Quiz One Flashcards
What is food engineering?
Food Engineering is applying scientific/engineering concepts for the conversion of raw food materials into safe, processed products of the highest possible quality.
What are three out of the four functions of food engineering?
Food engineering involves designing food processing operations, designing food machinery, selecting packaging materials, and designing instrumentation.
What are the three parts of a measurement?
The three parts of a measurement are: the dimension of the quantity, the unit, and a number.
What is a unit?
A unit represents a known or standard quantity. It is how dimensions are measured and quantitatively describes an object.
What is a number?
A number if the ratio of the measured quantity to the standard quantity.
What is a dimension?
A dimension qualitatively describes an object.
What are three of the four primary dimensions to describe a physical entity?
The four primary dimensions to describe a physical entity are mass, length, time, and temperature.
What is an advantage for having dimensionless ratios?
A dimensionless ratio makes it easier to visualize a physical quantity. It can easily express physical relationships between two measurements.
What is a mass balance?
A mass balance is an accounting system used to keep track of material entering and exiting an open system.
Why are mass balances useful? List three out of four.
Mass balances are useful because they can help standardize a product, calculate the amount of ingredients needed, estimate the amount of the finished product, and track losses.
What is the conservation of mass?
The conservation of mass states that mass cannot be created or destroyed.
How do you solve mass/energy balance equations?
- Draw a process diagram
- Write overall mass balance equation
- Write the individual component balance equation(s)
How do you calculate moisture content on a wet basis?
Moisture content on a wet basis = mass of moisture/mass of wet product x 100
How do you calculate moisture content on a dry basis?
Moisture content on a dry basis = mass of moisture/mass of dry product x 100
What is pressure?
Pressure is the force applied to an object per unit area.
