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. Used to mill wheat- cereals and flours






2. Mixing component that is undesired






3. Pseudoplastic






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






5. Measures specific gravity






6. Mass






7. 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






8. Ratio below 8:1






9. Rotating vessel slowly deposits material on top






10. 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






11. 4 types of hydrocoolers






12. Ingredients in mayo






13. Swirls in the flow






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






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






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






17. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible






18. Size reduction equipment in order of decreasing size






19. 3 things used for size reduction






20. Flour milled using this






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






22. Creates the smallest particle size






23. Most energy used for size reduction goes to






24. 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.






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






26. Amount of energy it takes to change the temperature






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






28. Linear






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






30. Energy from liquid to gas and vice versa






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






32. Dividing based on several characteristics capable of automatically






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






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






35. Paddle - Multiple Impeller - Turbine - Propeller






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






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






38. Separate products by size






39. Ratios above 100:1






40. Ability to deform permanently without breaking






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






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






43. Force that causes it to have friction with itself






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






45. Force between the layers in the fluid






46. Distance between rollers






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






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






49. Dispersed phase in mayo






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