Exam 7: Unit Operations in Food Processing

The most common drying method is an older method called roller drying.

_____ is the most efficient method of heating fluids of low viscosity.

In ohmic heating,an advanced thermal processing method,food material is heated by passing electricity through it.

Sediment and microorganisms can be removed centrifugally in a ____.

____ can be achieved on the basis of density or size and shape.

Size reduction to a product can be accomplishedthrough the use of high-shear forces,graters,cutters,or slicers.

Major goals of food scientists and food processing engineers are to develop new methods that improve quality,increase efficiency,or both.

Two major reasons to mix products are to provide heat transfer or to incorporate ingredients.

Packaging is used for a variety of purposes but the principal role of packaging is to _____.

A ____ pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor.

The weight of a freeze-dried food is reduced by _____ without a change in its volume.

Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.

A common and the least expensive drying method is ____ drying.

Cleaning methods,brushes,high-velocity air,steam,water,vacuum,magnets,microfiltration,or mechanical separation,are prescribed by the type of surface a food product has.

Ohmic heating is a new technology for controlling spoilage and eliminating food-borne pathogens.

Food products are not often required to be cleaned before they are used and if required,a rinse in water will be sufficient.

High hydrostatic pressure (HHP)is used to decaffeinate coffee and tea and most major brewers use flavors that are extracted from hops with HHP.

_____ uses membranes with the smallest pores to separate water from other solutes or dissolved substances.

____ and ____ are already solid and lend themselves to sun or tray drying.

_____ first used the process of freeze-drying.