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. Emulsifier in mayo






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






3. Ratios above 100:1






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






5. Under motion pushing






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






7. A friable food is






8. Amount of energy it takes to change the temperature






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






10. Size reduction equipment in order of decreasing size






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






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






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






14. Specific gravity used as an indirect meaure of the






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






16. Gum- fruit by the foot






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






18. 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






19. 3 components of mixing liquids






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






21. Force that causes it to have friction with itself






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






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






24. Swirls in the flow






25. Energy from liquid to gas and vice versa






26. Force between the layers in the fluid






27. Creates the smallest particle size






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






29. Force per unit area






30. Dispersed phase in mayo






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






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






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






34. Flour milled using this






35. Rotating vessel slowly deposits material on top






36. Used to mill wheat- cereals and flours






37. Ratio below 8:1






38. The ability to form a homogenous mixture






39. 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






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






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






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






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






44. Pressure- pushing but not dynamically loaded






45. 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.






46. Ingredients in mayo






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






48. 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






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






50. Separate products by size