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. Creates the smallest particle size






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






3. Amount of energy it takes to change the temperature






4. Ratio below 8:1






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






6. Available moisture (relative vapor pressure)






7. 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






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






9. Used to mill wheat- cereals and flours






10. Linear






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






12. Helps prevent blinding






13. 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






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






15. 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






16. Pseudoplastic






17. Force that causes it to have friction with itself






18. 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






19. Pressure- pushing but not dynamically loaded






20. Separate products by size






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






22. Force per unit area






23. Gum- fruit by the foot






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






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






26. Ratios above 100:1






27. Force between the layers in the fluid






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






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






30. Flour milled using this






31. Dividing based on several characteristics capable of automatically






32. Used to be was dividing things on one characteristic






33. Linear relationship between sheer rate and sheer stress






34. Swirls in the flow






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






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






37. 4 types of hydrocoolers






38. Ingredients in mayo






39. Measures specific gravity






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






41. A friable food is






42. Under motion pushing






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






44. Emulsifier in mayo






45. The ability to form a homogenous mixture






46. Paddle - Multiple Impeller - Turbine - Propeller






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






48. Ability to deform permanently without breaking






49. 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.






50. Mass