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






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






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






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






5. Size reduction equipment in order of decreasing size






6. 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






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






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






9. Gum- fruit by the foot






10. Most energy used for size reduction goes to






11. Helps prevent blinding






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






13. Paddle - Multiple Impeller - Turbine - Propeller






14. Flour milled using this






15. Force that causes it to have friction with itself






16. 4 types of hydrocoolers






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






18. Creates the smallest particle size






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






20. Linear






21. Distance between rollers






22. 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.






23. Amount of energy it takes to change the temperature






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






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






26. Energy from liquid to gas and vice versa






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






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






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






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






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






32. Pseudoplastic






33. 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






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






35. 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






36. Specific gravity used as an indirect meaure of the






37. Available moisture (relative vapor pressure)






38. Ratios above 100:1






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






40. Mass






41. = mass of liquid






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






43. Ratio below 8:1






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






45. Separate products by size






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






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






48. Ability to deform permanently without breaking






49. Pressure- pushing but not dynamically loaded






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