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






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






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






4. Mass






5. Emulsifier in mayo






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






7. Used to mill wheat- cereals and flours






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






9. 3 components of mixing liquids






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






11. Specific gravity used as an indirect meaure of the






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






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






14. Force per unit area






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






16. Pseudoplastic






17. = mass of liquid






18. Amount of energy it takes to change the temperature






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






20. 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






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






22. 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.






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






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






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






26. Gum- fruit by the foot






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






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






29. 3 things used for size reduction






30. Separate products by size






31. Force between the layers in the fluid






32. Mixing component that is undesired






33. 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






34. Under motion pushing






35. Available moisture (relative vapor pressure)






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






37. Distance between rollers






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






39. The ability to form a homogenous mixture






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






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






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






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






44. Linear relationship between sheer rate and sheer stress






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






46. Linear






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






48. 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






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






50. 4 types of hydrocoolers