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. Linear relationship between sheer rate and sheer stress






2. Ability to deform permanently without breaking






3. Used to mill wheat- cereals and flours






4. Pressure- pushing but not dynamically loaded






5. 3 things used for size reduction






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






7. = mass of liquid






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






9. Force between the layers in the fluid






10. Linear






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






12. Available moisture (relative vapor pressure)






13. Size reduction equipment in order of decreasing size






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






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






16. 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.






17. Mass






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






19. A friable food is






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






21. 4 types of hydrocoolers






22. Dispersed phase in mayo






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






24. Ingredients in mayo






25. 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






26. 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






27. Rotating vessel slowly deposits material on top






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






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






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






31. 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






32. The ability to form a homogenous mixture






33. Ratio below 8:1






34. Amount of energy it takes to change the temperature






35. Dividing based on several characteristics capable of automatically






36. Distance between rollers






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






38. Mixing component that is undesired






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






40. Swirls in the flow






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






42. 3 components of mixing liquids






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






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






45. Ratios above 100:1






46. Helps prevent blinding






47. Creates the smallest particle size






48. Measures specific gravity






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






50. 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.