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. Amount of energy it takes to change the temperature






3. Size reduction equipment in order of decreasing size






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






5. Measures specific gravity






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






7. 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






8. Most energy used for size reduction goes to






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






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






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






12. The ability to form a homogenous mixture






13. A friable food is






14. Linear






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






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






17. = mass of liquid






18. Mixing component that is undesired






19. Dividing based on several characteristics capable of automatically






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






21. Creates the smallest particle size






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






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






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






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






26. Energy from liquid to gas and vice versa






27. 3 components of mixing liquids






28. Used to mill wheat- cereals and flours






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






30. Ratios above 100:1






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






32. Emulsifier in mayo






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






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






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






36. Force that causes it to have friction with itself






37. Force per unit area






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






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






40. Ability to deform permanently without breaking






41. 3 things used for size reduction






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






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






44. Ratio below 8:1






45. 4 types of hydrocoolers






46. 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.






47. Helps prevent blinding






48. Swirls in the flow






49. 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






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