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






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






3. Helps prevent blinding






4. Used to be was dividing things on one characteristic






5. Mass






6. Under motion pushing






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






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






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






10. 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.






11. Pressure- pushing but not dynamically loaded






12. Ratios above 100:1






13. Ingredients in mayo






14. Separate products by size






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






16. 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.






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






18. Dispersed phase in mayo






19. Emulsifier in mayo






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






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






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






23. Available moisture (relative vapor pressure)






24. Linear






25. 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






26. 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






27. Mixing component that is undesired






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






29. 3 components of mixing liquids






30. 4 types of hydrocoolers






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






32. Size reduction equipment in order of decreasing size






33. Specific gravity used as an indirect meaure of the






34. Flour milled using this






35. Ability to deform permanently without breaking






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






37. A friable food is






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






39. Amount of energy it takes to change the temperature






40. 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






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






42. Energy from liquid to gas and vice versa






43. Distance between rollers






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






45. = mass of liquid






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






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






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






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






50. Ratio below 8:1