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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. To achieve a uniform distribution of the components of flow






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






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






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






5. Available moisture (relative vapor pressure)






6. Energy from liquid to gas and vice versa






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






8. 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






9. 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.






10. The ability to form a homogenous mixture






11. Helps prevent blinding






12. 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






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






14. Ratios above 100:1






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






16. Measures specific gravity






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






18. Force that causes it to have friction with itself






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






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






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






22. Swirls in the flow






23. Rotating vessel slowly deposits material on top






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






25. Size reduction equipment in order of decreasing size






26. 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






27. Mass






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






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






30. 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






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






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






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






34. Dispersed phase in mayo






35. = mass of liquid






36. Gum- fruit by the foot






37. Emulsifier in mayo






38. 3 components of mixing liquids






39. Flour milled using this






40. Separate products by size






41. A friable food is






42. Most energy used for size reduction goes to






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






44. 3 things used for size reduction






45. Under motion pushing






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






47. Creates the smallest particle size






48. 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.






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






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






Can you answer 50 questions in 15 minutes?



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