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






2. Size reduction equipment in order of decreasing size






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






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






5. Force that causes it to have friction with itself






6. Specific gravity used as an indirect meaure of the






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






8. The ability to form a homogenous mixture






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






10. Helps prevent blinding






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






12. 3 things used for size reduction






13. Creates the smallest particle size






14. Emulsifier in mayo






15. 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






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






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






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






19. Distance between rollers






20. 4 types of hydrocoolers






21. = mass of liquid






22. Mass






23. Force between the layers in the fluid






24. Linear relationship between sheer rate and sheer stress






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






26. 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






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






28. Pressure- pushing but not dynamically loaded






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






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






31. Flour milled using this






32. Force per unit area






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






34. Dividing based on several characteristics capable of automatically






35. Ratio below 8:1






36. 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.






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






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






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






40. 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






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






42. Measures specific gravity






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






44. Ingredients in mayo






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






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






47. Pseudoplastic






48. Linear






49. 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






50. A friable food is