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






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






3. Measures specific gravity






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






5. Flour milled using this






6. Specific gravity used as an indirect meaure of the






7. 4 types of hydrocoolers






8. Size reduction equipment in order of decreasing size






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






10. 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






11. Ratio below 8:1






12. Available moisture (relative vapor pressure)






13. Amount of energy it takes to change the temperature






14. Pseudoplastic






15. Dividing based on several characteristics capable of automatically






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






17. Force between the layers in the fluid






18. Gum- fruit by the foot






19. Used to mill wheat- cereals and flours






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






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






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






23. Mixing component that is undesired






24. Linear relationship between sheer rate and sheer stress






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






26. 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






27. Distance between rollers






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






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






30. 3 components of mixing liquids






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






32. 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.






33. 3 things used for size reduction






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






35. Helps prevent blinding






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






37. Under motion pushing






38. Ability to deform permanently without breaking






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






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






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






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






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






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 that causes it to have friction with itself






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






47. 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






48. Rotating vessel slowly deposits material on top






49. Energy from liquid to gas and vice versa






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