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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. Flour milled using this






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






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






4. 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.






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






6. Linear relationship between sheer rate and sheer stress






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






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






9. 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






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






11. Amount of energy it takes to change the temperature






12. Available moisture (relative vapor pressure)






13. 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






14. Swirls in the flow






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






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






17. Force between the layers in the fluid






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






19. Ability to deform permanently without breaking






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






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






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






23. 3 things used for size reduction






24. Ingredients in mayo






25. 4 types of hydrocoolers






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






27. Ratios above 100:1






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






29. Force per unit area






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






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






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






33. Used to be was dividing things on one characteristic






34. Dividing based on several characteristics capable of automatically






35. Distance between rollers






36. 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






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






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






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






40. Ratio below 8:1






41. Energy from liquid to gas and vice versa






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






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






44. Force that causes it to have friction with itself






45. Linear






46. 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.






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






48. Gum- fruit by the foot






49. Mixing component that is undesired






50. 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