Term
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Definition
controlled atmospheric storage
Unit operation which involves monitoring concentrations of oxygen and CO2 during storage of fresh produce |
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Term
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Definition
modified atmospheric storage
Unit operation which involves the storge of food in a sealed area where the initial concentration of oxygen and CO2 are established |
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Term
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Definition
modified atmospheric packaging
Unit operation in which the composition of gases in a package of known permeability is altered after the food is filled, but before sealing |
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Term
| Stages of fruit and veggie development |
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Definition
- Growth- cell division and enlargement
- Maturation- full physical development (mature not ripe)
- Senescence- deterioration, ageing, death. Distribute seeds, make sweeter
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Term
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Definition
| Optimum sensory characteristics of food |
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Term
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Definition
| Fruits that display a rise in respiration and a burst in ethylene production as they ripen |
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Term
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Definition
Climacteric fruits produce greater amounts
Can be increased by temperature, or wounding the fruit |
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Term
| Enhancing product quality, shelf life, and slowing senescence |
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Definition
| Prevent transpiration (wilting), prevent microbial contamination, low temperature storage, reduce water activity, chemical preservatives, alter gaseous atmosphere |
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Term
| Preventing transpiration (wilting) |
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Definition
| waxy coat, control humidity |
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Term
| Preventing microbial contamination |
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Definition
| wash, chlorine wash, UV light |
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Term
| Typical atmosphere chemical amounts |
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Definition
| 78% Nitrogen, 21% Oxygen, .3% CO2 |
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Term
| Role of oxygen in food spoilage |
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Definition
| Oxidation rxns, growth and activity of aerobic spoilage organisms |
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Term
| Reducing Oxygen can result in |
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Definition
| Inhibit aerobic spoilage organisms, prevent oxygen-dependent reactions, reduce respiration rate |
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Term
| MAP of fresh produce and microbiology |
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Definition
Goal: prevent spoilage by aerobic organisms by reducing oxygen and increasing CO2
Most gram-negative psychrotrophs are aerobic
Pseudomonas is inhibited by lots of CO2 |
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Term
| Principal pigment in meat |
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Definition
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Term
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Definition
| purplish-red, Fe2+ without oxygen |
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Term
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Definition
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Term
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Definition
Brown
Fe3+ without oxygen |
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Term
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Definition
Optimum levels to keep meats red:
75-80% Oxygen, 15-25% CO2
Vacuum packaging also prevents negative discoloration |
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