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. Measures specific gravity






2. Available moisture (relative vapor pressure)






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






4. Separate products by size






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






6. 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.






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






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






9. Ingredients in mayo






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






11. Rotating vessel slowly deposits material on top






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






13. Size reduction equipment in order of decreasing size






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






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






16. A friable food is






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






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






19. Used to be was dividing things on one characteristic






20. Specific gravity used as an indirect meaure of the






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






22. 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






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






24. = mass of liquid






25. Ability to deform permanently without breaking






26. 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






27. Energy from liquid to gas and vice versa






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






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






30. Helps prevent blinding






31. Force that causes it to have friction with itself






32. 3 things used for size reduction






33. 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






34. Creates the smallest particle size






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






36. Linear relationship between sheer rate and sheer stress






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






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






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






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






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






42. Mass






43. Linear






44. 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.






45. Ratio below 8:1






46. Dispersed phase in mayo






47. Paddle - Multiple Impeller - Turbine - Propeller






48. Force per unit area






49. Ratios above 100:1






50. 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