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






2. Linear relationship between sheer rate and sheer stress






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






4. 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






5. Ingredients in mayo






6. Distance between rollers






7. = mass of liquid






8. Size reduction equipment in order of decreasing size






9. The ability to form a homogenous mixture






10. Ratios above 100:1






11. 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






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






13. Flour milled using this






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






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






16. Most energy used for size reduction goes to






17. Force between the layers in the fluid






18. Pseudoplastic






19. Mixing component that is undesired






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






21. Hammers hit food but force it up to the top chamber - impact to the top of the machine- can change the screen size- can't leave impact zone until it is small enough to go through the screen






22. 3 components of mixing liquids






23. Linear






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






25. Dividing based on several characteristics capable of automatically






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






27. Paddle - Multiple Impeller - Turbine - Propeller






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






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






30. Gum- fruit by the foot






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






32. Amount of energy it takes to change the temperature






33. A friable food is






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






35. 4 types of hydrocoolers






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






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






38. Force that causes it to have friction with itself






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






40. Swirls in the flow






41. Mass






42. Helps prevent blinding






43. Ratio below 8:1






44. 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






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






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






47. 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.






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






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






50. Used to be was dividing things on one characteristic