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. Force per unit area






2. Available moisture (relative vapor pressure)






3. 3 components of mixing liquids






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






5. Energy from liquid to gas and vice versa






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






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






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






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






10. Rotating vessel slowly deposits material on top






11. 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.






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






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






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






15. Ratio below 8:1






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






17. Used to mill wheat- cereals and flours






18. Amount of energy it takes to change the temperature






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






20. Pressure- pushing but not dynamically loaded






21. Ingredients in mayo






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






23. Linear






24. Under motion pushing






25. Ability to deform permanently without breaking






26. Used to be was dividing things on one characteristic






27. 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






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






29. Size reduction equipment in order of decreasing size






30. Force that causes it to have friction with itself






31. = mass of liquid






32. Most energy used for size reduction goes to






33. Paddle - Multiple Impeller - Turbine - Propeller






34. 4 types of hydrocoolers






35. Swirls in the flow






36. Flour milled using this






37. Linear relationship between sheer rate and sheer stress






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






39. Dispersed phase in mayo






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






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






42. 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






43. Emulsifier in mayo






44. Creates the smallest particle size






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






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






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






48. 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






49. Specific gravity used as an indirect meaure of the






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