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. 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






2. Separate products by size






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






4. Rotating vessel slowly deposits material on top






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






6. = mass of liquid






7. Pseudoplastic






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






9. Under motion pushing






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






11. Mixing component that is undesired






12. Paddle - Multiple Impeller - Turbine - Propeller






13. 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






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






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






16. Mass






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






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






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






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






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






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






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






24. 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






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






26. Ability to deform permanently without breaking






27. Amount of energy it takes to change the temperature






28. The ability to form a homogenous mixture






29. Available moisture (relative vapor pressure)






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






31. 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






32. Swirls in the flow






33. Flour milled using this






34. Force per unit area






35. 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.






36. Linear relationship between sheer rate and sheer stress






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






38. Used to mill wheat- cereals and flours






39. Size reduction equipment in order of decreasing size






40. Distance between rollers






41. Linear






42. Ingredients in mayo






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






44. Measures specific gravity






45. Most energy used for size reduction goes to






46. 3 components of mixing liquids






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






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






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






50. Force that causes it to have friction with itself