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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. Ingredients in mayo






2. 3 things used for size reduction






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






4. 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






5. Linear






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






7. A friable food is






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






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






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






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






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






13. Measures specific gravity






14. Size reduction equipment in order of decreasing size






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






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






17. 4 types of hydrocoolers






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






19. Energy from liquid to gas and vice versa






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






21. Used to be was dividing things on one characteristic






22. Separate products by size






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






24. 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.






25. Swirls in the flow






26. Force that causes it to have friction with itself






27. Flour milled using this






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






29. Under motion pushing






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






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






32. = mass of liquid






33. Placed at goods intake - Before and after a unit operation - At the end of a line






34. Available moisture (relative vapor pressure)






35. Emulsifier in mayo






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






37. 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






38. Specific gravity used as an indirect meaure of the






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






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






41. 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.






42. Ratios above 100:1






43. Used to mill wheat- cereals and flours






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






45. 3 components of mixing liquids






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






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






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






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






50. Helps prevent blinding