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. Specific gravity used as an indirect meaure of the






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






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






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






5. The ability to form a homogenous mixture






6. Pressure- pushing but not dynamically loaded






7. 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






8. Creates the smallest particle size






9. 3 things used for size reduction






10. Energy from liquid to gas and vice versa






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






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






13. Paddle - Multiple Impeller - Turbine - Propeller






14. 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






15. 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






16. Pseudoplastic






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






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






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






20. 4 types of hydrocoolers






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






22. Size reduction equipment in order of decreasing size






23. Used to mill wheat- cereals and flours






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






25. Available moisture (relative vapor pressure)






26. 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.






27. Gum- fruit by the foot






28. Used to be was dividing things on one characteristic






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






30. Force that causes it to have friction with itself






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






32. Flour milled using this






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






34. = mass of liquid






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






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






37. Measures specific gravity






38. Ratios above 100:1






39. Ability to deform permanently without breaking






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






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






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






43. Dispersed phase in mayo






44. Amount of energy it takes to change the temperature






45. Linear relationship between sheer rate and sheer stress






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






47. Emulsifier in mayo






48. Dividing based on several characteristics capable of automatically






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






50. A friable food is