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Food science > Lecture 6- thermal and non-thermal processing > Flashcards

Lecture 6- thermal and non-thermal processing Flashcards

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1
Q

what is thermal processing and what are some examples

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2
Q

what is the principle of thermal processing

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3
Q

what are the 3 processes of heat transfer

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4
Q

what is conduction

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5
Q

what is convection

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6
Q

what is radiation

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7
Q

what are the 3 methods of thermal FP and what type of heat does each have

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8
Q

what does the choice of thermal FP depend on

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9
Q

what is blanching and what is it used on

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10
Q

what is pasteurisation and what is it used on

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11
Q

what are the 3 types of temps used on pasteurisation

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12
Q

what is sterilisation and what is it used on

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13
Q

what is the d value

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14
Q

what is the 12D process used in

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15
Q

what is the z value

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16
Q

what does the correct temp time combo allow

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17
Q

what does the thermal curves relate to

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18
Q

what does the d and z value look like on a graph and what does each value rate it

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19
Q

what is the aim, pro, con and examples of mild heat treatment

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20
Q

what is the aim, pro, con and examples of severe heat treatment

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21
Q

Each pro and con for mild vs heat has a balance of main effects on….

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22
Q

what is the equation for % loss

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23
Q

what is the formula of working out if something supports a content claim

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24
Q

what is non thermal processing and what are the 4 types

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25
Q

what is MAP and what is it used on

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26
Q

what is CAP

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27
Q

what are the benefits of MAP

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28
Q

what gases are in normal air

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29
Q

what is >30% CO2 used on

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30
Q

what is -10% CO2 used on

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31
Q

what type of agent is CO2 and what is the function

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32
Q

what type of filler is N2

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33
Q

what is food irradiation

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34
Q

is food irradiation widely used

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35
Q

what is 1 gray equal too

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36
Q

what does a low dose applications (up to 1 kGy) used in

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37
Q

what does a medium dose applications of 1 -10 Gy used in

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38
Q

what is high pressure processing

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39
Q

what are additives

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40
Q

what must additives be used in

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41
Q

what are the 3 main types of additives

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42
Q

what are sensory additives used in

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43
Q

what 2 things can preservation additives be

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44
Q

what 2 things can antimicrobials additives be

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45
Q

what 2 things can antioxidant additives be

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46
Q

what are nutritive additives used in

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47
Q

how do we classify additives

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48
Q

what are weak acids

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49
Q

what are oxidising agents

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50
Q

what is chain breaking

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51
Q

what are secondary antioxidants

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52
Q

explain how the UPFs definitions have changed over time

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53
Q

explain the culinary food triangle

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54
Q

What does thermal conductivity depend on

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Type of material

Food science (15 decks)

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