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. Creates lots of heat - main force are shear action






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






3. Swirls in the flow






4. 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






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






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






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






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






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






10. Force that causes it to have friction with itself






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






12. Dispersed phase in mayo






13. Linear






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






15. Specific gravity used as an indirect meaure of the






16. Mixing component that is undesired






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






18. 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






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






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






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






22. Measures specific gravity






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






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






25. Force per unit area






26. Ability to deform permanently without breaking






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






28. = mass of liquid






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






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






31. Helps prevent blinding






32. A friable food is






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






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






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






37. Separate products by size






38. 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.






39. Emulsifier in mayo






40. Used to be was dividing things on one characteristic






41. Creates the smallest particle size






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






43. Dividing based on several characteristics capable of automatically






44. Ratio below 8:1






45. 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.






46. 3 things used for size reduction






47. 3 components of mixing liquids






48. Pseudoplastic






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






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