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. 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.






2. = mass of liquid






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






4. 3 things used for size reduction






5. Energy from liquid to gas and vice versa






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






7. Ability to deform permanently without breaking






8. Available moisture (relative vapor pressure)






9. A friable food is






10. Mass






11. Ingredients in mayo






12. Flour milled using this






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






14. Force between the layers in the fluid






15. 3 components of mixing liquids






16. Creates the smallest particle size






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






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






19. Emulsifier in mayo






20. Gum- fruit by the foot






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






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






23. Under motion pushing






24. 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






25. 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






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






27. Linear






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






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






30. Amount of energy it takes to change the temperature






31. 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






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






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






34. Ratios above 100:1






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






36. 4 types of hydrocoolers






37. Specific gravity used as an indirect meaure of the






38. 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






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






40. Rotating vessel slowly deposits material on top






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






42. Pseudoplastic






43. Force that causes it to have friction with itself






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






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






46. Used to mill wheat- cereals and flours






47. Separate products by size






48. Swirls in the flow






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






50. 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