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. Paddle - Multiple Impeller - Turbine - Propeller






3. Force between the layers in the fluid






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






5. Under motion pushing






6. Energy from liquid to gas and vice versa






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






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






9. Specific gravity used as an indirect meaure of the






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






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






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






13. Pressure- pushing but not dynamically loaded






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






15. Helps prevent blinding






16. 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.






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






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






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






20. 4 types of hydrocoolers






21. Linear relationship between sheer rate and sheer stress






22. Force per unit area






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






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






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






26. Amount of energy it takes to change the temperature






27. Dividing based on several characteristics capable of automatically






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






29. 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






30. Rotating vessel slowly deposits material on top






31. A friable food is






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






33. Ratios above 100:1






34. Used to be was dividing things on one characteristic






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






36. Swirls in the flow






37. Emulsifier in mayo






38. Distance between rollers






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






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






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






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






43. Size reduction equipment in order of decreasing size






44. 3 things used for size reduction






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






46. Available moisture (relative vapor pressure)






47. Ingredients in mayo






48. Creates the smallest particle size






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






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