FOOD 3004 Study Guide - Final Guide: Gluten, Microorganism, Miscibility

• School: Carleton University
• Department: Food Science
• Course: FOOD 3004
• Professor: Rania Agil

Document Summary

Be familiar with the objectives (at least 4 of the 7 listed) of size reduction and an example application to illustrate each objective. Know what psd stands for and what it information it provides. Be familiar with the mechanisms of size reduction (shear, compression & impact which is strong compression applied for short duration) Recall that performance of size reduction operations depends on: 1- degree of size uniformity (psd) and 2- energy expenditure. Know the obstacles faced with cutters & choppers & the solution to overcome them: obstacles: microorganism contamination and loss of knife sharpness, solution: water-jet cutting (knifeless cutting method) Visually recognize the different types of mixers and the type of movement they impart to the fluid (eg. radial, axial, or tangential) Know the type of movement that is reduced in mixers (rotational movement) and the mechanisms that can be used to reduce this movement type.