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. Amount of energy it takes to change the temperature






2. A friable food is






3. Force that causes it to have friction with itself






4. Force per unit area






5. Available moisture (relative vapor pressure)






6. = mass of liquid






7. Linear






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






9. 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






10. Force between the layers in the fluid






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






12. 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






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






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






15. Specific gravity used as an indirect meaure of the






16. 3 things used for size reduction






17. Paddle - Multiple Impeller - Turbine - Propeller






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






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






20. 4 types of hydrocoolers






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






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






23. Helps prevent blinding






24. Size reduction equipment in order of decreasing size






25. Distance between rollers






26. Flour milled using this






27. Used to mill wheat- cereals and flours






28. Pressure- pushing but not dynamically loaded






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






30. Gum- fruit by the foot






31. Ratio below 8:1






32. Separate products by size






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






34. Mixing component that is undesired






35. Rotating vessel slowly deposits material on top






36. Measures specific gravity






37. Under motion pushing






38. Emulsifier in mayo






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






40. 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.






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






42. The ability to form a homogenous mixture






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






44. Ability to deform permanently without breaking






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






46. 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






47. Ratios above 100:1






48. Most energy used for size reduction goes to






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






50. 3 components of mixing liquids