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. Swirls in the flow






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






3. Emulsifier in mayo






4. Dispersed phase in mayo






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






6. 4 types of hydrocoolers






7. Distance between rollers






8. Used to be was dividing things on one characteristic






9. Measures specific gravity






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






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






12. Force between the layers in the fluid






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. Ratios above 100:1






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






16. Ingredients in mayo






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






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






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






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






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






22. Under motion pushing






23. = mass of liquid






24. 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.






25. 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.






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






27. Flour milled using this






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






29. Paddle - Multiple Impeller - Turbine - Propeller






30. Pressure- pushing but not dynamically loaded






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






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. Amount of energy it takes to change the temperature






34. Force per unit area






35. Mass






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






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






38. Separate products by size






39. Rotating vessel slowly deposits material on top






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






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






42. Linear relationship between sheer rate and sheer stress






43. 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






44. Helps prevent blinding






45. Dividing based on several characteristics capable of automatically






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






47. 3 things used for size reduction






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






49. Gum- fruit by the foot






50. Specific gravity used as an indirect meaure of the