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






2. Pressure- pushing but not dynamically loaded






3. Pseudoplastic






4. A friable food is






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






6. Flour milled using this






7. Ratios above 100:1






8. Force that causes it to have friction with itself






9. = mass of liquid






10. Mixing component that is undesired






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






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






13. 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






14. Amount of energy from solid to liquid and vice versa






15. Rotating vessel slowly deposits material on top






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






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






18. Linear






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






20. Available moisture (relative vapor pressure)






21. Specific gravity used as an indirect meaure of the






22. Paddle - Multiple Impeller - Turbine - Propeller






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






24. Separate products by size






25. 3 components of mixing liquids






26. 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






27. Used to be was dividing things on one characteristic






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






29. Linear relationship between sheer rate and sheer stress






30. Ability to deform permanently without breaking






31. Dividing based on several characteristics capable of automatically






32. Track what goes into a system- account for everything that comes out minus what stays in the system






33. Ingredients in mayo






34. Emulsifier in mayo






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






36. 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.






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






38. Size reduction equipment in order of decreasing size






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






40. Measures specific gravity






41. 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.






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






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






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






45. 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






46. Dispersed phase in mayo






47. 3 things used for size reduction






48. Force between the layers in the fluid






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






50. Gum- fruit by the foot