ĐỀ CƯƠNG TACN

Question 1:
1. What is cleaning? Give examples
- 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.
- Examples: Peeling fruits and vegetables, skinning meat or descaling fish, blanching.
2. Name the kinds 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.
Question 2:
1. What is wet cleaning used for?
- Wet cleaning is 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.
Question 3:
1. What is wet cleaning used for?
- Wet cleaning is 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.
Question 4:
1. What are dry cleaning procedures 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. The advantagrs 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.
Question 5:
1. What is dry cleaning procedures 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. The disadvantagrs 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..
Question 6:
1. What are the extracted components (oil and juices) used for?
- Components are extracted from plant materials 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
pressings. 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.

Question 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 factors that influence the yield liquid from a press include: the maturity and
growth conditions of the 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 and the thickness of the pressed solids.

Question 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?
+ There is 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
+ When combined with screening, a pre-determined range of particle size is produced
+ A similar range of particle sizes allows more complete mixing of ingredients.
Question 9:
1. Definition of chilling?
- Chilling is the unit operation in which the temperature of a food is reduced to
between – 1ºC and 8ºC.
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 flavours and nutritional properties of foods, and
as a result, chilled foods are perceived by consumers as being “ healthy” and “ fresh”.
Question 10:
1. Why is heat treatment one of the most methods used in food processing?
- Because of the desirable effects on eating quality ( many foods are consumed in a
cooked form) but also because of 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:
+ destruction of anti-nutritional components of foods,
+ improvement in availability of some nutrients and
+ relatively simple control of processing conditions.