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






2. Used to mill wheat- cereals and flours






3. Measures specific gravity






4. The ability to form a homogenous mixture






5. Ability to deform permanently without breaking






6. Force per unit area






7. Creates the smallest particle size






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






9. Distance between rollers






10. 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






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






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






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






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






15. 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






16. A friable food is






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






18. Mixing component that is undesired






19. Amount of energy it takes to change the temperature






20. Emulsifier in mayo






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






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






23. Energy from liquid to gas and vice versa






24. Linear relationship between sheer rate and sheer stress






25. 4 types of hydrocoolers






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






27. Force between the layers in the fluid






28. 3 components of mixing liquids






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






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






31. Pseudoplastic






32. Separate products by size






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






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






35. Ratio below 8:1






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






37. Dividing based on several characteristics capable of automatically






38. Pressure- pushing but not dynamically loaded






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






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






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






42. Used to chop meat and harder fruits and veggies into pulp






43. Paddle - Multiple Impeller - Turbine - Propeller






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






45. 3 things used for size reduction






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






47. 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.






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






49. Swirls in the flow






50. Helps prevent blinding