Introduction to Food Processing Techniques

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Questions and Answers

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?

Radurisation (correct)

Radiolytic processing

Radicidation

Radappertisation

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?

Irradiative ripening control Signup and view all the answers

What method is used for measuring the dose of radiation applied during food irradiation?

Measurement of radiation dose Signup and view all the answers

Which statement about the effect of irradiation on micro-organisms is incorrect?

It can completely eliminate all pathogens. Signup and view all the answers

Which type of equipment is essential for verifying the dose distribution during irradiation?

Dosimetry equipment Signup and view all the answers

Which aspect of irradiation may negatively impact the sensory value of foods?

Flavor deterioration Signup and view all the answers

What does the term 'grey body' refer to in the context of heat absorption?

Materials that are not complete heat absorbers or radiators Signup and view all the answers

Which of the following best describes 'half-life'?

The time required for an isotope to lose half of its radioactivity Signup and view all the answers

What is 'hazard analysis' intended to identify?

Potentially hazardous ingredients and process points Signup and view all the answers

What does 'headspace' refer to in food packaging?

The space between the lid and the food surface in a container Signup and view all the answers

What is the primary aim of heat sterilisation?

To destroy the majority of micro-organisms in food Signup and view all the answers

Which term describes a container designed to be secure against microbial entry?

Hermetically-sealed container Signup and view all the answers

How are 'humectants' used in food preservation?

To lower the water activity in food Signup and view all the answers

What does 'hydrophobic' mean in the context of Emulsifiers?

Repellent to water molecules Signup and view all the answers

What is one of the advantages of pulsed electric field processing?

It can enhance the quality of food while maintaining freshness. Signup and view all the answers

Which factor is NOT typically affected by high pressure processing?

Color change in food Signup and view all the answers

What is one potential effect of processing using ultrasound?

Enhanced extraction of flavors or nutrients Signup and view all the answers

Which processing method utilizes light in a pulsed manner?

Pulsed light processing Signup and view all the answers

What is a significant characteristic of high pressure processing?

It can effectively inactivate spoilage microorganisms. Signup and view all the answers

Which of the following aspects is essential for understanding the theory of pulsed electric field processing?

Electrical field interactions with biological materials Signup and view all the answers

What does the effect of ultrasonication primarily focus on?

Promoting mass transfer phenomena Signup and view all the answers

Which of the following processing methods is NOT commonly grouped with electric fields or pressure?

Thermal processing Signup and view all the answers

What does Part II of the book focus on?

Unit operations at ambient temperature with minimum heating Signup and view all the answers

What is the main goal of the food processing techniques described in the book?

To extend shelf life with minimal changes to quality Signup and view all the answers

Which part of the book discusses operations that remove heat from foods?

Part IV Signup and view all the answers

What is highlighted in the theoretical basis of the unit operations described?

Formulae for calculation of processing parameters Signup and view all the answers

Why is knowledge of food properties important in food processing?

To design processing equipment and control conditions on an industrial scale Signup and view all the answers

Which chapter discusses novel food processes with minimal effects on food quality?

Chapter 9 Signup and view all the answers

What is a feature of the newest edition of the book?

Chapters on computer control of processing and modified atmosphere packaging Signup and view all the answers

Who is the target audience for this book?

Students of agriculture and biotechnology Signup and view all the answers

What has been a significant response by manufacturers to consumer pressure regarding food additives?

Reducing or eliminating synthetic additives. Signup and view all the answers

Which of the following product types has emerged in the food processing industry as a response to consumer preferences?

Organic ingredients. Signup and view all the answers

What change in manufacturing philosophy has occurred in the food processing industry?

Adopting a comprehensive approach to quality assurance. Signup and view all the answers

What legislation change contributed to improvements in food safety and quality?

Legal requirements for manufacturers to ensure consumer safety. Signup and view all the answers

Which event heightened public demand for improved food safety and quality in the 1980s and 1990s?

The outbreak of Bovine Spongiform Encephalitis (BSE). Signup and view all the answers

In what way have food processors changed their operations to reduce costs?

By investing in capital intensive, automated processes. Signup and view all the answers

What is one effect of the slowing growth in the food market during the 1970s for manufacturers?

They adopted more sophisticated marketing techniques. Signup and view all the answers

Which of the following statements is true about novel 'minimal' processes in food processing?

They minimize changes to sensory characteristics or nutritional value. Signup and view all the answers

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.