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food processing > Introduction > Flashcards

Introduction Flashcards

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Gourmet Food flashcards
1
Q

The primary goal of food processing is:

A

preservation

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2
Q

differentiate primary and secondary processing:

A

primary: post harvest/slaughter processing, focus on maintenence of fresh tissue
secondary: turning fresh into processed foods, focus on long term preservation

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3
Q

What are the fundamental unit operations of food processing? (5)

A

heating, cooling, mixing, drying, blending

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4
Q

What are some other objectives of food processing? (6)

A 
Product diversification
Value addition
Convenience food
marketing needs
Ingredient isolation/synthesis
non-conventional foods
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5
Q

What are the fundamental dimensions? (2 systems, list for each)

A

absolute: mass, length, time, temp
gravitational: mass, length, time, temp, FORCE

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6
Q

List the classifications of technologies for food processing:

A

heat removal/addition
non thermal (high pressure, pulse electric field)
irradiation (with or without heat generation)
environment control (MA, CA)
water removal
extraction (for concentration or separation)
composition control
preservatives
preparatory

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7
Q

what system of measurement is widely used in the industry today? What was it based on?

A

SI (Revised MKS)

metric

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8
Q

What are the two types of measurement units?

A

base, derived

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9
Q

How do the concepts of weight and mass differ?

A

weight: combination of gravity and mass (force exerted)
mass: amount of matter in the body

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10
Q

Velocity is a ____ unit, expressed as ____.

A

derived; distance per unit time

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11
Q

How are base and derived units different?

A

base: describes a single dimension (mass, length, etc)
derived: combination of dimensions (velocity, flow rate, etc)

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12
Q

True/False: the unit for time for imperial and metric systems is the same.

A 
False: 
metric is (s), imperial is (hr)
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13
Q

lbs, F, inches, and poundals are units from the _____ system. Where are they used?

A

British/imperial

US

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14
Q

What is 0C in F?

A

32F

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15
Q

What is the unit for specific gravity? What is this a measurement of?

A

no unit

density

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16
Q

What is the conversion from C to F?

A

C *(9/5) +32

17
Q

All energy is measured in:

A

Joules

18
Q

What is “Cp?” What is the unit?

A

heat capacity - how much HEAT is needed to raise UNIT MASS by UNIT TEMPERATURE
kJ/(kg*C)

19
Q

What is thermal conductivity?

A 
quantity of heat that can be transferred by 
a given material 
of unit area cross section 
under unit temperature gradient
in the direction of heat flow
20
Q

Power is ____ and measured in:

A

Rate of producing energy; watts (J/s)

21
Q

How do you determine specific heat? What are the units?

A

ratio of substance Cp to Cp of water

no unit

22
Q

The unit of “k” is:

A

W/(min*C)

23
Q

What is the heat transfer coefficient?

A

quantity of heat transferred between surface and fluid, when there is a unit temperature difference between the two
(h)

24
Q

What does thermal diffusivity describe, and how is it calculated?

A

ability of material to respond to changes in temp

k/(specific heat x density)

25
Q

True/False: Gauge pressure is higher than absolute pressure

A

False.

26
Q

list water, nitrogen, steam, and air in order of increasing heat transfer coefficients.

A

air < water < nitrogen < steam

27
Q

What is “pressure?”

A

force per unit area

28
Q

What does gauge pressure describe?

A

pressure ABOVE atmospheric pressure (absolute - atmospheric = gauge)

29
Q

True/False: both gauge and vaccum pressure describe the difference between atmospheric and absolute pressure.

A

True
Gauge: amount ABOVE atmospheric
Vaccum: amount BELOW atmospheric

30
Q

What is a perfect vaccuum, measured in absolute pressure, and in vacuum gauge pressure?

A

absolute: 0kPa
vacuum: -101.3kPa

31
Q

vaccum pressure can be described as ____ pressure

A

negative

32
Q

What does AAFC stand for?

A

Agriculture and Agro foods Canada

33
Q

what does HACCP stand for?

A

hazard analysis and critical control points

34
Q

What does CIP stand for?

A

Clean in Place

35
Q

What does HC stand for? (Organization)

A

health Canada

36
Q

What is RO process?

A

reverse osmosis

37
Q

What is PEF processing?

A

pulsed electric field

food processing (17 decks)

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