Innovations in Thermal and Non-thermal processing

Question 1

What drives the innovations in thermal and nonthermal food preservation?

Answer 1

People, policy, process, and climate

Question 2

Types of Physical Technology

Answer 2

High hydrostatic pressure or (HHP)processing
High pressure homogenization

Question 3

Types of Electromagnetic Technology

Answer 3

Pulsed Electric Field (PEF)
Ohmic heating
Microwaves
UV-Light (Continuous & Pulsed)

Question 4

Types of Acoustic technology

Answer 4

Ultrasound
and High Hydrodynamic Pressure-Shockwaves

Question 5

Other innovation type

Answer 5

Membrane filtration

Question 6

What is physical technology?

Answer 6

Technologies using pressure

Question 7

what is pressure?

Answer 7

Pressure is the force per unit
area applied perpendicularly on
a surface; thus, the official unit
becomes Pascal (1 Pa = 1
N/m2).

Question 8

Define pressure

Answer 8

Pressure is a thermodynamic
parameter that has been possible to
adjust and investigate on biological
systems for the last centuries since
the discovery by Regnard (1884)

Question 9

Different types of pressure that can be applied

Answer 9

Isostatic pressure- pressure is the same all over the
product and surroundings
Nonisostatic pressure- pressure gradient is induced
Dynamic pressure- extreme high pressure (HP) is
developed over a short time

Question 10

High Hydrostatic Pressure (HHP) processing

Answer 10

Isostatic pressure increase
in a fluid due to
compression of the fluid
and generally relies on the
application of pressures in
the range from 100 to 700
MPa in the food-processing
context

Question 11

HP equipment
consists of?

Answer 11

a
cylindrical pressure
vessel and a
pressurizing unit.

Question 12

In
HP equipment, the
pressure build-up will
be generated by

Answer 12

Direct or indirect method

Question 13

Direct pressurization

Answer 13

A piston located within the
vessel is the pressure
intensifier and is used to
deliver the HP in the pressure
chamber by mechanical volume
reduction.

Question 14

Indirect pressurization

Answer 14

Pressure in the chamber is
increased by an HP pump
separated from the vessel and
used to deliver the pressure by
means of pumping the
pressuring medium into the
pressure vessel.

Question 15

The pressure treatment is often termed

Answer 15

nonthermal
technology or cold preservation

Question 16

High Pressure Homogenization

Answer 16

Technology that uses a class of
processing equipment referred to as
homogenizers that was geared
toward reducing the size of droplets
in liquid-liquid dispersions.

Question 17

The homogenization
process utilizes

Answer 17

the
dynamic pressure
generated by a moving
fluid.

Question 18

What is the difference between 1-stage and 2-stage homogenization?

Answer 18

In 1-stage homogenization, the mean size of particles is 5 micrometers but there is clustering while in 2-stage homogenization, the mean particle size is 5 micrometers but there is not clustering.

Question 19

______ become a standard
industrial process in the
milk industry.

Answer 19

Homogenization

Question 20

homogenization has
become a standard
industrial process in the

Answer 20

milk industry

Question 21

can affect the physical
properties of food media.
It can be an alternative
method for food
pasteurization.

Answer 21

Ultrasound

Question 22

US can be applied to a
product by different types
of equipment, including

Answer 22

sonication baths,
ultrasonic probes, and
vibrating systems

Question 23

Limitations of ultrasound

Answer 23

Sensory alteration, challenges for industrial scale application, and microbial growth

Question 24

is the motion of fluids
and the resulting dynamic
force, and generally relies on
the application of SWs or HP
waves up to 1 GPa.

Answer 24

High Hydrodynamic Pressure
(HDP)

Question 25

Uses electric fields to
eradicate food-borne
pathogens & to control
spoilage microorganisms
in foods. It is the
application of highvoltage
pulses to food
matrices by means of
two electrodes.

Answer 25

Pulsed Electric Field (PEF)

Question 26

PEF food preservation is based on

Answer 26

the ability of highintensity
pulsed electric fields to disrupt cell membranes,
resulting in a lethal effect on the microorganisms.

Question 27

PEF has been applied for the processing of

Answer 27

liquid and
semiliquid food matrices,

Question 28

Ohmic heating

Answer 28

process in which electrical
current passes through a food product having an
electrical resistance, also described as “resistance
heating,” “electroconductive heating,” or “Joule heating”

Question 29

The underlying principle of OH is the

Answer 29

dissipation of
electrical energy in the form of heat using an electrical
conductor.

Question 30

The lower the
conductivity of the material, the higher electrical
field strength it requires.

Answer 30

True

Question 31

first
envisioned the primary application
of MWs in food entities and filed
his first patent

Answer 31

Percy L. Spencer

Question 32

MW energy has been
used in

Answer 32

pasteurization
and sterilization as well
as in drying, thawing,
tempering, blanching,
and even combined to
freezing

Question 33

In food matrices, MW heating is
mainly related to

Answer 33

the mediated
dipolar and ionic mechanisms

Question 34

the driving force and
the dominant reason of the lethal effects of MW
radiation on the microbial population in foods are

Answer 34

the thermal phenomena.

Question 35

Four subdivisions of UV radiation

Answer 35

UV-A
UV-B
UV-C
Vacuum UV

Question 36

what subdivision of UV radiation is involved in food preservation technologies which is
considered as germicidal range as it can effectively inactivate
bacterial, fungi, viral, and protozoan microorganisms.

Answer 36

UV-C

Question 37

used to
separate particles from a
liquid and to purify it.

Answer 37

Membrane Filtration Technique

Question 38

During MF process, a solvent is
passed through a

Answer 38

semipermeable
membrane

Question 39

The main drawbacks of
MF techniques are
mainly attributed to the

Answer 39

fast reduction of
permeate flux and
cleaning