Test your basic knowledge |

Food Processing

Subjects : industries, engineering
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Concentrated fruit juices - liquid chocolate - and corn flour suspension






2. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated






3. Mass






4. May be single (one stationary casing and a frooved one that rotates) or double- where the two surfaces rotate in opposite directions - Dress of millstone will determine texture of the final product






5. Track what goes into a system- account for everything that comes out minus what stays in the system






6. Mixing component that is undesired






7. Linear relationship between sheer rate and sheer stress






8. Increases the variety and convenience of foods - Common for bakery goods and confectionery - Many products are formed by extrusion - but we will discuss that later






9. Each thing we do to prevent degradation is one hurdle- name an example- packaging






10. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator






11. Leavening agent- breads have the yeast with CO2 giving us the lift in the bread- want this to take place before the breaking - Biscuit- leavening agent - chemical reaction- lots take place during baking process






12. Limited number of applications where contaminants have a different surface charge from the raw material






13. Under motion pushing






14. = (vol of foam - vol liquid)/vol liquid) x 100






15. The amount of energy it takes to change the state






16. Used to mill wheat- cereals and flours






17. Rotating vessel slowly deposits material on top






18. Distance between rollers






19. Size reduction equipment in order of decreasing size






20. Emulsifier in mayo






21. Used to chop meat and harder fruits and veggies into pulp






22. Creates lots of heat - main force are shear action






23. Measures specific gravity






24. Why do we use two pressure drops? EXAM QUESTION






25. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce






26. 4 types of hydrocoolers






27. Swirls in the flow






28. A fluid suspension of a colloidal solid in a liquid






29. Dispersed phase in mayo






30. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them






31. Hammers hit food but force it up to the top chamber - impact to the top of the machine- can change the screen size- can't leave impact zone until it is small enough to go through the screen






32. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference






33. Pseudoplastic






34. Separate products by size






35. Helps prevent blinding






36. Ability to deform permanently without breaking






37. Flour milled using this






38. Paddle - Multiple Impeller - Turbine - Propeller






39. Advantages: Suitable for leafy vegetables; does NOT require spraying - or immersion with water - hence won't spread disease. High energy efficiency - Disadvantages: Some product shrinkage due to water loss.






40. Placed at goods intake - Before and after a unit operation - At the end of a line






41. Amount of energy from solid to liquid and vice versa






42. = initial avg particle size/final avg particle size






43. The breakdown of solid material through the application of mechanical forces- size reduction






44. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.






45. The ability to form a homogenous mixture






46. Requires size reduction of dispersed particles by the application of intense shearing forces






47. 3 things used for size reduction






48. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible






49. Used to be was dividing things on one characteristic






50. Pressure- pushing but not dynamically loaded