Food Science Chapter 13 – Flashcards
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Food engineering
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Engineering processes related to food production
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Genetic engineering
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Not normally the work of a food engineer
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Engineers
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Study how foods undergo various process and use the principles to optimize processing systems
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Conservation of mass
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The mass that enters a facility (raw materials) equals the mass that leaves (product plus waste)
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Mass In
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Mass Out + Accumulation
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Energy In
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Energy Out + Accumulation
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Law of Conservation of Energy
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Energy cannot be created or destroyed; it can only be changed from one form to another
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British Thermal Unit (BTU) or kilo Joules (kJ)
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The units of measure for energy
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Calorie
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Unit used to measure heat, 1 is the amount of heat to raise 1 gram of water 1*C
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kilo Joule
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Unit used to measure heat, 1 is 239 calories
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BTU
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Unit used to measure heat, 1 is 252 calories
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Kinetic energy
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Associated with motion and is one of the two basic forms of energy
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Potential energy
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Associated with position or proximity to other systems and is one of the two basic forms of energy
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Heat transfer
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The transmission of energy from a higher temperature object to a lower temperature object
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Pasteurization and freezing
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Common examples of processes that use heat transfer
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Conduction
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Heat transfer from molecule to molecule
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Convection
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Transfer of heat between liquid or gas and solid surfaces
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Radiation
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Transfer by electromagnetic radiation
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Thermal conductivity
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The rate of heat transfer through a unit of thickness
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Conductors
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Materials that transmit heat readily
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Insulators
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Materials that resist heat transfer
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Thermal resistivity
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The opposite of thermal conductivity
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Heat capacity
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The amount of heat energy necessary to speed up a material's molecules enough to raise the temperature of a unit mass of a material by 1*C
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Specific heat
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The ratio of the heat capacity of a food to that of water
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Heat exchanger
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Equipment used to either add or remove heat from food
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Boundary layer
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The dividing line between dissimilar materials
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Mass transfer
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Involves the transport of atoms and molecules within physical systems
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Psychrometrics
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Field concerned with evaluating thermodynamic properties of mixed gases present in air
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Latent heat
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The heat input that results in a change of state (freezing/melting and boiling/condensing)
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Sensible heat
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Change in heat that can be detected by touch
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Rheology
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The study of flow and deformation characteristics of foods
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Viscosity
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Related to the friction within a fluid that prevents it from flowing freely (measure of resistance to flow)
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Newtonian foods
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Homogeneous mixtures that show no change in viscosity as shear rate is increased (linear)
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Non-Newtonian foods
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Heterogeneous mixtures that change (thinning or thickening) as shear rate is increased
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Laminar flow
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Occurs when flow rate or velocity is low
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Turbulent flow
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Occurs when flow velocity increases to mixing and eddy currents in the fluid
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Viscometers
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Instrument used to measure viscosity
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Half
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Amount of energy used for converting raw materials into products
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Compost
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Solid wastes unsuitable for feeding
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Animal feed
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Solid or dried wastes from plant or animal processing
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Water
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Used for cleaning, cooling, and as a component of foods
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Waste
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All food processors generate this
