Brainscape's Knowledge GenomeTM

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


See full index

BIO1810 Food Science > Food Processing > Flashcards

Food Processing Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

What is a Unit Operation?

A

A Unit Operation is a singular step in an overall process, the unit operations defines the process undergone by the material at that point.

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

What are the Five Categories of Unit Operations?

A 
Fluid-Flow
Heat Transfer
Mass Transfer
Thermodynamic
Mechanical Processes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Apart from the core 5 processes what other Unit operations are there?

A

There is also Auxiliary operations which encompass cleaning, packaging and transport. And Mixed-Method which is a combinations of the core operations (mixing, separating and reaction).

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

Why do we need food processing?

A

It helps us to preserve food by increasing shelf life and safety and reducing spoilage.

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

What is the main focus of Fluid-Flow operations?

A

The main focus is to move product (Typically Gas or Liquid) from one location to another.

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

What operations fall under Fluid-Flow?

A

Filtration, Solid Fluidisation and Fluid Transport

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

What are pumps used for?

A

Pumps are used to transport fluid or semi-solid (cream) food materials from one location into another. There are two main pumps, Centrifugal and Displacement.

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

What operation do blowers and fans fall under and why?

A

Blowers and fans fall under fluid flow operations as they move gasses or vapours between locations.

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

What is the difference between blowers and fans?

A

Fans a fan is not multi-directional and it increases pressure minimally, whereas a blower moderately increases pressure and is directional.

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

What is Filtration?

A

Filtration is the method of separating suspended solids from liquids via passing through a porous medium.

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

What methods of filtration are available?

A

Membrane, Vacuum Belt, Filter Press and Leaf Filter

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

What is the function of solid fluidisation processes

A

You can fluidise a bed of particles by increasing the gas velocity. This allows the bed to be transported.

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

What are heat transfer processes and why do we need them?

A

Heat transfer processes is the process of exchanging heat energy with a product to rapidly increase or decrease the temperature of the product. We need these process as they allow us to destroy microbes, develop flavours and reduce water content.

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

What are the two primary operations for heat transfer?

A

Heat Exchange and Evaporation.

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

There are three typical flows for heat exchange, what are they?

A

There is Parallel flow - which has the both the product and heating agent running side by side.
There is counterflow which has them running in opposite directions. Lastly there is cross flow which has the heating agent flowing over/around the product.

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

What are some main examples of heat exchange?

A

Jacketed pans, coil heating, scraped surface heat exchanger, plate heat exchanger and tube heat exchangers.

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

What is a Jacketed pan Heat exchanger?

A

A jacketed pan heat exchange is a large vessel that holds a product whilst the container is a vessel walls are pumps with superheated steam.

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

What is a Coil heat exchange?

A

A coil heat exchanger is a submersible that enters the product and is pumped full of a heating medium.

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

What is a scraped surface heat exchanger?

A

It is essential a jacketed pan set up, however there is a mechanism that will scrape the sides of the wall preventing burn-ons and increasing heat efficiency.

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

What is a plate heat exchanger?

A

A plate heat exchanger has two flows, a heating medium and the product. by running both flows at once the product is brought to the desired temperature.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is a tube heat exchanger?

A

It is essentially a plate heat exchanger in tube form, there is a double tube heat exchanger which has one flow surround the other, and then there is a shell and tube tube heater which introduces smaller tubes inside a large tube.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the function of an evaporator?

A

Evaporation is a efficient process in which to increase the concentration of a product by reducing the water content. It is not used for drying.

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

There are two classes of evaporators, what are they?

A

Single Effect and Multiple effects. Single effect is one round of processing, whereas a multiple effect uses the heated vapour produced from the initial evaporation to heat the second evaporator.

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

The efficiency of an evaporator is governed by what variables?

A

1) The rate at which the liquid can be transported
2) The total amount of energy it takes to burn 1 kg of water
3) Maximum allowable temperature of the liquid
4) Changes to the foodstuff

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What does a evaporator comprise of?

A

Inlet, heat exchanger, evaporating section and the separator and sometimes a condenser to condenser the evaporate afterwards.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What types of Evaporators are there?

A

There is a batch pan evaporator
Cyclic evaporators, forced and natural
Film evaporators - wiped film evaporators and falling film evaporators.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is a mass transfer operations?

A

Essentially anything you do that changes the mass of the product, it could be mixing, drying or extracting.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What are are the key operations involved in mass transfer?

A

Adsorption, Drying, Distilling, Gas absorption and extraction.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is gas absorption?

A

Gas absorption is the process of subjecting a product as a method to either alter the food product or to carbonate. Two prime examples are the hydrogenisation of oil and the carbonation of beverages.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Fat hydrogensiation

A

the act of subjected oils to hydrogen and a catalyst in order to create a solid product.

31
Q

Beverage carbonation

A

Mixing the product with pressurised Carbon dioxide to create a a bubbly drink.

32
Q

What is distillation?

A

Distillation is the process of separating liquids using boiling points.

33
Q

What is distillation used for?

A

Distillation is used to extract alcohol from a solution, as alcohol has a typically low boiling point it works quite well.

34
Q

What is Extraction

A

Extraction is the process of using a material to extract desired materials from another source. There are two types of extraction, Solid-liquid extraction (Leeching) and Liquid-liquid extraction

35
Q

What is Solid-liquid extraction?

A

Solid-Liquid extraction uses a liquid to extract a soluble material from a solid. A good example of this would be the use of water extracting flavour from coffee beans.

36
Q

What is Liquid-liquid extraction?

A

Liquid-Liquid extraction relies on using a liquid to extract another liquid from a solid.

37
Q

What is Adsorption?

A

Adsorption is a method of removing impurities or unwanted substances from typically water. The unwanted material generally attaches to the adsorbent.

38
Q

What is Drying and why do we do it??

A

Drying is the process of reducing the water content as a way to preserve wet foods, it can also reduce weight and therefor become more efficient to package and transport.

39
Q

What type of mechanisms are available for drying?

A

The most common form is to use heating as a method of drying, however this may cause unwanted effects in your product. There is also vacuum drying which allows you to dry at a much lower temperature.

40
Q

What is spray drying?

A

Spray drying involves atomising liquids whilst exposing to heated air. This process produces powders and particles.

41
Q

What is drum drying?

A

Drum drying tumbles the material whilst being exposed to super heated steam, This process produces purees and semi-solids

42
Q

what is tunnel oven drying?

A

product is heated over a certain length travelling on a conveyor.

43
Q

what is freeze drying?

A

Sublimation of water vapour under a low temperature, this process retains the generally consistency of the original product.

44
Q

What is a thermodynamic operation unit?

A

A thermodynamic operation generally uses electricity as a means to change the temperature

45
Q

What are examples of thermodynamic unit operations?

A

Thermodynamic food operations include refrigeration and gas liquefaction (condensing).

46
Q

What are the four parts to refrigeration?

A

Evaporator, compressor, condenser and expansion valve.

47
Q

What is the purpose of the compressor?

A

The compressor turns warm gas into hot gas by significantly increasing the pressure.

48
Q

What is the purpose of the condenser?

A

The condenser is surrounded by cooler temperature then the now hot gas. So the condenser acts as a heat exchanger for the surrounding air, this cools the gas whilst still remaining at a high pressure. this gas is now converted to liquid.

49
Q

what is the purpose of the expansion valve?

A

The expansion valve allows the now warm-liquid to to expand rapidly, this reduces the temperature alot and you now have cold liquid.

50
Q

What is the purpose of the evaporator?

A

The warm air in the fridge will now exchange heat with the cold-low pressure liquid, evaporating the refrigerant. we are now left with warm refrigerant at low pressure and the cycle continues back the the condenser.

51
Q

What are mechanical processes?

A

Mechanical processes are physical processors that can either transport or process material.

52
Q

What are the main examples of mechanical process?

A

Solids transport, Grinding and Crushing, Screening and Sieving.

53
Q

What is Solids transport?

A

Solids transport typically consist of conveyor belts, which operate of a two pulley system, a leader pulley which is motorised and aids the movement of the pulley and a tail pulley which functions as the second side of the feed.

54
Q

What is Vibratory transport?

A

Another form of solids transport that allows the movement of more fragile food material. this shakes the material from one end to another.

55
Q

What is a screw conveyor?

A

A screw conveyor is a rotating feed that pulls products along.

56
Q

What are Cutting and Pulverising operations?

A

These consist of either cutting or grinding, cutting works of reducing material sizes, where as grinding works as a method of fracturing food material.

57
Q

What is an example of a cutting operations?

A

A bowl cutter uses extremely sharp knives to reduces the size of material

58
Q

What are examples of grinding?

A

There is compression which uses force to fracture the material, and there is also shear which planes portions of the material.

59
Q

What is screening and sieving?

A

The solid versions of filtration, these also include the detection of foreign metal objects.

60
Q

What a combined unit operations?

A

These are operations that rely on the use of multiple styles of operations. examples would be mixing and extrusion forming

61
Q

What is Mixing?

A

Mixing, is a complex combined unit operation. There are three types of mixing.
1 ) Dough and paste mixing (semi solid)
2) Powder and Particle mixing
3) Liquid mixing

62
Q

What is extrusion forming?

A

this method cooks and forms products like pasta using heat, pressure and dies.

63
Q

What is an auxiliary operations?

A

These encompass things such as cleaning, packaging and transportation.

64
Q

What chemicals are used for cleaning?

A

Fats and acids are generally cleaned using a alkaline based solvent, where as alkaline deposits are cleaned using acidic solvents.

65
Q

Why do we need to keep improving our food processing systems?

A

Because we strive to increase efficiency, yield, food saftey and profit whilst reducing spoilage, loss and error.

66
Q

What are three emerging technologies in food science?

A

High pressure processing (HPP)
Pulsed Electric Field (PEF)
Ultra-high pressure homogenisation

67
Q

What is the purpose of high pressure processing?

A

HPP is a non-thermal process that prevents nutrient degradation whilst packaging the product at the same time. This process works by surrounding the product in liquid medium and super increasing the pressure as a method to destroy cells and some micro-organisms.

68
Q

What is the purpose of Pulsed Electric Field?

A

Non-thermal process that inactivates vegetative cells, bacteria and yeast. This process uses pulsed electric fields to disrupt the microorganisms and pathogens rendering them inactive. it essentially works as a tube heat exchanger that replaces heat with electric pulses.

69
Q

What is the purpose of ultra-high pressure homogenisation?

A

This process is an efficient way to homogenised products such as milk whilst destroying bacteria by using shear forces at an extremely high temperature through a nozzle.

70
Q

what are three cutting edge technologies?

A

Antenna microwave
3D printing
Robotics

71
Q

What is an antenna microwave?

A

This is a solution to hotspots in microwaves. By generating microwave energy and then feeding it through an antenna for discharge we can distribute microwaves for coking more evenly.

72
Q

what is 3D food printing?

A

3D food printing is a concept that you can make foods by using basic building blocks and then printing it using the sources.

73
Q

What is robotics in food?

A

It is a way to revolutionise our kitchens by using robots to create and serve dishes.

BIO1810 Food Science (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions