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. Used to mill wheat- cereals and flours






2. 3 components of mixing liquids






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






4. Distance between rollers






5. Ratio below 8:1






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






7. Mass






8. Ratios above 100:1






9. Force between the layers in the fluid






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






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






12. 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.






13. Flour milled using this






14. Paddle - Multiple Impeller - Turbine - Propeller






15. Specific gravity used as an indirect meaure of the






16. Mixing component that is undesired






17. Measures specific gravity






18. Amount of energy it takes to change the temperature






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






20. Pseudoplastic






21. Rotating vessel slowly deposits material on top






22. Force that causes it to have friction with itself






23. Helps prevent blinding






24. 4 types of hydrocoolers






25. = mass of liquid






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






27. A friable food is






28. Size reduction equipment in order of decreasing size






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






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






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






32. 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






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






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






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






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






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






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






39. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles






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






41. Ingredients in mayo






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






43. Linear relationship between sheer rate and sheer stress






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






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






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






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






48. 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.






49. 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






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