Food Process Engineering at Wageningen University | Flashcards & Summaries

Lernmaterialien für Food process engineering an der Wageningen University

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what are the process steps of spray drying


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  1. extract is led up a column and atomised
  2. hot air in the column evaporates all of the water from the extract particles leaving a powder
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reducing the size of a sphere by a factor of 2 will reduce its surface area by 

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a factor of 4

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If you halve the size of a particle what will happen to the percolation rat
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the relation is
Time is proportional to the negative square of R
Meaning if you halve a particle the percolation will be four times as slow
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TESTE DEIN WISSEN
Why do we extract tea differently from coffee 
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Coffee is very porous and therefore has a lot of area for diffusion while the components of tea cannot leave whilst the leaf is dry. As it takes up water the cells become tugid and the cell walls become porous and allow the leakage of components 
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Why do tea bags have extra room in them
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As the leaves take up water they will begin to press up against each other slowing diffusion 
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why are concentrates made

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mainly for conbvenience 

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TESTE DEIN WISSEN

what is the differecne between idustrial extraction and extraction at home


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industrial extraction gets out way mor of the compounds from the coffe therefore it needs less beans and can produce less waste

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TESTE DEIN WISSEN

in what two ways is concentration achieved

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vacuum evaporation and freeze concentration

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TESTE DEIN WISSEN

what are the steps in freeze concentration. 


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  1. extract is placed in a tube which is cooled from the outside
  2. water freezes on the walls of this tube
  3. a scraper removes the water from the walls of the tube
  4. small chuncks of ice are on the extract
  5. extract left to cool more so ice crystals grow bigger
  6. crystals are then removed
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TESTE DEIN WISSEN


what is the process of vacuum evaporation
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TESTE DEIN WISSEN
  1. extract led through column with a bundle of tubes
  2. tubes are heated with steam on the outside
  3. through condensation of the steam heat is transferred to the extract
  4. water from the extract evaporates leaving a thick concentrate
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TESTE DEIN WISSEN

what are some adv and disadv of vacuum evaporation


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TESTE DEIN WISSEN

it is cheaper but some flavors are lost in the process of evaporation

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what are some adv and disadv of freeze drying
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TESTE DEIN WISSEN

flavor is kept but it requires more energy

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  • 1911 Karteikarten
  • 22 Studierende
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Q:

what are the process steps of spray drying


A:
  1. extract is led up a column and atomised
  2. hot air in the column evaporates all of the water from the extract particles leaving a powder
Q:

reducing the size of a sphere by a factor of 2 will reduce its surface area by 

A:

a factor of 4

Q:
If you halve the size of a particle what will happen to the percolation rat
A:
the relation is
Time is proportional to the negative square of R
Meaning if you halve a particle the percolation will be four times as slow
Q:
Why do we extract tea differently from coffee 
A:
Coffee is very porous and therefore has a lot of area for diffusion while the components of tea cannot leave whilst the leaf is dry. As it takes up water the cells become tugid and the cell walls become porous and allow the leakage of components 
Q:
Why do tea bags have extra room in them
A:
As the leaves take up water they will begin to press up against each other slowing diffusion 
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Q:

why are concentrates made

A:

mainly for conbvenience 

Q:

what is the differecne between idustrial extraction and extraction at home


A:

industrial extraction gets out way mor of the compounds from the coffe therefore it needs less beans and can produce less waste

Q:

in what two ways is concentration achieved

A:

vacuum evaporation and freeze concentration

Q:

what are the steps in freeze concentration. 


A:
  1. extract is placed in a tube which is cooled from the outside
  2. water freezes on the walls of this tube
  3. a scraper removes the water from the walls of the tube
  4. small chuncks of ice are on the extract
  5. extract left to cool more so ice crystals grow bigger
  6. crystals are then removed
Q:


what is the process of vacuum evaporation
A:
  1. extract led through column with a bundle of tubes
  2. tubes are heated with steam on the outside
  3. through condensation of the steam heat is transferred to the extract
  4. water from the extract evaporates leaving a thick concentrate
Q:

what are some adv and disadv of vacuum evaporation


A:

it is cheaper but some flavors are lost in the process of evaporation

Q:


what are some adv and disadv of freeze drying
A:

flavor is kept but it requires more energy

Food process engineering

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