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






2. Used to mill wheat- cereals and flours






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






4. Force that causes it to have friction with itself






5. Gum- fruit by the foot






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






7. Most energy used for size reduction goes to






8. Amount of energy it takes to change the temperature






9. 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






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






11. 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






12. Size reduction equipment in order of decreasing size






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






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






15. Rotating vessel slowly deposits material on top






16. Available moisture (relative vapor pressure)






17. 3 components of mixing liquids






18. = mass of liquid






19. Measures specific gravity






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






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






23. Force between the layers in the fluid






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






25. Ratios above 100:1






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






27. 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.






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






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






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






31. Energy from liquid to gas and vice versa






32. Pressure- pushing but not dynamically loaded






33. Specific gravity used as an indirect meaure of the






34. Ingredients in mayo






35. Flour milled using this






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






37. Dividing based on several characteristics capable of automatically






38. Dispersed phase in mayo






39. Helps prevent blinding






40. Used to be was dividing things on one characteristic






41. Linear relationship between sheer rate and sheer stress






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






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






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






45. 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






46. 3 things used for size reduction






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






48. Mixing component that is undesired






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






50. 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.