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advance packaging > 3rd section for final > Flashcards

3rd section for final Flashcards

1
Q

Repeatability (r95) is internal lab method check.

A

True

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2
Q

Which of the following represent the measures of data dispersion?

A

Standard Deviation
Variance
Standard Error

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3
Q

The absolute minimum value of Cp for a capable process is:

A

1

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4
Q

Quality Assurance (QA) puts the emphasis on

A

Quality Assurance (QA) puts the emphasis on the prevention rather than detection.

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5
Q

Actual Colloidal Stability tests measure beer haze

A

At the end of its shelf life

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6
Q

Protein-polyphenol haze formation is influenced by:

A

Dissolved oxygen
Ethanol

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7
Q

Predictive shelf life tests measure beer haze at the end of its shelf life

A

False

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8
Q

Choose a statement that is not true. Sources of non-biological haze in beer include:

A

papain

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9
Q

When a gas phase storage cylinder is discharged, the pressure:

A

Reduces progressively during discharge

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10
Q

Absolute pressure is the total pressure (on the beer), and is the sum of atmospheric
pressure plus any additional applied pressure from dispense gas

A

True

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11
Q

The carbonation level in a beer will decrease as the alcohol content increases.

A

True

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12
Q

At sea level atmospheric pressure is equal to:

A

14.7 psi

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13
Q

Gas blenders can provide:

A

3 blends

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14
Q

Nitrogen is about 120 times less soluble in water than in beer.

A

False - the same

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15
Q

The carbonation level in a beer will increase as the SG increases.

A

False

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16
Q

Chill haze forms at 0°C and re-dissolves at 20°C

A

True

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17
Q

Choose a statement that is NOT true. Oxygen radicals react with wort and beer components to produce oxidized
compounds. Some examples include:

A

Oxidation of SMM and DMS

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18
Q

Quality Control (QC) is a form of inspection involving sampling of part in a mathematical manner to determine
whether or not the entire batch is acceptable.

A

True

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19
Q

Reproducibility (R95) is internal lab method check.

A

FALSE = repeatability is

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20
Q

Which of the following represent different approaches to quality?

A

TQM
Best Practice
SPC

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21
Q

Non-biological haze in beer is mostly the result of

A

protein and polyphenols

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22
Q

Non-biological haze in beer is mostly the result of

A

Mode
Mean
Median

23
Q

Quality Control (QC) is a form of inspection involving sampling of part in a mathematical manner to determine
whether or not the entire batch is acceptable.

A

True

24
Q

Increasing the temperature of the liquid will result in an increase of terminal settling velocity of the solid particle
which is settling under gravity.

A

True

25
Q

Which of the following is a reason why a lot of micro organisms can’t survive and grow in beer?

A

Low pH

26
Q

Which of the following removal ratings is best for comparison purposes between different filters?

A

Beta Rating

27
Q

Mach the number of PU ranges with the beer style

A

Wheat beers :5-8
Ales : 20-25
Full Lagers : 15-20

28
Q

The main objective of pasteurization is achieving colloidal stability of beer

A

False

29
Q

the beta rating test measures the total particle count change across the filter. If there are 1 000 000 of
particles in the filter infeed stream, and 75 000 particles in the filter outfeed stream, the β-rating of the
filter is

A

!3.33 and the precent removal is 92.5

30
Q

Choose true statements lenticular filter

A

Is using a regenerative filter aid
has a enclosed modular design

31
Q

Particles being filtered are larger than the pore openings between filter fibers

A

Direct interception

32
Q

Particles being filtered impact with the fibers in filter where they are retained
affected by membrane thickness

A

Inertial impaction

33
Q

Utilizes the random Brownian motion movement of particles

A

Diffusional Interception

34
Q

Particles being filtered are attracted by the fibers in filter media with high zeta
potential

A

Charge effects

35
Q

ω
r
ρ ρ
d
v
ρl
η

A

The correct answer is: ω Ⱦ angular velocity, r Ⱦ radius of the axis of particle rotation, ρ Ⱦ particle density, d Ⱦ
particle diameter, v Ⱦ terminal separation velocity, ρ Ⱦ liquid density, η Ⱦ liquid viscosity

36
Q

Separation of a particle under centrifugal force can be accelerated by:

A

Increasing the liquid temperature
increasing the angular velocity of a particle

37
Q

Removal efficiency of sterile filter is defined as the titre reduction. Tr = (No of organisms at inlet/No of organisms
at outlet). If the number of bacteria at inlet is 1 trillion, and the number of bacteria at outlet is 1000, Tr =

A

10^9

38
Q

Primary cause of colloidal instability is beer is the presence of mineral salts in brewing water.

A

False

39
Q

Which of the following variables should be taken into consideration when deciding upon the level of required PU
a beer should receive?

A

beer style
beer tubidity

40
Q

Which of the following factors are contributing to the pressure drop in draft beer lines?

A

increase internal tube roughness
Increased beer tube lenght

41
Q

Main reasons for a longer process time (up to 1 hour) in a tunnel pasteurizer are:

A

Reducing thermal stress on glass bottles
Slowing internal container pressure rise

42
Q

For a properly adjusted draft system it should take approximately — to fill a 1.89L growler

A

30 sec

43
Q

Match the container failure pressure with the small package type.

A

12 bar - returnable
10 bar - non returnable
6 bars - cans

44
Q

Which of the following are true statements about nitrogen?

A

Nitrogen is chemically inert gas,
Nitrogen is less soluble in beer than carbon dioxide,
Nitrogen is less dense than carbon dioxide

45
Q

‘Lag’ time for heat conduction through a container wall and then through the bottle contents in a tunnel
pasteurizer is about

A

10 minutes

46
Q

If the beer travels to a faucet below keg level, the elevation difference used to determine static resistance is
measured from the

A

the bottom of the keg

47
Q

Nitrogen is more expensive in terms of cost per unit volume than CO .

A

False

48
Q

It is good practice to use the smallest internal diameter line possible from the keg to the tap.

A

true

49
Q

One of the negative consequences of pasteurization process on the flavour of the final product is alcohol
conversion to

A

aldehydes

50
Q

Flash pasteurizer has four sections:

A

Flash pasteurizer has four sections: Regenerative, Heating, Holding, and Cooling

51
Q

Three main failure modes that could occur with flash pasteurizer

A

Three main failure modes that could occur: Temperature drop, Plate failure, Gas breakout

52
Q

The carbonation level will depend on

A

The carbonation level will depend on the absolute pressure of the dispense gas

53
Q

Other sources of non-biological haze include:

A

Other sources of non-biological haze include: Starch, Non-Starch Polysaccharides, Ca-Oxalate

54
Q

Forcing Tests are based on forcing

A

Forcing Tests are based on forcing colloidally sensitive materials out of solution

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