FST150S_Puzzle 1 - 2024

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Across
  1. 5. Staple food in South Africa subject to seasonal processing fluctuations, with the harvest usually occurring in late summer.
  2. 6. Flavor is normally assessed by human tasters, although sometimes flavor can be linked to some __________ test.
  3. 7. Raw materials should closely match the requirements of the process to ensure _________ in the final product.
  4. 12. Process where continued ripening after harvest generally results in a decrease in starch and an increase in sugars, as seen in apples and pears.
  5. 14. Texture is dependent on the variety as well as the ________ of the raw material.
  6. 15. What type of contaminants might trigger ignition in wheat handling machinery if not removed?
  7. 16. Potatoes processed into products like French fries benefit from regular shapes, reducing waste during _______ and slicing
  8. 17. Example of a fermented food with inhibitory end-products, often used as a probiotic.
  9. 18. Preparatory procedures such as cleaning, sorting, and grading may cause product __________.
  10. 19. Seasonal nature of food processing is influenced by the demand for products and availability of what raw materials?
Down
  1. 1. Without _________ , osmotic pressure cannot be maintained, leading to the diffusion of dissolved substances out of the cells, resulting in a wilted appearance.
  2. 2. Even for raw materials available throughout the year, such as milk, there are established peaks and troughs in what aspect of production?
  3. 3. The primary purpose of blanching is to inactivate these in fresh vegetables.
  4. 4. Fermented food product requiring temperature control during fermentation
  5. 8. Instrument used to assess the firmness of peas.
  6. 9. Type of fermentation where the substrate is dissolved or suspended in a large amount of water to form a slurry.
  7. 10. What type of wines have an alcohol content of around 20%?
  8. 11. What type of yeast produces greater cell mass under aerobic conditions?
  9. 13. As the _________ swells with moisture absorption and the application of heat, the cell wall may burst and allow the viscous suspension to ooze out into the system, producing a pasty product
  10. 16. Process of removing peas or beans from their pods.