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. Why do we use two pressure drops? EXAM QUESTION






2. 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






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






4. Dispersed phase in mayo






5. 3 components of mixing liquids






6. Energy from liquid to gas and vice versa






7. Dividing based on several characteristics capable of automatically






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






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






10. Measures specific gravity






11. Mass






12. 3 things used for size reduction






13. Linear relationship between sheer rate and sheer stress






14. Distance between rollers






15. Mixing component that is undesired






16. Most energy used for size reduction goes to






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






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






19. 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






20. 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






21. Under motion pushing






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






23. Available moisture (relative vapor pressure)






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






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






26. A friable food is






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






28. Amount of energy it takes to change the temperature






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






30. Ratio below 8:1






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






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






33. Emulsifier in mayo






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






35. 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.






36. Ingredients in mayo






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






38. Separate products by size






39. Specific gravity used as an indirect meaure of the






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






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






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






43. Ratios above 100:1






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






45. 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






46. Swirls in the flow






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






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






49. Flour milled using this






50. Rotating vessel slowly deposits material on top