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






2. 4 types of hydrocoolers






3. Paddle - Multiple Impeller - Turbine - Propeller






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






5. = mass of liquid






6. Size reduction equipment in order of decreasing size






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






8. Distance between rollers






9. Used to be was dividing things on one characteristic






10. Helps prevent blinding






11. Force that causes it to have friction with itself






12. Dispersed phase in mayo






13. Dividing based on several characteristics capable of automatically






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






15. 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.






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






17. Rotating vessel slowly deposits material on top






18. Force per unit area






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






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






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






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






23. Used to mill wheat- cereals and flours






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






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. Separate products by size






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






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






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






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






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






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






33. Emulsifier in mayo






34. Amount of energy it takes to change the temperature






35. Energy from liquid to gas and vice versa






36. 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






37. 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






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






39. 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






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






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






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






43. 3 things used for size reduction






44. A friable food is






45. Linear






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






47. Force between the layers in the fluid






48. 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.






49. Gum- fruit by the foot






50. Specific gravity used as an indirect meaure of the