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. Amount of energy from solid to liquid and vice versa






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






3. The ability to form a homogenous mixture






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






5. Pressure- pushing but not dynamically loaded






6. Used to mill wheat- cereals and flours






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






8. Dispersed phase in mayo






9. Emulsifier in mayo






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






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






12. Most energy used for size reduction goes to






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






14. Paddle - Multiple Impeller - Turbine - Propeller






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






16. 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






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






18. 4 types of hydrocoolers






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






20. 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






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






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






23. Energy from liquid to gas and vice versa






24. Mixing component that is undesired






25. Mass






26. Under motion pushing






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






28. Flour milled using this






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






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






31. Ratios above 100:1






32. Force per unit area






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






34. Ingredients in mayo






35. 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.






36. Helps prevent blinding






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






38. Used to be was dividing things on one characteristic






39. Specific gravity used as an indirect meaure of the






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






41. Force that causes it to have friction with itself






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






43. Linear relationship between sheer rate and sheer stress






44. 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






45. Pseudoplastic






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






47. 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






48. Involves tumbling in a drum with a silicon carbide or carborundum surface






49. Creates the smallest particle size






50. Size reduction equipment in order of decreasing size