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. Energy from liquid to gas and vice versa






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






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






4. 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






5. Gum- fruit by the foot






6. Measures specific gravity






7. Linear






8. Amount of energy it takes to change the temperature






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






10. = (vol of foam - vol liquid)/vol liquid) x 100






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






12. 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.






13. Used to be was dividing things on one characteristic






14. 3 things used for size reduction






15. Dividing based on several characteristics capable of automatically






16. Size reduction equipment in order of decreasing size






17. 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






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






19. 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






20. Available moisture (relative vapor pressure)






21. Specific gravity used as an indirect meaure of the






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






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






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






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






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






27. 4 types of hydrocoolers






28. The ability to form a homogenous mixture






29. Force per unit area






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






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






32. Ability to deform permanently without breaking






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






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






35. Ratios above 100:1






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






37. Emulsifier in mayo






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






39. Creates the smallest particle size






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






41. Most energy used for size reduction goes to






42. A friable food is






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






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






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






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






47. Helps prevent blinding






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






49. Rotating vessel slowly deposits material on top






50. Flour milled using this