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. A friable food is






2. Creates the smallest particle size






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






4. Deformation or stretch- change in length divided by the original length






5. 4 types of hydrocoolers






6. Swirls in the flow






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






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






9. Energy from liquid to gas and vice versa






10. Ingredients in mayo






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






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






13. 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






14. Used to be was dividing things on one characteristic






15. Paddle - Multiple Impeller - Turbine - Propeller






16. 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






17. 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






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






19. Size reduction equipment in order of decreasing size






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






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






22. Most energy used for size reduction goes to






23. Dispersed phase in mayo






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






25. Force that causes it to have friction with itself






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






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






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






29. Mixing component that is undesired






30. The ability to form a homogenous mixture






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






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






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






34. Rotating vessel slowly deposits material on top






35. Measures specific gravity






36. Available moisture (relative vapor pressure)






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






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






39. Ratios above 100:1






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






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






42. 3 things used for size reduction






43. Pseudoplastic






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






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






46. Helps prevent blinding






47. 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






48. Distance between rollers






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






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