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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. Mass






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






3. Under motion pushing






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






5. Dispersed phase in mayo






6. Force that causes it to have friction with itself






7. Used to mill wheat- cereals and flours






8. Pressure- pushing but not dynamically loaded






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






10. Ability to deform permanently without breaking






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






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






13. Helps prevent blinding






14. Mixing component that is undesired






15. Available moisture (relative vapor pressure)






16. Specific gravity used as an indirect meaure of the






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






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






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






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






21. Dividing based on several characteristics capable of automatically






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






23. 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.






24. Size reduction equipment in order of decreasing size






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






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






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






28. Used to be was dividing things on one characteristic






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






30. 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.






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






32. Linear






33. The ability to form a homogenous mixture






34. Emulsifier in mayo






35. Gum- fruit by the foot






36. 3 components of mixing liquids






37. 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






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






39. 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






40. Flour milled using this






41. Ratios above 100:1






42. Ingredients in mayo






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






44. Rotating vessel slowly deposits material on top






45. 3 things used for size reduction






46. Most energy used for size reduction goes to






47. Swirls in the flow






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






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






50. 4 types of hydrocoolers