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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. 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






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






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






4. Creates the smallest particle size






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






6. 3 components of mixing liquids






7. 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.






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






9. Dividing based on several characteristics capable of automatically






10. Force between the layers in the fluid






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






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






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






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






15. Rotating vessel slowly deposits material on top






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






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






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






19. Pressure- pushing but not dynamically loaded






20. Dispersed phase in mayo






21. 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






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






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






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






25. 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






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






27. Available moisture (relative vapor pressure)






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






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






30. A friable food is






31. 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






32. Measures specific gravity






33. Separate products by size






34. = mass of liquid






35. Flour milled using this






36. Size reduction equipment in order of decreasing size






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






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






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






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






41. Ingredients in mayo






42. Used to mill wheat- cereals and flours






43. Emulsifier in mayo






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






45. Linear






46. Mixing component that is undesired






47. Helps prevent blinding






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






49. Energy from liquid to gas and vice versa






50. 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.