not the same process**. - **Cheese is not an unprocessed food. Cheese is processed from milk**. ## Week 8 - **Saccharomyces cerevisiae is the most used microorganism for alcoholic fermentation.** - **Terroir, steeping of grape skins and aging in casts contributes to the distinctive character of wine.** - **Bottom vs top fermentation, cold vs warm brewing, Saccharomyces uvarum vs Saccharomyces cerevisiae makes lager different from ale.** - **Sourdough bread uses a starter containing “wild yeasts” is what makes sourdough different from non-sourdough bread.** - **Sustainability:** ability to satisfy our present needs without compromising the ability of future generations to satisfy their needs and satisfy future needs without compromising the ability of present needs. - **3 kinds of sustainability:** - Environmental - Economic - Social - **Arable land:** land fit for agriculture - **Soil is composed of 45% mineral component, 5% organic component, 25% water, 25% air.** - **Rock weathering and biological activity are the processes through which soil is formed.** - **Current land use and management practices are jeopardizing the ability of future generations to satisfy their needs.** - **Plants can’t use nitrogen from the air because the chemical bond of N2 is too strong to be broken in biochemical processes.** - **Nitrogen fixation:** conversion of N2 into compounds usable by plants. - **Main Kinds of Pesticides:** - Insecticides - Fungicides - Herbicides - Rodenticides - **Insecticide is a DDT.** - **According to Silent Spring, bioaccumulation in songbirds was the problem with DDT.** - **Oligopoly:** a market system in which there are a small number of producers of sellers. - **Oligopoly** forms by a horizontal and vertical integration of industries. - **Horizontal Integration:** When a company buys out, merges with or drives out the market competitors to get control of a larger share of the market in one segment of a supply chain. - **Vertical Integration:** When a single company acquires control of several segments of a supply chain. - **High yield in a small number of crops is the overall result of industrial agriculture.** ## Week 9 - **Food Supply Chain:** sequence of steps involved in producing, processing and moving foodstuff, through which raw materials are transformed into a final product ready to be delivered to consumers. - **Food System:** interconnected set of factors, forces, and relations that together determine what and how a population eats. - **Oligopoly is where there is only a small number of sellers.** - **The present global food system is an oligopoly.** - **An oligopoly forms by horizontal, vertical integration and diversification.** - **The business strategy by which a company grows its operation at the same level of the supply chain is called horizontal integration.** - **A food is either natural or processed, it cannot be both ~ False** - **Most foods are processed in some way and to some degree ~ False** - **Pectin is a food additive according to Health Canada.** - **Aspartame is a food additive according to Health Canada.** - **Enrichment is a type of fortification that aims to restore micronutrients lost during processing.** - **Fortification:** addition of micronutrients or fibre to commercial foods. - **Calcium added to orange juice is an example of fortification.** - **150% free sugars is approximately contained in one can of Coca Cola.** - **Joseph Priestly invented carbonated water to reproduce the healthy virtues of natural fizzy waters** - **An increase of numbers of food retailers has not been a factor of the industrialization of the food systems in the last 100 years.** - **About 33% of the food produced globally gets lost or wasted ~ True** ## Week 10 - **Species:** category of organisms that normally breed with one another. - **Farmers began to use selective breeding or artificial selection 20,000 years ago.** - **Breed is a sub-classification of species.** - **A labradoodle is an example of an intraspecific hybrid.** - **A “liger” is an example of an interspecific hybrid.** - **Straight breeding:** mating individuals of the same breed. - **Cross-breeding:** mating individuals of different breeds. - **Gregor Mendel aimed to study the general laws of biological heredity with his experiments on pea plants.** - **In the first generation of hybrids, Gregor Mendel found all the F1 hybrids displayed the character of one parent.** - **Mendel found in the second generations hybrids 75% of the F2 hybrids displayed the character of one parent, 25% character of the other.** - **Mendel concluded from his experiments about the mechanism of plant hybridization:** - **Heredity characters that exist in two variations are carried by pairs of “elements”.** - **In purebred products, all the inheritable elements are equal.** - **The inheritable elements of each parent are transmitted separately to the offspring, and pair up randomly with elements from the other parent.** - **Key idea of classical genetics: heredity traits are transmitted from parents to offspring as individual, independent units.** - **Examples of agriculture application of classical genetics in Canada; marquis wheat, rust resistant marquis wheat, and canola.** ## Week 11 - **DNA distinguishes one organism from another.** - **Genetic code of organism/how it relates to DNA:** - **The genetic code is written in the DNA.** - **The genetic code is the sequence bases in the DNA.** - **The genetic code is unique to the organism’s DNA.** - **Cloning is a genetic copy of the donor while gene transfer selects a single gene to add.** - **Transgenic organism has a single gene transferred via recombinant DNA while a hybrid is a combination of two species.** - **Early example of gene splicing is insulin.** - **Politics shape the food system by providing infrastructure, supporting scientific research and regulating trade.** - **Health Canada is tasked with food governance.** - **The aim of free trade agreements is to eliminate trade barriers.** - **The best example of a trade barrier is a tariff, an import quota, and subsidy.** - **For the UN, food security is a human right.** - **Nunavut suffers from food insecurity the most.** - **Bread, pasta, cereals are the foods the USDA Food pyramid recommends to eat in large amounts.** - **2019 food guide is different because it recommends to limit the consumption of highly processed foods.** - **Sustainability- the ability to meet present needs without compromising the ability of future generations to meet their needs.** - **The present food system is unsustainable.** - **Water Vapor, Methane, Nitrous Oxide are all greenhouse gases.** - **Moving carbon from the geological to the atmospheric compartment and increasing the absorption of carbon in the oceanic compartment** - **Labelling requirements are mandatory, manufacturer's claims are permitted.** - **Canadian Food Inspection Agency and Health Canada are responsible for defining and enforcing food labelling regulations in Canada.** - **Ingredient list, nutrition facts table, and main origin must be present on food labels in Canada.** - **Kilocalories per serving must be contained on a nutrition fact table.** - **Protecting the environment is the original goal of organic farming.** - **Official organic food standards were defined to regulate the growing organic food market.** - **Grown without pesticides, grown without artificial fertilizers, and no GMOs and cloned organisms are all part of organic food standards in Canada.** - **Limitation of scientific research in nutrition: human nutrition is affected by many factors and experiments are difficult to carry out.** - **In an intervention study, an independent variable is isolated and controlled to test cause-effect hypothesis.** - **Case studies are a type of observational study.** - **Randomized control trials are a type of intervention study.** - **Small sample size, short duration, experimenter's bias are all possible errors in an observational study.** - **Placebo effect, experimenter’s bias, sampling bias are not possible errors in a double-blind randomized controlled trial.** - **Lipid hypothesis, high carb diet is less healthy than high fat diet, foods high glycemic index lead to diabetes, heart and other diseases are examples of a nutrition claim.** - **Muscle fat is denser than fat, tall people tend to have lower BMI than short people, only applies to a limited group of people are problems of using BMI as a measure of ideal weight of an individual.**