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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. Ratios above 100:1






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






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






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






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






6. 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






7. Ratio below 8:1






8. Energy from liquid to gas and vice versa






9. Swirls in the flow






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






11. Dividing based on several characteristics capable of automatically






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






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






14. Emulsifier in mayo






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






16. Used to mill wheat- cereals and flours






17. 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






18. Available moisture (relative vapor pressure)






19. Specific gravity used as an indirect meaure of the






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






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






22. Used to be was dividing things on one characteristic






23. Flour milled using this






24. Distance between rollers






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






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






27. 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






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






29. Size reduction equipment in order of decreasing size






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






31. Creates the smallest particle size






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






33. Paddle - Multiple Impeller - Turbine - Propeller






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






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






36. A friable food is






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






38. 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.






39. Separate products by size






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






41. Force that causes it to have friction with itself






42. Force per unit area






43. Most energy used for size reduction goes to






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






45. Linear






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






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






48. Pressure- pushing but not dynamically loaded






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






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