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. A friable food is






2. 3 components of mixing liquids






3. Creates the smallest particle size






4. = mass of liquid






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






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






7. Available moisture (relative vapor pressure)






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






9. Used to be was dividing things on one characteristic






10. Linear






11. Emulsifier in mayo






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






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






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






15. Ingredients in mayo






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






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






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






19. Mixing component that is undesired






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






21. Ratios above 100:1






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






23. 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






24. Force per unit area






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






26. Ratio below 8:1






27. Dispersed phase in mayo






28. Mass






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






30. Force between the layers in the fluid






31. Used to mill wheat- cereals and flours






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






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






34. 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






35. Specific gravity used as an indirect meaure of the






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






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






38. Under motion pushing






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






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






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






42. Dividing based on several characteristics capable of automatically






43. Force that causes it to have friction with itself






44. 4 types of hydrocoolers






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






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






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






48. Rotating vessel slowly deposits material on top






49. Helps prevent blinding






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