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






2. Used to be was dividing things on one characteristic






3. Mass






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






5. Helps prevent blinding






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






7. Gum- fruit by the foot






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






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






10. A friable food is






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






12. Rotating vessel slowly deposits material on top






13. Pressure- pushing but not dynamically loaded






14. Swirls in the flow






15. Separate products by size






16. Flour milled using this






17. Under motion pushing






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






19. 3 components of mixing liquids






20. = mass of liquid






21. Dividing based on several characteristics capable of automatically






22. Emulsifier in mayo






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






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






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






26. Size reduction equipment in order of decreasing size






27. Ability to deform permanently without breaking






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






29. 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.






30. Force per unit area






31. Amount of energy it takes to change the temperature






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






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






34. Ingredients in mayo






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






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






37. Paddle - Multiple Impeller - Turbine - Propeller






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






39. Available moisture (relative vapor pressure)






40. Creates the smallest particle size






41. 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.






42. Distance between rollers






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






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






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






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






47. 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






48. Most energy used for size reduction goes to






49. 3 things used for size reduction






50. Force that causes it to have friction with itself