Food as Material

Food processing involves...

• design, develop and analyze process and equipment

• sustainability of materials, processed output and quality

• formation of desirable compounds, destruction of unwanted/hazardous substances

• all of the above

Which food is categorized as carbohydrate?

• Apple, orange and avocado

• Egg, milk and legumes

• Bread, potato and pasta

• Cheese, fish and beef

The following are physical properties of food, EXCEPT...

• shape and size

• colour and surface appearance

• texture and rheology

• oxidation and hydrolysis

What is emulsion?

• a dispersion or suspension of liquid droplets in a continuous phase

• coarse dispersion of gas bubbles in a liquid/solid continuous phase

• a system containing particles > 1um, prone to settle under gravity

• dispersion of 2 or more immiscible materials, containing structural entities in the size range 1nm - 1um

Research and development in food processing is important to... (may choose more than one answers)

• develop methods for characterization, measurement, and prediction of engineering properties of foods

• measure and model process kinetic parameters which affect food quality and safety attributes

• develop mathematical models for simulation, prediction, design, and improvement of food processes

• understand how diets & nutrition affect the health of individuals

Importance of sensory analysis in food industry, EXCEPT:

• predict shelf life of a food product

• competitors benchmarking

• for food product quality control and assurance

• study on bonding of water molecules in the food

The following are importance of rheology in food industry, EXCEPT...

• Design & analysis of extrusion equipment

• Removal of water from food product

• Understanding of food structure and composition for food product development

• Quality control and shelf-life testing of food product

Which of the following are properties of non-Newtonian fluid?

• Their flow properties are influenced by shear rate

• They show non-linear relation between shear stress and shear rate

• The rheology depends on the nature of continuous and dispersal phase

• All of the above