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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. 3 components of mixing liquids






2. 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






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






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






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






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






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






8. Gum- fruit by the foot






9. 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






10. Used to be was dividing things on one characteristic






11. 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






12. Force between the layers in the fluid






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






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






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






16. Rotating vessel slowly deposits material on top






17. Efficient mixing is achieved by creating and recombining fresh surfaces






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






19. The ability to form a homogenous mixture






20. Dividing based on several characteristics capable of automatically






21. 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.






22. Emulsifier in mayo






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






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






25. A friable food is






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






27. Ratio below 8:1






28. Most energy used for size reduction goes to






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






30. Amount of energy it takes to change the temperature






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






32. Used to mill wheat- cereals and flours






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






34. 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






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






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






37. Pseudoplastic






38. Measures specific gravity






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






40. Ingredients in mayo






41. Distance between rollers






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






43. Pressure- pushing but not dynamically loaded






44. Flour milled using this






45. Linear






46. Creates the smallest particle size






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






48. 4 types of hydrocoolers






49. Specific gravity used as an indirect meaure of the






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







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