FOOD6006 Advanced Food Processing1Final assessment practice questionsQuestion 1A.You are going to be performing a sensory evaluation experiment to determine how much arange of new iced coffee ready to drink beverage formulations are liked. What type of sensorytest method would you use to answer this research question?What type of sensory panel would be suitable for the chosen sensory test method and brieflyexplain why it is suitable?Identify two (2) screening criteria that you would use to include or exclude participants fromparticipating in your sensory evaluation test and briefly explain why each screening criterionis important?B. List the four (4) applications of irradiation in food with examples.Question 2Calculate the individual diffusion coefficient for each baking time through the cake batter using thefollowing data. You will need to show all the calculations in the Table. Also, calculate the meandiffusion coefficient. Baking time, minRadius of cake, R, mmLength cooked, L min, mm933111037911397124431347014510 Question 3List the five (5) changes inside the barrel during extrusion. Outline the processing steps with detailsinvolved in freeze-drying.FOOD6006 Advanced Food Processing2Question 4a. Draw a process flow diagram for the production of apple juice in a glass bottle. Label yourprocess flow diagram with relevant and specific life cycle assessment inputs and outputs foreach stage in the process.b. Glyphosate is applied to a pasture at a rate of 1.20kg/ha/yr. Livestock live weight gain on thispasture is 525kg/ha/yr. Emission factors for glyphosate are: Emission Factor (Simapro 7.2 Australian database)CO2N2OCH4kgCO2/kgkgN2O/kgkgCH4/kg8.68E+008.61E-059.96E-03 The global warming potential (GWP) values are CH4=21x, N2O=310x.Calculate the total carbon footprint of applying glyphosate.Question 5Viscosity measurements have been obtained from the Brookfield viscometer for food product SampleA and food product Sample B. The results are displayed in the graph below, GRAPH 1. Using theinformation provided in GRAPH 1, compare and discuss the two liquid foods A and B, relating theresults to viscosity and textural properties of the food and include comment on the food product’sviscous behaviour. GRAPH 1: Viscosity of liquid foods Sample A and Sample BViscosity(cP) 05,00010,00015,00020,00025,00030,00035,00040,00045,0005 10 25 50 100Shear Rate (rpm)Viscosity (Cp)A B FOOD6006 Advanced Food Processing3Question 6Explain different stages during dehydration with moisture movement inside the food.Question 7Cans of a diced tomato were heated in a retort for sterilisation. The F0 for Cl. Botulinum in this type offood is 2.50 min and z = 180F. The temperature in the centre of a can (the slowest-heating region)were measured and were approximately as follows, where the average temperature during each timeperiod is listed: t1 = (0-20 min), T1 = 1600F; t2 = (20-40 min), T2 = 2100F; t3 = (40-73 min), T3 = 2300F.Determine if this sterilisation process is adequate.Question 8Jonathan Curtain and Daughters (Pty) Ltd have been producing ready to eat frozen fish fingers for over30 years now. The company’s blast freezers are about 30 years old and as their consultant foodscientist you have been advising them to upgrade their equipment as it does not freeze the productsfast enough. Unfortunately, the accountant has been telling the C.E.O. that the company does notneed to do so. However, for the last 3 months there has been an increase in customer complainsindicating that the product texture is not acceptable. The fish product is soft and mushy when reheatedwhereas it should be firm and have a “freshly cooked” texture. Last week two complaints werereceived with indications of bacterial and enzymatic spoilage. As the technical consultant to thecompany you have been asked to write a memorandum to the board of directors explaining why thisproblem has occurred and your recommendations to overcome the issue.
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