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. 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






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






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






4. Mass






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






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






7. The ability to form a homogenous mixture






8. Specific gravity used as an indirect meaure of the






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






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






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






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






13. Distance between rollers






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






15. Ratios above 100:1






16. Used to be was dividing things on one characteristic






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






18. Gum- fruit by the foot






19. Force per unit area






20. Emulsifier in mayo






21. Most energy used for size reduction goes to






22. Helps prevent blinding






23. Separate products by size






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






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






26. 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.






27. Energy from liquid to gas and vice versa






28. 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.






29. = mass of liquid






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






31. Amount of energy it takes to change the temperature






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






33. Ingredients in mayo






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






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






36. Creates the smallest particle size






37. 3 components of mixing liquids






38. 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






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






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






41. 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






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






43. 3 things used for size reduction






44. 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






45. Ability to deform permanently without breaking






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






47. 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






48. Flour milled using this






49. Rotating vessel slowly deposits material on top






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