Food Engineering Practice Test: Fruits, Vegetables and Milk Processing, Meat Processing and Oil Processing — Flashcards

Fruits and vegetables can be processed in a number of ways, including: 
Drying, Concentrating, Heating, Cooling, Using additives, Canning, Freezing, Preparing juices, jams, and jellies. 
These processing methods can increase the shelf life of fruits and vegetables. 

Meat processing involves preparing meat for human consumption. Processed meat is meat that has been modified to improve its taste or extend its shelf life. Meat processing methods include:  Salting, Curing, Fermentation, Smoking, Boiling, Frying, Adding chemical preservatives.
Vegetable oil is made by pressing and solvent-treating oil seeds. The solvent treatment involves adding a solvent to the pressed oil cake to dissolve the oil. The solvent is then distilled out, leaving the oil ready to be refined. 

Milk processing can preserve milk for months and help reduce food-borne illness. It contributes to almost 9.5% of global milk production.

Milk processing involves several steps, including:
Pasteurization: Milk is heated to 70°C for 15–30 seconds, then quickly cooled and stored. This process destroys harmful bacteria and preserves the milk.
Clarification: A milk clarifier uses centrifugal force to separate solids and impurities from raw milk. The clarified milk is then ready for further processing.
Separation: A cream separator separates milk into cream and skimmed milk.
Butter making: A butter churner whips milk to separate the milk fat from the liquid whey.
Ghee production: Ghee is a dairy product made by slowly cooking butter so that the milk protein and water separate from the fat.