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






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






4. = mass of liquid






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






6. Creates the smallest particle size






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






8. Rotating vessel slowly deposits material on top






9. Pressure- pushing but not dynamically loaded






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






11. 4 types of hydrocoolers






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






13. 3 components of mixing liquids






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






15. 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






16. Force between the layers in the fluid






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






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






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






20. 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






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






22. Dispersed phase in mayo






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






24. Amount of energy it takes to change the temperature






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






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






27. 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.






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






29. Dividing based on several characteristics capable of automatically






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






31. 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.






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






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






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






35. Most energy used for size reduction goes to






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






37. A friable food is






38. Helps prevent blinding






39. Force that causes it to have friction with itself






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






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






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






43. Flour milled using this






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






45. 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






46. Used to be was dividing things on one characteristic






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






48. Energy from liquid to gas and vice versa






49. 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






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