TLE/ICT

100問 • 1年前

Lynzey Bataller

通報

問題一覧

The main processes used to produce foods of satisfactory biological standards and acceptable eating quality are

mechanical processes, heating, cooling, the use of additives, and fermentation processes

Each of these has a range of effects on the __ of food.

organoleptic properties

Recent developments in food processing methods include

Aseptic processing, irradiation (non-thermal), pulsed electric fields (non-thermal) and high-pressure processing (non-thermal)

Many raw food materials undergo a preliminary treatment by this

mechanical process

Cutting into a smaller pieces

Size reduction

This processes can, however, involve injury to living cells and may therefore affect the appearance of the foodstuff in often undesirable ways.

Size Reduction

The discoloration in food is called

enzymatic browning

The grey-black discoloration found in cut potatoes and the brown discoloration found in cut apples is due to the action of the enzyme

polyphenol oxidase (PPO)

A similar enzyme reaction can occur between the vitamin C in fruits and the enzyme.

Ascorbic acid oxidase

Enzymatic reactions can be prevented or reduced in several ways:

• Chilling • Lowering pH to below 2.5 • Additives such as sodium metabisulphite, salt, sugar, potassium phosphate, and ascorbic acid • Heat • Complete exclusion of air (oxygen)

Other mechanical treatments of food include __, which are used to seperate fluids from solids, or from liquids of different density.

Filtration and centrifugation

Seperates fluids from solids

filtration

The final form of mechanical treatment is

protective packaging

This is a physical barrier such as can, jar, or plastic sachet, for protection against spoilage, organisms, dirt, and mechanical damage.

Protective packaging

Packaging technologies are classified into

modified atmosphere packaging (MAP) or controlled atmosphere packaging (CAP)

Which gas is used to reduce oxygen levels

Nitrogen gas

Its objective is the removal and separation of contaminating materials from the food in order to attain a suitable condition for futher processing.

Raw material preparation

Is widely applied as a first processing step to root crops, potatoes, fruits, and vegetables.

Washing

Is a predominantly applied to the processing of legume seeds.

soaking

Are often required for washing root vegetables, which may carry a lot of soil, and also for leafy vegetables, which have a large surface area.

Large volumes of water

Are used to assist soil removal and reduce the quantity of water used.

Mechanical or air flotation techniques

Reuse from other food process operations is commonly used.

Water recirculation

Can increase cleaning efficiency but also contribute to the chemical oxygen demand (COD) of the waste water.

Detergents

Is carried out by vigorous spraying with water, which may be chlorinated and used to deter pests, and by immersion, with the aid of brushes of by shaking and stirring. Mainly used for root crops.

washing

Used in washing

surface active agents and warm water

Of legume seeds in water varies with variety and species and with the duration and conditions of storage.

Soaking

Dry beans can be soaked in cold water for

8 - 16 hrs

Are used for porducts which have a low moisture content and high mechanical strength such as nuts and grains.

Dry cleaning

Are used to seperate raw materials into categories on the basis of shape, size, weight, and color.

Sorting and screening

Is important where over or under-sized material may lead to undercooking or cooling.

Size-sorting

Is carried out either manually ot mechanically such as with belt-and-roller sorters.

Shape-sorting

Is used for more valuable foods such as cut meats, eggs, exotic fruits, and vegetables.

Weight-sorting

Is used to sort foods on the basis of length, diameter, number of surface defects, and orientation of food on a conveyor.

Image-processing

Uses photo detectors to record reflected color and compare with pre-set standards.

Color-sorting

Is rhe assessment or a number of characteristics of a food to obtain an indication of the overall quality of a particular food.

grading

Is mainly carried out by by trained operators.

Grading

Involves removal of the inedible parts or parts with defect and cutting to a size appropriate for further processing.

Trimming

It is usually carried out manually or by a rotating knives.

Trimming

Can be achieved by mechanical cutting or abrasion

peeling

Is carried out as a batch process.

Flash steam peeling

Roots and tubers are treated in a pressure vessel and exposed to a steam at a pressure up to

20 bar

Fruits and vegetables to be peeled are pressed against stationary or rotating blades to remove the skin.

Knife peeling

The material fed onto the carborundum rollers or fed into rotating bowl, which is lined with carborundum.

Abrasion peeling

Developed for onions, consists of a conveyer belt which transports and rotates the onion through a furnace heated to temperature in excess of 1000°C.

Flame peeler

Are used for size reduction of solid dry materials, and used extensively in the flour milling, brewery, sugar, and dairy industries.

Grinding and milling

The mill consists of a horizontal cylindrical chamber lined with the steel breaker plate. Hammers along its length disintegrate the material by impact force.

Hammer mills

The mill consists of a slowly rotating m, horizontal steel cylinder, half-filled with steel balls between 2.5 cm and 15 cm diameter. The particles size attained depends on the speed and size of the balls.

Ball mills

Consists of rotating or reciprocating blades. The material may be pressed against the blades by centrifugal force.

Slicing

Is applied to vegetables, fruits, and meats in which the material is first sliced and then cut into strips by rotating blades. Into cubes.

Dicing

Is mainly used for size reduction and homogenization.

Mincing

This technique is widely used in the production of sausages in which the degree of comminution can be varied depending on knjfe-speed and cutting time.

mincing

In here the material is prepared as a soft mixture which firms on processing such as baking.

Forming and molding

It involves forcing a mixture of ingredients through a small opening in a perforated plate or die, is widely used inthe production of meat sausages, pasta products, such as spaghetti and starch-based snack food.

Extrusion

The material is kneaded under high pressure and pressed continuously through openings of the required shape using the action of rotating screws.

Shaping

Destroying pathogens and toher spoilage organisms, it is used to improve food palatability.

Heating

It also provides rapid means of removing moisture and as well as producing a number of physical and chemical changes.

heating

Is an important step in processing fruits and green vegetables and involves their exposure to high temperatures for a short period of time.

Blanching

Is the partial removal of water from liquid food by boiling and is used to preconcentrate, increase the solid content, and to change the color of food.

Evaporation

In here a temperature below 100°C is applied. This results in a partial reduction of the enzyme and harmful bacterial activity within a food product, giving a limited shelf life as it does not attempt to destroy all other (non-harmful) microorganisms that may be present.

Pasteurization

It commonly involves a heat treatment in excess of 100°C to achieve stable and extended shelf life.

Sterilization

It uses temperatures exceeding 125°C but applied for every short times.

Ultra-high-temperature (UHT)

Batchwise its carried out in agitated or continuously stirred vessels.

Pasteurization

Is used to improve eating quality by way of changes both taste and texture of food.

Baking

Its applied on a large scale to flour-based products such as bread and bakery products as well as to fruit and vegetables.

Baking

Is applied to dry and enhance the aroma as well as the structure of the food product.

Roasting

Its particularly important in the formation of aromas in coffee and cacao.

Maillard Reaction

In this process, the shelf life of foods is extended by the reduction of water activity.

Drying

Involves cooking food in edible oil at temperatures typically in the region of 160°C to 190°C.

Frying

Its an oil that are normally used due to their edibility m, stability, to high temperature, and costs.

Vegetable oil

Are used to reduce the rate of biochemical and microbiological change in order to extend the shelf life of fresh and processed foods.

Cooling and chilling

Involves reducing the temperature of the food from the processing to the storage temperature.

Cooling

Involves maintaing the temperature of a food at a temperature of between -1°C and 8°C.

Chilling

Is used for preservation where the temperature of a food is reduced below its freezing point and a proportion of the liquid water content freezes to solid ice crystals.

Freezing

Water is removed through sublimation and desorption.

Freeze-drying or lyophilization

Is essential to encourage certain desirable reactions to occur between the constituents and various emulsions.

Mixing

Occurs when two liquid, which are not soluble to one anotherz are dispersed into fine droplets within each other.

Emulsification

Is one of the most commonly encountered operations in the food industry.

Mixing

Involves the combination of different materials and their spatial distribution until a certain degree of homogeneity is achieved.

Blending

Mixing operations

Solid/solid mixing Solid/liquid mixing liquid/gas mixing

Used for mixed feeds, blends of tea and coffee, dried soup, cake mixes, custard, and ice cream.

Solid/solid mixing

Used for canned products, dough, and dairy products.

Solid/liquid mixing

Used fro making ice cream, and whipping cream.

Liquid/gas mixing

Is one of the most complex unit operations since the nature of the final product is dependent on the method of preparation.

Emulsification

Is an umbrella term referring to the component, processing machines, and systems used to handle, prepare, cook, store, and package food and food products.

Food processing equipment

Most common functions by which food processing equipment are grouped into

Preparation, Mechanical processing, Heat processing, preservation, and packaging

Food preparation Equipment by Unit Operation.

Cleaning, Grading, Peeling/Skinning, and sorting

• Removes foreign matter and contaminants • Give the equipment employed

Cleaning • Wet processes

Closely related to and often precluding, sorting processes. • Give the equipment employed

Grading • tungsten lights image processors laboratory equipment

Removes inedible or undesirable material to increase the overall quality and/or appearance of the final food product. • Give the equipment employed

Peeling/Skinning • pressure vessels stationary/rotating blades conveyors and furnaces

Operates similarly to and overlaps with dry cleaning processes. • Guve the equipment employed

Sorting • sorting machinery disc separator sieves/ screens machine vision sorting systems sorting conveyors

Operations are employed( with or without the application of heat or chemicals ) to reduce, enlarge, homogenize, or otherwise change the physical form of solid, sem-solid, and liquid food matter.

Mechanical processing

Mechanical processing equipment by unit operation

Size Reduction, Size Enlargement, mixing, and Homogenization

Reduces the average particle size of solid food matter through mechanical processes involving compression, shear, or impact force. • Give equipment employed

Size Reduction • Impact mills strainers/ pulpers cutting/chopping knives/ blades slicing machine meat grinders

Increase the average particle size of solid food matter through mechanical processes, such as extrusion, agglomeration, or forming. • Give equipment employed

Size Enlargement • Extrusion rotating pins rotating drums high-speed agitators

Also referred as emulsification

Homogenization

Also referred as blending

Mixing

Equipment which heats food—can cause not only physical changes jn the fod material, heat transfer equipment can be used to direct heat towards or away from the material, respectively.

Heat processing equipment

Heat processing equipment by unit operation

Baking, Blanching, Dehydration, Evaporation, Frying, Pasteurization

Similar to, and often referred interchangeable with, roasting

Baking

100

Employs heated water or steam to reduce the number of microorganisms and inactive undesirable enzymes which can cause spoilage.

Blanching

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問題一覧

The main processes used to produce foods of satisfactory biological standards and acceptable eating quality are

mechanical processes, heating, cooling, the use of additives, and fermentation processes

Each of these has a range of effects on the __ of food.

organoleptic properties

Recent developments in food processing methods include

Aseptic processing, irradiation (non-thermal), pulsed electric fields (non-thermal) and high-pressure processing (non-thermal)

Many raw food materials undergo a preliminary treatment by this

mechanical process

Cutting into a smaller pieces

Size reduction

This processes can, however, involve injury to living cells and may therefore affect the appearance of the foodstuff in often undesirable ways.

Size Reduction

The discoloration in food is called

enzymatic browning

The grey-black discoloration found in cut potatoes and the brown discoloration found in cut apples is due to the action of the enzyme

polyphenol oxidase (PPO)

A similar enzyme reaction can occur between the vitamin C in fruits and the enzyme.

Ascorbic acid oxidase

Enzymatic reactions can be prevented or reduced in several ways:

• Chilling • Lowering pH to below 2.5 • Additives such as sodium metabisulphite, salt, sugar, potassium phosphate, and ascorbic acid • Heat • Complete exclusion of air (oxygen)

Other mechanical treatments of food include __, which are used to seperate fluids from solids, or from liquids of different density.

Filtration and centrifugation

Seperates fluids from solids

filtration

The final form of mechanical treatment is

protective packaging

This is a physical barrier such as can, jar, or plastic sachet, for protection against spoilage, organisms, dirt, and mechanical damage.

Protective packaging

Packaging technologies are classified into

modified atmosphere packaging (MAP) or controlled atmosphere packaging (CAP)

Which gas is used to reduce oxygen levels

Nitrogen gas

Its objective is the removal and separation of contaminating materials from the food in order to attain a suitable condition for futher processing.

Raw material preparation

Is widely applied as a first processing step to root crops, potatoes, fruits, and vegetables.

Washing

Is a predominantly applied to the processing of legume seeds.

soaking

Are often required for washing root vegetables, which may carry a lot of soil, and also for leafy vegetables, which have a large surface area.

Large volumes of water

Are used to assist soil removal and reduce the quantity of water used.

Mechanical or air flotation techniques

Reuse from other food process operations is commonly used.

Water recirculation

Can increase cleaning efficiency but also contribute to the chemical oxygen demand (COD) of the waste water.

Detergents

Is carried out by vigorous spraying with water, which may be chlorinated and used to deter pests, and by immersion, with the aid of brushes of by shaking and stirring. Mainly used for root crops.

washing

Used in washing

surface active agents and warm water

Of legume seeds in water varies with variety and species and with the duration and conditions of storage.

Soaking

Dry beans can be soaked in cold water for

8 - 16 hrs

Are used for porducts which have a low moisture content and high mechanical strength such as nuts and grains.

Dry cleaning

Are used to seperate raw materials into categories on the basis of shape, size, weight, and color.

Sorting and screening

Is important where over or under-sized material may lead to undercooking or cooling.

Size-sorting

Is carried out either manually ot mechanically such as with belt-and-roller sorters.

Shape-sorting

Is used for more valuable foods such as cut meats, eggs, exotic fruits, and vegetables.

Weight-sorting

Is used to sort foods on the basis of length, diameter, number of surface defects, and orientation of food on a conveyor.

Image-processing

Uses photo detectors to record reflected color and compare with pre-set standards.

Color-sorting

Is rhe assessment or a number of characteristics of a food to obtain an indication of the overall quality of a particular food.

grading

Is mainly carried out by by trained operators.

Grading

Involves removal of the inedible parts or parts with defect and cutting to a size appropriate for further processing.

Trimming

It is usually carried out manually or by a rotating knives.

Trimming

Can be achieved by mechanical cutting or abrasion

peeling

Is carried out as a batch process.

Flash steam peeling

Roots and tubers are treated in a pressure vessel and exposed to a steam at a pressure up to

20 bar

Fruits and vegetables to be peeled are pressed against stationary or rotating blades to remove the skin.

Knife peeling

The material fed onto the carborundum rollers or fed into rotating bowl, which is lined with carborundum.

Abrasion peeling

Developed for onions, consists of a conveyer belt which transports and rotates the onion through a furnace heated to temperature in excess of 1000°C.

Flame peeler

Are used for size reduction of solid dry materials, and used extensively in the flour milling, brewery, sugar, and dairy industries.

Grinding and milling

The mill consists of a horizontal cylindrical chamber lined with the steel breaker plate. Hammers along its length disintegrate the material by impact force.

Hammer mills

Ball mills

Consists of rotating or reciprocating blades. The material may be pressed against the blades by centrifugal force.

Slicing

Is applied to vegetables, fruits, and meats in which the material is first sliced and then cut into strips by rotating blades. Into cubes.

Dicing

Is mainly used for size reduction and homogenization.

Mincing

This technique is widely used in the production of sausages in which the degree of comminution can be varied depending on knjfe-speed and cutting time.

mincing

In here the material is prepared as a soft mixture which firms on processing such as baking.

Forming and molding

Extrusion

The material is kneaded under high pressure and pressed continuously through openings of the required shape using the action of rotating screws.

Shaping

Destroying pathogens and toher spoilage organisms, it is used to improve food palatability.

Heating

It also provides rapid means of removing moisture and as well as producing a number of physical and chemical changes.

heating

Is an important step in processing fruits and green vegetables and involves their exposure to high temperatures for a short period of time.

Blanching

Is the partial removal of water from liquid food by boiling and is used to preconcentrate, increase the solid content, and to change the color of food.

Evaporation

Pasteurization

It commonly involves a heat treatment in excess of 100°C to achieve stable and extended shelf life.

Sterilization

It uses temperatures exceeding 125°C but applied for every short times.

Ultra-high-temperature (UHT)

Batchwise its carried out in agitated or continuously stirred vessels.

Pasteurization

Is used to improve eating quality by way of changes both taste and texture of food.

Baking

Its applied on a large scale to flour-based products such as bread and bakery products as well as to fruit and vegetables.

Baking

Is applied to dry and enhance the aroma as well as the structure of the food product.

Roasting

Its particularly important in the formation of aromas in coffee and cacao.

Maillard Reaction

In this process, the shelf life of foods is extended by the reduction of water activity.

Drying

Involves cooking food in edible oil at temperatures typically in the region of 160°C to 190°C.

Frying

Its an oil that are normally used due to their edibility m, stability, to high temperature, and costs.

Vegetable oil

Are used to reduce the rate of biochemical and microbiological change in order to extend the shelf life of fresh and processed foods.

Cooling and chilling

Involves reducing the temperature of the food from the processing to the storage temperature.

Cooling

Involves maintaing the temperature of a food at a temperature of between -1°C and 8°C.

Chilling

Is used for preservation where the temperature of a food is reduced below its freezing point and a proportion of the liquid water content freezes to solid ice crystals.

Freezing

Water is removed through sublimation and desorption.

Freeze-drying or lyophilization

Is essential to encourage certain desirable reactions to occur between the constituents and various emulsions.

Mixing

Occurs when two liquid, which are not soluble to one anotherz are dispersed into fine droplets within each other.

Emulsification

Is one of the most commonly encountered operations in the food industry.

Mixing

Involves the combination of different materials and their spatial distribution until a certain degree of homogeneity is achieved.

Blending

Mixing operations

Solid/solid mixing Solid/liquid mixing liquid/gas mixing

Used for mixed feeds, blends of tea and coffee, dried soup, cake mixes, custard, and ice cream.

Solid/solid mixing

Used for canned products, dough, and dairy products.

Solid/liquid mixing

Used fro making ice cream, and whipping cream.

Liquid/gas mixing

Is one of the most complex unit operations since the nature of the final product is dependent on the method of preparation.

Emulsification

Is an umbrella term referring to the component, processing machines, and systems used to handle, prepare, cook, store, and package food and food products.

Food processing equipment

Most common functions by which food processing equipment are grouped into

Preparation, Mechanical processing, Heat processing, preservation, and packaging

Food preparation Equipment by Unit Operation.

Cleaning, Grading, Peeling/Skinning, and sorting

• Removes foreign matter and contaminants • Give the equipment employed

Cleaning • Wet processes

Closely related to and often precluding, sorting processes. • Give the equipment employed

Grading • tungsten lights image processors laboratory equipment

Removes inedible or undesirable material to increase the overall quality and/or appearance of the final food product. • Give the equipment employed

Peeling/Skinning • pressure vessels stationary/rotating blades conveyors and furnaces

Operates similarly to and overlaps with dry cleaning processes. • Guve the equipment employed

Sorting • sorting machinery disc separator sieves/ screens machine vision sorting systems sorting conveyors

Operations are employed( with or without the application of heat or chemicals ) to reduce, enlarge, homogenize, or otherwise change the physical form of solid, sem-solid, and liquid food matter.

Mechanical processing

Mechanical processing equipment by unit operation

Size Reduction, Size Enlargement, mixing, and Homogenization

Reduces the average particle size of solid food matter through mechanical processes involving compression, shear, or impact force. • Give equipment employed

Size Reduction • Impact mills strainers/ pulpers cutting/chopping knives/ blades slicing machine meat grinders

Increase the average particle size of solid food matter through mechanical processes, such as extrusion, agglomeration, or forming. • Give equipment employed

Size Enlargement • Extrusion rotating pins rotating drums high-speed agitators

Also referred as emulsification

Homogenization

Also referred as blending

Mixing

Equipment which heats food—can cause not only physical changes jn the fod material, heat transfer equipment can be used to direct heat towards or away from the material, respectively.

Heat processing equipment

Heat processing equipment by unit operation

Baking, Blanching, Dehydration, Evaporation, Frying, Pasteurization

Similar to, and often referred interchangeable with, roasting

Baking

100

Employs heated water or steam to reduce the number of microorganisms and inactive undesirable enzymes which can cause spoilage.

Blanching