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






2. Most energy used for size reduction goes to






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






4. The ability to form a homogenous mixture






5. 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






6. 3 components of mixing liquids






7. Used to be was dividing things on one characteristic






8. Separate products by size






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






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






11. Ratios above 100:1






12. Rotating vessel slowly deposits material on top






13. Swirls in the flow






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






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






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






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






18. Measures specific gravity






19. Pseudoplastic






20. Flour milled using this






21. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator






22. Force between the layers in the fluid






23. Creates the smallest particle size






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






25. 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






26. Helps prevent blinding






27. 4 types of hydrocoolers






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






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






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






31. Paddle - Multiple Impeller - Turbine - Propeller






32. 3 things used for size reduction






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






34. Mass






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






36. Emulsifier in mayo






37. Mixing component that is undesired






38. 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






39. Ratio below 8:1






40. Ability to deform permanently without breaking






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






42. Specific gravity used as an indirect meaure of the






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






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






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






46. A friable food is






47. Available moisture (relative vapor pressure)






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






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. 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.







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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