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. 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.






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






3. A friable food is






4. Dispersed phase in mayo






5. Force that causes it to have friction with itself






6. Distance between rollers






7. Gum- fruit by the foot






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






9. Energy from liquid to gas and vice versa






10. 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






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






12. Pressure- pushing but not dynamically loaded






13. Mixing component that is undesired






14. Swirls in the flow






15. Creates lots of heat - main force are shear action






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






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






18. 3 things used for size reduction






19. 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.






20. Used to be was dividing things on one characteristic






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






22. Separate products by size






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






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






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






26. Used to mill wheat- cereals and flours






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






28. 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






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






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






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






32. 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






33. Flour milled using this






34. Emulsifier in mayo






35. Available moisture (relative vapor pressure)






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






37. The ability to form a homogenous mixture






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






39. Pseudoplastic






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






41. Rotating vessel slowly deposits material on top






42. Amount of energy it takes to change the temperature






43. Helps prevent blinding






44. Force between the layers in the fluid






45. Under motion pushing






46. Dividing based on several characteristics capable of automatically






47. Size reduction equipment in order of decreasing size






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






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






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