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. Mass






2. 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






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






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






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






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






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






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






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






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






11. Pseudoplastic






12. Used to mill wheat- cereals and flours






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






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






15. Size reduction equipment in order of decreasing size






16. Dispersed phase in mayo






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






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






19. Available moisture (relative vapor pressure)






20. Ability to deform permanently without breaking






21. Gum- fruit by the foot






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






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






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






25. The ability to form a homogenous mixture






26. Specific gravity used as an indirect meaure of the






27. = mass of liquid






28. 4 types of hydrocoolers






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






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






31. Emulsifier in mayo






32. 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






33. 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






34. 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.






35. Measures specific gravity






36. 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






37. Helps prevent blinding






38. Ratios above 100:1






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






40. 3 components of mixing liquids






41. 3 things used for size reduction






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






43. Energy from liquid to gas and vice versa






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






45. A friable food is






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






47. Dividing based on several characteristics capable of automatically






48. Used to be was dividing things on one characteristic






49. Amount of energy it takes to change the temperature






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