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 it takes to change the temperature






2. Force between the layers in the fluid






3. Paddle - Multiple Impeller - Turbine - Propeller






4. 4 types of hydrocoolers






5. Pressure- pushing but not dynamically loaded






6. Ratios above 100:1






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






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






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






10. Mixing component that is undesired






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






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






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. Force per unit area






15. Ratio below 8:1






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






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






18. = mass of liquid






19. Specific gravity used as an indirect meaure of the






20. Pseudoplastic






21. Gum- fruit by the foot






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






23. 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.






24. Ability to deform permanently without breaking






25. Linear relationship between sheer rate and sheer stress






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






27. Emulsifier in mayo






28. Available moisture (relative vapor pressure)






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






30. Size reduction equipment in order of decreasing size






31. 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






32. Under motion pushing






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






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






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






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






37. Flour milled using this






38. Dividing based on several characteristics capable of automatically






39. Helps prevent blinding






40. Separate products by size






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






42. 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






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






44. Ingredients in mayo






45. 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






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






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






48. 3 things used for size reduction






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






50. 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