Food processing/drying/chilling/freezing

Question 1

what is food processing

Question 2

what are the stages involved in food industrial systems

Question 3

what are 5 stages involved in food processing

Question 4

what is the purpose of safety in food processing

Question 5

what is the purpose of quality in food processing

Question 6

what is the purpose of sensory in food processing

Question 7

what is the purpose of consumer benefits in food processing

Question 8

what are the 2 types of processing

Question 9

what is primary processing

Question 10

what is secondary processing

Question 11

what are the major types of processes involved in food processing

Question 12

how are the major types of processes classified by

Question 13

what is involved in traditional processing

Question 14

what is involved in modern processing

Question 15

what does each type of unit operation have

Question 16

what is an example of a unit operation

Question 17

what is food dehydration and what are examples

Question 18

what does successful food dehydration involve

Question 19

what is the purpose of dehydrated foods

Question 20

what decreases in the dried state

Question 21

what is the oldest method of preservation

Question 22

what does AW <0.65 mean

Question 23

what does AW <0.3 mean

Question 24

what 4 factors affect heat/liquid transfer in food, and therefore the rate of drying

Question 25

what is involved in efficient dehydration

Question 26

what does dehydration need a good balance of

Question 27

what is involved in the drying curve

Question 28

what are some examples of drying technology

Question 29

what changes occur in drying SNSS

Question 30

what does the extent of drying changes vary based on

Question 31

what temperature is freeze drying and what foods is it used on

Question 31

what are the stages involved in freeze drying, what temp is it and what products is it used on

Question 32

what are the good qualities of freeze dried products

Question 33

what is the temperature of refrigeration/chilling

Question 34

what is the purpose of refrigeration

Question 35

what are the principles for chilling

Question 36

what are the requirements for refrigerated storage

Question 37

what is the quality of fridges effected by

Question 38

what is a cook chill system and what systems are involved

Question 39

what temps is the reheating internal temp heated to

Question 40

what are cook chill systems widely used in

Question 41

what is food freezing, what is the temp

Question 42

is food freezing similar to chilling

Question 43

what are the stages of the food freezing curve

Question 44

what types of freezing equipment are commonly used

Question 45

what is freezer burn

Question 46

what changes occur in chilling (SNSS)

Question 47

what changes occur in freezing (SNSS)