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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. Dispersed phase in mayo






2. Force between the layers in the fluid






3. Linear






4. Most energy used for size reduction goes to






5. 3 things used for size reduction






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






7. Specific gravity used as an indirect meaure of the






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






9. 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






10. Separate products by size






11. Mass






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






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






14. 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.






15. Used to be was dividing things on one characteristic






16. Pseudoplastic






17. Creates the smallest particle size






18. Dividing based on several characteristics capable of automatically






19. Ratios above 100:1






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






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






22. Helps prevent blinding






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






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






25. Linear relationship between sheer rate and sheer stress






26. Size reduction equipment in order of decreasing size






27. Force that causes it to have friction with itself






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






29. Under motion pushing






30. Paddle - Multiple Impeller - Turbine - Propeller






31. 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






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






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






34. Swirls in the flow






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






36. Ability to deform permanently without breaking






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






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






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






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






41. Ingredients in mayo






42. 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.






43. Flour milled using this






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






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






46. Emulsifier in mayo






47. Distance between rollers






48. Mixing component that is undesired






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






50. A friable food is