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






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






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






4. Creates the smallest particle size






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






6. Gum- fruit by the foot






7. 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






8. Separate products by size






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






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






11. Force per unit area






12. 3 things used for size reduction






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






14. 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.






15. Measures specific gravity






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






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






18. The ability to form a homogenous mixture






19. Used to be was dividing things on one characteristic






20. Amount of energy it takes to change the temperature






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






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






23. Paddle - Multiple Impeller - Turbine - Propeller






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






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






26. Under motion pushing






27. Energy from liquid to gas and vice versa






28. 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






29. To achieve a uniform distribution of the components of flow






30. 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






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






32. Emulsifier in mayo






33. 3 components of mixing liquids






34. Mixing component that is undesired






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






36. 4 types of hydrocoolers






37. Dispersed phase in mayo






38. Swirls in the flow






39. Helps prevent blinding






40. Pseudoplastic






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






42. Force that causes it to have friction with itself






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






44. Used to mill wheat- cereals and flours






45. Force between the layers in the fluid






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






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






48. Most energy used for size reduction goes to






49. Size reduction equipment in order of decreasing size






50. Ratio below 8:1