Summary: Food Processing
- This + 400k other summaries
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
Read the summary and the most important questions on Food Processing
-
Product and Process Technology
This is a preview. There are 77 more flashcards available for chapter 21/12/2016
Show more cards here -
What are functional properties of food (explanation)?
The changes that the main nutrients in the food undergo (during processing). -
What kind of relation is there between functional properties of food and the product functionality?
The change of a nutrient (functional property) enables it to be used in different forms, textures, tastes and appearances (product functionality).
Examples of functional properties: denaturation of proteins/ malliard reaction/ dextrinisation. -
What does a process do to food and by means of what?
It changes input into output by means of interrelated tasks (unit operations). -
What is an industrial process?
A series of unit operations used to produce materials in large quantities. -
A unit operation is a basic step (sometimes a transformation) that takes place in a process. Name a couple of unit operations and the type of change it causes.
- Evaporation -> physical change
- Pasteurization -> chemical transformation
The difference between a physical change and a chemical transformation is that no new substance is created during a physical change, although the matter takes a different form. During chemical transformation new substances are created. -
Do small scale processes work the same as processes on big scale? Explain why.
Small scale processes do not work the same. The difference in magnitude between a small scale and big scale process is too high. That is why a big scale process should be split up into multiple processing steps. -
What is the difference between evaporation and drying?
Drying is typically the word used to describe the removal of water from a substance. Evaporation is the changing of phase of liquid water to gaseous water. -
What are the aims of food processing?
- Extraction of valuable components
- Transformations
- Production of composed products
- Preservation -
Name a example/form of extraction and transformation.
Extraction: Olive oil from olives
Transformation: Fermentation -
By which forms of processes can extraction be carried out?
- Cutting
- Separation processes
- Higher grades + faster learning
- Never study anything twice
- 100% sure, 100% understanding