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. Ingredients in mayo






2. The ability to form a homogenous mixture






3. 3 things used for size reduction






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






5. Mixing component that is undesired






6. 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






7. Energy from liquid to gas and vice versa






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






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






10. 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






11. Creates the smallest particle size






12. Under motion pushing






13. Dispersed phase in mayo






14. Pressure- pushing but not dynamically loaded






15. Linear






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






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






18. Dividing based on several characteristics capable of automatically






19. A friable food is






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






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






22. Swirls in the flow






23. Size reduction equipment in order of decreasing size






24. Helps prevent blinding






25. Force per unit area






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






27. 3 components of mixing liquids






28. 4 types of hydrocoolers






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






30. Specific gravity used as an indirect meaure of the






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






32. Ability to deform permanently without breaking






33. 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






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






35. Gum- fruit by the foot






36. To achieve a uniform distribution of the components of flow






37. Used to be was dividing things on one characteristic






38. Linear relationship between sheer rate and sheer stress






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






40. 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






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






43. Ratios above 100:1






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






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






46. Paddle - Multiple Impeller - Turbine - Propeller






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






48. = mass of liquid






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






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