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. Energy from liquid to gas and vice versa






2. 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.






3. 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






4. Amount of energy it takes to change the temperature






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






6. Creates the smallest particle size






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






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






9. Ability to deform permanently without breaking






10. 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






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






12. Mixing component that is undesired






13. Pseudoplastic






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






15. 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






16. Rotating vessel slowly deposits material on top






17. Most energy used for size reduction goes to






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






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






20. 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






21. 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.






22. Used to be was dividing things on one characteristic






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






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






25. 3 things used for size reduction






26. Size reduction equipment in order of decreasing size






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






28. Available moisture (relative vapor pressure)






29. 3 components of mixing liquids






30. Ingredients in mayo






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






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






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






34. 4 types of hydrocoolers






35. Used to mill wheat- cereals and flours






36. Swirls in the flow






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






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






39. Mass






40. To achieve a uniform distribution of the components of flow






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






44. Linear






45. Gum- fruit by the foot






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






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






48. Flour milled using this






49. Under motion pushing






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