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FDSC200 > week13C1 : QA/Qc > Flashcards

week13C1 : QA/Qc Flashcards

1
Q

What is quality control?

A

involves testing (representative samples) of the finished product to determine whether they meet the specifications that have been set for the product.

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2
Q

What is quality assurance?

A

involves taking measures to ensure that the processing steps are properly performed, which should ensure that the finished products are of consistent quality.

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3
Q

What are the two categories into which the characteristic of a product may be subdivided into?

A
  1. Sensory qualities

2. Hidden qualities

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4
Q

What are the three categories into which the sensory qualities can be subdivided into?

A
  1. Appearance
  2. Textural
  3. Flavor
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5
Q

____ on chocolat is due to the fat crystallization and is a defect in the _____ attributes

A

fat bloom

appearance

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6
Q

Name the different methods to measure the colors

A
  1. human eye
  2. spectrophotometer
  3. tristimulus colorimetter
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7
Q

What is the use of the standard plate in the case of the evaluation of the color ?

A

The standard plate is made to represent the desired color to compare with the color seen (subjective method)

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8
Q

What are the various word used to describe liquids and pastes?

A
  1. Viscous
  2. non-viscous
  3. smooth
  4. creamy
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9
Q

What are the various words related to texture used to describe solids?

A
  1. crisp
  2. chewy
  3. crunchy
  4. soggy
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10
Q

What is rheology?

A

the study of the deformation and flow of matter

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11
Q

What is the name of the device that measure the time it takes for a viscous fluid to flow on a inclined plane

A

Botswick consistometer

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12
Q

What is the name of the device that measure the viscosity by applying a force on the liquid

A

viscometer

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13
Q

How is measured the solid and semi-solid foods?

A

by applying various forces like compression (squeezing), shear (cutting), and tension (pulling) or combinations thereof (chewing).

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14
Q

Name a texture measuring machine

A

Instron Universal Testing Machine

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15
Q

What is the fundamental rule associated with all food products?

A

If it doesn’t taste good, no one will eat it

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16
Q

Name four intstruments that can objectively measure some flavour parameters

A
  1. pH meter
    2 Gas chromatography
  2. Refractometers
  3. Conductivity measurements
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17
Q

What is the instrument used to measure the sugar content ?

A

refractometers

18
Q

What is the instrument used to measure the salt concentration?

A

conductivity measurements

19
Q

How are determined the best before dates?

A

with accelerated storage trials

20
Q

What are unit operations?

A

discrete steps of the food processing

21
Q

Name de common unit operations

A
  1. Materials handling
  2. cleaning related operations
  3. Separation related operations
  4. Disintegration-related operations
  5. Mixing related operation
  6. Heat exchange related operation
  7. Evaporation/concentration related operation
  8. Drying related operation
  9. Forming/shaping related operations
  10. Packaging related operations
  11. Controlling-related operations
22
Q

Name the unit operation related to this sentence : liquid nitrogen is used to cool fruits and vegetables at harvest and during transport to reduce their rate of respiration.

A

Material handling

23
Q

What is the unit operation responsible for the contamination?

A

material handling

24
Q

Name the unit operation related to this sentence : a common primary unit operation for most products is the removal of extraneous matter:

A

Cleaning-related

25
Q

sophisticated ______ systems exist for automated liquid processing equipment

A

clean-in-place (CIP)

26
Q

Name the unit operation related to this sentence : Peeling of potatoes: one of the most important steps in potato processing

A

Separation-related operation

27
Q

Separation of whey proteins from whey is a separation ___ from liquid

A

solid

28
Q

Pressing juice from fruit is a separation ____ from solid

A

liquid

29
Q

Name the unit operation related to this sentence : Slicing of potatoes for potato chips

A

Disintegration-related operations

30
Q

Disintegration-related operations involve a _____ in size

A

reduction

31
Q

Name the unit operation related to this sentence : ribbon blending of spices/soup mix

A

Mixing-related operations

32
Q

Name the unit operation related to this sentence : to produce
evaporated milk, maple syrup, or juice concentrates.

A

evaporation/concentration-related operations

33
Q

for temperature-sensitive products, heating operations may be carried out under ____

A

vacuum

34
Q

Name the unit operation related to this sentence :

Reduce water activity and product weight

A

Can be evaporation/concentration-related operations

or Drying-Related Operations

35
Q

What are susceptor*-based packaging

A

*A susceptor is a material that absorbs microwave energy and converts it to heat, which may be re-emitted as infrared radiation

36
Q

T or F : Packaging is not always the final unit operation

A

T

37
Q

Measures implemented to ensure that the processing steps are properly performed to ensure that the finished products are of consistent quality.

A

Quality assurance

38
Q

An instrument that measures the time for a viscous fluid product to flow down an inclined plane.

A

Bostwick consistometer

39
Q

A …… can be used to determine sugars concentration.

A

Refractometer

40
Q

Nutritional value of a food product is classified as …… quality attribute

A

Hidden

41
Q

Food manufacturing processes are managed as a wholistic unit

A

False, hence why they are unit operations

42
Q

T or F : measuring texture is more complex than measuring viscosity

A

T

FDSC200 (23 decks)

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