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. Force that causes it to have friction with itself






2. Pseudoplastic






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






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






5. Used to mill wheat- cereals and flours






6. 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






7. 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






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






9. Most energy used for size reduction goes to






10. Helps prevent blinding






11. Energy from liquid to gas and vice versa






12. 3 things used for size reduction






13. Linear relationship between sheer rate and sheer stress






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. = mass of liquid






16. 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






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






18. Force per unit area






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






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






21. 3 components of mixing liquids






22. Rotating vessel slowly deposits material on top






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






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






25. Paddle - Multiple Impeller - Turbine - Propeller






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






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






28. Pressure- pushing but not dynamically loaded






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






30. Separate products by size






31. Mass






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






33. Flour milled using this






34. Distance between rollers






35. The ability to form a homogenous mixture






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






37. Ratios above 100:1






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






39. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners






40. 4 types of hydrocoolers






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






42. Size reduction equipment in order of decreasing size






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






44. 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






45. Mixing component that is undesired






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






47. Gum- fruit by the foot






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






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






50. 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.