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ANFS305 - Exam 1 - L7

Terms in this set (33)

Unit Operations
Common operations used by the food industry in the manufacture of foods
What kind of preparation makes meat and plant materials easier to digest and more nutritious?
Roasting
The Cold Chain
Protect quality of food; low temperature storage
Handling Guidelines
Harvesting and transportation while maintaining product quality to and in the processing plant; Low temp storage, field heat, care of livestock, fragile product and spices, low humidity storage
Cleaning Materials/Techniques
Brushes, high-velocity air, steam, water, vacuum, magnetic attraction of metal contaminants, mechanical separation, and filtration
Examples of Disintegration
Cutting, grinding, pulping, homogenizing
New cutting methods
High-pressure water jets and laser beams
Homogenization
Milk processing; prevents fat separation (without it milk fat goes to the top and water goes to bottom)
Process of homogenization
Fat globules are physically broken into very small fat droplets by forcing milk under pressure through small holes; this disruption causes denaturation of milk proteins that surround smaller, more numerous fat droplets thus stabilizing them
Most common operations of the food industry
Pumping
Selection of pump depends on..
Nature of food to be moved
Pump used to reduce chunks to puree; Close tolerances
Rotary Gear Pumps
Single-Screw Pumps
Large clearances; best with moving whole grapes
What are pumps usually made of?
Stainless Steel
Common mixing examples
Propeller type agitator within a stainless steel vat
Leading name in industrial mixers
Hobart
Heating techniques
Cook, pasteurize, blanch, evaporate, develop flavors, inactivate natural toxic substances (as with soybean meal)
Retort
Pressure cookers; canning retorts; airtight containers
Heat exchanger
Equipment built for efficient transfer from one medium to another; doesn't require mixing or direct contact; beer and wine making; can also work to remove heat
Blanching
Process of plunging food into boiling water and then removing after a brief interval and placed into ice water to stop the cooking process
Commercial Blast freezers can reach
-26 degrees C
Liquid Nitrogen
-196 degrees C
Evaporation/Concentration
Remove water, recover desirable food volatiles, and remove undesirable volatiles
Vacuum evaporation
Reduced pressure for lower temperatures
How to concentrate foods
2- to 3-folds
Near or Total Drying
2 to 3% water
Spray drying
Method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas
Drum Drying
Liquid dries to powder; more intense treatment as opposed to spray drying thus more denatured proteins
Long Tunnel Ovens
Large scale baking ovens
Freeze-drying
Dehydration process; typically used to preserve a perishable material or make the material more convenient for transport
Forming
Application of pressure into specific shapes; process varies widely depending on product
Extrusion
Formulated dough or mash is extruded through a small opening under high pressure with heat; allows for prepared food to be created in short periods of time
Packaging purposes
Protection and selling
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