Food Processing and Engineering

Name five components of pasteurization unit for market milk.

Balance tank, product feed pump, flow controller, separator, constant pressure valve, density transmitter, fluid transmitter, regulating valve, shut off valve, check valve, homogenizer, booster pump, holding tube, flow diversion valve, plate heat exchanger, process controller

What are the different ways to set up membrane filtration?

Batch operation, continuous operation (single pass , feed and bleed)

What are the different types of evaporators?

Batch pan, tubular evaporators (natural circulation, rising film, falling film, rising falling film, forced circulation evaporator, agitated thin film [wiped film]) plate evaporators ( rising falling, falling, parvap, paraflash

Nutrient retention is best ensured in quality food production using what three techniques?

Batch production; Minimize holding/cooking time; Minimize cooking temperature

Name 5 dimensionless numbers used in heat and/or mass transfer calculations.

Biot number (Bi), Fourier number (Fo), Fanning friction factor (f), Grashoff number (Gr), lag coefficient for mass transfer (j), Lewis number (Le), Nusselt number (Nu), Plank number (Pk), Prandtl number (Pr), Raleigh number (Ra), Reynolds number (Re), Schimidt number (Sc), Sherwood number (Sh), Stefan number (Ste)

Name 5 dimensionless numbers utilized to determine aspects of heat exchange.

Biot, Fourier, Prandtl, Nusselt, Reynolds

In heat transfer, what do the Biot number and the Fourier number physically represent?

Biot: Ratio of internal resistance to heat transfer to external resistance (convection). Fourier: Ratio of heat transferred by conduction to the heat storage rate.

Name 3 types of heat treatment during food processing and what is their purpose.

Blanching (inactivates enzymes), pasteurization (kill pathogenic bacteria), and sterilization (kill all bacteria and other organisms)

List three common types of thermal processing methods and their typical applications.

Blanching: Inactivates enzymes in vegetables. Pasteurization: Destroys pathogenic microorganisms in milk/juice. Sterilization: Kills all microorganisms in canned goods.

Name four types of sucrose used in industry.

Bottler's, canners, liquid, granulate (sanding, baker's special, cordial, fine, gelatin, unigran), powdered/ confectionary sugar, brown sugar (dark and light)

What are the four foods that currently cannot be processed using HPP?

Breads and baked goods, whole fruits and vegetables, marshmallow, whole eggs, high-fat foods, green leafy vegetables, carbonated beverages

What are the different types of dryers?

Cabinet/tray/compartment dryers, tunnel dryers, conveyor belt dryers, kiln drier, foam mat drier, fluidized bed drier

What processing principle or technology is used to preserve the following foods: canned beef, potato chips, ketchup, and yogurt?

Canned beef: retort (heat sterilization) Potato chips: dehydration Ketchup: acid, heat sterilization/hot filling Yogurt: fermentation, low storage temperature.

Briefly describe the still retort process

Cans are loaded into the vessel, steam is injected into the vessel, fan circulates steam for uniformity, vent valve (cold air goes out), temperature and pressure increase to desired temp then vent valve closes, temperature is maintained for desired time (processing time), then precooling begins where the pressure is maintained while slowly cooling the cans, circulating pump with cold water moves into the vessel and gradually decreases the temperature, the drain opens to drain water, and once the cans are cooled and the pressure decreases, the cans can be removed

Name the four classes of caramel and how they are processed.

Caramel color class I: Plain caramel Caramel color class II: Caustic sulfite process Caramel color class III: Ammonia process Caramel color class IV: Sulfite ammonia process

What are the applications of microencapsulation?

Carbonless paper, flavors and essences, pesticides and herbicides, pharmaceuticals, adhesives etc.

Please put the following steps in order as they would be used for processing? Grinding, cleaning, Cocoa separation, shell removal, conching, roasting, addition of other material, tempering

Cleaning, roasting, shell removal, grinding nibs, cocoa separation, addition of other material, Conching, tempering

Give three reasons for adding starch to food.

Coating and glazing agent, thickening agent, colloidal stabilizer, moisture retention, gel forming, binding

Name 6 food products that use freeze concentration.

Coffee, citrus, juices, beer, wine, vinegar, dairy products, meat/fish extracts

Name uses for the 3 types of caramel colors that are produced.

Color for cola drinks, brewers color for beer, and bakers color to give brown, baked color