Unit 10 Flashcards
A moisture sorption isotherm is a graph that plots the change in water
content of a food sample against …… (acronym, two capital letters)
RH
Reduction of …… enhances the efficacy of the drying process due to
the reduction of the boiling point of water
Pressure
…… is the process of soaking food in a sodium
bisulfite and water
solution for 10 to 30 minutes (one word, first capital letter)
Sulfiting
What affects the perception of the product by the client
Quality
What is food quality
the product meets (or exceeds) the
expectations of the consumer
Difference between QC and QA
Quality control (QC) involves testing (representative samples) of the
finished product to determine whether they meet the specifications
that have been set for the product.
Quality assurance (QA) involves taking measures to ensure that the
processing steps are properly performed, which should ensure that the
finished products are of consistent quality
As mentioned at the beginning of this section, QC involves testing
(representative samples) of the finished product to determine whether
they meet the specifications that have been set for the product.
QA involves taking measures to ensure that the processing steps (unit
operations) are properly performed, which should ensure that the
finished products are of consistent quality.
Plant sanitation.
Microbiological quality
Testing of the finished product to determine whether they meet
the specifications that have been set for the product
a.
Quality assurance
b.
Quality control
B
Two quality characteristics
Sensory quality characteristics
Hidden quality characteristics
Sensory characteristics can be divided into what categorizes
appearance attributes textural attributes flavor attributes
The consumer s initial perception of the quality of a product is largely
based on appearance attributes such as:
Color: often an indicator of ripeness, spoilage, or storage history
Size/shape: e.g., fruits & vegetables
Wholeness: e.g., cookies, nuts
Degree of damage: e.g., bruising of bananas
Consistency (visual perception of thickness): e.g., ketchup
Gloss: e.g., apples
Fat crystallization on the surface of the chocolate is called
Fat bloom
QC Measurement of Color
Human eye (comparison to colored tiles) A spectrophotometer (transparent liquids) A tristimulus colorimeter
What is a standard plate
QC generally uses color difference measurements to make color
measurements more sensitive.
For example, a standard plate is made to represent the desired color
of the product.
We sense texture by
We sense by touch, tongue, palate, and teeth.
What texture we expect from liquids and pastes
Viscous (thick): e.g., tomato ketchup Non viscous (thin): e.g., water Smooth consistency: e.g., mayonnaise, yogurt Creamy: e.g., margarine, icing
What texture is expected for solids
Crisp: e.g., lettuce, chips Chewy: e.g., granola bars Crunchy: e.g., chips Soggy: e.g., crackers
What is rheology
Rheology: the study of the deformation and flow of matter.
What instruments are used to objectively measure fluidity of products
A Bostwick consistometer measures the time it takes for a viscous fluid
product (e.g., ketchup, syrup) to flow down an inclined plane.
Numerical measurements of viscosity can be made using various types of
viscometers
What is the equipment to measure texture of solid and semi-solid products
Measuring texture is more complex than measuring viscosity.
It is based on measuring the force required for deformation of a
material.
Common forces include compression (squeezing), shear (cutting),
and tension (pulling) or combinations thereof (chewing).
What is universal testing machine
These instruments come with a wide variety of accessories: cutting
devices, pulling devices, and plungers to mimic forces imposed on food
products.
Examples how texture and viscosity can change
Meat becomes more tender with aging.
Starches gelatinize with heat/moisture.
Bread firms/stales over time (starch retrogradation).
Crackers become soggy with exposure to humid conditions.
Some instruments do exist that can objectively measure some flavor related
parameters:
Gas chromatography (measures volatile compounds associated with
Conductivity measurements (salt concentration)
pH meters (acidity)
Refractometers (sugar concentration)
Do we still need to do taste panels
However, no instrument has replaced humans as of yet, so taste panels
are commonly used to measure flavor as well as other quality
attributes of foods: sensory evaluation
Sensory evaluation is carried out routinely in most food companies for
QC purposes or to compare products against those of competitors.
What are Non
sensory (Hidden) Quality Attributes
For example, nutritional value has recently become much more
prominent in consumers ’ perception of quality.
What is done to determine best before date
Accelerated storage trials
What is included in materials handling section
Harvesting
Transport of agricultural/animal products to the processing plant
Pneumatic conveying of powders (e.g., milled flour, refined sugar) from
trucks/railroad cars to storage bins, etc.
Materials handling also include all types of in plant conveying of
materials, including pumping of liquids.
What should be fulfilled during materials handling section
sanitary
conditions, minimize losses of raw materials and maintain their quality,
and minimize microbial growth.
As an example, liquid nitrogen is used to cool fruits and vegetables at
harvest and during transport to reduce their rate of respiration.
What are should be done with pumps
Materials handling also include all types of in plant conveying of
materials, including pumping of liquids.
What is included in cleaning-related operations
All raw materials tend to be contaminated to some degree and require some type of
cleaning operation.
Cleaning operations range from purification of water for soft drinks to evisceration
(gutting) of animals
Cleaning related operations also include regular cleaning of processing equipment :
sophisticated clean in place (CIP) systems exist for automated liquid processing equipment
while many other types of equipment have to be completely disassembled.
Removal of mud from oysters
Removal of metal fragments from bulk grain (using a magnetic metal separator)
These are examples of what stage in production
Cleaning-related
What is done during separation-related operations (solid from solid, liquid from liquid, solid from liquid, liquid from solid
Solid from solid Peeling of potatoes: one of the most important steps in potato processing Shelling of nuts Liquid from liquid Separating cream from milk: centrifugation (fat has lower density than the aqueous phase)
Solid from liquid Separation of whey proteins from whey Liquid from solid Pressing juice from fruit Separating whey from curd (cheese production)
What is disintegration-related operations
These operations involve a reduction in size , e.g.: Slicing of potatoes for potato chips Grinding of meat Milling of wheat to produce flour Homogenization of milk (reduction in size of fat globules) Filleting of fish
Example of mixing-related operations with solid-solid
: Mixing of dry ingredients
e.g., ribbon blending of spices/soup mix
Example of mixing-related operations with solid-liquid
, e.g., sugar/water
All sorts of paddles and propeller designs are used.
Example of mixing-related operations with liquid-liquid
: e.g., oil/water (to produce
High pressure homogenizers are used.
Example of mixing-related operations with gas-solid
: e.g., incorporate air into ice cream
Various types of mixers and beaters are used.
Centrifugation of milk separates fat from the aqueous phase
due to difference in …… (one word, small letters)
Density
What operations involve in heat-exchange related operations
Cooling
Heating
Types of equipment that can be used for both types of heat exchange
Plate heat exchangers
Tubular scraped surface heat exchangers
Cooling processes encompass ___ and ___ and is done for
Cooling processes encompass refrigeration and freezing and most
often have the primary purpose of extending shelf life (not always the
case; e.g., ice cream).
Types of freezing
Still freezing Blast freezing Cryogenic freezing: liquid nitrogen or dry ice (CO 2 Immersion freezing (brine)
For temperature-sensitive products operations should be carried under
under vacuum (water boils at a lower temperature).
Drying-related operations include
Reduce water activity and product weight.
Drying processes range from crude (sun) to very sophisticated (freeze
drying).
Forming/shaping-related operations are used for
Many products require forming/shaping, e.g., hamburger patties,
sausages, butter, pasta, breakfast cereals, chocolates, doughnuts
Why packaging-related operations are important
Packaging is a critical step in maintaining any gains achieved by
processing food products and provides for food distribution, product
safety, and convenience
Aside from its food preservation role, packaging serves to display,
advertise, and inform.
common packaging materials
Metal: alloyed steel (“tin” can), aluminum Glass Paper/paperboard Plastics (i.e., thermoplastic polymers), in the form of containers (bottles, tubs, etc.), films, and wraps Plastic/aluminum/paper laminates Less common: Edible coatings and films (polysaccharide or protein)
What is susceptor-based packaging
for microwavable
products allows browning reactions to take place in a microwave oven.
*A susceptor is a material that absorbs microwave energy and converts it to heat,
which may be re emitted as infrared radiation
Is packaging is the final product of operation?
No
Food products are often subjected to various processes after
packaging, e.g., freezing, thermal processing, cooking, etc.
So select proper packaging
Green peas must be soaked in sodium bisulfate solution
before dehydration to eliminate enzymatic activity
A.
True
B.
False
False
Mashed potatoes are dried by …… drier (one
word, small letters)
Drum
A food product whose water content has been reduced to 20 50 % is A. Dried food B. Concentrated food C. Intermediate moisture food D. Lyophilized food
C
A condition that occurs when frozen food has been damaged by dehydration and
oxidation, due to cold air reaching the food. (two words separated by a space, small letter)
Freezer burn
Food to be frozen is coated with water …… to prevent freezer burns.
(one word, small
Mist
Ethylene …… is used as a freezing medium in immersion
freezing. (one word, small letters)
Glycol
During dehydration of food, increasing the amount of energy
transferred as heat to food will increase the efficacy of the process.
A.
True
B.
False
False
Temperature …… is the difference in temperature between the
heating medium and the product. (one word, small letters)
Differential
Smaller particle sizes will yield greater surface area. The relationship
between the two factors is …… (one word, small letters)
Exponential
…… is used to reduce the temperature required to
evaporate milk
Pressure
…… consistometer is an instrument that measures the time for a viscous fluid
product to flow down an inclined plane. (one word, capital first letter)
BOSTWICK
Sogginess is a desired sensory attribute in crackers A. True B. False
B
What is control-related operations
Ensure proper temperatures are reached and are maintained for the
proper amounts of time
Ensure proper fill levels/weights are delivered into containers; etc.
Various process parameters (e.g., pH, weight, rate of flow) are
monitored on control charts
Any parameter will show ___
random variation
What is SD and how it is calculated
this random
variation can be characterized by the standard deviation s or SD )
around the mean value:
Square root from S^2
What is control chart and what regions it has
The control chart is an important quality assurance tool that is used
to ascertain whether a process is in statistical control
The boundaries of three zones on the control chart and the upper
control limit (UCL) and lower control limit (LCL) of the process
SD and zones limits
Zone C = 1 SD from the mean Zone B = 2 SD from the mean Zone A = 3 SD from the mean UCL = mean + 3 *SD LCL = mean 3 *SD
What is 1,2,3 SD in percentages and what zones are included there
68 % of the measured values of x are expected to fall within zone
C (i.e., within 1 SD from the mean)
95 % of the measured values of x are expected to fall within zones
B and C (i.e., within 2 SD from the mean)
99.7 % of the measured values of x are expected to fall within
zone A, B, and C (i.e., within 3 SD from the mean)
When the process is said to be out of control according to control chart
One point exceeds the UCL or the LCL. ii. Two out of three consecutive points are in zone A. iii. Four out of five consecutive points are in zone B or zone A. iv. Eight consecutive points are on one side of the central line.
If the data exceeds the normal range according the control chart, it means
The four above conditions are considered to indicate that the process
is being affected by a special cause of variation (as opposed to
random variation).
This special cause of variation may be some inherent change in the
system or a new or previously neglected phenomenon .
Accordingly, whenever any of the above conditions occurs, action is
initiated to identify the cause of variation and eliminate it (or
prevent its recurrence).
The action that is taken is based on application of the scientific
method:
Define the problem and potential causes of the problem; define
potential solutions to the problem and select the best solution.
Measure the effect of the solution on the process in solving the root
cause of the problem.
Analyze the data and determine if the solution is effective.
Improve the process.
Develop controls to maintain the gains.
The continuous goal of QA is to
Decrease the magnitude of the random variation, so the process is more consistent
What is HACCP
The HACCP system focuses on food safety and utilizes a preventive
approach throughout the production process to ensure the safety of
the processed product.
What type of hazards can make food unsafe according to HACCP
biological (e.g., microbial), physical (e.g., foreign matter),
and chemical (e.g., pesticide residues, allergens, unsafe levels of
food additives).
HACCP is mandatory to use where in Canada
for meat and poultry
Though other industries use it as well
7 principles of HACCP
- Hazard analysis (e.g. for milk specific pathogen, not good package can expire more quickly)
- Identify critical points
- Establishing critical limits
- Establishing monitoring procedures
- Establish corrective measures
- Establishing verification procedures
- Record keeping
What means hazard analysis in HACCP
all possible food safety hazards that could cause a product to be unsafe
for consumption, and
the measures that can be taken to control those hazards.
Give an example of critical control point and what is the exception for it
For example: the cooking step is considered a critical control point ”
because control measures are necessary to deal with the hazard of
pathogens surviving the cooking process.
[If a hazard can be prevented, eliminated, or reduced to an
acceptable level at more than one stage in a process, only the last
of these stages is a critical control point.
Give example of establishing critical limits
For example: critical limits ” at the cooking stage include specific time
and temperature for cooking the product.
Example of establishing monitoring procedures
For example: monitoring procedures at a cooking critical control point
could include taking the internal temperature of the product with a
specialized thermometer.
…… analysis is identification of all possible food safety hazards that could cause a
product to be unsafe for consumption, and the measures to control them. (one word,
capital first letter)
Hazard
When it is better to apply corrective actions
correcting problems before end stage production is
far more effective than waiting until a product is finished to test it.
For example: if the required internal temperature has not been
reached, a corrective action would require that the product be cooked
further . If the cooking temperature cannot be reached, another
corrective action would call for the product to be held and destroyed
Why records need to be kept in HACCP
company to
demonstrate the effective application of the critical control points, and
assist with official verification (which is done, in Canada, by the Canadian
Food Inspection Agency)
Records need to documentate
the monitoring and verification results , and
all information and actions taken in response to any deviations found
through monitoring and verification.
Whose responsibility is to maintain HACCP
Industry, not the government
What is done to obtain ISO certification
Quality management systems standards developed by the
International Standards Organization (ISO)
What agencies created grading system for foods
The Canadian Food Inspection Agency (CFIA) and the U.S.
Department of Agriculture (
Canada A grades of meat is made according to
Example: The Canada “A” grades ( Canada Prime, Canada AAA,
Canada AA, Canada A ) differ by the amount of marbling* in the
meat: Canada Prime has the most marbling and Canada A has the
least.
Grade of a product give consumers a guide for
quality of the product
The regulatory agency that is dedicated to the safeguarding of food, animals, and
plants, which enhance the health and well being of Canada’s people, environment
and economy. (four letters acronym, capital letters)
CFIA
A …… can be used to determine sugars concentration.
one word, small letters
Refractometer
Nutritional value of a food product is classified as …… quality attribute
(one word, small
Hidden
Food manufacturing processes are managed as a wholistic unit A. True B. False
B
Removing stems from cherries is an example of …… related operation
during the production of cherry compote (one word, small letters)
Separation
Formation of tetra brick is an example of …… related
operation (one word, small letters)
Packaging
In chocolate moose, air bubble have higher affinity towards …… A. The fatty phase B. The aqueous phase
A
Solid fat content (SFC) helps determine the plasticity of fatty products A. True B. False
A
The reactions that occur in fats and oils over time in the
presence of O 2 is …… (one word, small letters)
A
Water is a …… solvent (one word, small letters)
Polar
The high surface tension of water is explained by its high level
of …… (two words, small letters, space in between)
Hydrogen bonding
…… water keep protein molecules suspended in a colloidal solution (one word, capital first letter)
Hydrate
Reduced water holding capacity of meat proteins makes the meat …… a. Tougher b. Juicier
A
