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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. 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






2. Efficient (minimize losses) - Low Cost - No product degradation






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






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






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






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






7. 3 components of mixing liquids






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






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






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






11. Specific gravity used as an indirect meaure of the






12. 4 types of hydrocoolers






13. Force that causes it to have friction with itself






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






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






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






17. Mass






18. Force per unit area






19. Helps prevent blinding






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






21. = mass of liquid






22. Linear






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






24. Most energy used for size reduction goes to






25. Pseudoplastic






26. Ability to deform permanently without breaking






27. Gum- fruit by the foot






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






29. Distance between rollers






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






31. Used to mill wheat- cereals and flours






32. Pressure- pushing but not dynamically loaded






33. 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






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






35. What can be done to minimize the rotational component in liquid mixing?






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






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






38. Ratio below 8:1






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






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






41. 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.






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






43. The ability to form a homogenous mixture






44. Mixing component that is undesired






45. A friable food is






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






47. 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






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






49. Measures specific gravity






50. Flour milled using this