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Questions and Answers
What is a primary objective of food engineering?
What is a primary objective of food engineering?
Which of the following principles is NOT typically associated with food engineering?
Which of the following principles is NOT typically associated with food engineering?
Which raw material has been used as an example in the process of canning?
Which raw material has been used as an example in the process of canning?
What can initiate the development of a new food technology?
What can initiate the development of a new food technology?
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Who invented banana ketchup during World War II?
Who invented banana ketchup during World War II?
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What is the role of microbiology in food engineering?
What is the role of microbiology in food engineering?
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What are the components of technology developed in food engineering?
What are the components of technology developed in food engineering?
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The technology of canning involves knowledge from which of the following areas?
The technology of canning involves knowledge from which of the following areas?
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What is one potential benefit of utilizing excess production of commodities?
What is one potential benefit of utilizing excess production of commodities?
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Which of the following is NOT a consideration for consumer needs in product development?
Which of the following is NOT a consideration for consumer needs in product development?
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What was the primary driver behind Nicolas Appert's development of canning?
What was the primary driver behind Nicolas Appert's development of canning?
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Which characteristic ensures that corned beef remains safe from hazards?
Which characteristic ensures that corned beef remains safe from hazards?
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What type of food hazards is primarily associated with biological risks in beef?
What type of food hazards is primarily associated with biological risks in beef?
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Which of the following best describes the characteristic of 'good eating quality' in products?
Which of the following best describes the characteristic of 'good eating quality' in products?
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What was a key characteristic of instant ramen developed by Momofuku Ando?
What was a key characteristic of instant ramen developed by Momofuku Ando?
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What is NOT considered a factor in ensuring corned beef has high nutritional value?
What is NOT considered a factor in ensuring corned beef has high nutritional value?
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What is the optimal temperature for toxin development of botulinum?
What is the optimal temperature for toxin development of botulinum?
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What is the minimum Aw (water activity) for Group 2 non-proteolytic strains of botulinum?
What is the minimum Aw (water activity) for Group 2 non-proteolytic strains of botulinum?
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What pH level defines a low-acid food in relation to botulinum risks?
What pH level defines a low-acid food in relation to botulinum risks?
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What does the D value represent in the context of botulinum?
What does the D value represent in the context of botulinum?
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What is the standard minimum process requirement in log cycles to ensure safety from botulism?
What is the standard minimum process requirement in log cycles to ensure safety from botulism?
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At what temperature does the D121.1 value of 0.1 - 0.23 indicate the time required to reduce spore population?
At what temperature does the D121.1 value of 0.1 - 0.23 indicate the time required to reduce spore population?
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What is the lowest reported Aw for growth of botulinum?
What is the lowest reported Aw for growth of botulinum?
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What does the Z value measure in relation to botulinum?
What does the Z value measure in relation to botulinum?
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Where is the cold spot located in a can or jar when heated by convection?
Where is the cold spot located in a can or jar when heated by convection?
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Which mode of heating results in the slowest heating region typically being at the geometric center of the container?
Which mode of heating results in the slowest heating region typically being at the geometric center of the container?
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What is the slowest heating region in a product that is viscous with little free liquid?
What is the slowest heating region in a product that is viscous with little free liquid?
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What is the D-value for Bacillus stearothermophillus at 121°C?
What is the D-value for Bacillus stearothermophillus at 121°C?
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How much longer will it take to achieve a one log reduction at 111°C compared to 121°C for Bacillus stearothermophillus?
How much longer will it take to achieve a one log reduction at 111°C compared to 121°C for Bacillus stearothermophillus?
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Which mechanical device is used for hermetic seaming of a can cover?
Which mechanical device is used for hermetic seaming of a can cover?
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What does the exhaust box primarily do in the canning process?
What does the exhaust box primarily do in the canning process?
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What is the z-value for Bacillus stearothermophillus?
What is the z-value for Bacillus stearothermophillus?
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What is the purpose of the pressure cooker in the canning process?
What is the purpose of the pressure cooker in the canning process?
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Which of the following foods is considered a high-acid food?
Which of the following foods is considered a high-acid food?
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Which of the following products is typically heated using conduction?
Which of the following products is typically heated using conduction?
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At what temperature should foods with a pH of 3.5 or less be pasteurized?
At what temperature should foods with a pH of 3.5 or less be pasteurized?
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Which of the following spoilage organisms is common in high acid foods?
Which of the following spoilage organisms is common in high acid foods?
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Which of these methods is NOT used to determine process schedules for thermal processing?
Which of these methods is NOT used to determine process schedules for thermal processing?
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What is the critical pH value that differentiates low-acid foods from high-acid foods?
What is the critical pH value that differentiates low-acid foods from high-acid foods?
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What must be done to certain foods with varying acidity before preserving them?
What must be done to certain foods with varying acidity before preserving them?
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Study Notes
Food Engineering
- The application of science and technology to design sustainable and environmentally responsible food processes for manufacturing safe, tasty, healthy, and convenient food products.
- Combines basic principles of engineering, math, and science with advanced courses in food chemistry, microbiology, and food processing.
Food Engineering Applications
- The manufacture of canned corned beef exemplifies food engineering.
Canned Corned Beef
- Developed using knowledge and information about the product, raw materials, physical sciences, and microbiology.
Development of Food Technologies
- Raw Material Focus: Technologies can arise from the need to utilize materials from excess production, processing waste, or decreasing demand for an existing product due to market changes.
- Product Focus: Technologies can arise from the need for products that are suited for specific uses, markets, or environments.
Banana Ketchup
- Developed in the Philippines during World War II due to a shortage of tomatoes.
- Invented by Filipina food technologist Maria Y.Orosa.
Consumer Needs and Demand for Quality Products
- Safe
- Nutritious
- Good eating quality
- Convenient
- Affordable
Corned Beef: Specific Considerations
- Safe from biological, chemical, and physical hazards.
- Shelf-stable at ambient temperature for an extended period.
- High nutritional value.
- Good eating quality.
- Convenient to use and transport.
Beef Safety Concerns
- Biological: Parasites, insects, microorganisms
- Chemical: Toxins, including botulinum
-
Botulinum Toxin Development:
- Group 1 (Toxins A, B, F): 10 to 48°C, minimum pH 4.6, minimum Aw 0.94 (10% NaCl)
- Group 2 (Toxins B, E, F): 3 to 45°C, minimum pH 5.0, minimum Aw 0.97 (5% NaCl)
- Optimum Temperature: 35°C (95°F)
- pH range: 4.6 - 8.9
- Lowest reported Aw for growth: 0.95
Food Acidity
- Low-acid: Foods with a pH greater than 4.6.
- High-acid: Foods with a pH of 4.6 or lower.
Thermal Resistance
- D-value: The time required to reduce the number of microorganisms by 90% at a specific temperature.
Z-value
- The change in temperature needed to change the D value by a factor of 10.
- Indicates the effect of temperature on the death rate of microorganisms.
Thermal Death Time (TDT) Curve
- A logarithmic graph depicting the relationship between D-value and time.
High and Low Acid Foods
-
High-acid foods: Require less heating due to the lack of concern for Clostridium botulinum growth.
- Examples: Jams, jellies, pickles, most fruits.
- Pasteurization temperatures are sufficient to kill any harmful bacteria, but yeast and mold growth can still occur if the pH is too high.
-
Low-acid foods: Require higher temperatures and longer processing times to eliminate the risk of Clostridium botulinum growth.
- Examples: Most vegetables, meat, poultry.
- Typically processed at temperatures of 240°F (115.6°C) or greater.
Important Beef Characteristics for Canning
- Slowest heating point: The critical point is the "cold spot," located one-third from the base for convection heating products and at the geometric center for conduction heating products.
Heating Modes
-
Convection:
- Particle movement occurs during heat transfer.
- Less viscous products with free liquid.
- Slowest heating region typically one-fourth of the container height from the bottom.
- Examples: Broths, brine-packed products.
-
Conduction:
- Particle movement does not occur during heat transfer.
- Typically viscous products with little free liquid.
- Slowest heating region is at the geometric center.
- Examples: Refried beans, pumpkin, stews, corned beef hash
Process Scheduling
-
Thermal Processes: Methods for determining the sterilization (Fo) value for a given product that ensure safety.
- Graphical Method: A visual representation of the process.
- Formula Method: Uses mathematical equations to calculate the sterilization value.
Canning Mechanical Devices
- Boiler: Produces steam.
- Exhaust Box: A steam tunnel that heats the product in cans to a specific temperature.
- Can Sealer: Used for hermetic seaming of the can lid to the body.
- Retort/Pressure Cooker: High-pressure heating.
- Cooling Vat: For efficient cooling of the cans after processing.
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Description
Explore the principles and applications of food engineering, focusing on sustainable practices in food manufacturing. This quiz covers topics like food chemistry, microbiology, and the development of technologies such as canned corned beef and banana ketchup.
