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Food Technology Marathon (question and answer) (1 Viewer)

Kaatie

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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
 

BOSSSSS

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MAP, dual-ovenable trays, ENMs.

Describe an emerging technology in the food industry.
 

Kaatie

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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
 

marcquelle

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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
 
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christoffpow

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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?
 

sunshine08

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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.
 

Kaatie

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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
 

marcquelle

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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
 

Kaatie

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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?
 

marcquelle

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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.
 

Kaatie

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

Hey!!!

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Cradle to grave is the opposite of cradle to cradle

Describe the preservation processes of canning, drying, pasteurising, freezing and fermenting.
 
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Kaatie

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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
 
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Kaatie

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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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