Flashcards in Food processing Deck (16):
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)
Use of specific thermal and nonthermal techniques to minimize # spoilageand pathogenic microorganisms in foods, extending shelf life and increase safety
What is the reason for using unit operations?
to group operations by the same underlying principles
there are ___ common unit ops
what are the 12 unit ops?
materials handling, separating, cleaning, disintegrating, pumping mixing, heat xchange, evaporation, drying, forming, packaging, non thermal methods, controlling
what is HPP?
High Pressure Processing
The subdivision of foods into smaller units/particles, homogenizing oil/water mix to create emulsion
what are some examples of heat exchange?
cooking, canning, pasteurization, refrigeration, freezing
In a _______ heat exchanger, cold fluid is in ___ and hot fluid is in __
shell and tube; shell; tube
evaporation often occurs under ___ to lower ____
vacuum; boiling point
tunnel/cabinet drying is for ___, spray drying is for ___
Extrusion is involved in ____
first food to use HPP on?
what are some ways we control various steps?
valves, thermometres, scales
what are the units used in gamma irradiation?