Processing Operations

Question 1

General Tool Box of Production

Answer 1

Raw Materials –>
Tools: machinery –>
Product

Question 2

Food Science Tool Box items (7)

Answer 2

Water
Mircroorganisms
Enzymes
Thermodynamics
Mass
Energy
Momentum

Question 3

Food Science Raw Matierials

Answer 3

Physical Form & Chemical Constituents

Properties: Thermo-physical, chemical

Question 4

Food Science Product factors

Answer 4

Characteristics: physical, chem, funct, nutr
Storage stability
Shelf life

Question 5

2 Major Categories of Process

Answer 5

Conversion process

Preservation process

Question 6

Conversion Process

Answer 6

Converts raw materials into a different finished product

ex. cheese, butter

Question 7

Preservation Process

Answer 7

Extends the shelf life of raw material

ex. pasteurized milk

Question 8

Purpose of Conversion Process

Answer 8

To vary an otherwise monotonous diet by converting basic foods into more interesting, palatable, attractive forms

Question 9

Purpose of Preservation Process

Answer 9

To save the surplus of the day’s kill or harvest for an otherwise probably hungry morrow

Question 10

4 knowledge components of food processing

Answer 10

microbio
chem
packaging
engineering

Question 11

Unit Operation def

Answer 11

any part of potentially multi-step process which can be considered to have a single function.
Input –> unit op –> output

Question 12

How to make condensed milk

Answer 12

1. steam hits milk
2. Milk releases water vapor
3. Condensed milk is left over

Question 13

Steps of Lye Peeling

Answer 13

1. Input
2. Conditioning
3. Hot lye application
4. Addition of steam + lye reaction with peel
5. • water = peel removal
6. • water = final water rinse
7. Peeled Output

Question 14

Unit Operations: Cleaning (3)

Answer 14

Wet cleaning
Dry
Remove contaminants & foreign bodies

Question 15

Unit Operations: Sorting (3)

Answer 15

Shape/size sorting
Color
Weight

Question 16

Unit Operations: Grading

Answer 16

by operators

Question 17

Unit Operations: Peeling (5)

Answer 17

Flash steam
Knife
Abrasion
Caustic
Flame

Question 18

Conversion Unit Operations (19)

Answer 18

Size reduction
Mixing
Sedimentation
Absorption
Stipping

Question 19

Preservation Unit Operations (6)

Answer 19

Chlling
Freezing
Blanching
Pasteurization
Heat sterilization
Irradiation

Question 20

Separating Agent of Evap, Drying, Crystal, Distill

Answer 20

Thermal Energy

Question 21

Separating Agent of: Fermentation

Answer 21

Mass:Microorganisms

Question 22

Separating Agent of Extraction

Answer 22

Mass: Solvent

Question 23

Separating Agent of Centrifugation, filtration, reverse osmosis, cyclone

Answer 23

Energy: Mechanical/elec

Question 24

Separating Agent of Lye Peeling

Answer 24

Water, NaOH

Thermal Energy

Question 25

Inputs & outputs of Cheese making

Answer 25

(whey, lactose &min) + water + (casein & fat) - -> Coagulation - -> Whey + Cheese Curd

Question 26

Whey forms from

Answer 26

Whey protein Lactose Minerals Water

Question 27

Cheese Curd forms from

Answer 27

Casein Fat some water & minerals

Question 28

Steps of Cheese Making (6)

Answer 28

``` Milk Acidification Coagulation Dehydration Salting Shaping ```

Question 29

Cheese Manufacturing (4)

Answer 29

Milk Prep Curd Production Curd Treatment Cheese Packing

Question 30

Factors of Milk Prep (6)

Answer 30

``` Reception Thermization Bactofugation Standardization Pasteurization Additives (CaCl2, CO2, Coloring) ```

Question 31

Factors of Curd Production (4)

Answer 31

Starter addition Rennet addition Coagulation Cutting of coagulum

Question 32

Factors of INITIAL Curd Treatment (5)

Answer 32

``` Pre stirring Pre drainage of whey Heat/cook/scald Final stirring Pre Pressing ```

Question 33

Factors of FINAL Curd Treatment (5)

Answer 33

``` Pressing Cook/Stretch Moulding Salting Ripen/Storage ```

Question 34

IQF

Answer 34

Individually Quick Frozen

Question 35

IQF Fruit Manufacturing (8)

Answer 35

``` washing cutting pitting lye peeling slicing dipping (IQF solution) freezing packaging ```

Question 36

def of food science

Answer 36

Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing