Food processing 2

Question 1

Preservation Process

Answer 1

quantify initial # of microbes
apply external agent
Take periodic samples
Quantify # of microorganisms for each sample

Question 2

D-value

Answer 2

time needed for 90% reduction in microbial

Question 3

Z-value

Answer 3

increase the temperature needed to cause 90% reduction in D-value

Question 4

F-Value

Answer 4

time needed in the process to reduce the population of vegetative cells and spores

Question 5

what is commercial sterilization

Answer 5

thermal process to achieve shelf stability

Question 6

what does heat treatment do

Answer 6

kills microbes, spores, enzymes

Question 7

length of time

Answer 7

heat condition
heat resistance
enzyme activity
PH
Size/shape
physical state of food

Question 8

commercial sterilization concepts

Answer 8

cold spot
Heat Penetration
come up time
lethality

Question 9

cold spots

Answer 9

areas where it takes longer for heat to reach
liquid food cylindrical container -1/3 up from base
Solid food cylindrical container - geometric center

Question 10

Heat Penetration factors

Answer 10

product
container
retort

Question 11

D0,D1,D2,D3…

Answer 11

0%,90%,99%,99.9%

Question 12

come up time

Answer 12

time for retorte to reach set temp

Question 13

lethality

Answer 13

measure of heat treatment

Question 14

Commercial steril systems

Answer 14

Batch/continuous - treating after packing
aseptic - before packing

Question 15

what is canning

Answer 15

food in hermetically sealed containers
prevents recontamination
shelf stable

Question 16

target microorganisms in canning

Answer 16

Clostridium botulinum (anaerobic)

Question 17

pouch processing advantages

Answer 17

reduce process time
reduce cost
better sensory properties
easy to open

Question 18

pouch processing disadvantages

Answer 18

poor physical stability
complex equipment needed

Question 19

canning process

Answer 19

canned
closed
heated
cooled

Question 20

what is needed in aseptic processing and packaging to create a hermetic seal

Answer 20

sterile product
sterile packaging
sterile environment

Question 21

aseptic processing equipment

Answer 21

steam injection nozzle
steam infusion vessel

Question 22

What is the flash cooling system used for

Answer 22

at 60-70C a vacuum expansion vessel to remove the correct amount of water after aseptic processing so the product is not too diluted or concentrated

Question 23

advantages of aseptic processing

Answer 23

shorter processing time
improved product quality
process productivity
reduced energy consumption

Question 24

physical separation of food components

Answer 24

filtration
centrifugation
pneumatic separation
mechanical expression(pressing)

Question 25

what is filtration

Answer 25

solid/liquid separations using sedimentation by gravity and filtration with porous screens

Question 26

is filtration faster with larger or smaller particals

Answer 26

larger

Question 27

what are the driving forces

Answer 27

pressure vacuum

Question 28

what is centrifugation

Answer 28

a device that separates particles from suspension by size, shape, and density

Question 29

pneumatic separation by

Answer 29

using air to remove foreign particles

Question 30

mechanical separation

Answer 30

by press to get oil or juice

Question 31

what physical properties are critical in mechanical expression

Answer 31

size viscosity

Question 32

processes involving phase separation

Answer 32

crystallization distillation solvent extraction evaporation

Question 33

crystalization

Answer 33

solids formed from a solution

Question 34

distillation

Answer 34

volatile compounds separated from a base solution

Question 35

solvent extraction

Answer 35

separation of soluble compounds from the solute

Question 36

evaporation

Answer 36

partial separation of volatile solvent from non-volitile components

Question 37

membrane separation

Answer 37

process of concentration and separation without using heat

Question 38

what is the driving force for membrane separation

Answer 38

pressure

Question 39

on what basis are compounds separated in membrane separation

Answer 39

molecular size shape

Question 40

what does membrane separation use

Answer 40

specially designed semi-permeable membranes

Question 41

what are the applications of membrane separation

Answer 41

separation of proteins from whey concentration of milk to make cheese clarification of apple juice concentration of eggs

Question 42

membrane separation dead-end mode

Answer 42

liquid permeation decreases overtime as the solid cake increase bc of the top down approach

Question 43

membran separation cross-flow

Answer 43

liquid permeation and cake thickness level out at the same time because of the cross flow

Question 44

types of variation

Answer 44

common cause special cause

Question 45

common cause

Answer 45

natural variations that cannot be traced to a specific cause

Question 46

special cause

Answer 46

assignable variation due to an assignable cause outside of natural variation people, environment, material etc

Question 47

Where are spores often found

Answer 47

on the surface of the food

Question 48

When conditions become favorable, what do spores become

Answer 48

vegetative and produce neurotoxins

Question 49

what happens when a person ingests these neurotoxins?

Answer 49

they contract botulism