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food processing > Thermal Processing Equipment > Flashcards

Thermal Processing Equipment Flashcards

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1
Q

The essential features of all retorts:

A

CONTROL: temperature and pressure
UNIFORMITY: temperature and pressure

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2
Q

The 2 types of temperature fluctuations:

A

time (issues with heating rate provided by system/controls)

space (due to loading pattern/distribution)

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3
Q

name the steps in thermal processing operations: (9)

A 
preparation 
blanching
filling
exhausting
double seaming
processing
cooling
labelling
storage
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4
Q

Describe a retort:

A

Pressure vessel
cylindrical shell
Can be horizontal/vertical

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5
Q

Why are the temperature and pressure of a retort important?

A

Lower the temperature, the longer processing needed for required lethality
Pressure will affect temperature

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6
Q

True/False: the retort will also have a cold point, like a can

A

True

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7
Q

What is the best heat transfer media? But when is it not applicable?

A

Steam

Glass (thermal shock), flexible packs (weaken seals)

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8
Q

What does heating fluctuations usually result in?

A

Overcooking

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9
Q

What are steam tables?

A

Tables to relate pressure to temperature in a retort

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10
Q

What are the 2 main considerations for retort operations?

A
  1. temperature distribution

2. heat distribution (lethality; ability to transfer heat)

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11
Q

temperature establishment in retorts is based upon ___?

A

steam tables (pressure temperature relationship)

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12
Q

What types of condensation heat transfer occur for hydrophilic and hydrophobic products?

A

hydrophilic: filmwise
hydrophobic: dropwise

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13
Q

What heating media are commonly used?

A
  1. steam
  2. steam heated water
  3. steam with air overpressure
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14
Q

What step is necessary to remove air? How is it accomplished?

A

Venting

Valves remain open as the retort heats up; hot steam drives air out

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15
Q

Steam provides ___ heat transfer

A

condensation

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16
Q

True/False: retort control can be based on either temp or pressure

A

True

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17
Q

What happens if air is in the retort? (2)

A 
decreases pressure (subtract from total pressure) -> temperature drop!
act as insulator (poor heating medium)
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18
Q

What heating media can be used for all package types?

A

steam with air overpressure

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19
Q

How can the heat transfer of water be increased?

A

circulating water

20
Q 
Types of retorts - Fill in the blank:
Still vs \_\_\_\_\_
\_\_\_\_ vs continuous
\_\_\_\_ vs overpressure
In container vs \_\_\_\_\_
A

agitated
batch
conventional
aseptic

21
Q

What feature in the retort improves heat transfer of steam+air systems?

A

powerful fans to circulate

22
Q

Describe flame sterilization process of cans:

A

HTST continuous operation
Cans rolled along on conveyor (80rpm)
steam heating for uniform initial temp -> burner flame to sterilize (very hot, rapid temp increase) -> holding, then cool with water sprays

23
Q

What are “cook checks?” What do they indicate?

A

Cardboard tags impregnated with CHROMIUM

change color to indicate reaching certain heat/lethality value - shows that retort contents have been processed

24
Q

What type of continuous cooker uses several different “shells,” and what are their purposes?

A

continuous turbo cooker
first shell to pre-heat
second shell to steam sterilize
third for cooling

25
Q

Flame sterilization technique is (good/bad) for preserving quality. Why?

A

good; HTST process, destroy most microbes before damaging quality

26
Q

What are the colors/indication of a cook check tag?

A 
purple = cool and dry
green = PASS, wet and heated
grey = FAIL, Insufficient temp/time
27
Q

What are the types of commercial retorts?-(6)

A
  • steam
  • steam/air
  • full water immersion
  • rotary
  • water spray
  • crateless
28
Q

What are the types of pilot/production scale cookers? (3)

A

Flame sterilization, continuous turbo cooker, hydrostatic cooker

29
Q

What product is the continuous turbo cooker commonly used for?

A

soups

30
Q

what step in processing is not needed in steam/air retorts? Why might this be positive?

A

Venting; conserves energy

31
Q

Water spray retorts have the advantages of: (5)

A 
short come-up time (overhead preheated reservoir)
small volume of water
can recycle water (more efficient)
high flow rate (good exchange)
good for glass/flexible containers
32
Q

Compared to a steam retort, what additional feature is required in a steam/air retort?

A

powerful fans to circulate air, increase heat transfer rate

33
Q

True/False: The water for a water spray retort provides both heating and cooling

A

True; heat exchanger is used to heat/cool water for retort

34
Q

Why would a preheated water reservoir be beneficial for a retort?

A

shorter CUT

35
Q

What is a large vertical continuous cooker that is especially good for saving space?

A

hydrostatic cooker

36
Q

How might a full water immersion retort be advantageous over a water spray retort? How might it be disadvantageous?

A

good: better contact
bad: more effluent

37
Q

The steam temperature in a hydrostatic cooker is determined by:

A

the level of water in the “legs”

38
Q

Both the ____ and ____ retorts make use of a preheated water chamber in order to reduce ____.

A

water spray; water immersion; CUT

39
Q

To increase the processing time in a hydrostatic cooker, you could increase the:

A

number of legs

40
Q

Name the benefits of using a hydrostatic cooker (6)

A 
Large capacity
Easy to maintain
No thermal shock (glass)
Saves space
Conserves steam
Mild agitation
41
Q

Name the main parts of a hydrostatic cooker. (6)

A 
Feed leg
Come up leg
Sterilization chamber
Come down leg
Final cooling leg
Chain conveyer
42
Q

Why is water needed (aside from cooling) in a crateless retort?

A

“cushion” for when dumping cans in/out, to prevent damage

43
Q

Describe the process of a crateless retort.

A 
Retort filled with water
Add cans
Replace water with steam
STERILIZATION
Fill with water (cooling)
Discharge into water bath
44
Q

Why is the crateless retort semi-continuous?

A

can feed cans in via conveyor, but operates in batches for sterilization

45
Q

What are the heat mediums used in a rotary retort?

A

Steam, or steam/air

46
Q

What advantage do rotary retorts have?

A

Agitation

food processing (17 decks)

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