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Terms in Food Processing #1

İrem Yalcin 10 questions

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  1. 1Antioxidant
    1. ASterile or free of bacterial contamination. Aseptic is commonly used to describe food processing and packaging techniques for non-refrigerated storage or long-life products.
    2. Bpreventing damage caused by oxidation that would normally occur during cell metabolism, neutralizing the damaging effects of free radicals. Antioxidants are added to meat and poultry to prevent or slow the browning caused by the oxidative rancidity of fats.
    3. Cthe heat treatment of foodstuffs by boiling or steaming in order to kill natural enzymes, soften the tissue and remove raw flavouring.
  2. 2Biosensors
    1. AUses biological elements (such as cells, antibodies or enzymes) as sensors to detect sugars and proteins in body fluids, water contaminants or gases.
    2. Bcommonly known as Vitamin C, is an antioxidant and water-soluble vitamin, essential to the construction of connective tissue. Ascorbic acid is needed for the formation of collagen, the body’s main protein, and deficiencies can cause a negative impact on the body’s ability to heal itself. The body stores insignificant amounts of ascorbic acid, therefore requiring daily replenishment.
    3. Cpreventing damage caused by oxidation that would normally occur during cell metabolism, neutralizing the damaging effects of free radicals. Antioxidants are added to meat and poultry to prevent or slow the browning caused by the oxidative rancidity of fats.
  3. 3Ascorbic Acid
    1. Acommonly known as Vitamin C, is an antioxidant and water-soluble vitamin, essential to the construction of connective tissue. Ascorbic acid is needed for the formation of collagen, the body’s main protein, and deficiencies can cause a negative impact on the body’s ability to heal itself. The body stores insignificant amounts of ascorbic acid, therefore requiring daily replenishment.
    2. Bprocesses spin liquids at high speeds, normally in a centrifuge, to promote the settling of suspended particles.
    3. CSterile or free of bacterial contamination. Aseptic is commonly used to describe food processing and packaging techniques for non-refrigerated storage or long-life products.
  4. 4Aseptic
    1. ASterile or free of bacterial contamination. Aseptic is commonly used to describe food processing and packaging techniques for non-refrigerated storage or long-life products.
    2. Bdefines the process used in wastewater treatment in which suspended materials are removed. This is often achieved using chemical coagulation, centrifugal actions or filtration.
    3. Cfound in almost all plants and animals. Substantial quantities are found in citrus fruits (oranges, lemons and limes) and berries (strawberries, raspberries and currants). The salts found in citric acid are commonly used for emulsification, pH adjustment (to improve flavouring) or as a mineral source for food supplementation.
  5. 5Blanching
    1. Acommonly found in yellow / orange fruits and vegetables, such as carrots, mangoes and apricots. Carotene provides health benefits in its capability to be converted into Vitamin A, and the neutralization of free radicals.
    2. BSterile or free of bacterial contamination. Aseptic is commonly used to describe food processing and packaging techniques for non-refrigerated storage or long-life products.
    3. Cthe heat treatment of foodstuffs by boiling or steaming in order to kill natural enzymes, soften the tissue and remove raw flavouring.
  6. 6Microorganism
    1. AAny material or substance that does not contain any water molecules.
    2. Bso small, it can only be seen through a microscope
    3. CAny compound containing a carbon atom. Common examples are carbohydrates, lipids, proteins and nuclear acids.
  7. 7Additive
    1. ADescribes a substance added to products in order to improve colour, flavouring, texture and/or preservation; change characteristics and aid processing.
    2. BAny material or substance that does not contain any water molecules.
    3. CNitrogen bearing molecules that form the basis of proteins. The sequence of amino acids establishes the structure and function of a protein.
  8. 8Anhydrous
    1. Athe process in which micro-organisms act on an organic substance to promote a change in its chemical composition.
    2. BAny material or substance that does not contain any water molecules.
    3. CAny number of proteins or conjugated proteins produced by living organisms and functioning as biochemical catalysts.
  9. 9Anti-Microbial
    1. Acompounds that are capable of destroying or prohibiting the growth of pathogenic microorganisms such as bacteria, moulds and yeast that may cause spoilage of foods.
    2. BThe equipment used in evaporation, the process of boiling a liquid in order to reduce its volume, but retain its nutrient concentration. Evaporation is frequently used to pre-concentrate liquid foods, such as fruit juice and milk, prior to the drying process.
    3. Cdefines the process used in wastewater treatment in which suspended materials are removed. This is often achieved using chemical coagulation, centrifugal actions or filtration.
  10. 10Amino-Acid
    1. ANitrogen bearing molecules that form the basis of proteins. The sequence of amino acids establishes the structure and function of a protein.
    2. BAny material or substance that does not contain any water molecules.
    3. Care produced using edible grass grains, such as barley, wheat and corn. It is also commonly used to describe breakfast meals made from these substances.

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Terms in Food Processing #1
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