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FSN 125 > Food Engineering > Flashcards

Food Engineering Flashcards

1
Q

Food Processing/Engineering

A

Promotes desirable changes of nature and form

Prevents undesirable changes

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2
Q

Finished Product =

A

Vary comp + Ingredients

+ Appropriate processing

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3
Q

Definition of Food

A

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

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4
Q

Constituents of food are produced by

A

cellular processes

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5
Q

Def of Engineering

A

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

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6
Q

Food Engineering def

A

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

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7
Q

Food Engineering deals w (2)

A
  1. Theory of transport phenomena

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

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8
Q

Transport Phenomena Theory

A

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

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9
Q

Tool Box of Production

A

Raw materials

  • -> tools
  • –> finished product
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10
Q

Law of Conservation of Mass

A

Mass cannot be created or destroyed

Input = Output + Accumulation

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11
Q

Law of Conservation of Mass applies to (3)

A

total material
ind constituents
chem groups & elem

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12
Q

Law of Conservation of Energy

A

Energy cannot be created or destroyed

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13
Q

1st Law of Thermodynamics

A

Energy accumulation = heat input - work

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14
Q

Differential Momentum Balance equation

A

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

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15
Q

Latent Energy

A

liquid to solid
vapor to solid
solid to vapor

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16
Q

Mass conversion is between

A

physical change of state

chemical fermentation

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17
Q

Sensible energy

A

vapor gas

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18
Q

Chemical Rxn of Starch

A

starch –> glucose –> alc

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19
Q

Chem Rxn of Polyphenols

A

Polyphenols –> Tea color

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20
Q

Cem Rxn of Sugar

A

Sugar –> Caramel color

21
Q

Fermentation product of glucose

A

alc

22
Q

Fermentation product of lactose

A

lactic acid

23
Q

Fermentation product of sugar

A

CO2

24
Q

Mass Transfer is between

A

Molecular Diffusion & Convection

25
Q

Mass Transfer of French Fry

A

Oil & heat go in

Water comes out

26
Q

Mass Transfer of Tea

A

Tea goes in

Water vapor comes out

27
Q

Molecular diffusion

A

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

28
Q

Convection

A

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

29
Q

Energy Conversion is between

A

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

30
Q

Is energy conversion in a car efficient

A

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

31
Q

Energy conversion in a Car (beginning w chemical)

A

Chemical to thermal

Thermal to Mechanical

32
Q

Boiler

A

Chem energy to thermal energy

Thermal energy provides sensible & latent energy for steam production

33
Q

3 Modes of Energy Transfer

A

Conduction
Convection
Radiation
Microwave energy?

34
Q

Conduction

A

Transfer of energy of motion between adjacent molecules

35
Q

Heat conduction in cooking medium

A

oil > water > air

36
Q

Convection

A

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

37
Q

Types of Convection (2)

A

Natural flow

Forced (aided flow)

38
Q

Forced convection

A

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

39
Q

Heated air/water develops

A

currents that spread heat through the energy

40
Q

What shortens baking times in convection oven

A

accelerated air mvmt

41
Q

Radiation

A

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

42
Q

Microwave Energy steps

A

Vibration –> Friction –> heat within the food

43
Q

Microwave Energy is a result of

A

rapid vibration of water, fat, or sugar

44
Q

Microwave heating is combo of

A

conduction & convection

45
Q

Momentum

A

power of a body to overcome resistant by means of motion

M = mv

46
Q

Simple v Simultaneous Mass & Energy transfer

A 
Simple = 2 step transfer
Simultaneous = 1 step
47
Q

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

A 
canning
pasteurization
Iron roller milling
Freezing/refrigeration
fermenation
food extrusion
food irradiation
Freeze drying/Drying
Organic food
Food packaging
Food laws & reg
48
Q

21st century developments in food processing (5)

A 
High pressure processing
Pulsed electric field processing
Processing w Pulsed light
Processing w Ultrasound
Dielectric, ohmic, & infrared heating
49
Q

new frontiers in 21st century food (4)

A

irradiated food
probiotics
GMO
Functional food

FSN 125 (10 decks)

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