Chapter 9

Question 1

_____- the extraction of lipid from food materials.

Answer 1

Processing

Question 2

______ - the removal of impurities from extracted lipid.

• ___ ___ is the initial extract.
• ____ oil - oil that has been refined, bleached and deodorized.

Answer 2

Refining
Crude oil
RBD

Question 3

_____– melting lipids from animal fat

Answer 3

Rendering

Question 4

____ – squeezing oil from oil seeds

Answer 4

Pressing

Question 5

____ ______ – use of organic solvents (e.g. hexane) to solublize lipid

Answer 5

Solvent extraction

Question 6

_____– use of steam to strip away LMW volatile odor compounds.

LMW- ___ ___ ___

Answer 6

Deodorization

low molecular weight

Question 7

_______ – removal of phospholipids with hot water

Answer 7

Degumming

Question 8

_____ – removes free fatty acids with alkali solution

Answer 8

Neutralization

Question 9

_____– removes colored substances (carotenoids, chlorophyll) using diatomaceous earth

Answer 9

Bleaching

Question 10

_____– saturation of double bonds

Answer 10

Hydrogenation

Question 11

____ – removal of high melting point lipid with cold tempering/centrifugation

Answer 11

Winterization

Question 12

____ – tempering hard fats to produce more pliable fats through crystal rearrangement

Answer 12

Plasticizing

Question 13

____/___ ____ – through controlled hydrolysis of triglycerides to produce emulsifiers

Answer 13

Mono/diglyceride production

Question 14

_____– used to prepare butterfat fractions of differing melting points with greater spreadability direct from the refrigerator.

Answer 14

Fractionation

Question 15

______– controlled rearrangement of fatty acids on triglycerides in order to improve the crystalline structure of fats.

-Produces ____, _____ ____ fats (e.g. ____).

Answer 15

Interesterification
smoother
creamier solid
(lard)

Question 16

___ ___ – an indication of unsaturation

Answer 16

Iodine value

Question 17

___ ____– an indication of oxidation

Answer 17

Peroxide value

Question 18

___ ____ – an indication of free fatty acids

Answer 18

Acid value

Question 19

____ _____ – an indication of the average length of fatty acid carbon chains

Answer 19

Saponification value

Question 20

____ ____– temperature at which heated oil begins to smoke

-An indication of frying ___ ___

Answer 20

Smoke Point

oil stability

Question 21

Sugar Processing:
Can be harvested from ___ plants that contain high concentrations:
1. ___ ___ from temperate climates
2.___ ___ from tropical climates.

Answer 21

two
Sugar beet
Sugar Cane

Question 22

Sucrose in ___ ___ deteriorates rapidly after harvest.

Answer 22

sugar cane

Question 23

Sucrose in the ___ ____ is stable after harvest is processed in one step to refined sugar.

Answer 23

sugar beet

Question 24

Sugar Processing:
The extraction process involves:
-____ cane, __, ____, ____ by ____ (___), etc.

-____ _____ is a byproduct of the process (syrup from which no more sugar can be removed economically).

Answer 24

harvest
clean
chop
extract 
milling (pressing)
Blackstrap molasses

Question 25

Sugar Processing:

Extraction:

• Involves the ___ and ____ of ___ along with the use of ___ to facilitate the extraction.
• Generally produces about __ percent recovery of the available ____.

Answer 25

chopping and milling
cane 
water
93
sucrose

Question 26

Sugar Processing:

Neutralization and Clarification:

• Use of ___ to ____ the ___ juice.
• This is necessary to prevent the ____ of ____ (to ___ sugar), which ____ yield.
• __ occurs in heated clarification vessel to yield ___ juice.

Answer 26

lime
neutralize
cane
hydrolysis 
sucrose
invert
reduces 
clarification
clear

Question 27

Sugar Processing

Concentration and Crystallization:
-___ is driven off in evaporators which cause ___ ___ solution (mother liquor) which is ___ with ___ ___ to produce ____.

Answer 27

water
supersaturated sugar 
seeded
sugar crystals 
crystallization

Question 28

Sugar Processing

Separate and Drying:

• ___ and ___ are separated using centrifuges.
• __ ___ are washed with ___ during this process to help remove __ __.
• Washed sugar is dried to obtain ___ ___.

Answer 28

Crystals and mother liquor
centrifuges 
sugar crystals 
water 
residual syrup 
raw sugar

Question 29

Sugar Processing

Refining:
-___ ___ is typically further refined in the consuming country to produce __ ___ sugar, along with other sugar products such as __ sugar, ___ sugar, etc.

Answer 29

raw sugar
white granulated
confection
brown

Question 30

___ (___) ___ – water bottled with no other ingredients (except antimicrobial agents such as chlorine).

Answer 30

Drinking (potable) water

Question 31

Bottled water– generally refers to natural mineral waters, carbonated or flavored water that is bottled.

Answer 31

n

Question 32

The primary purposes of bottled water processing are:
To ensure safety
To preserve properties of the water (flavor, mineral content).

Answer 32

n

Question 33

Ozone (O3) is often used to reduce microbial contamination because it is a potent germicide and does not leave a residual taste.

Answer 33

n

Question 34

Bottled water is generally sanitized and packaged in glass or plastic bottles.

Answer 34

n

Question 35

Flavored or carbonated water would be mixed with sanitized water, and then further pasteurized.

Answer 35

n

Question 36

Soft Drink Beverages:
Carbonated beverages originated as an attempt to simulate naturally effervescent waters common in European spas.
Eventually included sweetening and flavoring to obtain soda pop.

Answer 36

n

Question 37

Early version of soda pop included mind altering substances such as codeine, cocaine, heroin, and still often contains caffeine.
Coca-Cola (cocaine from coca leaf and caffeine from Kola nut) was originally marketed as a cure-all tonic.

Answer 37

n

Question 38

Water quality is critical to the production of carbonated beverages.
Cleaned up using filtrations systems and superchlorination to remove all microorganisms.

Answer 38

n

Question 39

Carbonation – the supersaturation of CO2 gas in water using solid or liquid forms of CO2 in chilled carbonators.

Answer 39

n

Question 40

Soda water is then mixed with mixtures of flavoring agents (syrups) to produce the soda pop.

Answer 40

n

Question 41

n

Answer 41

n