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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. Flour milled using this






2. = mass of liquid






3. Distance between rollers






4. Specific gravity used as an indirect meaure of the






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






6. Ability to deform permanently without breaking






7. To achieve a uniform distribution of the components of flow






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






9. 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






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






11. Linear relationship between sheer rate and sheer stress






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






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






14. 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.






15. Ingredients in mayo






16. The ability to form a homogenous mixture






17. 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






18. Dispersed phase in mayo






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






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






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






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






23. Ratios above 100:1






24. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners






25. 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






26. Mixing component that is undesired






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






28. Gum- fruit by the foot






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






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






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






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






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






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






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






36. Force between the layers in the fluid






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






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






39. Paddle - Multiple Impeller - Turbine - Propeller






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






41. Mass






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






43. Available moisture (relative vapor pressure)






44. 3 things used for size reduction






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






46. Most energy used for size reduction goes to






47. Size reduction equipment in order of decreasing size






48. Helps prevent blinding






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






50. Velocity gradient that is formed- relative rate between the layers







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Can you answer 50 questions in 15 minutes?


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