lecture 6 Flashcards
Why is is food proccessed?
- enhance palatability and sensory attributaions
- perserve and enhance the nutrional quality
- increase shelf life and make it safe
- make variety of food products avialable
- make it more convineint
How has food processing technology evolved over time?
It started with fire and moved to proccesses like fermentation, salting and then as time progressed canning was uses, fridges where envented, fast food evolved. Now we are in the era of GMO food, molecular gastronomy and more new developing technologies
What are some examples of food processing that can be done both at home or in the industry and what is the main difference?
Smoking, cooling, freezing, fermenting, canning, drying etc. The main difference is that it is more advanced in the food industry and safer.
What are unit of operations and give examples of some
the divioson of physical food process that is independent and follows a specific physical principle. For example fluid flow, seperation, mixing etc.
What law do all units of operations obey and define that law.
They all obey the laws of conservation of mass and energy which states that the total mass/energy entering the equipment (input) must be equal to that of the energy exiting the equipment (output)
Give an example of how the sequence of unit operations must be adjusted based on the nature of materials.
For example if you normally had a process that involved a heat exchanger as the fourth step, when using aroma volatile which degrade in heat you must remove and instead it must go through different steps like a cool mixer and then proceed with the steps
For conservation of mass and energy which is more complicated and what must be done to ensure this conservation occurs?
Energy is more complicated as it can take many forms such as heat, chemical and electrical. A balance sheet must be drawn for material and energy to ensure conservation
Conservation of mass and energy can not only apply to specific components of input materials but also proceses such as pasterurizer, explain how it works.
Can be explained by the follow equation:
heat lost by hot water=heat gained by the milk + heat lost from the heat exchanger to surroundings
what is the specific heat capacity equation and what does it relate to?
allows the conversion of mass-heat
Cs=∆Q/(m)(∆T)
Define effeciency and give an example.
a prameter used to measure the actual vs ideal performance of food transformation process or system an example is thermal effiency which takes into acount the energy balance and that heat can be lost at many stages
Give the equation used to calculate effiency.
effiency=actual heat transfer/theoritcal(or max) heat transfer x100
Give the equation used to calculate yield
yield=actual value/theortical(or ideal) value x100
Define performance and an example.
used to measure the difference between actual vs ideal materials recovered after processing. An example would be output yield which is in reference to mass balance.
What is the main output goal and what must the equipment enable?
The main goals are to have the desired products be maximized and have those are undesried be minizmized like waste. To do so the equipment must enable processing that happens witj little to no waste or raw materials or energy.
To optimize effiency and performance how can control be regulated?
by regulating the flow of energy, raw materials, the measurable physical parameters the effiency and preformance can be optimized and sensors can be used to monitor them.
