ARCELIE GRACE L.

BABILONDO BSF 4C

TEST 1

1. Explain how drying process occur in a material. (5 pts)

Preservation is the principal reason for drying, drying of materials implies the removal of water
from the materials through evaporation. Its evaporate the moisture through high temperature,
air humidity and exposure of material in the direct sunlight. It is how the drying process occur in
a material.

2. Compare thermal resistance and heat conductance. (5 pts)

Thermal resistance is the temperature difference, at steady state, between two defined surfaces
of a material or construction that induces a unit heat flow rate through a unit area, while heat
conductance is the transfer of energy takes place at a molecular level higher temperature region
to lower temperature region.

3. What is the purpose and importance in drying in foods processing? (5pts)

The purpose and important of drying in food processing is to preserve the foods by reduction of
moisture content of the food to extend its shelf life of food. Drying make the spoilage
microorganism unable to grow, and multiply.
4. Compare filtration process and sedimentation. (5pts)
Filtration process is where the Solid particles are removed from fluids flowing through a filter
medium where the solids are deposited while sedimentation is the separation of solids from
fluid streams by gravitational or centrifugal force.
5. Are the thermally processed products sold in the market TOTALLY STERILE ? Why or Why not?
Yes, because most product in the market that are sealed or packed are through the sterile
process, sterilize food or the packaging make the bacteria or microorganism die. It is to keep
the food safe and extend its shelf life.
6. Compare primary, secondary, and tertiary packaging (5pts)
Primary Packaging It is the immediate packaging that directly encloses the product, Secondary
Packaging that holds together multiple units of primary packages it is also provides additional
protection during transportation, facilitates handling, and often includes branding and
promotional information and Tertiary Packaging is used for bulk shipping or large quantities of
products.
7. What are the functions and uses of a packaging? (5pts)
The functions and uses of packaging is for Promoting and Selling the Product, Defining Product
Identity, Providing Information, Expressing Customer Needs, Ensure Safe Use and Protecting the
Product.
8. Among all the functions and uses of packaging, what do you think is the most important? (5pts)
 The most important of all the functions and uses of packaging is to ensure safe use and
protecting the product, because it is very important to ensure the safety of your product to
consumer to make your business or product be trusted and to gain more costumers than others.

TEST 2.

1. Conductive Heat transfer- is the transfer of energy takes place at a molecular level higher
temperature region to lower temperature region.
2. Convective heat transfer - is the transfer of heat between two bodies by currents of moving gas
or fluid.
3. D-Value - decimal reduction time, number of minutes required for the survivor curve to traverse
one log cycle at constant temperature.
4. Lethality - the reduction of a target pathogen during heating to a level, ideally zero, that
renders a product safe for consumption at any point during its shelf life.
5. Centrifugation - is used to separate mixtures of two or more phases, one of which is a
continuous phase. The driving force behind the separation is the difference in density between
the phases.
6. Sieving - is a method of using a sieve to distinguish small particles from bigger particles. It is
widely used in the food industry for separating fines from larger particles, and also for removing
large solid particles from liquid streams prior to further treatment or disposal.
7. Filtration - Solid particles are removed from fluids flowing through a filter medium where the
solids are deposited. Mechanisms for removing solid in liquid is somewhat different from
removing solids from air
8. Sedimentation - is the separation of solids from fluid streams by gravitational or centrifugal
force often used in the food industry for separating dirt and debris from incoming raw material,
crystals from their mother liquor and dust or product particles from air streams
9. Flotation - In some cases, where it is not practicable to settle out fine particles, these can
sometimes be floated to the surface by the use of air bubbles. This technique is known as
flotation and it depends upon the relative tendency of air and water to adhere to the particle
surface.
10. Latent heat of evaporation - is the quantity of energy required per kg of water from a liquid
material.