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






2. Measures specific gravity






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






4. Distance between rollers






5. Energy from liquid to gas and vice versa






6. 4 types of hydrocoolers






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






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






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






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






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






12. 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






13. Emulsifier in mayo






14. Helps prevent blinding






15. Dividing based on several characteristics capable of automatically






16. Specific gravity used as an indirect meaure of the






17. Paddle - Multiple Impeller - Turbine - Propeller






18. Force that causes it to have friction with itself






19. 3 things used for size reduction






20. Flour milled using this






21. 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






22. Ingredients in mayo






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






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






25. = mass of liquid






26. Used to be was dividing things on one characteristic






27. Gum- fruit by the foot






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






29. 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






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






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






32. Size reduction equipment in order of decreasing size






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






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






35. Most energy used for size reduction goes to






36. Available moisture (relative vapor pressure)






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






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






39. Under motion pushing






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






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. The ability to form a homogenous mixture






43. Linear






44. Mass






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






46. Ratios above 100:1






47. Ratio below 8:1






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






49. Pressure- pushing but not dynamically loaded






50. Mixing component that is undesired