Food Engineering Fundamentals
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Food Engineering Fundamentals

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Questions and Answers

What is a primary objective of food engineering?

  • To design sustainable food processes (correct)
  • To ensure foods remain affordable
  • To promote food waste reduction techniques
  • To create numerous food flavors

    • Which of the following principles is NOT typically associated with food engineering?

  • Fluid mechanics
  • Mass transfer
  • Heat transfer
  • Astrophysics (correct)

    • Which raw material has been used as an example in the process of canning?

  • Corn
  • Pineapple
  • Wheat
  • Beef (correct)

    • What can initiate the development of a new food technology?

    <p>Surplus of raw materials</p> Signup and view all the answers

    Who invented banana ketchup during World War II?

    <p>Maria Y. Orosa</p> Signup and view all the answers

    What is the role of microbiology in food engineering?

    <p>To ensure food safety and preservation</p> Signup and view all the answers

    What are the components of technology developed in food engineering?

    <p>Processes and mechanical devices</p> Signup and view all the answers

    The technology of canning involves knowledge from which of the following areas?

    <p>Physical sciences and microbiology</p> Signup and view all the answers

    What is one potential benefit of utilizing excess production of commodities?

    <p>Reduction of waste materials</p> Signup and view all the answers

    Which of the following is NOT a consideration for consumer needs in product development?

    <p>Complex preparation</p> Signup and view all the answers

    What was the primary driver behind Nicolas Appert's development of canning?

    <p>To preserve food for military use</p> Signup and view all the answers

    Which characteristic ensures that corned beef remains safe from hazards?

    <p>Shelf stability under ambient conditions</p> Signup and view all the answers

    What type of food hazards is primarily associated with biological risks in beef?

    <p>Microorganisms</p> Signup and view all the answers

    Which of the following best describes the characteristic of 'good eating quality' in products?

    <p>Taste that resembles freshly-prepared foods</p> Signup and view all the answers

    What was a key characteristic of instant ramen developed by Momofuku Ando?

    <p>Designed for quick preparation</p> Signup and view all the answers

    What is NOT considered a factor in ensuring corned beef has high nutritional value?

    <p>Additive use for flavor enhancement</p> Signup and view all the answers

    What is the optimal temperature for toxin development of botulinum?

    <p>35°C</p> Signup and view all the answers

    What is the minimum Aw (water activity) for Group 2 non-proteolytic strains of botulinum?

    <p>0.97</p> Signup and view all the answers

    What pH level defines a low-acid food in relation to botulinum risks?

    <p>Above 4.6</p> Signup and view all the answers

    What does the D value represent in the context of botulinum?

    <p>Time to reduce bacterial population by 90%</p> Signup and view all the answers

    What is the standard minimum process requirement in log cycles to ensure safety from botulism?

    <p>12D</p> Signup and view all the answers

    At what temperature does the D121.1 value of 0.1 - 0.23 indicate the time required to reduce spore population?

    <p>121°C</p> Signup and view all the answers

    What is the lowest reported Aw for growth of botulinum?

    <p>0.95</p> Signup and view all the answers

    What does the Z value measure in relation to botulinum?

    <p>Change in temperature affecting the D value</p> Signup and view all the answers

    Where is the cold spot located in a can or jar when heated by convection?

    <p>One-third from the base</p> Signup and view all the answers

    Which mode of heating results in the slowest heating region typically being at the geometric center of the container?

    <p>Conduction</p> Signup and view all the answers

    What is the slowest heating region in a product that is viscous with little free liquid?

    <p>At the geometric center of the container</p> Signup and view all the answers

    What is the D-value for Bacillus stearothermophillus at 121°C?

    <p>4 minutes</p> Signup and view all the answers

    How much longer will it take to achieve a one log reduction at 111°C compared to 121°C for Bacillus stearothermophillus?

    <p>400 minutes</p> Signup and view all the answers

    Which mechanical device is used for hermetic seaming of a can cover?

    <p>Can sealer</p> Signup and view all the answers

    What does the exhaust box primarily do in the canning process?

    <p>Use steam to expand food and expel air</p> Signup and view all the answers

    What is the z-value for Bacillus stearothermophillus?

    <p>10°C</p> Signup and view all the answers

    What is the purpose of the pressure cooker in the canning process?

    <p>To heat the contents of the can under pressure</p> Signup and view all the answers

    Which of the following foods is considered a high-acid food?

    <p>Jams and jellies</p> Signup and view all the answers

    Which of the following products is typically heated using conduction?

    <p>Pumpkin</p> Signup and view all the answers

    At what temperature should foods with a pH of 3.5 or less be pasteurized?

    <p>175°F (79.5°C)</p> Signup and view all the answers

    Which of the following spoilage organisms is common in high acid foods?

    <p>Yeast and molds</p> Signup and view all the answers

    Which of these methods is NOT used to determine process schedules for thermal processing?

    <p>The simulation method</p> Signup and view all the answers

    What is the critical pH value that differentiates low-acid foods from high-acid foods?

    <p>4.6</p> Signup and view all the answers

    What must be done to certain foods with varying acidity before preserving them?

    <p>Add an acidifying agent.</p> Signup and view all the answers

    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.

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