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






2. Measures specific gravity






3. Used to be was dividing things on one characteristic






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






5. Ratios above 100:1






6. 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






7. Paddle - Multiple Impeller - Turbine - Propeller






8. Used to mill wheat- cereals and flours






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






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






11. 3 components of mixing liquids






12. Size reduction equipment in order of decreasing size






13. Efficient mixing is achieved by creating and recombining fresh surfaces






14. Deformation or stretch- change in length divided by the original length






15. The ability to form a homogenous mixture






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






17. Creates the smallest particle size






18. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?






19. Helps prevent blinding






20. Specific gravity used as an indirect meaure of the






21. Mixing component that is undesired






22. Distance between rollers






23. Force between the layers in the fluid






24. Concentrated fruit juices - liquid chocolate - and corn flour suspension






25. Force that causes it to have friction with itself






26. Ingredients in mayo






27. 3 things used for size reduction






28. A friable food is






29. Emulsifier in mayo






30. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators






31. Amount of energy it takes to change the temperature






32. Gum- fruit by the foot






33. Rotating vessel slowly deposits material on top






34. Fruit is dipped in a 1 to 2% hot sodium hydroxide solution (lye) and then pressure washed to remove skin. Alternatively - involves dipping in 10% sodium hydroxide and using rubber discs or rollers to remove the skin.






35. Force per unit area






36. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product






37. Energy from liquid to gas and vice versa






38. Involves tumbling in a drum with a silicon carbide or carborundum surface






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






40. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles






41. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator






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






43. 4 types of hydrocoolers






44. Pseudoplastic






45. Advantages: Rapid cooling; can handle large quantities; prevents dehydration - Disadvantages: Can encourage diseases; not all products tolerate wetting; restrictions on packaging and stacking arrangements; capital costs can be high






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






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






48. Dividing based on several characteristics capable of automatically






49. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation






50. Separate products by size