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. To achieve a uniform distribution of the components of flow






2. 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






3. A friable food is






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. Ratios above 100:1






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






7. Paddle - Multiple Impeller - Turbine - Propeller






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






9. Dispersed phase in mayo






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






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






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






13. Separate products by size






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






15. Gum- fruit by the foot






16. Used to mill wheat- cereals and flours






17. 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






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






19. Helps prevent blinding






20. Mass






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






22. Emulsifier in mayo






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






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






25. 3 components of mixing liquids






26. Pressure- pushing but not dynamically loaded






27. The ability to form a homogenous mixture






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






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






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






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






32. Measures specific gravity






33. Ratio below 8:1






34. Ingredients in mayo






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






36. Specific gravity used as an indirect meaure of the






37. Available moisture (relative vapor pressure)






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






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






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






41. 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






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






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






44. Force that causes it to have friction with itself






45. Ability to deform permanently without breaking






46. 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.






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






48. Distance between rollers






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






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