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






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






3. Used to be was dividing things on one characteristic






4. Measures specific gravity






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






6. 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.






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






8. Flour milled using this






9. Most energy used for size reduction goes to






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






11. 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






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






13. Dispersed phase in mayo






14. 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






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






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






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






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






19. Amount of energy it takes to change the temperature






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






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






22. 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






23. Ratios above 100:1






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






25. Dividing based on several characteristics capable of automatically






26. Linear relationship between sheer rate and sheer stress






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






28. Gum- fruit by the foot






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






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






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






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






33. Energy from liquid to gas and vice versa






34. 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.






35. Distance between rollers






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






37. Pressure- pushing but not dynamically loaded






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






39. 3 components of mixing liquids






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






41. Linear






42. Used to mill wheat- cereals and flours






43. Under motion pushing






44. Available moisture (relative vapor pressure)






45. Helps prevent blinding






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






47. Size reduction equipment in order of decreasing size






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






49. Mass






50. A friable food is