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

Lecture 6- thermal and non-thermal processing Flashcards

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

23
Q

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

24
Q

what is non thermal processing and what are the 4 types

25
what is MAP and what is it used on
26
what is CAP
27
what are the benefits of MAP
28
what gases are in normal air
29
what is >30% CO2 used on
30
what is -10% CO2 used on
31
what type of agent is CO2 and what is the function
32
what type of filler is N2
33
what is food irradiation
34
is food irradiation widely used
35
what is 1 gray equal too
36
what does a low dose applications (up to 1 kGy) used in
37
what does a medium dose applications of 1 -10 Gy used in
38
what is high pressure processing
39
what are additives
40
what must additives be used in
41
what are the 3 main types of additives
42
what are sensory additives used in
43
what 2 things can preservation additives be
44
what 2 things can antimicrobials additives be
45
what 2 things can antioxidant additives be
46
what are nutritive additives used in
47
how do we classify additives
48
what are weak acids
49
what are oxidising agents
50
what is chain breaking
51
what are secondary antioxidants
52
explain how the UPFs definitions have changed over time
53
explain the culinary food triangle
54
What does thermal conductivity depend on
Type of material

Food science (15 decks)

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