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59 Cards in this Set
- Front
- Back
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What is quality? |
Major consideration, difficult to define Mostly subjective than objective One definition: meet or exceed expectation of consumer, any departure constitutes a quality defect. |
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What's the fundamental purpose of QC/QA? |
Ensure a consistent quality of the product. |
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What's in quality control? |
Testing the samples of finished products, to determine whether they meet the specifications that was set for the products |
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What's in quality assurance? |
Make sure that processing steps are properly performed, Which should ensure a consistent quality |
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What are the characteristics that contribute to quality? |
Sensory- appearance, texture, flavor Hidden |
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What is the first perception of the consumers? |
Appearance. |
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What does appearance tell? |
Color, size/shape, wholeness, degree of damage, consistency, gloss |
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What does color tell? |
Ripeness, spoilage or storage history. |
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What's the means of quality control measurement of color? |
Human eye, Tristimulus Colorimeter, Spectrophotometer (for transparent liquids) Plates for standard colors |
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What's the benefit of having more sophisticated color monitoring tools? |
Improve perception of color Better control of product color |
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What are the senses for texture and viscosity evaluations? |
touch, tongue, palate, teeth. |
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What are the adjectives for liquids and pastes? |
Viscous, non-viscous (thick/thin)- ketchup, water Smooth, creamy- mayonnaise, margerine |
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WHat are the adjectives for solid textural attributes? |
Crispy, lettuce, chips Chewy, gum Crunchy, nuts Soggy, crackers |
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What is rheology? |
The study of deformation and flow of matter |
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What's the equipment that could be used in fluid consistency measurement? |
bostwick consistometer: the time it takes to flow to the bottom brookfield viscometer: numerical measurement of viscosity. |
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How to measure texture? |
Implying force. Compression(squeeze), Shear(cutting) Tension(pulling) The combinations(Chewing) |
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What is Instron Universal testing machine? |
They include cutting, pulling, plungers to mimic forces on food products. |
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Texture and viscosity can change when? |
Storage and under conditions. |
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What are the instruments used to measure flavor-related parameters? |
Gas chromatography (aroma volatile gas) Conductivity (salt concentration) pH meters (acidity) Refractometers (sugar concentration) |
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What is the best way for sensory evaluation? |
Taste panels |
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What are some of the non-sensory or hidden quality attributes? |
Nutritional value, Keeping quality, eg best-before date In-house quality considerations: eg plant sanitation, microbiological quality |
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What's the name for discrete steps of food manufacture? |
Unit operations |
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What's the key and dependence of controlling the quality and safety of food? |
By subdividing into logical sequence of unit operations and control and fit them properly. |
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What are the common sequence in unit operations? |
Materials handling Cleaning-related operations separation-related operations Disintegration-related operations Mixing-related operations heat-exchange-related operations Evaporation/concentration-related operations Drying-related operations Shaping-related operations Packaging-related operations Controlling-related operations |
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What's the examples in materials handling? |
Harvesting Transport Pneumatic powder conveying in-plant conveying Pumping of liquid |
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What's the requirement in material handling? |
Under sanitary conditions, minimize loss of raw materials, maintain quality, minimize microbial growth. Pumps and other equipments: sanitary design and maintenance. |
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What's some examples of cleaning? |
water purification evisceration of animals (extraneous matter) mud from oyster metal fragments from grain
Also machine cleaning: clean in place (CIP) or dissemble |
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Give types and examples of separation-related operations. |
Solid from solid: peeling Liquid from liquid: cream from milk by centrifuging Solid from liquid: whey protein from whey Liquid from liquid: whey from curd |
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what's the characteristics of disintegration-related operations? Give examples. |
Reduction in size Slicing of potatoes for chips Meat grinding Wheat milling Milk homogenization |
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What are the types and examples of mixing-related operations? |
solid/solid: soup ribbons Solid/liquid: sugar, water Liquid/liquid: oil water Gas/solid: Ice cream |
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Types of heat exchange? |
Heating and cooling. |
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What's the purpose of heating? |
Roast, cooking, canning, pastrizing, extrusion |
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What's the purpose of freezing? |
Shelf life extension mostly |
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What are the types of freezing processes? |
Still Blast Cryogenic: liquid N2, CO2 Immersion freezing |
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What is the function of evaporation? |
produce contentrate, powder, syrup, draws water from product |
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What's the strategy adopted for heat sensitive products in concentration? |
Under vaccum, lower water pressure. |
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What's the purpose of drying? |
Water activity reduction and weight reduction |
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What's the purpose of shaping? |
To produce products such as hamburger patties, sausages, butter, pasta, cereal, chocolates, doughnuts |
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What are the purposes of packaging? |
Food preservation, to store, distribute, safe, convenience. display, advertise, inform |
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What are the packaging materials? |
Metal, paper, glass, plastics, laminates, even edible coatings and films |
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What are the desired features for an ideal package? |
Nontoxic, compatible with food Sanitary, against micro and microbials Protect against water and fat. Protect against gas and odor protect against light resistant to impact (plastic instead of bag) transparent Tamper resistant Easy to open Light in weight Convenient to pour Can reseal Environmental friendly Attractive Susceptor-based packaging: microwavable
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What could follow after packaging in food processing? |
Freezing, thermal processing, cooking, etc Package should be performing well under these processes |
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What categories are in controlling-related operations? |
Valves, pumps,heaters, mixer control. Proper temperatures reached Enough amount into container |
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How are control-related operations work? |
By using control charts. The variation of statistics: standard deviation. |
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What are the percentages of 1SD, 2SD, 3SD |
68%,95%,99.7% |
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What is "in statistical control"? |
When none of the following happens: 1 point exceeding UCL or LCL 2 of 3 consecutive points exceeding zone A 4 or 5 consecutive points exceeding zone B 8 or more consecutive points on either side of the central line |
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What are the reasons for out of control statistics? |
Inherent change or neglected phenomenon in system |
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What are the steps in changing in out of control statistics? |
1) Define the problem and causes, potential solutions and choose the best solution 2) Measure the effect of solution 3) Analyze data and determine the effectiveness 4) Do it 5) Develop controls to maintain the gains |
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What's the sign of better control in statistics after change? |
Decreased variations, decreased UCL and LCL |
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What is HACCP? |
hazard analysis and critical control points. |
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What does HACCP do? |
prevent hazards, ensure safety. All hazardous biological, physical and chemical origins are addressed. |
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How is the regulation by HACCP in Canada? |
mandatory for meat and poultry processors, also practiced by other sectors. |
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What are the principles of HACCP? |
1) hazard analysis 2) identify critical control points (eg. cooking) 3) establish critical limits. (the limit of non-hazardous) 4) establish monitoring procedures 5) action 6) verify 7) record |
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Whose responsibility is HACCP? |
Industies', not government's |
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What is ISO? |
international standards organization |
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What does ISO do? |
quality control, certification. |
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Who set grading system of foods? |
CFIA and USDA |
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Which foods have gradings? |
Meat, poultry, fruits and vegetables |
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Which beef streak has the most marbling: prime or A? |
Prime, then AAA, then AA, then A |
