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






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






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






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






5. = mass of liquid






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






7. A friable food is






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






9. Ability to deform permanently without breaking






10. Dispersed phase in mayo






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






12. The ability to form a homogenous mixture






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






14. 4 types of hydrocoolers






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






16. Dividing based on several characteristics capable of automatically






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






18. 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.






19. Creates the smallest particle size






20. 3 things used for size reduction






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






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






23. Force per unit area






24. 3 components of mixing liquids






25. Emulsifier in mayo






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






27. Ratios above 100:1






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






29. Flour milled using this






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






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






32. Ratio below 8:1






33. Amount of energy it takes to change the temperature






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






35. 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






36. Force that causes it to have friction with itself






37. Swirls in the flow






38. Linear






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






40. Pressure- pushing but not dynamically loaded






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






42. 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.






43. Paddle - Multiple Impeller - Turbine - Propeller






44. Rotating vessel slowly deposits material on top






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






46. Under motion pushing






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. Measures specific gravity






49. Energy from liquid to gas and vice versa






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