Exam (elaborations)
FSC 211 Final Exam - Questions And Accurate Solutions
FSC 211 Final Exam - Questions And Accurate Solutions
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FSC 211 Final Exam - Questions And Accurate SolutionsPurpose of cold preservation ✔️Ans - extends shelf life by slowing
enzymatic and chemical reactions
- year round availability of products
Refrigeration ✔️Ans - - few adverse effects on food quality
- "chill injury" if temp is too low
- controlled temp, avoid fluctuations, stay in safe temperature zone
- 35-40 deg
- fruits and vegetables
Hydro-Cooling with cold water ✔️Ans - - fruits and veggies
- removes field heat
- reduces respiration rate (biological reaction)
Direct Contact Icing ✔️Ans - Long distance shipping
Freezing ✔️Ans - very low temperature
- rxns proceed very slowly
- microbes don't grow but are NOT destroyed
- water activity dec as water freezes
stages of freezing ✔️Ans - 1. chilling stage of food
2. zone of maximum Ice formation
- liquid water turns to ice
3. cooling stage of ice
- reducing temp of frozen product to storage temp 0F
Freezing Quality Note: Ice Crystal Formation ✔️Ans - - crystal growth
occurs at temps close to freezing point
- slow freezing encourages formation of larger crystals
- rapid freezing keeps crystals smaller
Frozen foods Methods ✔️Ans - 1. Air
- most common
- blast high velocity cold air
2. indirect (plate)
, - good for regular/flat shaped items
3. immersion
- very rapid, less damage to quality
- more expensive
- ex: cryofreezing
Air Blast Freezing (tunnel) ✔️Ans - - most common method
- Efficient heat removal—product pieces and packaged products
- Continuous in-line-belt freezer
- applications: vegetable pieces, poultry pieces, seas food, prepared foods
in trays
Fluidized bed freezing ✔️Ans - - particulate foods are rapidly frozen prior
to packaging by specialized air blasting
- Individually Quick Frozen (IQF)
- floats the pieces
- applications: peas
plate freezing ✔️Ans - - indirect method
- plates pressed into direct contact with the package/product to aid in
rapid heat removal
- rapid system for freezing packaged blocks
- applications: meat patties, boxed veggies
Cyrogenic Freezing ✔️Ans - - application of low boiling point refrigerants
to product or pkg
- removal of heat as refrigerant undergoes a change in state from liquid to
vapor phase
- extremely rapid freezing helps preserve texture
- liquid nitrogen -320F
- liquid CO2 -110F
Immersion / Cryo Freezing ✔️Ans - - used to individually freeze items
such as shrimp, berries, mushrooms, other "high ticket" items
- for of IQF
maintaining quality related to freezing ✔️Ans - - control micro-organisms
prior to freezing
- control enzymatic activity during storage
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