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Thread: Food Technology Marathon (question and answer)

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    Re: Food Technology Marathon (question and answer)

    Quote Originally Posted by Kaatie View Post
    Ascorbic acid 300 - an anti-oxidant (preservative) and is added to prolong the shelf life of a product by preventing oxidation, which can cause racidity and severe colour changes. Also added to some fruits to prevent the discolouration caused by oxidation, used in products such as frozen cooked prawns, margarine and edible fats
    Caramel 150 - a colour (colouring agent) and is derived from coal or oil and i used in a food product to either restore colour lost during processing or to enhance the physical appearance of the food used in foods such as confectionery, jellies, jams and soft drinks
    Silicon dioxide 551 - an anti-caking agent (texture modifier) and is added to powdered products to ensure that no clumping occurs and the product flows freely, used in products such as salt, polished rice and beverage whitener

    briefly describe the clean air act, clean waters act and noise pollution act

    Clean Air Act - prevents bacteria and other organism from being released into the air and settling in non-value-added food products.
    Clean Waters Act- keeps the waters used in production and manufacture of food safe and clean, free from any bacteria, or water-borne viruses.
    Noise Pollution Act (this doesn't relate to Food Tech really, but mmm OK) - regulates the use of stereos and items which produce a distinct lous noise. Prevents people from overusing stereos, radios or televison sets. Prohibits people from adjusting the volume to an unacceptable level to prevent the cilia (hairs on the inner ear) laying down flat in persons, causing them to become hard of hearing or possiblly deaf. Also allows old folk to get a good night's sleep and some beauty sleep in the morning - certain levels of noise are permitted at certain times.

    James.

    Next question: Which new food products are most likely to be succesful in the marketplace?

    (A) Me-too products
    (B) Manufactured products
    (C) New-to-world products
    (D) Line extension products.

    Identify which of the above products is the best answer to the aforementioned question, then describe what that product type is, giving three examples.
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    Re: Food Technology Marathon (question and answer)

    Quote Originally Posted by Schoey93 View Post
    Clean Air Act - prevents bacteria and other organism from being released into the air and settling in non-value-added food products.
    Clean Waters Act- keeps the waters used in production and manufacture of food safe and clean, free from any bacteria, or water-borne viruses.
    Noise Pollution Act (this doesn't relate to Food Tech really, but mmm OK) - regulates the use of stereos and items which produce a distinct lous noise. Prevents people from overusing stereos, radios or televison sets. Prohibits people from adjusting the volume to an unacceptable level to prevent the cilia (hairs on the inner ear) laying down flat in persons, causing them to become hard of hearing or possiblly deaf. Also allows old folk to get a good night's sleep and some beauty sleep in the morning - certain levels of noise are permitted at certain times.
    Yes this actually does and you have the wrong section of the act that we focus on, we look at how it relates to during the processing of foods.

    Answer:
    Noise Pollution Act 1975 (NSW)
    - applies to the production of noise during food processing
    -enforced by EPA
    -establishments that contribute or cause noise pollution must use a noise-control equipment such as sound dampening insulation such as carpet.
    -this act also applies to within an establishment, if an establishment emits noise over a certain level they must provide employees with sound PPE


    Next question: Which new food products are most likely to be succesful in the marketplace?

    (A) Me-too products
    (B) Manufactured products
    (C) New-to-world products
    (D) Line extension products.

    Identify which of the above products is the best answer to the aforementioned question, then describe what that product type is, giving three examples.
    not up to this unit yet sorry, so i really don't want to get that far ahead maybe during the holidays so instead:

    The percentage of Australian farmers now participating in organic farming has increased in recent years. Outline the advantages and disadvantages of organic farming.
    Last edited by marcquelle; 3 Feb 2009 at 6:08 PM.
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    Re: Food Technology Marathon (question and answer)

    Quote Originally Posted by marcquelle View Post
    Yes this actually does and you have the wrong section of the act that we focus on, we look at how it relates to during the processing of foods.

    Answer:
    Noise Pollution Act 1975 (NSW)
    - applies to the production of noise during food processing
    -enforced by EPA
    -establishments that contribute or cause noise pollution must use a noise-control equipment such as sound dampening insulation such as carpet.
    -this act also applies to within an establishment, if an establishment emits noise over a certain level they must provide employees with sound PPE




    not up to this unit yet sorry, so i really don't want to get that far ahead maybe during the holidays so instead:

    The percentage of Australian farmers now participating in organic farming has increased in recent years. Outline the advantages and disadvantages of organic farming.
    Please answer my aformentioned question. However, you may simply select the answer from the multiple choices. Thank you!

    James
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    Re: Food Technology Marathon (question and answer)

    is it line extension?

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    Re: Food Technology Marathon (question and answer)

    Quote Originally Posted by Kaatie View Post
    is it line extension?
    Yup, it IS line extension.
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    Re: Food Technology Marathon (question and answer)

    line extensions are changed forms of existing products. When a product is first launched it is often available in only one size and flavour, once the initial demand levels out the food company is able to maintain high production rates by offering other flavours of the product and different size or shape containers.

    stick to 1st two topics for half yearly yeah?

    Identify the 3 current developments in packaging

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    Re: Food Technology Marathon (question and answer)

    MAP, dual-ovenable trays, ENMs.

    Describe an emerging technology in the food industry.
    Selling HSC Resources for a range of subjects. Some new and a lot in mint condition!

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    Re: Food Technology Marathon (question and answer)

    media trolley introductions to supermarkets

    what are the role of additives in manufacture
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    Re: Food Technology Marathon (question and answer)

    god ive been slack...
    but heres the answer:
    Food additives can be used for to:
    - improve the stability or the keeping quality of a food
    - restore or improve the taste or appearance of a processed food
    - extend the shelf life of the product

    summarise evaporation

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    Re: Food Technology Marathon (question and answer)

    Quote Originally Posted by Kaatie View Post
    god ive been slack...
    but heres the answer:
    Food additives can be used for to:
    - improve the stability or the keeping quality of a food
    - restore or improve the taste or appearance of a processed food
    - extend the shelf life of the product

    summarise evaporation
    sorry been slacking a bit

    Evaporation:
    - method of increaing solid concentration by removing excess water/liquid
    - liquid to steam/vapour/gas
    - rasied to bp+
    - requires, evaporation basin/vessel, heat, condenser, method of removing vapour.
    - concentrates are made by this process

    Explain the canning process making detailed reference to hydrostatic retort
    Last edited by marcquelle; 7 Mar 2009 at 10:26 PM.
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    Re: Food Technology Marathon (question and answer)

    bump
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    Re: Food Technology Marathon (question and answer)

    i've got a question.. and i have absolutely no idea. Im sorry i cant answer the previous this is kind of urgent.. sorry.

    What is meant by quality control?
    not just the definition.. because trust me i've tried that and it doesn't help. I need it in detail.. like what's the difference between quality assurance and quality control? can somebody please help me?

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    Re: Food Technology Marathon (question and answer)

    The Food Technology in Action 2nd edition has this definition:
    Quality control is the process by which we measure characterisitics, compare them to a standard and act on any differences that may occur.

    This means that when food is being manufactured, there are quality control checks to ensure that the food is processed how it should be and that all products are the same. For example cooking a cake on a production line, there would be the same amount of each ingredient in each batch, the same size batches, the same cooking time for each batch of cakes. This ensures that all the cakes are exactly the same. These characterisitcs can be compared to a standard, such as 180 degress C for the oven temp.

    Quality assurance is the cooperation to achieve quality control. It is all the parts of the company working together to maintain the quality of the products produced. This includes the management, factories, offices and individual departments.

    I hope this helped.

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    Re: Food Technology Marathon (question and answer)

    thankyou so much!

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    Re: Food Technology Marathon (question and answer)

    What are some positive impacts of the AFI on the environment?

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    Re: Food Technology Marathon (question and answer)

    guess what? new books next week .

    anyway with the canning...
    Explain the canning process making detailed reference to hydrostatic retort
    -cans filled w/ the food product and the air above the food is removed, using either steam or a vacuum chamber
    - lid is placed on can and sealed
    - filled cans heated in large pressure cookers (retorts) for the time required to kill the micro-organisms known to exist in the type of food being canned
    - the can is then quickly cooled


    what are the 5 major functions of packaging

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    Re: Food Technology Marathon (question and answer)

    what are the 5 major functions of packaging

    -contain the product
    -preserve the product
    -protect the product
    -inform the consumer
    & provide convenience

    explain how MAP packaging works.

    The new textbooks are good, basically the same as the old ones except with more color and tables
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    Re: Food Technology Marathon (question and answer)

    starting temp is adjusted to produce a gas mix that will maximise shelf life

    have you had your half yearly yet? hard/easy? did your teacher make it up or do you have an independant/catholic paper sent to the school?

    yeah i thought it was about time to start this again i have had so many assessments all in a row.

    The principles of food preservation are to control what 6 things?

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    Re: Food Technology Marathon (question and answer)

    nah haven't had my half yearly yet, week 9 for me on the friday and thankfully no-weighting, just using it to see how we are going. But our assessment is huge!!!!!!!!! But almost done.

    The principles of food preservation are to control what 6 things? (we have only been taught 5)
    1, water availability
    2, addition of chemicals
    3, temperature
    4, the pH level
    5, the oxygen level

    what is the 'cradle to grave' analysis of packaging cost? Identify and briefly outline each step.
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    Re: Food Technology Marathon (question and answer)

    i have no idea .
    please fill me in with a page number i swear i looked everywhere.

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    Re: Food Technology Marathon (question and answer)

    in the old text book = 216 - 217
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    Smile Re: Food Technology Marathon (question and answer)

    Cradle to grave is the opposite of cradle to cradle

    Describe the preservation processes of canning, drying, pasteurising, freezing and fermenting.
    Last edited by Hey!!!; 31 Mar 2009 at 4:07 PM.

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    Re: Food Technology Marathon (question and answer)

    scrap it all i was taking some from preservation processes and some from levels of production instead of all from preservation processes.

    new question.
    Identify reasons why glass may be chosen as a packaging material
    Last edited by Kaatie; 11 Apr 2009 at 1:47 AM.

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    Re: Food Technology Marathon (question and answer)

    oh and email is kate_041@hotmail.com for the half yearly. no need to send it in a hurry though i have all holidays

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    Re: Food Technology Marathon (question and answer)

    oh and don't take this offensively, but 86 got you a state ranking? wow i thought state ranking always get like 98+, congrads nevertheless

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