Tiếng anh chuyên ngành

Đề 1:

1) What is cleaning ? Give example:

- Cleaning is the unit operation in which contaminating materials are
removed from foods and separated to leave the surface of the food in a
suitable condition for further processing. 

- Example: Peeling fruits and vegetables, skinning meat or descaling fish,

blanching.

2) Name of the kind of cleaning and their main equipments?

- Cleaning is categorized into wet procedures and dry procedures .

- The main groups of equipment used for wet cleaning are: spray washers,
brush washer, drum or piston washers and flotation tanks. And for dry
cleaning are: air classifiers, magnetic separators and separators based on
screening foods

Đề 2:

1) What is wet cleaning used for:

- wet cleaning used for  removing soil from root crops or dust and
pesticide residues from soft fruits or vegetables.

2) What are the advantages of wet cleaning:

- Wet cleaning is more effective than dry methods for removing soil from
root crops or dust and pesticide residues from soft fruits or vegetables
- It is also dustless and causes less damage to foods than dry methods.
- Different combinations of detergents and sterilants at different
temperatures allow flexibility  in operation.
Đề 3:

1) What is wet cleaning used for:

- wet cleaning used for  removing soil from root crops or dust and
pesticide residues from soft fruits or vegetables.

2) What are the disadvantages of wet cleaning:

- the use of warm cleaning water may accelerate chemical and microbial
spoilage .
- wet procedures produce large volumes of effluent, often with
concentrations of dissolved and suspended solids
- There is then a requirement both to  purchase clean water and to pay for
high effluent disposal charges.

Đề 4:

1) What is dry cleaning used for:

- Dry cleaning procedures are used for products that are smaller, have
greater mechanical strength and possess a lower moisture
content ( for example grain and nuts).

2) What are the advantages of dry cleaning:

- After cleaning, the surfaces are dry, to aid preservation for further drying.
- Dry procedures generally involve smaller cheaper equipment than wet
procedures do and produce a concentrated dry effluent which may be
disposed of more cheaply.
- plant cleaning is simpler and chemical and microbial deterioration of the
food is reduced.
Đề 5:

1) What is dry cleaning used for:

- Dry cleaning procedures are used for products that are smaller, have
greater mechanical strength and possess a lower moisture
content ( for example grain and nuts).

2) What are the disadvantages of dry cleaning:

- Additional capital expenditure may be necessary to prevent the creation
of dust that not only creates a health hazard but
also recontaminates the product..  

Đề 6:

1) What are the extracted components (oil and juices) used for?

- Component are extracted from plant material either for direct

consumption (for example, fruit juices) or for use in subsequent
processing (for example sugar and vegetable oils).

2) In fruit processing, how is the press achieved?

- In fruit processing, the press is achieved by the use of lower pressure

and fewer pressing. It is also necessary to increase the pressure slowly
to avoid the formation of a dense impenetrable press cake, as the solid
material is easily deformed.

Đề 7:

1) Two methods of oil extraction?

- There are two methods of oil extraction: solvent extraction and

expression

2) What factors influence the yield liquid from a press?

- The factor that influence the yield liquid from a press include: the
maturity, and growth conditions of raw material, the extent of
 disruption of cell structure, the resistance of the solids to mechanical
deformation, the rate of increase in pressure, the time of pressing anf
the thickness of the pressed solids.

Đề 8:

1) What is size reduction in food processing ?

- Size reduction is the unit operation in which the average size of solid
pieces of food is reduced by the application of grinding, compression
or impact forces.

2) What are the main benefits of size reduction?

- (1) There iss an increase in the surface-area-to-volume ratio of the

food which increases the rate of drying, heating or cooling and
improves the efficiency and rate of extraction of soluble components
- (2) When combined with screening; a pre-determined range of particle
size is produced
- (3) A similar range of particle sizes allows more complete mixing of
ingredients

Đề 9:

1) Definition of chilling ?.

- Chilling is the unit operation in which the temperature of a food is

reduced to between –1*C and 8*C

2) The advantages of chilling?

- Chilling retard microbial spoilage, to prevent the growth of pathogens,

and to extend the shelf life of fresh and processed foods
- Chilling causes minimal changes to flavor and nutritional properties
of food, and as a result, chilled foods are perceived by consumers a
“healthy” and “fresh”

Đề 10:
 1) Why is heat treatment one of the most important methods used in food
processing ?

- Heat treatment is one of the most important methods used in food processing
because of the desirable effects on eating quality (many foods are consumed
in a cooked form) and the preservative effect on foods by the destruction of
enzyme and microbial activity, insects and parasites.

2) What are the other main advantages of heat processing?

- The main advantages of heat processing are:

(1) destruction of anti-nutritional components of foods

(2) improvement in availability of same nutrients and

(3) relatively simple control of processing conditions