Connection Information

To perform the requested action, WordPress needs to access your web server. Please enter your FTP credentials to proceed. If you do not remember your credentials, you should contact your web host.

Connection Type

Principles of food processing and preservation – Ask The Food Scientists

Principles of food processing and preservation

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

PART 1
  1. Explain the concept of Intermediate-moisture foods (10 Marks)
  2. Discuss the characteristic properties of Intermediate-Moisture Foods that offer advantages over “conventional” dry or high-moisture foods (10 Marks).
  3. Discuss the following preservation techniques indicating how they achieve preservation
  1. Sterilization (5 Marks
  2. Blanching (5 Marks)
  3. Concentration (5 Marks)
  4. Drying (5 Marks)
PART 2
  1. Explain how the severity of the heat treatment and the resulting extension of shelf life are determined mostly by the pH of the food during pasturization, giving examples (8 Marks)
  2. Discuss the potential benefits of fermentation as a method of food preservation (12 Marks)
  1. Explain the following terminologies (3 Marks)
    1. Food preservation
    2. Potentially hazardous foods (PHF)
    3. Foodborne infections
  2. Explain the two (2) types of bacteria of concern in food preservation (2 Marks)
  3. Identify the factors to consider in low and high temperature processing to achieve presrvation (3 Marks)
  4. State the purpose of blanching foods (4 Marks)
  5. Explain three (3) important aspects of food preservation (3 Marks)
  6. Discuss four (4) ways of preventing or delaying microbial decomposition in foods (4 marks)
  7. Discuss methods applied in food processing to reduce lipid oxidation (2 Marks)
  8. Discuss the two (2) types of pasteurization (2 Marks)
  9. Explain the physical changes in foods that may affect its quality during freezing (3 Marks)
  10. Explain the difference between freezer burn and chilling injury in low temperature preservation (2 Marks)
  11. Discuss two (2) bacterial species of public health significance (2 Marks)
  12. Explain the methods used to achieve Water Activity Reduction in preparation of Intermediate-Moisture Foods (10 Marks)
  13. Discuss the advantages and disadvantages of Intermediate-Moisture Foods (10 Marks)
  14. Discuss the potential benefits of fermentation as a method of food preservation (10 Marks)
  15. Write short notes on preservation techniques used in the following:
    1. Canning of meat (5 Marks)
    2. Preservation of fruits and vegetables (5 Marks)
  16. Discuss the main reasons for food preservation (8 Marks)
  17. Explain how the severity of the heat treatment and the resulting extension of shelf life are determined mostly by the pH of the food during pasturization, giving examples (8 Marks)