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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. 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






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






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






4. 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.






5. Ingredients in mayo






6. Pressure- pushing but not dynamically loaded






7. Specific gravity used as an indirect meaure of the






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






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






10. Dividing based on several characteristics capable of automatically






11. 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.






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






13. A friable food is






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






15. Amount of energy it takes to change the temperature






16. 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






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






18. Force that causes it to have friction with itself






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






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






21. Paddle - Multiple Impeller - Turbine - Propeller






22. The ability to form a homogenous mixture






23. = mass of liquid






24. 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






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






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






27. Ratios above 100:1






28. Ability to deform permanently without breaking






29. Force per unit area






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






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






32. Under motion pushing






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






34. Gum- fruit by the foot






35. 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






36. Emulsifier in mayo






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






38. Placed at goods intake - Before and after a unit operation - At the end of a line






39. Used to mill wheat- cereals and flours






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






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






42. Creates the smallest particle size






43. 4 types of hydrocoolers






44. Mixing component that is undesired






45. 3 components of mixing liquids






46. Flour milled using this






47. Size reduction equipment in order of decreasing size






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






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






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