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YR12 FOOD TECH > TOPIC: Food Manufacture > Flashcards

TOPIC: Food Manufacture Flashcards

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1
Q

what is food manufacture

A

 Food Manufacture is the process of the conversion of raw materials into a final product that uses physical and chemical products

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2
Q

• quality and quantity control in the selection of raw materials for food processing
What is this generally?

A

 Extensive time and effort is undertaken to ensure raw materials are of high standards
 Research will be conducted to choose suppliers to ensure correct quality and type is applied to the manufactured product

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3
Q

When suppliers / manufacturers choose raw materials - what is expected of these ingredients?

A
  1. free from contaminants
  2. meet specific criterial characteristic for the specific manufacturing process - this may be:
     colour
     size
     moisture content
     nutritional value / density
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4
Q

Describe the process of specification for raw materials

A
  1. description/characteristics of material:
     moisture content e.g. pH level
     physical e.g. shape/size
     sensory e.g. aroma, colour
     chemical / microbiological e.g. bacterial load
  2. Sampling Method for material:
     the number for samples for quality assurance, testing for specific characteristics
     these depend on the processed product - they will differ from product to product
  3. Test for each specified characteristic:
     There is no value in a specific characteristic unless it can be tested
     this may include tests like pH for alkalinity or acidity, moisture tests, bacterial load tests, visual tests for colour/abnormality
  4. Action after test shows result:
     action will include either accepting or rejecting the raw material as well as starting a method of controlling the problem if the material shows to be outside the standard
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5
Q

• role of food additives in the manufacturing
process

What are food additives

A

Food additives are substances added to food that are not normally consumed by themselves.

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6
Q

Why do manufacturers use food additives?

A
  1. improve taste and appearance
  2. improve quality and stability
  3. preserves food by extending storage life
  4. to supplement special dietary needs e.g. artificial sweeteners in sugar free
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7
Q

describe 2 common food additives & their role in specific food products

A
  1. Colours - used to add or restore colour to foods E.G. icing mixture is coloured to make it more attractive on cakes
  2. Artificial Sweeteners - used to replace the sweetness normally provided by sugars in foods without contributing significantly to their available energy E.G. Diet Coke
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8
Q

•characteristics of equipment used in different types of production and the factors influencing their selection

Generally Describe

A

Food is produced by manual methods as well as highly computerized production areas

AUTOMATION AND COMPUTERIZATION:
	Reduce labour
	Save energy
	Ensure consistent product quality
	Waste less materials
	Provide more consistent production levels
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9
Q

•characteristics of equipment used in different types of production and the factors influencing their selection

Identify the different processes

A 
	Separation
	Grinding and milling 
	Mixing 
	Heating 
	Cooling 
	Freezing 
	Evaporation 
	Dehydration
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10
Q

SEPARATION

Describe Filtration: its purpose, equipment used & food example

A

Filtration is the passing of liquid through a filter so solid particles are removed

Equipment used to carry this out may be filtering systems

E.G. separation of cheese curd through filtration systems

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11
Q

SEPARATION

Describe Sedimentation: its purpose, equipment used & food example

A

The use of gravitational or centrifugal forces to remove solids from liquids

Equipment used to carry this out is a centrifuge

E.G. separation of cream from whole milk

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12
Q

SEPARATION

Describe Centrifuging: its purpose, equipment used & food example

A

Process used to separate food particles of different densities

Equipment used to carry out may be a centrifuge

E.G. skimming of milk

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13
Q

Describe grinding & milling: its purpose, equipment used & food example

A

The process of reducing raw material size which may be required to:
 Make raw material easier to handle
 Make raw materials suitable for final product
 Make a completely new product

Equipment used to carry out may be computerised mills

E.G. grinding salt to make it easier to handle OR making flour from wheat

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14
Q

Describe mixing: its purpose, equipment used & food example

A

Process used to evenly distribute ingredients through product batch

Equipment used may be a high pressure mixer

E.G. large scale production of baked goods in a factory

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15
Q

Describe heating equipment: its purpose, equipment used & food example

A

Process used to heat raw material.

equipment used to carry out may be an industrial oven or tubular plate exchanger

E.G. tubular plate exchanger used to produce sauces

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16
Q

Describe cooling: its purpose, equipment used & food example

A

Reduce temperature of a product to slow down or stop activity of enzymes

Equipment used may be an industrial fridge

E.G. used for fruit and veggies

17
Q

Describe freezing: its purpose, equipment used & food example

A

Used to change water into ice. Stopping or pausing enzyme activity

equipment used may be immersion freezers

E.G. Immersion freezers used to freeze poultry + beef

18
Q

Describe evaporation: its purpose, equipment used & food example

A

Used to increase solids concentration of liquid form

equipment used may be a industrial evaporator

E.G. the conversion of tomato juice to tomato paste

19
Q

Describe dehydration: its purpose, equipment used & food example

A

Reduce water content - limits microbial growth

equipment used may be spray dryers

E.G. cows milk powdered milk uses spray dryer to reduce moisture content

20
Q

• characteristics of equipment used in different types of production and the factors influencing their selection

What are the factors influencing equipment selection for processing?

A
  1. Is it Effective, durable & sturdy?

2. Does it align with safety & hygiene standards?

21
Q

• production systems used in the manufacture of food, eg small scale, large scale, manual, automated, computerised

LARGE SCALE

A

Used in large production operations where there may be production lines, large scale production has the advantage of producing large volumes of product over short periods.

E.G. Arnott biscuits

22
Q

• production systems used in the manufacture of food, eg small scale, large scale, manual, automated, computerised

SMALL SCALE

A

 Used at the household / domestic level of production
 They are much less complex to operate E.G. a piping bag to pipe cream into eclairs or a domestic food processor or kitchen aid mixer to make dough

23
Q

• production systems used in the manufacture of food, eg small scale, large scale, manual, automated, computerised

MANUAL

A

 This involves an employee physically adding ingredients or performing certain operations by hand
 Usually found in small scale operations, the organisation relies heavily on the skill and judgement of its staff
 The costs associated with this operation are usually high and efficiency and consistency is often reduced
 As its name suggests, this level of production is labour intensive
E.G. hand dipping chocolate truffles

24
Q

• production systems used in the manufacture of food, eg small scale, large scale, manual, automated, computerised

AUTOMATED

A

 Refers to when machines handle and control the processing of food from the receipt of raw materials through to the finished product
 Automated systems have pre-set and predetermined specifications for operation, mixing times and speed, temperature control, cooking or cooling times, cleaning and sterilisation
E.G. automated production line to process fresh milk

25
Q

• production systems used in the manufacture of food, eg small scale, large scale, manual, automated, computerised

COMPUTERISED

A

 In highly sophisticated manufacturing organisations, the automated equipment and machinery are operated by computerised sensors that are capable of keeping complex operations running 24/7
 These computerised systems have the ability to store complex data, keep records of batch numbers, pH levels, production conditions, dates and time.
 E.G. cheese making production uses computerisation

26
Q

What are flow diagrams?

A

FLOW DIAGRAMS:
It is a method used of representing a food production process through a flow diagram
Features of diagram include:
Five basic symbols
Symbols written vertically down the page
Joined by vertical lines
Used separately or joined

YR12 FOOD TECH (11 decks)

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