Podcast
Questions and Answers
Which effect of irradiation on food relates to its potential to induce radioactivity?
Which effect of irradiation on food relates to its potential to induce radioactivity?
- Radiolytic products
- Sensory value alteration
- Nutritional enhancement
- Induced radioactivity (correct)
Which term refers to the application of radiation in food processing to extend shelf life?
Which term refers to the application of radiation in food processing to extend shelf life?
- Radurisation (correct)
- Radiolytic processing
- Radicidation
- Radappertisation
What is the primary purpose of 'disinfestation' in food irradiation?
What is the primary purpose of 'disinfestation' in food irradiation?
- To slow down the ripening process
- To eliminate unwanted pests (correct)
- To enhance flavor profiles of foods
- To improve nutritional content
Which application of irradiation is aimed at controlling the ripening process of fruits?
Which application of irradiation is aimed at controlling the ripening process of fruits?
What method is used for measuring the dose of radiation applied during food irradiation?
What method is used for measuring the dose of radiation applied during food irradiation?
Which statement about the effect of irradiation on micro-organisms is incorrect?
Which statement about the effect of irradiation on micro-organisms is incorrect?
Which type of equipment is essential for verifying the dose distribution during irradiation?
Which type of equipment is essential for verifying the dose distribution during irradiation?
Which aspect of irradiation may negatively impact the sensory value of foods?
Which aspect of irradiation may negatively impact the sensory value of foods?
What does the term 'grey body' refer to in the context of heat absorption?
What does the term 'grey body' refer to in the context of heat absorption?
Which of the following best describes 'half-life'?
Which of the following best describes 'half-life'?
What is 'hazard analysis' intended to identify?
What is 'hazard analysis' intended to identify?
What does 'headspace' refer to in food packaging?
What does 'headspace' refer to in food packaging?
What is the primary aim of heat sterilisation?
What is the primary aim of heat sterilisation?
Which term describes a container designed to be secure against microbial entry?
Which term describes a container designed to be secure against microbial entry?
How are 'humectants' used in food preservation?
How are 'humectants' used in food preservation?
What does 'hydrophobic' mean in the context of Emulsifiers?
What does 'hydrophobic' mean in the context of Emulsifiers?
What is one of the advantages of pulsed electric field processing?
What is one of the advantages of pulsed electric field processing?
Which factor is NOT typically affected by high pressure processing?
Which factor is NOT typically affected by high pressure processing?
What is one potential effect of processing using ultrasound?
What is one potential effect of processing using ultrasound?
Which processing method utilizes light in a pulsed manner?
Which processing method utilizes light in a pulsed manner?
What is a significant characteristic of high pressure processing?
What is a significant characteristic of high pressure processing?
Which of the following aspects is essential for understanding the theory of pulsed electric field processing?
Which of the following aspects is essential for understanding the theory of pulsed electric field processing?
What does the effect of ultrasonication primarily focus on?
What does the effect of ultrasonication primarily focus on?
Which of the following processing methods is NOT commonly grouped with electric fields or pressure?
Which of the following processing methods is NOT commonly grouped with electric fields or pressure?
What does Part II of the book focus on?
What does Part II of the book focus on?
What is the main goal of the food processing techniques described in the book?
What is the main goal of the food processing techniques described in the book?
Which part of the book discusses operations that remove heat from foods?
Which part of the book discusses operations that remove heat from foods?
What is highlighted in the theoretical basis of the unit operations described?
What is highlighted in the theoretical basis of the unit operations described?
Why is knowledge of food properties important in food processing?
Why is knowledge of food properties important in food processing?
Which chapter discusses novel food processes with minimal effects on food quality?
Which chapter discusses novel food processes with minimal effects on food quality?
What is a feature of the newest edition of the book?
What is a feature of the newest edition of the book?
Who is the target audience for this book?
Who is the target audience for this book?
What has been a significant response by manufacturers to consumer pressure regarding food additives?
What has been a significant response by manufacturers to consumer pressure regarding food additives?
Which of the following product types has emerged in the food processing industry as a response to consumer preferences?
Which of the following product types has emerged in the food processing industry as a response to consumer preferences?
What change in manufacturing philosophy has occurred in the food processing industry?
What change in manufacturing philosophy has occurred in the food processing industry?
What legislation change contributed to improvements in food safety and quality?
What legislation change contributed to improvements in food safety and quality?
Which event heightened public demand for improved food safety and quality in the 1980s and 1990s?
Which event heightened public demand for improved food safety and quality in the 1980s and 1990s?
In what way have food processors changed their operations to reduce costs?
In what way have food processors changed their operations to reduce costs?
What is one effect of the slowing growth in the food market during the 1970s for manufacturers?
What is one effect of the slowing growth in the food market during the 1970s for manufacturers?
Which of the following statements is true about novel 'minimal' processes in food processing?
Which of the following statements is true about novel 'minimal' processes in food processing?
Study Notes
Introduction
- This book provides an introduction to food processing techniques.
- The book aims to show how food properties are used to design processing equipment and control processing conditions on an industrial scale.
- The book covers a wide range of processing techniques used in food processing, accessible without an advanced mathematical background.
- This book is also suitable for students studying nutrition, catering, or agriculture.
Changes Over Time
- Increased investment in automated processes to reduce labor and energy costs
- Shift from quality control to quality assurance
- Proactive approach to creating demand using sophisticated marketing and advertising strategies for manufacturers
- Increased consumer demand for natural and functional foods leading to the reduction of synthetic additives and the introduction of products with natural or nature-equivalent alternatives
- Concerns over the safety of genetically modified (GM) food ingredients
- Consumer pressure for more natural products has stimulated the development of novel minimal processes that reduce changes to the sensory characteristics or nutritional value of foods
- Legal requirements on manufacturers and retailers to display due diligence in protecting consumers from potentially hazardous foods
Key Changes in Food Processing Technology
- Computer control of processing
- Novel food processes that have a minimal effect on food quality, like ohmic heating
- Modified atmosphere packaging
Content of Book
- Part I covers important basic concepts related to food processing.
- Part II describes unit operations that take place at ambient temperature and involve minimum heating of foods.
- Part III includes operations that heat foods to extend shelf life or alter eating quality.
- Part IV describes operations that remove heat from foods to extend shelf life with minimal changes in nutritional qualities and sensory characteristics.
- Part V is concerned with operations that are integral to a food process but are supplementary to the main method of processing.
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Description
This quiz explores key concepts from an introductory book on food processing techniques. It discusses how food properties influence equipment design and processing conditions at an industrial scale, as well as changes in the industry, such as automation and consumer demands. Ideal for students in nutrition, catering, and agriculture.
