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. Linear relationship between sheer rate and sheer stress






2. Linear






3. Ingredients in mayo






4. Paddle - Multiple Impeller - Turbine - Propeller






5. Amount of energy it takes to change the temperature






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






7. Pressure- pushing but not dynamically loaded






8. 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






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






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






11. Ratios above 100:1






12. 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.






13. Pseudoplastic






14. 3 components of mixing liquids






15. Mixing component that is undesired






16. Available moisture (relative vapor pressure)






17. Mass






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






19. Most energy used for size reduction goes to






20. Specific gravity used as an indirect meaure of the






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






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






23. The ability to form a homogenous mixture






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






25. Force per unit area






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






27. Used to be was dividing things on one characteristic






28. Ratio below 8:1






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






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






31. Distance between rollers






32. Dividing based on several characteristics capable of automatically






33. 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






34. 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






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






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






37. 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.






38. Dispersed phase in mayo






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






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






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






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






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






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






45. Measures specific gravity






46. Creates the smallest particle size






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






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






49. Under motion pushing






50. 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