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. Helps prevent blinding






2. A friable food is






3. Dividing based on several characteristics capable of automatically






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






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






6. Ability to deform permanently without breaking






7. Paddle - Multiple Impeller - Turbine - Propeller






8. Force between the layers in the fluid






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






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






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






12. 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






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






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






15. 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






16. Most energy used for size reduction goes to






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






18. Under motion pushing






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






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






21. = mass of liquid






22. Creates the smallest particle size






23. 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






24. Ingredients in mayo






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






26. The ability to form a homogenous mixture






27. Amount of energy it takes to change the temperature






28. Pseudoplastic






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






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






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






32. Mass






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






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






35. Used to be was dividing things on one characteristic






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






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






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






39. Available moisture (relative vapor pressure)






40. Pressure- pushing but not dynamically loaded






41. Mixing component that is undesired






42. Size reduction equipment in order of decreasing size






43. Gum- fruit by the foot






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






45. Used to mill wheat- cereals and flours






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






47. Specific gravity used as an indirect meaure of the






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






49. Dispersed phase in mayo






50. Force that causes it to have friction with itself