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






3. Force between the layers in the fluid






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






5. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators






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






7. Available moisture (relative vapor pressure)






8. Size reduction equipment in order of decreasing size






9. Linear relationship between sheer rate and sheer stress






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






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






12. Force that causes it to have friction with itself






13. 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






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






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






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






17. 3 components of mixing liquids






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






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






20. = mass of liquid






21. Specific gravity used as an indirect meaure of the






22. Force per unit area






23. Ingredients in mayo






24. Dividing based on several characteristics capable of automatically






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






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






27. Gum- fruit by the foot






28. A friable food is






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






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






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






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






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






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






35. 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






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






37. Separate products by size






38. 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






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






40. Used to mill wheat- cereals and flours






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






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






43. Flour milled using this






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






45. Dispersed phase in mayo






46. Energy from liquid to gas and vice versa






47. Ratios above 100:1






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






49. Helps prevent blinding






50. 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