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. Ability to deform permanently without breaking






2. 4 types of hydrocoolers






3. Used to be was dividing things on one characteristic






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






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






6. The ability to form a homogenous mixture






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






8. 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






9. Specific gravity used as an indirect meaure of the






10. Under motion pushing






11. = mass of liquid






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






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






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






15. 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






16. 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






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






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






19. A friable food is






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






21. Force per unit area






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






23. Mass






24. Amount of energy it takes to change the temperature






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






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






27. Distance between rollers






28. Gum- fruit by the foot






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






30. 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.






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






32. 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.






33. Available moisture (relative vapor pressure)






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






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






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






37. Dispersed phase in mayo






38. 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






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






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






41. Swirls in the flow






42. Used to mill wheat- cereals and flours






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






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






45. Most energy used for size reduction goes to






46. Rotating vessel slowly deposits material on top






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






48. Linear






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






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