FINAL REVIEW

Question 1

food formulation

process flow diagram

each process in the diagram

Answer 1

lists the ingredients to be used

represents step-wise procedures in product’s manufacture

is a unit operation. specific basic operations used in the food industry to process foods. includes maaterials handling, separating, cleaning, disintegrating, pumping, mixing, heat exchange, evaporation, drying, forming, packaging

Question 2

Goals of food preservation

Answer 2

minimize food spoilage, maximize safety and stability, maintain nutritional value and acceptability

Question 3

3 principle preservation approaches

Answer 3

alter environment to prevent microbial growth: low temp (refrigeration, freezing), drying

destroy microbial viability thermal processes (sterilization (canning), pasteurization)

Question 4

hydrofluorocarbons

Answer 4

HFC used as a refrigerant (liquid that evaporates inside the refrigerator to create cold temperatures)

Question 5

refrigeration

Answer 5

gentle method of preservation: minimal effects on taste, texture, nutritional value

reduces the rate of food deterioration (only cold tolerant microbes can grow, chemical and enzymatic reactions are slowed)

works best when produce and meat are cooled right after slaughter/harvest

Question 6

rapid heat removal

Answer 6

hydrocooling, vacuum cooling