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






2. Creates the smallest particle size






3. Size reduction equipment in order of decreasing size






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






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






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






7. Dispersed phase in mayo






8. Ratio below 8:1






9. 3 components of mixing liquids






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






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






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






13. 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






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






15. Gum- fruit by the foot






16. Separate products by size






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






18. Pseudoplastic






19. = mass of liquid






20. 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






21. 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.






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






23. Measures specific gravity






24. 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






25. 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






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






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






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






29. Ability to deform permanently without breaking






30. Dividing based on several characteristics capable of automatically






31. Available moisture (relative vapor pressure)






32. Ingredients in mayo






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






34. Force that causes it to have friction with itself






35. Most energy used for size reduction goes to






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






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






38. 4 types of hydrocoolers






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






40. Used to mill wheat- cereals and flours






41. Rotating vessel slowly deposits material on top






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






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






44. Used to be was dividing things on one characteristic






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






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






47. Mass






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






49. Force between the layers in the fluid






50. 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