Principles of food processing and preservation

Attempt the following questions to check your understanding of the subject:

PART 1

1. Discuss the potential benefits of fermentation as a method of food preservation (10 Marks)
2. Discuss Intermediate-Moisture Foods, their advantages and disadvantages (10 Marks)
3. Concentration is a method of food preservation:

1. Describe its application, advantages and limitations (6 Marks)
2. How does concentration achieve preservation (4 Marks)

PART 2

4. Differentiate between the following terms (3 Marks)
   1. Toxicoinfection and Foodborne intoxication
   2. Dehydration and Fluidized bed drying
   3. Bacteriocins and Aflatoxins
5. Based on the mode of action, explain the major cartegories of food preservation techniques giving examples (3 Marks)
6. Explain three (3) causes of food deteriorations. (3 Marks)
7. State the purpose of blanching foods (3 Marks)
8. Identify the factors to consider in heat processing (3 Marks)
9. Identify the common sources of pathogens in foods (3 Marks)
10. Discuss the three (3) phases of the sterilization process (3 Marks)
11. Explain the physical changes in foods that may affect its quality during freezing (3 Marks)
12. Discuss three (3) bacterial species of public health significance (3 Marks)
13. Explain three (3) important aspects of food preservation (3 Marks)