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Fiona Kao
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Decks in this class (18)
Lecture 1: Introduction
What is the primary objective of ...,
What are two main objectives of p...,
What are other objectives of food...
56
cards
Lecture 3: Thermal Processing
What did nicolas appert invent,
What did louis pasteur establish,
What four scientists worked toget...
60
cards
Lecture 2: Mass and Energy Balance
What principle is mass balance ba...,
What general equations are assume...,
What is the pearson square rule
9
cards
Lecture 4: Microbial Destruction Kinetics
In the thermal destruction of mic...,
In the plot of log c vs t what re...,
In the plot of log c vs t what re...
23
cards
Lecture 5: Thermal Process Calculations (General Methods)
What are the two factors that des...,
In the tdt equation fo 18 02min w...,
Does destruction kinetics or ther...
33
cards
Lecture 6: Heat Penetration Behaviour (Formula Methods)
What are uses of general method,
How do you use the formula method,
What is transient time
45
cards
Lecture 7: Thermal Processing Equipment
What are preliminary operations,
What is a retort,
What are essential features in al...
40
cards
Lecture 8: Quality Optimization in Thermal Processing
What is the aim of techniques in ...,
What is heat transfer in canned f...,
What factors are involved with a ...
49
cards
Lecture 9: Low Temperature Preservation and Freezing
Define low temperature preservation,
What are 2 techniques of low temp...,
Describe the microbial activity o...
56
cards
Lecture 10: Food Freezing
What are the 5 freezing time defi...,
Which is the most accepted freezi...,
In the 1st freezing rate definiti...
24
cards
Lecture 11: Commercial Freezing Methods and Equipment
What is the goal of freezing methods,
What are ways to achieve rapid fr...,
What are factors that are helpful...
20
cards
Lecture 12: Quality and Stability of Frozen Foods
High quality of frozen foods is d...,
What are reasons why frozen foods...,
What are ways to control chemical...
12
cards
Lecture 13: Dehydration Fundamentals and Drying Process
What is drying,
Compare sun drying dehydration an...,
Define conventional drying
49
cards
Lecture 14: Factors Affecting Drying Rate Psychometry
What variables represent moisture...,
What variables represent residual...,
What represents mr
28
cards
Lecture 15: Quality Changes During Storage
What are 6 changes that occur dur...,
How does shrinkage occur during d...,
What percentage of volume loss oc...
27
cards
Lecture 16: Drying Technology and Industrial Dryers
What are factors that differntiat...,
What are spray driers used for wh...,
What are benefits of spray dryers
24
cards
Lecture 17: Microwave, Radio Frequency, Ohmic Heating, PEF, PL
How to microwaves compare to tele...,
How can mc be generated,
What are restrictions of mw
55
cards
Lecture 18: High Pressure Processing
What is the si unit for pressure,
What is the british unit for pres...,
What are equivalences of 1atm
20
cards
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4) Food Processing
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