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. Creates lots of heat - main force are shear action






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






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






4. Used to be was dividing things on one characteristic






5. 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






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






7. Specific gravity used as an indirect meaure of the






8. 4 types of hydrocoolers






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






10. Energy from liquid to gas and vice versa






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






12. Size reduction equipment in order of decreasing size






13. 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.






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






15. Dispersed phase in mayo






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






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






18. Linear relationship between sheer rate and sheer stress






19. Available moisture (relative vapor pressure)






20. 3 things used for size reduction






21. = mass of liquid






22. Force that causes it to have friction with itself






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






24. Separate products by size






25. Mixing component that is undesired






26. Force between the layers in the fluid






27. Force per unit area






28. Emulsifier in mayo






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






30. 3 components of mixing liquids






31. The ability to form a homogenous mixture






32. Creates the smallest particle size






33. Measures specific gravity






34. A friable food is






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






36. Ingredients in mayo






37. Pressure- pushing but not dynamically loaded






38. Ability to deform permanently without breaking






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






40. Distance between rollers






41. Ratios above 100:1






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






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






44. 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






45. Amount of energy it takes to change the temperature






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






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






48. Ratio below 8:1






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






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