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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. Paddle - Multiple Impeller - Turbine - Propeller






2. 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






3. Measures specific gravity






4. 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






5. Dividing based on several characteristics capable of automatically






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






7. Rotating vessel slowly deposits material on top






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






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






10. A friable food is






11. Mass






12. Pseudoplastic






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






14. Creates the smallest particle size






15. Force per unit area






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






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






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






19. Most energy used for size reduction goes to






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






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






23. 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






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






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






26. Gum- fruit by the foot






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






28. 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.






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






30. Mixing component that is undesired






31. Flour milled using this






32. Dispersed phase in mayo






33. Size reduction equipment in order of decreasing size






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






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






36. Available moisture (relative vapor pressure)






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






38. 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.






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. Used to be was dividing things on one characteristic






41. Specific gravity used as an indirect meaure of the






42. Energy from liquid to gas and vice versa






43. Ingredients in mayo






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






45. 3 things used for size reduction






46. Helps prevent blinding






47. 3 components of mixing liquids






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






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






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