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. A fluid suspension of a colloidal solid in a liquid






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






3. Force that causes it to have friction with itself






4. Helps prevent blinding






5. 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.






6. Under motion pushing






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






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






9. Dispersed phase in mayo






10. Separate products by size






11. Size reduction equipment in order of decreasing size






12. 3 components of mixing liquids






13. Gum- fruit by the foot






14. Paddle - Multiple Impeller - Turbine - Propeller






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






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






17. Linear






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






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






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






21. Mass






22. Flour milled using this






23. The ability to form a homogenous mixture






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






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






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






27. = mass of liquid






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






29. Pseudoplastic






30. Most energy used for size reduction goes to






31. Pressure- pushing but not dynamically loaded






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






33. A friable food is






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






35. 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






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






37. 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






38. 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






39. Force between the layers in the fluid






40. Amount of energy it takes to change the temperature






41. Ratios above 100:1






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






43. 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.






44. Creates the smallest particle size






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






46. Specific gravity used as an indirect meaure of the






47. Mixing component that is undesired






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






49. Linear relationship between sheer rate and sheer stress






50. Used to be was dividing things on one characteristic