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Part I: Separation and Concentration Technologies in Food Processing Section A: Please match the correct term with its definition: Terms: Single Extraction Apparatus | Vibrator Separator | Pneumatic Separator |Magnetic Separator | Filtration Method| Conventional Filtration | Reverse Osmosis | Ultra Filtration |Centrifuge| Pervaporation | Electro-dialysis | Ion exchange materials separators | Bleed and Feed | Filtration | Centrifugation | Crystallization | Multi-stage Extraction Apparatus | SFE | Evaporation | Climbing film evaporator | Falling film evaporator ______________ Offer significant advantages such as higher recovery and purity ______________ Is a membrane-type electrochemical process whereby membranes are used to separate ionic molecules from non-ionic one using electric field as the driving force for separation ______________ A thin liquid film of uniform thickness moves downwards by gravity inside tubes. ______________ Removal of insoluble particles from a suspension by passing it across a porous material, retaining particles according to their sizes- and shape to some extent _______________ Liquid moves rapidly upwards by percolation along vertical tubes and upon reaching the top, the concentrates and vapors produced are sent to a separator. _______________Relies on vibration to move particles through different screens separating solids by their sizes or masses ______________ Provide solid-liquid and liquid- liquid separations, such as in milk processing, in which milk fat (i.e. cream) removal and clarification can occur simultaneously ______________ Low in operating cost; however, it produces diluted solutions ______________Is used in food system to obtain partial separation of a volatile solvent, commonly water, from non-volatile components ______________ This method includes the conventional filtration and mechanical expression (i.e. juice extraction from fruits and vegetables) _____________ Used to compressed gases to separate particles according to their masses _____________ Use CO2 to complete separation of food components _____________Applied magnetic fields to remove metallic particles _______________ Three-step process that is pressure driven membrane where the permeate generated is a low-pressure vapor, not a liquid, that can be condensed and collected or further concentrated. _______________ The process by which solid crystals of a solute, are formed from a solution ____________ Relies on gravity, pressure or vacuum to create the driving force necessary for the liquid phase to pass throughout different kinds of filters. ______________ Is the continuous process by feeding the solution to be treated at the same rate as the concentrate removed. ______________ A device that separates particles from suspensions, or even macro-molecules from solutions, according to their size, shape and density Part II: Dehydration 1. What is a method that Aw can be controlled other than dehydration? Name two examples of this type of drying? 2. Describe the differences between absorption and adsorption? 3. Describe the differences between direct heating and indirect heating 4. What are the modes of heating in the dehydration process? 5. Name and describe two types of batch drying? 6. Name and describe two types of continuous drying systems? 7. What is psychrometric? And, how does it relate to dehydration? (You may have to do a little research for this question, but make your answer 2-3 sentences long) Part III: Deep Frying The Chemistry behind Deep Frying: 8. When food is fried in heated oil, the ______________ form steams, which ____________ with a bubbling action and gradually subsides as the foods are _______. 9. ___________, ____________, and ________ initiate the chemical reactions in the frying oil and food. 10. __________________ is more preferable in oil with short and _________ fatty acids than oil with long and saturated fatty acids. Oil with short and unsaturated fatty acid are more ______________ in water than longer and saturated fatty acids are. 11. The ______________ in deep-fat frying reacts with oil. 12. ______________________ compounds are extremely important to the flavor qualities of frying oil and fried foods. 13. The flavor of oil formed during deep-fat frying is described as the following: a.___________ b. _______________ c. _____________ d. ______________ e.______________ f. ____________ 14. Does the type of fryer affect the oil deterioration? True or False 15. Do carotenes protect the oil from thermal oxidation in the absence of other antioxidant? True or False 16. Does the Maillard Rxn cause nutrient loss and browning in deep frying? True or False 17. The rate of vitamin E or tocopherol decomposition during deep-fat frying depends on the frying time and oil. True or False 18. What is the normal temperature range for deep frying in food service? ________________________________ 19. What is the highest temperature range for deep frying in food service? 20. ____________________ requires careful handling to avoid possible damage to fryer and shortening. 21. Why are antioxidants added to edible oils? Part IV: Ice Cream 22. What is the purpose of using milk? 23. What is the purpose of rock salt? 24. What is the purpose of ice? × 25. Why do we cook the milk? 26. Why do you freeze the cream prior to churning? 27. Why is sugar and a pinch of salt added to ice cream? 28. Why is whipping cream added in making ice cream? 29. What is the purpose of vanilla extract? Or any extract added to ice cream? 30. Why is pectin and stabilizer added? Give an example of each. 31. Why is carrageenan added to ice cream? 32. What is overrun? And, why it’s important to determine its percentage in ice cream? 33. What is the equation used to determine overrun? 34. What is the purpose of churning and freezing ice cream? 35. What is heat shock and how can you prevent it from occurring in ice cream? 36. Name one differences between commercial ice cream and homemade ice cream. Part V: Fruit Jam 37. Jam is a common type of _____________. Each type of fruit spread is determined by the amount of ______________________ and the form of the _____________, whether its juice, or __________, sieved, whole, ________________ or in _______________. 38. List three other types of fruit spreads. 39. What are the differences between the following: preserves, jams, conserves, marmalades, and butters? 40. The total percentage of sugar is required for jam is between ____________. 41. Majority of jam-making recipes call for an equal weight of _________ and ____________. 42. ____________ boosts the gel-forming capability of the jam by _______________________________________ from the ________________. 43. Sugar also binds to _____________, resulting to high levels of sugars, preventing ____________ in jam. Therefore, sugar is a natural preservative effect. 44. What is pectin? 45. What are the two fruit acids that are added to promote gelling of jam? 46. What is the pH range that allows pectin to bind? 47. Please describe the basic steps in making fruit jam: 48. What happens when too much sugar is added to fruit jam? 49. What are the potential causes of crystallization and weeping in the gelling process? 50. What is weeping? Food Safety: 51. Why should jars be sterilized prior to filling? 52. What is the recommended amount of time should jars be sterilized prior to filing? True or False Statements: 53. All products should be filled while cool into canning jars? True or False 54. Botulism is not a big concern in canning. True or False 55. Ripe fruit with a high water content is best if consumed within 3 days. True or False 56. Bulging and dented cans should be thrown away immediately: True or False Part VI: Processing of Chocolate 57. In 5 (five) sentences describe the complete production of cocoa to chocolate: 58. Name and describe two types of chocolates. True or False Statements: Please explain your reason of each answer. 59. The cocoa plant is grown in cold climate: ______ 60. Grinding is very important in the production as it result in a smooth texture:______ 61. Conching is the process of heating and cooling chocolate to specific temperatures, making it more resistant to melting and imparting a smooth, glossy, hard finish: _______ 62. Tempering is considered a defect in chocolate manufacturing: _________ 63. Bloom gives high-quality chocolate that “snap” when bitten into or broken in half: _______ 64. Erobe is the process to coat food with melted chocolate that hardens to form a solid casing: ________ 65. A double-boiler is recommended to use during heating chocolate: ___________ 66. Chocolate nibs are condensed milk with added milk solids and flavoring: __________ 67. Tabliering is the first step in chocolate production: __________________ Part VII: Flour and Flour Mixtures Short answer statements: 68. Please describe seeding. 69. What are some factors that can affect the tempering process? 70. Why are wooden or plastic utensils recommended to stir chocolate during heating? 71. Which chocolate has the highest percentage of cocoa? 72. Describe the cold-water method. 73. Name two ways that flour can be used in food preparation: 74. Explain the differences between yeast bread and quick bread? 75. Which two proteins are made when flour is mixed with water during production? 76. Why is gluten not desired in cake and pastries? 77. Explain the two major steps of gluten formation. 78. Explain Celiac Disease 79. List all the type gluten-free grain flour. 80. List all ingredients that can be potentially used as leavening agents in flour mixture. 81. Name the difference between drop and pour batters. Provide 3 examples of each. True or false statements: In addition, please explain why your answer is true or false. 82. Leavening agents may be physical, biological or chemical. 83. In baking powder the acid reacts with the soda and creates CO2 reaction. 84. Too much leavening can compact, heavy backed products. 85. Flour increases the volume of cakes and cookies. 86. Sugar contributes to volume by providing food for the yeast. 87. Too much salt produces a flowing and sticky dough with a low-volume. 88. Melted baking chocolate can be used to enhance the taste of flour? 89. Flour should be kept dry. 90. Kneaded flour should be frozen. Christmas is near! Please send a simple, yet fun nutrition tip on healthy snacking using one of your social media platforms: FaceBook, Twitter or Instagram. If you do not have any of these platforms, please write a nutrition message only using 140 letter (characters). Include a link from a reliable resource to refer people for more healthful information. (Please take a screen shot of this message and staple it to your test. Do not include any names or comments from your friend list). U will b graded on ur creativity!
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Explanation & Answer

Here's the final part. Kindly let me know should any corrections be required.

Part I: Separation and Concentration Technologies in Food Processing
Section A: Please match the correct term with its definition:
Terms: Single Extraction Apparatus | Vibrator Separator | Pneumatic Separator
|Magnetic Separator | Filtration Method| Conventional Filtration | Reverse Osmosis |
Ultra Filtration |Centrifuge| Pervaporation | Electro-dialysis | Ion exchange materials
separators | Bleed and Feed | Filtration | Centrifugation | Crystallization | Multi-stage
Extraction Apparatus | SFE |
Evaporation | Climbing film evaporator | Falling film evaporator

Microfiltration Offer significant advantages such as higher recovery and purity.
Ultra Filtration Is a membrane-type electrochemical process whereby membranes are used to
separate ionic molecules from non-ionic one using electric field as the driving force for
separation.
Falling film evaporator. A thin liquid film of uniform thickness moves downwards by gravity
inside tubes.
Filtration Removal of insoluble particles from a suspension by passing it across a porous
material, retaining particles according to their sizes- and shape to some extent.
Climbing film evaporator Liquid moves rapidly upwards by percolation along vertical tubes
and upon reaching the top, the concentrates and vapors produced are sent to a separator.
Vibrator Separator Relies on vibration to move particles through different screens separating
solids by their sizes or masses.
Centrifugation. Provide solid-liquid and liquid- liquid separations, such as in milk processing,
in which milk fat (i.e. cream) removal and clarification can occur simultaneously.
SFE Low in operating cost; however, it produces diluted solutions.
Evaporation Is used in food system to obtain partial separation of a volatile solvent, commonly
water, from non-volatile components
Centrifugation This method includes the conventional filtration and mechanical expression (i.e.
juice extraction from fruits and vegetables)
Pneumatic Separator Used to compressed gases to separate particles according to their masses

SFE Use CO2 to complete separation of food components
Magnetic separator Applied magnetic fields to remove metallic particles
Pervaporation Three-step process that is pressure driven membrane where the permeate
generated is a low-pressure vapor, not a liquid, that can be condensed and collected or
further concentrated.
Crystallization The process by which solid crystals of a solute, are formed from a
solution
Conventional Filtration relies on gravity, pressure or vacuum to create the driving force
necessary for the liquid phase to pass throughout different kinds of filters.
Ion exchange materials separators Is the continuous process by feeding the solution to
be treated at the same rate as the concentrate removed.
Pneumatic Separator. A device that separates particles from suspensions, or even
macro-molecules from solutions, according to their size, shape and density

Part II: Dehydration
1. What is a method that Aw can be controlled other than dehydration? Name two
examples of this type of drying?
- Pervaporation.
2. Describe the differences between absorption and adsorption?
- Absorption is the process in which a fluid is dissolved by a liquid or a solid while
adsorption is the process in which atoms, ions or molecules from a substance adhere
to a surface of the adsorbent.
3. Describe the differences between direct heating and indirect heating
- Direct heat means to heating the food directly over the heat source (whether
charcoal, gas, or wood), while indirect cooking refers to cooking adjacent to the heat
source.
4. What are the modes of heating in the dehydration process?

5. Name and describe two types of batch drying?

6. Name and describe two types of continuous drying systems?
7. What is psychrometric? And, how does it relate to dehydration? (You may have to
do a little research for this question, but make your answer 2-3 sentences long)
Part III: Deep Frying
The Chemistry behind Deep Frying:
8. When food is fried in heated oil, the moisture form steams, which evaporates with a
bubbling action and gradually subsides as the foods are ready.
9. Water, steam, and oxygen initiate the chemical reactions in the frying oil and food.
10. Frying is more preferable in oil with short and unsaturated fatty acids than oil with
long and saturated fatty acids. Oil with short and unsaturated fatty acid are more
volatile in water than longer and saturated fatty acids are.
11. The moisture in deep-fat frying reacts with oil.
12. Free fatty acids and their oxidized compounds are extremely important to the flavor
qualities of frying oil and fried foods.
13. The flavor of oil formed during deep-fat frying is described as the following:
a. Fruity b. Grassy c. Buttery d. Burnt e. Nutty
f. Fishy
14. Does the type of fryer affect the oil deterioration? True or False
- True.
15. Do carotenes protect the oil from thermal oxidation in the absence of other
antioxidant? True or False
- False.
16. Does the Maillard Rxn cause nutrient loss and browning in deep frying? True or
False
- True
17. The rate of vitamin E or tocopherol decomposition during deep-fat frying depends
on the frying time and oil. True or False

-

True

18. What is the normal temperature range for deep frying in food service?
- 100 ◦C
19. What is the highest temperature range for deep frying in food service?
20. Hot oil requires careful handling to avoid possible damage to fryer and shortening.
21. Why are antioxidants added to edible oils?
180 ◦C
Part IV: Ice Cream
22. What is the purpose of using milk?
- Milk provides fats whose creaminess and richness contributes to its melting
characteristics.

23. What is the purpose of rock salt?
- Salt effectively lowers the freezing/melting point of water. By packing salt solution
around the ice-cream base, the rock salt solution provides a base cool enough to
allow freezing and thickening before ice melts completely.
24. What is the purpose of ice?
- It provides a cooler environment to allow the ice cream to get colder.
25. Why do we cook the milk?
- Cooking the milk gets rid of the microorganisms that may be present. These
organisms might ruin the ice cream once prepared
26. Why do you freeze the cream prior to churning?
- To prevent smaller ice crystals melt and then refreeze into larger ice crystals, which
increases the overall crystal size in the mix.
27. Why is sugar and a pinch of salt added to ice cream?
- Adding salt lowers the freezing temperature of the water and for wintery roads, it
means that the water won't freeze as easily.
- A pinch of sugar added and dissolved into the cream base to reduce the time it takes
to freeze.

28. Why is whipping cream added in making ice cream?
29. What is the purpose of vanilla extract? Or any extract added to ice cream?
- Vanilla
30. Why is pectin and stabilizer added? Give an example of each.
- Pectin is able to reduce the interfacial tension between an oil phase and a water
phase and can be efficient for the preparation of emulsions.
- Types of pectin include Citrus and Beet.

31. Why is carrageenan added to ice cream?
- Carrageenan is an additive that when added to ice cream, It thickens, binds and
prevents the ingredients from separating.
32. What is overrun? And, why it’s important to determine its percentage in ice cream?
- This refers to the amount of air pushed into the ice cream while it is being made.
33. What is the equation used to determine overrun?
-

Percentage Overrun = (

𝑉𝑜𝑙𝑢𝑚𝑒.𝑂𝑓 𝑖𝑐𝑒 𝑐𝑟𝑒𝑎𝑚 –𝑉𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑚𝑖𝑥 𝑢𝑠𝑒𝑑
Volume of mix used

) x 100

34. What is the purpose of churning and freezing ice cream?
- During the churning, the base is being frozen whilst air simultaneously i...


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