Food processing

Question 1

open system

Answer 1

matter and energy exchange

Question 2

closed system

Answer 2

only energy exchange

Question 3

isolated system

Answer 3

no exchange

Question 4

system

Answer 4

finite quantity of matter or prescribed region of
space enclosed by a boundary

Question 5

density changes with

Answer 5

temp and pressure

Question 6

physical properties of food

Answer 6

density
particle size
moisture content
water activity
acidity
surface activity
viscosity

Question 7

Density can be measured with

Answer 7

pycnotmeter/hydrometer

Question 8

true density

Answer 8

density of a pure substance

Question 9

apparent density

Answer 9

density of substance, including pores

Question 10

bulk density

Answer 10

density of material when packed in bulk

Question 11

particle size affects

Answer 11

production and handling
formulation and processing
functional properties and quality

Question 12

moisture content

Answer 12

amount of water in a sample

Question 13

water activity

Answer 13

availability of free water in a product

Question 14

acidity

Answer 14

measure in ph
below 7 acidic
7 neutral
above 7 basic

Question 15

limiting factor for the growth of botulisum

Answer 15

ph 4.6

Question 16

acidified foods

Answer 16

Low-acid foods turned into acid foods

Question 17

low-acid food

Answer 17

above 4.6 pH

Question 18

high acid food

Answer 18

below 4.6 pH

Question 19

surface activity

Question 20

callodial systems in food

Answer 20

emulsion
foams
gels
sols

Question 21

viscosity

Answer 21

Resistance of fluid to flow when u apply force or shear stress

Question 22

newtonian fluid

Answer 22

follows Newton’s law
The slope of the shear stress
versus shear rate is constant

Question 23

non-newtonian fluid

Answer 23

doesn’t follow Newton’s law
shear thinning or shear thickening

Question 24

nova classification

Answer 24

unprocessed
processed culinary ingredients
processed foods
ultra-processed foods

Question 25

raw material preparation

Answer 25

cooling sleaning sorting and grading peeling size reduction

Question 26

unprocessed foods

Answer 26

highly perishable raw ingredients minimally processed for preservation

Question 27

processed culinary ingredients

Answer 27

made from minimally processed not eaten on their own ingredients

Question 28

processed foods

Answer 28

made from unprocessed and PCI adding salt, sugars, and fats ready to eat canning fermentation

Question 29

ultra-processed foods

Answer 29

adding more than salts, sugars, and fats shelf stable increased patability combo of processing

Question 30

What does cooling achieve

Answer 30

slows spoilage and deterioration decrease the growth of microrganisms

Question 31

cleaning

Answer 31

controlling foreign contamination dry and wet cleaning

Question 32

dry cleaning

Answer 32

low moisture small products may cause dust explosions

Question 33

wet cleaning

Answer 33

removes oil uses detergents and sanitizers uses alot of water

Question 34

sorting and grading

Answer 34

weight color size quality

Question 35

peeling

Answer 35

mechanical chemical thermal flame

Question 36

size reduction

Answer 36

cutting compresion grinding

Question 37

pasturization

Answer 37

mild heat treatment below 100 °C

Question 38

Pasteurization of low-acid foods

Answer 38

minimize health hazards extend shelf life needs fridging

Question 39

Pasteurization of acidic foods

Answer 39

long shelf life kills destructive enzymes shelf stable

Question 40

vat pasturization

Answer 40

63C for 30 min

Question 41

high temp pasturization

Answer 41

72C for 15 sec

Question 42

ultra high temp pasteurization

Answer 42

138C for 2-5 sec

Question 43

pH for pasteurization

Answer 43

2.5-4.6ph

Question 44

pH for retorting

Answer 44

above 4.6ph

Question 45

heating systems

Answer 45

retort direct indirect volumetric

Question 46

thermal processing

Answer 46

pasturization blanching baking/roasting frying

Question 47

blanching

Answer 47

inactivate enzymes mainly to increase quality targets most stable enzyme

Question 48

steps to blanching

Answer 48

rapidly heat to a preset temp hold for pre-set time rapidly cool

Question 49

blanching methods

Answer 49

steam water bath

Question 50

baking/roasting

Answer 50

mainly for quality

Question 51

heat transfer for baking/roasting

Answer 51

radiation convection conduction

Question 52

frying

Answer 52

pan stir deep

Question 53

Effects of frying

Answer 53

cooking dehydration change in fat content change in structure and texture

Question 54

smoke point of oil

Answer 54

less impurities=more stable=higher smoke point Single double bond=more stable 2 single double donde less stable