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






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






3. Separate products by size






4. Paddle - Multiple Impeller - Turbine - Propeller






5. Used to mill wheat- cereals and flours






6. Rotating vessel slowly deposits material on top






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






8. Dispersed phase in mayo






9. 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






10. Swirls in the flow






11. Amount of energy it takes to change the temperature






12. Emulsifier in mayo






13. Energy from liquid to gas and vice versa






14. Gum- fruit by the foot






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






16. Distance between rollers






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






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






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






20. Linear






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






22. Measures specific gravity






23. 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






24. Mass






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






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






27. Ratio below 8:1






28. Most energy used for size reduction goes to






29. The ability to form a homogenous mixture






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






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






32. 4 types of hydrocoolers






33. 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






34. Pressure- pushing but not dynamically loaded






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






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






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






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






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






40. Force between the layers in the fluid






41. Flour milled using this






42. 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.






43. Ability to deform permanently without breaking






44. Under motion pushing






45. Size reduction equipment in order of decreasing size






46. 3 things used for size reduction






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. Specific gravity used as an indirect meaure of the






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






50. 3 components of mixing liquids