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






3. Under motion pushing






4. Amount of energy it takes to change the temperature






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






6. Pressure- pushing but not dynamically loaded






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






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






9. Ratios above 100:1






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






11. Pseudoplastic






12. 3 components of mixing liquids






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






14. Flour milled using this






15. Used to mill wheat- cereals and flours






16. Paddle - Multiple Impeller - Turbine - Propeller






17. 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






18. Linear






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






20. Ingredients in mayo






21. Size reduction equipment in order of decreasing size






22. 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.






23. Creates the smallest particle size






24. 3 things used for size reduction






25. 4 types of hydrocoolers






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






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






28. Ability to deform permanently without breaking






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






30. Force that causes it to have friction with itself






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






32. 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






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






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






35. A friable food is






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






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






38. Force between the layers in the fluid






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






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






41. Separate products by size






42. Emulsifier in mayo






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






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






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






46. Specific gravity used as an indirect meaure of the






47. Mixing component that is undesired






48. 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






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






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