7 Food Processing and Quality Free Online FlashCards

How does cooling help preserve food?

Low temperatures slow microbial growth, enzyme activity, and many chemical reactions.

How does drying help preserve food?

Drying removes water and lowers water activity, reducing the water available for microbial growth and chemical reactions.

What happens during fermentation?

Beneficial microorganisms convert sugars into acids, gases, or alcohol; added acids such as vinegar can also acidify food.

What processing do low-acid foods require for safe home canning?

Low-acid foods require carefully controlled high-temperature processing; home preservation should use tested pressure-canning instructions.

What does food irradiation do, and does it make food radioactive?

Ionizing radiation reduces or eliminates certain microorganisms and insects without making the food radioactive.

How does high-pressure processing preserve suitable foods?

High-pressure processing inactivates many microorganisms in suitable foods, often with less heating than conventional thermal processing.

What is starch gelatinization?

Heating starch with water causes gelatinization, which thickens foods such as sauces and porridge.

How do processors verify that a food process controls hazards?

Processors identify hazards and monitor critical controls, such as validated heating time and temperature, rather than relying on appearance or taste.

Does freezing reliably kill foodborne pathogens?

Freezing greatly restricts microbial growth but does not reliably destroy pathogens; they may become active again after thawing.

Why can slow freezing harm food texture?

Slow freezing forms larger ice crystals that can damage cells, making thawed foods softer or less juicy.

Does drying alone guarantee that food is pathogen-free?

No. Drying does not necessarily kill pathogens; safe time, temperature, and handling controls are still important.

Does fermentation automatically make food safe?

No. Fermentation is not automatically a kill step; safety depends on controlling ingredients, acidity, time, temperature, and sanitation.