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. Used to mill wheat- cereals and flours






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






3. Energy from liquid to gas and vice versa






4. Used to be was dividing things on one characteristic






5. Ingredients in mayo






6. Pseudoplastic






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






8. Most energy used for size reduction goes to






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






10. Force per unit area






11. Specific gravity used as an indirect meaure of the






12. Emulsifier in mayo






13. Rotating vessel slowly deposits material on top






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






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






16. Amount of energy it takes to change the temperature






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






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






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






20. Size reduction equipment in order of decreasing size






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






22. Paddle - Multiple Impeller - Turbine - Propeller






23. The ability to form a homogenous mixture






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






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






26. Dividing based on several characteristics capable of automatically






27. Flour milled using this






28. 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.






29. Ratio below 8:1






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






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






32. 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.






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






34. Linear






35. 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






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






37. Distance between rollers






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






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






40. Dispersed phase in mayo






41. Gum- fruit by the foot






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






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






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






45. Creates the smallest particle size






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






47. Linear relationship between sheer rate and sheer stress






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






49. 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






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