Food Engineering

Question 1

Food Processing/Engineering

Answer 1

Promotes desirable changes of nature and form

Prevents undesirable changes

Question 2

Finished Product =

Answer 2

Vary comp + Ingredients

+ Appropriate processing

Question 3

Definition of Food

Answer 3

An aqueous mixture of proteins, carbs, lipids, vit, min, colorants, enzymes

Question 4

Constituents of food are produced by

Answer 4

cellular processes

Question 5

Def of Engineering

Answer 5

The application of scientific and mathematical principles to practical ends such as the design, manufacture, and operation of efficient and economical structures, machines, processes, and systems

Question 6

Food Engineering def

Answer 6

The application of scientific and mathematical principles to design, manufacture, and operation of efficient and economical structures, machines, processes, and systems for processing food

Question 7

Food Engineering deals w (2)

Answer 7

1. Theory of transport phenomena

1. Thermodynamics of food systems to monitor and control the processing of food material

Question 8

Transport Phenomena Theory

Answer 8

Heat, mass, and momentum transfer during processing of food material

Question 9

Tool Box of Production

Answer 9

Raw materials

• -> tools
• –> finished product

Question 10

Law of Conservation of Mass

Answer 10

Mass cannot be created or destroyed

Input = Output + Accumulation

Question 11

Law of Conservation of Mass applies to (3)

Answer 11

total material
ind constituents
chem groups & elem

Question 12

Law of Conservation of Energy

Answer 12

Energy cannot be created or destroyed

Question 13

1st Law of Thermodynamics

Answer 13

Energy accumulation = heat input - work

Question 14

Differential Momentum Balance equation

Answer 14

rate of momentum in - momentum out + sum of forces = rate of accumulation of momentum

Question 15

Latent Energy

Answer 15

liquid to solid
vapor to solid
solid to vapor

Question 16

Mass conversion is between

Answer 16

physical change of state

chemical fermentation

Question 17

Sensible energy

Answer 17

vapor gas

Question 18

Chemical Rxn of Starch

Answer 18

starch –> glucose –> alc

Question 19

Chem Rxn of Polyphenols

Answer 19

Polyphenols –> Tea color

Question 20

Cem Rxn of Sugar

Answer 20

Sugar –> Caramel color

Question 21

Fermentation product of glucose

Answer 21

alc

Question 22

Fermentation product of lactose

Answer 22

lactic acid

Question 23

Fermentation product of sugar

Answer 23

CO2

Question 24

Mass Transfer is between

Answer 24

Molecular Diffusion & Convection

Question 25

Mass Transfer of French Fry

Answer 25

Oil & heat go in | Water comes out

Question 26

Mass Transfer of Tea

Answer 26

Tea goes in | Water vapor comes out

Question 27

Molecular diffusion

Answer 27

the transfer or mvmt of ind molecules through a fluid by means of random, ind movements of the molecules Ex. Towel drying

Question 28

Convection

Answer 28

Mass transfer by convective flow of a fluid flowing by a solid surface or another immiscible fluid Ex. blow drying hair

Question 29

Energy Conversion is between

Answer 29

Chem, therm, elec, mechanical chem, therm, elec, mech

Question 30

Is energy conversion in a car efficient

Answer 30

no, uses less than 15% of available energy in fuel

Question 31

Energy conversion in a Car (beginning w chemical)

Answer 31

Chemical to thermal | Thermal to Mechanical

Question 32

Boiler

Answer 32

Chem energy to thermal energy | Thermal energy provides sensible & latent energy for steam production

Question 33

3 Modes of Energy Transfer

Answer 33

Conduction Convection Radiation Microwave energy?

Question 34

Conduction

Answer 34

Transfer of energy of motion between adjacent molecules

Question 35

Heat conduction in cooking medium

Answer 35

oil > water > air

Question 36

Convection

Answer 36

Transfer of heat/energy by mvmt of molecules & circulation of hot air/liquid resulting from the change in density when heated

Question 37

Types of Convection (2)

Answer 37

Natural flow | Forced (aided flow)

Question 38

Forced convection

Answer 38

a fluid is forced to flow past a solid surface by a pump, fan, or other mechanical means. ex. blow drying

Question 39

Heated air/water develops

Answer 39

currents that spread heat through the energy

Question 40

What shortens baking times in convection oven

Answer 40

accelerated air mvmt

Question 41

Radiation

Answer 41

Direct method of heat transmittances Heat transmitted as electromagnetic waves or rays ex. Broiling

Question 42

Microwave Energy steps

Answer 42

Vibration --> Friction --> heat within the food

Question 43

Microwave Energy is a result of

Answer 43

rapid vibration of water, fat, or sugar

Question 44

Microwave heating is combo of

Answer 44

conduction & convection

Question 45

Momentum

Answer 45

power of a body to overcome resistant by means of motion | M = mv

Question 46

Simple v Simultaneous Mass & Energy transfer

Answer 46

``` Simple = 2 step transfer Simultaneous = 1 step ```

Question 47

Major 19th-20th century developments in food processing (11)

Answer 47

``` canning pasteurization Iron roller milling Freezing/refrigeration fermenation food extrusion food irradiation Freeze drying/Drying Organic food Food packaging Food laws & reg ```

Question 48

21st century developments in food processing (5)

Answer 48

``` High pressure processing Pulsed electric field processing Processing w Pulsed light Processing w Ultrasound Dielectric, ohmic, & infrared heating ```

Question 49

new frontiers in 21st century food (4)

Answer 49

irradiated food probiotics GMO Functional food