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






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






3. 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.






4. Force per unit area






5. Under motion pushing






6. Swirls in the flow






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






8. 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






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






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






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






12. Linear






13. Force between the layers in the fluid






14. Distance between rollers






15. 4 types of hydrocoolers






16. Rotating vessel slowly deposits material on top






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






18. 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






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






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






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






22. 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






23. Ratios above 100:1






24. Amount of energy it takes to change the temperature






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






26. Size reduction equipment in order of decreasing size






27. Specific gravity used as an indirect meaure of the






28. Pressure- pushing but not dynamically loaded






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






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






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






32. Available moisture (relative vapor pressure)






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






34. Force that causes it to have friction with itself






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






36. Most energy used for size reduction goes to






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






38. The ability to form a homogenous mixture






39. Used to be was dividing things on one characteristic






40. Emulsifier in mayo






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






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






43. Mixing component that is undesired






44. Ingredients in mayo






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






46. Measures specific gravity






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






48. Linear relationship between sheer rate and sheer stress






49. 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






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