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. Rotating vessel slowly deposits material on top






2. Linear






3. Under motion pushing






4. 3 components of mixing liquids






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






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






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






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






9. Force that causes it to have friction with itself






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






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






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






13. Linear relationship between sheer rate and sheer stress






14. 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






15. Available moisture (relative vapor pressure)






16. Ratios above 100:1






17. Mass






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






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






20. Emulsifier in mayo






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






22. Mixing component that is undesired






23. = mass of liquid






24. Flour milled using this






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






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






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






28. Gum- fruit by the foot






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






30. 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






31. Dispersed phase in mayo






32. Most energy used for size reduction goes to






33. Swirls in the flow






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






35. Creates the smallest particle size






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






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






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






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






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






41. Ratio below 8:1






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






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






44. 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.






45. Force per unit area






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






47. Dividing based on several characteristics capable of automatically






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






49. 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.






50. 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