Food preservation

• What is the main purpose of food preservation?

  To maintain foods with desired properties for as long as possible
• How is food preservation evolving according to the study material?

  It is moving from an art to a highly interdisciplinary science
• What are the key focuses of modern food industry and economy?

  • Innovation
  • Sustainability
  • Safety
• How does the United Nations define sustainable development?

  Meeting the needs of the present without compromising future generations
• Why is innovation vital in the food preservation industry?

  To maintain progress in technology and engineering
• What is the first priority of the food production and preservation industry?

  Food safety
• What are the new demands in food preservation methods?

  • Economic preservation
  • Nutritional and sensory satisfaction
  • Convenience
  • Safety
  • Absence of chemical preservatives
  • Environmental safety
• What are foods defined as in the study material?

  Materials consumed orally by humans or animals for various needs
• What are the main chemical components of foods?

  Water, lipids, fat, carbohydrates, minerals, and organic compounds
• What are the different classes of foods mentioned?

  • Perishable
  • Nonperishable
  • Harvested
  • Fresh
  • Minimally processed
  • Preserved
  • Manufactured
  • Formulated
  • Primary
  • Secondary derivatives
  • Synthetic
  • Functional
  • Medical foods
• What is the importance of understanding food preservation methods?

  To analyze their effects on food quality and safety
• What are the key factors to consider in food preservation?

  • Desired level of quality
  • Preservation length
  • Target consumer group
• What happens when food reaches the end of its shelf life?

  It is considered unsuitable for consumption
• What is quality defined as in the context of food preservation?

  The degree of fitness for use or consumer satisfaction
• How does the preservation length affect food storage?

  It determines how long food can be safely consumed
• What is the significance of the best-before date?

  It is set shorter than the shelf life to ensure safety and palatability
• What are the major quality-loss mechanisms in food preservation?

  • Microbiological
  • Enzymatic
  • Chemical
  • Physical
  • Mechanical
• What are the four sources of microbial contaminants?

  Soil, water, air, and animals
• What are the leading causes of food deterioration?

  Mechanical, physical, chemical, and microbial effects
• How does mechanical damage contribute to food spoilage?

  It leads to further chemical and microbial deterioration
• What is the storage life of meat, fish, and milk under normal conditions?

  1–2 days
• What is the storage life of grains, pulses, seeds, and nuts?

  12 months
• What environmental factors can trigger food degradation?

  Pressure, temperature, humidity, oxygen, and light
• How do fluctuating temperatures affect frozen foods?

  They can cause recrystallization and undesirable textures
• What are psychrophilic bacteria?

  Bacteria that grow well at low temperatures
• What is the role of enzymes in food preservation?

  They can change the quality of foods during processing and storage
• What are the methods of food preservation mentioned?

  • Inhibition
  • Inactivation
• What are some methods of inhibition in food preservation?

  • Low-temperature storage
  • Reduction of water activity
  • Decrease of oxygen
  • Increase of carbon dioxide
  • Acidification
  • Fermentation
  • Adding preservatives
  • Adding antioxidants
  • Control of pH
  • Freezing
  • Drying
  • Concentration
  • Surface coating
  • Structural modifications
  • Chemical modifications
  • Gas removal
  • Changes in phase transition
  • Hurdle technology
• What are some methods of inactivation in food preservation?

  • Sterilization
  • Pasteurization
  • Irradiation
• What can chemicals from packaging materials cause in food?

  Food contamination
• What happens to food during processing and storage?

  Food deteriorates by reducing its sensory and nutritional quality
• What enzymatic reaction causes fruits to brown when cut?

  The reaction of phenolase with cell constituents in the presence of oxygen
• What is one enzyme that can influence food quality if not denatured during blanching?

  Lipooxygenase
• What are the main methods of food preservation based on their mode of action?

  1. Slowing down or inhibiting chemical deterioration and microbial growth
  2. Directly inactivating bacteria, yeasts, molds, or enzymes
  3. Avoiding recontamination before and after processing
• What is one method of food preservation that involves low-temperature storage?

  Chilling
• What role does oxygen play in food preservation?

  Oxygen can induce deleterious changes in foods
• What is a major cause of rancidity in foods during storage?

  The presence of unsaturated fatty acids in the presence of oxygen
• How does water activity affect lipid oxidation in foods?

  Lipid oxidation occurs at high rates at very low water activities
• What is nonenzymatic browning and what causes it?

  It is a reaction between reducing sugars and amino acids that causes quality change
• What are the environmental factors that influence nonenzymatic browning?

  • Temperature
  • Water activity
  • pH