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. = initial avg particle size/final avg particle size






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






3. Available moisture (relative vapor pressure)






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






5. Gum- fruit by the foot






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






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






8. Ratios above 100:1






9. Mass






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






11. 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






12. 4 types of hydrocoolers






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






14. Pseudoplastic






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






16. Rotating vessel slowly deposits material on top






17. 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.






18. 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






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






20. Flour milled using this






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






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






23. Paddle - Multiple Impeller - Turbine - Propeller






24. 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






25. The ability to form a homogenous mixture






26. Mixing component that is undesired






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






28. 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






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






30. Helps prevent blinding






31. Ratio below 8:1






32. Force that causes it to have friction with itself






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






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






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






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






37. Linear






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






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






40. 3 components of mixing liquids






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






42. = mass of liquid






43. 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






44. Energy from liquid to gas and vice versa






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






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






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






48. Distance between rollers






49. A friable food is






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