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






2. 4 types of hydrocoolers






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






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






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






6. Helps prevent blinding






7. Dispersed phase in mayo






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






9. Energy from liquid to gas and vice versa






10. Ratios above 100:1






11. Under motion pushing






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






13. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator






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






15. 3 things used for size reduction






16. Dividing based on several characteristics capable of automatically






17. Specific gravity used as an indirect meaure of the






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






19. Ratio below 8:1






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






21. 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






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






23. Ingredients in mayo






24. Flour milled using this






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






26. Most energy used for size reduction goes to






27. Swirls in the flow






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






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






30. Force per unit area






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






32. Pressure- pushing but not dynamically loaded






33. Mixing component that is undesired






34. 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






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






36. Emulsifier in mayo






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






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






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






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






41. Used to mill wheat- cereals and flours






42. Linear relationship between sheer rate and sheer stress






43. Size reduction equipment in order of decreasing size






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






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






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






47. 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.






48. Separate products by size






49. Distance between rollers






50. Gum- fruit by the foot