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. Distance between rollers






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






3. 4 types of hydrocoolers






4. A friable food is






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






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






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






8. Force between the layers in the fluid






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






10. Helps prevent blinding






11. 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






12. Ratio below 8:1






13. Mass






14. Specific gravity used as an indirect meaure of the






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






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






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






18. Swirls in the flow






19. 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






20. Creates the smallest particle size






21. Linear relationship between sheer rate and sheer stress






22. Gum- fruit by the foot






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






24. Ability to deform permanently without breaking






25. Pseudoplastic






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






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






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






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






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






31. Rotating vessel slowly deposits material on top






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






33. = mass of liquid






34. Pressure- pushing but not dynamically loaded






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






36. Most energy used for size reduction goes to






37. Separate products by size






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






39. Available moisture (relative vapor pressure)






40. 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






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






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






43. Energy from liquid to gas and vice versa






44. 3 things used for size reduction






45. Ratios above 100:1






46. Emulsifier in mayo






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






48. 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.






49. Dividing based on several characteristics capable of automatically






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