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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. Paddle - Multiple Impeller - Turbine - Propeller






2. 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






3. Ratios above 100:1






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






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






6. Flour milled using this






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






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






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






10. Ratio below 8:1






11. The ability to form a homogenous mixture






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






13. Swirls in the flow






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






15. Linear relationship between sheer rate and sheer stress






16. Pressure- pushing but not dynamically loaded






17. 3 components of mixing liquids






18. Dividing based on several characteristics capable of automatically






19. Dispersed phase in mayo






20. Limited number of applications where contaminants have a different surface charge from the raw material






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






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






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






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






25. Energy from liquid to gas and vice versa






26. = initial avg particle size/final avg particle size






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






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






29. = mass of liquid






30. Ingredients in mayo






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






32. Creates the smallest particle size






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






34. 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.






35. 4 types of hydrocoolers






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






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






38. Emulsifier in mayo






39. Mass






40. Amount of energy it takes to change the temperature






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






42. Separate products by size






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






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






45. Under motion pushing






46. 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






47. Measures specific gravity






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






49. Pseudoplastic






50. Specific gravity used as an indirect meaure of the







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Can you answer 50 questions in 15 minutes?


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