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. Gum- fruit by the foot






2. A friable food is






3. = mass of liquid






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






5. Rotating vessel slowly deposits material on top






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






7. 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






8. Swirls in the flow






9. Used to mill wheat- cereals and flours






10. Pseudoplastic






11. 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






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






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






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






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






16. Linear






17. Helps prevent blinding






18. Mass






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






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






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






22. Ingredients in mayo






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






24. 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






25. Emulsifier in mayo






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






27. Dispersed phase in mayo






28. 3 things used for size reduction






29. Most energy used for size reduction goes to






30. Linear relationship between sheer rate and sheer stress






31. The ability to form a homogenous mixture






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






33. Dividing based on several characteristics capable of automatically






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






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






36. Distance between rollers






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






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






39. 4 types of hydrocoolers






40. Force that causes it to have friction with itself






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






42. 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






43. Specific gravity used as an indirect meaure of the






44. 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.






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






46. 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.






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






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






49. Size reduction equipment in order of decreasing size






50. Available moisture (relative vapor pressure)