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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. Force that causes it to have friction with itself






2. 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






3. Ingredients in mayo






4. Linear






5. Mixing component that is undesired






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






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






8. 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.






9. Pseudoplastic






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






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






12. Paddle - Multiple Impeller - Turbine - Propeller






13. Pressure- pushing but not dynamically loaded






14. 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






15. Ratios above 100:1






16. = mass of liquid






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






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






19. Creates the smallest particle size






20. Ratio below 8:1






21. A friable food is






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






23. Rotating vessel slowly deposits material on top






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






25. Gum- fruit by the foot






26. The ability to form a homogenous mixture






27. 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






28. Linear relationship between sheer rate and sheer stress






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






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






31. Amount of energy it takes to change the temperature






32. Dispersed phase in mayo






33. Measures specific gravity






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






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






36. Used to be was dividing things on one characteristic






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






38. 4 types of hydrocoolers






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






40. 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.






41. 3 components of mixing liquids






42. Swirls in the flow






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






44. Mass






45. Specific gravity used as an indirect meaure of the






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






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






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






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






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






Can you answer 50 questions in 15 minutes?



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