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. Gum- fruit by the foot






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






3. Placed at goods intake - Before and after a unit operation - At the end of a line






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






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






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






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






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






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






10. Used to be was dividing things on one characteristic






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






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






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






14. Linear






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






16. A friable food is






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






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






19. Amount of energy it takes to change the temperature






20. Ability to deform permanently without breaking






21. 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






22. Linear relationship between sheer rate and sheer stress






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






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






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






26. Force that causes it to have friction with itself






27. 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






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






29. = mass of liquid






30. Swirls in the flow






31. Distance between rollers






32. Pressure- pushing but not dynamically loaded






33. Mixing component that is undesired






34. Ingredients in mayo






35. Force between the layers in the fluid






36. Force per unit area






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






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






39. 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






40. 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






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






42. Specific gravity used as an indirect meaure of the






43. Dispersed phase in mayo






44. Size reduction equipment in order of decreasing size






45. Used to mill wheat- cereals and flours






46. Energy from liquid to gas and vice versa






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






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






49. Creates the smallest particle size






50. Emulsifier in mayo