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. Size reduction equipment in order of decreasing size






2. 4 types of hydrocoolers






3. Rotating vessel slowly deposits material on top






4. Separate products by size






5. Ability to deform permanently without breaking






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






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






8. Most energy used for size reduction goes to






9. 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






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






11. 3 things used for size reduction






12. Used to be was dividing things on one characteristic






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






14. Ratios above 100:1






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






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






17. Ratio below 8:1






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






19. Force per unit area






20. 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






21. Energy from liquid to gas and vice versa






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






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






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






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






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






27. Emulsifier in mayo






28. Amount of energy it takes to change the temperature






29. 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.






30. 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






31. Flour milled using this






32. Gum- fruit by the foot






33. The ability to form a homogenous mixture






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






35. Ingredients in mayo






36. Available moisture (relative vapor pressure)






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






38. Dispersed phase in mayo






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






40. Distance between rollers






41. 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






42. Force between the layers in the fluid






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






44. Creates the smallest particle size






45. Used to mill wheat- cereals and flours






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






47. 3 components of mixing liquids






48. Pseudoplastic






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






50. Paddle - Multiple Impeller - Turbine - Propeller