Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food engineering > Final Study Guide > Flashcards

Final Study Guide Flashcards

1
Q

m^2 (meters squared)

A

Area

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

m^3 (meters cubed)

A

Volume

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

m/s (meters per second)

A

Speed & Velocity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

m/s^2 (meters per second squared)

A

Acceleration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

kg/m^3 (kilogram per meters cubed)

A

Density

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

m^3/kg (meters cubed per kilogram)

A

Specific Volume

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

N (Newtons)

A

Force

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Pa (Pascal)

A

Pressure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

J (Joules)

A

Energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

W (Watts)

A

Power

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Kelvin, Celsius

A

Temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Pa s (Pascal second)

A

Dynamic viscosity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

kj/kg C (kilojoules per kilogram degrees Celsius)

A

Specific Heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

kj/kg (kilojoules per kilogram)

A

Enthalpy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

kg (kilogram)

A

Mass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

W / (m k) (Watts per meter kelvin)

A

Thermal conductivity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

J/s (Joules per second)

A

Watts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Kg x m/s^2 (kilogram times meter per second squared)

A

Newton

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

_________ works by moving heat from the cooling area (inside of fridge) to another place where it can be released (heat sink)
- Significant in food preservation
- Lower temperatures slow down reactions that cause food to spoil
- This process uses refrigerants to transfer heat

A

Refrigeration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Selection of Refrigerants includes:

Example. Ammonia, Freon, Methyl Chloride

A
  • High latent heat of vaporization
  • Freezing temperature should be below the evaporator temperature
  • Must be non toxic
  • Nonflammable
  • Not corrosive
  • Chemically stable
  • Low cost
  • Easy leak detection
  • No environmental damage
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

A.S.H.R.A.E stands for_________ and establishes __________

A
  • American Society of Heating, Refrigerating, and Air conditioning Engineers
  • Establishes the standards for refrigerants based on safety and chemical properties
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Amendment to control substances that lead to stratospheric ozone depletion

A

Montreal Protocol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

4 components of refrigeration system

A

1) Expansion valve
2) Evaporator
3) Compressor
4) Condenser

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

The _______ lowers the pressure of the refrigerant, cooling it down before it enters the evaporator

A

Expansion Valve

25
Q

The _________ absorbs heat from the cooling area, vaporizing the refrigerant into a gaseous state (latent heat)

A

Evaporator

26
Q

Saturated vapor enters the ____________

The _________ compresses the refrigerant gas, increasing its pressure and temperature

A

Compressor

27
Q

The _________ releases heat from the refrigerant as it cools and turns back into a liquid, to saturated liquid at the exit

A

Condenser

28
Q

True or False: Refrigerant enters the expansion valve as saturated liquid and leaves the evaporator as saturated vapor

A

True

29
Q

True or false: The refrigerant is superheated (enters superheated vapor section) before entering the compressor

A

True

30
Q

The _________ happens in the evaporator, and is the amount of heat removed from a space or substance to lower its temperature

Hint: Formula is q = m (H2 - H1)

A

Refrigeration effect

31
Q
  • Each piece of food product is frozen separately
  • The process freezes food quickly to preserve quality and texture
  • The individual pieces remain separate, making them easy to handle and portion out
  • Reduces the risk of freezer burn
A

IQF (Individually quick frozen)

32
Q

the loss of moisture from the surface of frozen foods over time during frozen storage causing textural changes and discoloration of food products

A

Freezer burn

33
Q

Product and refrigerant are separated by a barrier through out the freezing process

Examples. Plate freezers (barrier by packing material) , Air-blast freezers (circulated air around packaged product)

A

Indirect contact freezing

34
Q
  • Product and refrigerant have direct contact throughout the freezing system
  • No barrier to transfer heat
  • Operates more efficiently

Refrigerant: low temperature air, high speed, rapid freezing

Example. Air Blast ( Low air temp in direct contact with small product objects in the form of IQF), Immersion Freezer ( product is immersed in liquid refrigerant, Tunnel freezer, Fluidized bed freezer, non-packaged Spiral freezer

A

Direct Contact freezing

35
Q

A commonly used descriptor for the storage life of frozen foods is the _______

Hint: The amount of time a food can be stored in a frozen state while still maintaining its original qualities and staying safe for consumption

A

PSL. Practical Storage Life

36
Q

The _________ is the time it took from freezing initial high quality product to the moment when sensory attributes have significantly decreased. The observed difference is termed the __________

A

High - quality life ; Just Noticeable Difference

37
Q

A typical microwave oven consists of the following major components:

A

1) Power supply
2) Magnetron or power tube
3) Wave guide
4) Stirrer
5) Oven cavity

38
Q

Microwave oven components:

The purpose of the ________ is to draw electrical power from the line and revert it to the high voltage required by the Magnetron

A

Power supply

39
Q

Microwave oven components:

The ________ is the core component that converts the power supplied into microwave energy

A

Magnetron

40
Q

Microwave oven components:

The _______ propagates, radiates, or transfers the generated energy from the magnetron to the oven cavity

A

Wave guide

41
Q

Microwave oven components:

The _______ is usually a fan-shaped distributor that rotates and scatters the transmitted energy throughout the oven.

A

Stirrer

42
Q

Microwave oven components:

The ________ encloses the food to be heated within the metallic walls. The energy impinging on the food is absorbed and converted into heat

A

Oven cavity

43
Q
A

Regulatory Agency for Microwaves

44
Q

A measure of the rate of heat transfer through a composite system

A

Overall Heat-Transfer Coefficient (OHTC)

45
Q

Conductive and convective heat transfer occur _______

A

Simultaneously

46
Q
  • Non-contact
  • Indirect heating
  • Many layers of tubes (example. Double pipe and triple tube)
  • Heating and cooling
A

Tubular Heat Exchanger

47
Q
  • Indirect heating
  • Non-contacting
  • Use of plates
  • Heating and Cooling
A

Plate Heat Exchanger

48
Q
  • Direct contact heating
  • Applications include: Cooking, Sterilization, Ice cream mixes, Puddings
A

Steam Infusion heat exchanger

49
Q

A measure of the density of a substance compared to the density of water

A

SG (Specific Gravity)

50
Q

Interpretation of SG:

The substance has the same density as water

A

SG = 1

51
Q

Interpretation of SG:

The substance is less than water and will float

A

SG < 1

52
Q

Interpretation of SG:

The substance is denser than water and will sink

A

SG > 1

53
Q

__________ refers to the total pressure exerted on a system, including both the atmospheric pressure and any additional pressure applied by the system (ex. Vacuum chambers, pressure cookers, sterilizers)

A

Absolute pressure

54
Q

A _______ is a device used to measure pressure differences in various processing and storage systems, where precise pressure control is essential for maintaining product quality and safety

Ex. Vacuum packaging

A

U-tube manometer

55
Q

3 Modes of heat transfer:

A

Conduction - heat transfer through direct contact

Convection - heat transfer through fluid movement (liquid or gas)

Radiation - Heat transfer through electromagnetic waves

56
Q

This instrument measures the amount of total soluble solids in a solution (reading is expressed in degrees Brix to measure sugar content)

A

Refractometer

57
Q
  • Independent units
  • Example. Length, time, temperature, mass
A

Primary Dimensions

58
Q
  • combination of primary dimensions
  • Examples. Volume, Velocity, Area
A

Secondary dimensions

Food engineering (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions