Unit 10 Flashcards

Question

What is done to determine best before date

Answer 1

Accelerated storage trials

Answer 2

Harvesting  Transport of agricultural/animal products to the processing plant  Pneumatic conveying of powders (e.g., milled flour, refined sugar) from trucks/railroad cars to storage bins, etc. Materials handling also include all types of in plant conveying of materials, including pumping of liquids.

Answer 3

sanitary conditions, minimize losses of raw materials and maintain their quality, and minimize microbial growth. As an example, liquid nitrogen is used to cool fruits and vegetables at harvest and during transport to reduce their rate of respiration.

Answer 4

Materials handling also include all types of in plant conveying of materials, including pumping of liquids.

Answer 5

All raw materials tend to be contaminated to some degree and require some type of cleaning operation.  Cleaning operations range from purification of water for soft drinks to evisceration (gutting) of animals Cleaning related operations also include regular cleaning of processing equipment : sophisticated clean in place (CIP) systems exist for automated liquid processing equipment while many other types of equipment have to be completely disassembled.

Answer 6

Cleaning-related

Answer 7

``` Solid from solid  Peeling of potatoes: one of the most important steps in potato processing  Shelling of nuts  Liquid from liquid  Separating cream from milk: centrifugation (fat has lower density than the aqueous phase) ``` ``` Solid from liquid  Separation of whey proteins from whey  Liquid from solid  Pressing juice from fruit  Separating whey from curd (cheese production) ```

Answer 8

``` These operations involve a reduction in size , e.g.:  Slicing of potatoes for potato chips  Grinding of meat  Milling of wheat to produce flour  Homogenization of milk (reduction in size of fat globules)  Filleting of fish ```

Answer 9

: Mixing of dry ingredients  e.g., ribbon blending of spices/soup mix

Answer 10

, e.g., sugar/water  All sorts of paddles and propeller designs are used.

Answer 11

: e.g., oil/water (to produce  High pressure homogenizers are used.

Answer 12

: e.g., incorporate air into ice cream  Various types of mixers and beaters are used.

Answer 13

Cooling | Heating

Answer 14

 Plate heat exchangers  Tubular scraped surface heat exchangers

Answer 15

Cooling processes encompass refrigeration and freezing and most often have the primary purpose of extending shelf life (not always the case; e.g., ice cream).

Answer 16

``` Still freezing  Blast freezing  Cryogenic freezing: liquid nitrogen or dry ice (CO 2  Immersion freezing (brine) ```

Answer 17

under vacuum (water boils at a lower temperature).

Answer 18

Reduce water activity and product weight. Drying processes range from crude (sun) to very sophisticated (freeze drying).

Answer 19

Many products require forming/shaping, e.g., hamburger patties, sausages, butter, pasta, breakfast cereals, chocolates, doughnuts

Answer 20

Packaging is a critical step in maintaining any gains achieved by processing food products and provides for food distribution, product safety, and convenience  Aside from its food preservation role, packaging serves to display, advertise, and inform.

Answer 21

``` Metal: alloyed steel (“tin” can), aluminum  Glass  Paper/paperboard  Plastics (i.e., thermoplastic polymers), in the form of containers (bottles, tubs, etc.), films, and wraps  Plastic/aluminum/paper laminates  Less common: Edible coatings and films (polysaccharide or protein) ```

Answer 22

for microwavable products allows browning reactions to take place in a microwave oven.  *A susceptor is a material that absorbs microwave energy and converts it to heat, which may be re emitted as infrared radiation

Answer 23

No  Food products are often subjected to various processes after packaging, e.g., freezing, thermal processing, cooking, etc. So select proper packaging

Answer 24

Freezer burn

Answer 25

Differential

Answer 26

Exponential

Answer 27

Ensure proper temperatures are reached and are maintained for the proper amounts of time  Ensure proper fill levels/weights are delivered into containers; etc.  Various process parameters (e.g., pH, weight, rate of flow) are monitored on control charts

Answer 28

random variation

Answer 29

this random variation can be characterized by the standard deviation s or SD ) around the mean value: Square root from S^2

Answer 30

The control chart is an important quality assurance tool that is used to ascertain whether a process is in statistical control  The boundaries of three zones on the control chart and the upper control limit (UCL) and lower control limit (LCL) of the process

Answer 31

``` Zone C = 1 SD from the mean  Zone B = 2 SD from the mean  Zone A = 3 SD from the mean  UCL = mean + 3 *SD  LCL = mean 3 *SD ```

Answer 32

68 % of the measured values of x are expected to fall within zone C (i.e., within 1 SD from the mean)  95 % of the measured values of x are expected to fall within zones B and C (i.e., within 2 SD from the mean)  99.7 % of the measured values of x are expected to fall within zone A, B, and C (i.e., within 3 SD from the mean)

Answer 33

``` One point exceeds the UCL or the LCL. ii. Two out of three consecutive points are in zone A. iii. Four out of five consecutive points are in zone B or zone A. iv. Eight consecutive points are on one side of the central line. ```

Answer 34

The four above conditions are considered to indicate that the process is being affected by a special cause of variation (as opposed to random variation).  This special cause of variation may be some inherent change in the system or a new or previously neglected phenomenon .  Accordingly, whenever any of the above conditions occurs, action is initiated to identify the cause of variation and eliminate it (or prevent its recurrence).

Answer 35

Define the problem and potential causes of the problem; define potential solutions to the problem and select the best solution.  Measure the effect of the solution on the process in solving the root cause of the problem.  Analyze the data and determine if the solution is effective.  Improve the process.  Develop controls to maintain the gains.

Answer 36

Decrease the magnitude of the random variation, so the process is more consistent

Answer 37

The HACCP system focuses on food safety and utilizes a preventive approach throughout the production process to ensure the safety of the processed product.

Answer 38

biological (e.g., microbial), physical (e.g., foreign matter), and chemical (e.g., pesticide residues, allergens, unsafe levels of food additives).

Answer 39

for meat and poultry | Though other industries use it as well

Answer 40

1. Hazard analysis (e.g. for milk specific pathogen, not good package can expire more quickly) 2. Identify critical points 3. Establishing critical limits 4. Establishing monitoring procedures 5. Establish corrective measures 6. Establishing verification procedures 7. Record keeping

Answer 41

all possible food safety hazards that could cause a product to be unsafe for consumption, and  the measures that can be taken to control those hazards.

Answer 42

For example: the cooking step is considered a critical control point ” because control measures are necessary to deal with the hazard of pathogens surviving the cooking process.  [If a hazard can be prevented, eliminated, or reduced to an acceptable level at more than one stage in a process, only the last of these stages is a critical control point.

Answer 43

For example: critical limits ” at the cooking stage include specific time and temperature for cooking the product.

Answer 44

For example: monitoring procedures at a cooking critical control point could include taking the internal temperature of the product with a specialized thermometer.

Answer 45

correcting problems before end stage production is far more effective than waiting until a product is finished to test it.  For example: if the required internal temperature has not been reached, a corrective action would require that the product be cooked further . If the cooking temperature cannot be reached, another corrective action would call for the product to be held and destroyed

Answer 46

company to  demonstrate the effective application of the critical control points, and  assist with official verification (which is done, in Canada, by the Canadian Food Inspection Agency)

Answer 47

 the monitoring and verification results , and  all information and actions taken in response to any deviations found through monitoring and verification.

Answer 48

Industry, not the government

Answer 49

Quality management systems standards developed by the | International Standards Organization (ISO)

Answer 50

The Canadian Food Inspection Agency (CFIA) and the U.S. | Department of Agriculture (

Answer 51

Example: The Canada "A" grades ( Canada Prime, Canada AAA, Canada AA, Canada A ) differ by the amount of marbling* in the meat: Canada Prime has the most marbling and Canada A has the least.

Answer 52

quality of the product

Answer 53

Refractometer

Answer 54

Separation

Answer 55

Hydrogen bonding

Unit 10 Flashcards

(100 cards)