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Flashcards in Food processing Deck (16):
1

The conversion of raw animal and plant tissue into forms that are convenient and practical to consume; all ops from field and farm to consumers

food processing (old definition)

2

Use of specific thermal and nonthermal techniques to minimize # spoilageand pathogenic microorganisms in foods, extending shelf life and increase safety

food preservation

3

What is the reason for using unit operations?

to group operations by the same underlying principles

4

there are ___ common unit ops

12

5

what are the 12 unit ops?

materials handling, separating, cleaning, disintegrating, pumping mixing, heat xchange, evaporation, drying, forming, packaging, non thermal methods, controlling

6

what is HPP?

High Pressure Processing

7

The subdivision of foods into smaller units/particles, homogenizing oil/water mix to create emulsion

disintegrating

8

what are some examples of heat exchange?

cooking, canning, pasteurization, refrigeration, freezing

9

In a _______ heat exchanger, cold fluid is in ___ and hot fluid is in __

shell and tube; shell; tube

10

evaporation often occurs under ___ to lower ____

vacuum; boiling point

11

tunnel/cabinet drying is for ___, spray drying is for ___

solids; liquids

12

Extrusion is involved in ____

forming

13

first food to use HPP on?

Wholly Guacamole

14

what are some ways we control various steps?

valves, thermometres, scales

15

what are the units used in gamma irradiation?

KGy

16

the systematic combination of unit process ops into complex total processes

new definition of food processing