Project #92420 - Intro to Food Science Notes

Budget: $15-$17

Answer all these questions. It can be copy-paste. Do not write in paragraph form (bullet points are okay) This is only for my own reference.

 

 

Questions:

 

What is food processing?

Name 2 reasons to process food.

What is biologically active water?

Name strategies used to inhibit or destroy microbes in food.

What is a unit operation? According to your textbook how many unit operations are there in the food industry?

Name and describe the 12 categories of unit operations.

What products are made by extrusion?

Name 4 types of drying? Describe them.

Who invented the canning process?

Name the 4 common heat treatments discussed in class.

What is commercially sterile? How does it differ from pasteurization?

What is flash pasteurization? What is blanching?

Discuss low temperature treatments of food.

How can pH be used to control enzyme and microbe activity in food?

Name and describe non-thermal methods of processing foods.

What is heat transfer? Name the 3 processes of heat transfer.

What is a retort? How is it being used to produce goods?

What is vacuum canning?

Describe heat transfer in a can.

What are the three components to food spoilage?

What is the goal of thermal processing?

How do scientists tell if cell death has occurred?

What is heat resistance?

What is D value? How is it plotted? What do you use it for?

What is a 12 D concept? Why is it important in food processing?

What does TDT stand for and what is it?

Describe the following: hurdle technology, pulsed electric field, oscillating magnetic field, high pressure processing and pulsed light technology.

Name several milk products marketed in the US with standards of identity.

What is a standard of identity?

Describe the processing of milk.

What are pasteurization and homogenization?

Describe cheese processing.

Describe ice cream processing.

Describe yogurt processing.

 

Describe egg processing.

Describe an adiabatic food dehydration process.

Discuss the properties of fluids, solids and semi-solids.

Describe stress and strain.

Describe the following: rubbery gel, brittle gel, mushy gel and tough gel.

What is rheology? What is viscosity? What is fluidity, elasticity and plasticity?

Describe an elastic solid, plastic solid and fluid.

Describe the following: Newtonian food and Non-Newtonian food

Describe the following: Bingham plastic, plastic, pseudoplastic and dilatant

Subject Science
Due By (Pacific Time) 11/09/2015 11:00 pm
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