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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. Ability to deform permanently without breaking






2. Rotating vessel slowly deposits material on top






3. Specific gravity used as an indirect meaure of the






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






5. Pseudoplastic






6. Dispersed phase in mayo






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






8. Energy from liquid to gas and vice versa






9. Mass






10. Measures specific gravity






11. Involves tumbling in a drum with a silicon carbide or carborundum surface






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






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






14. Flour milled using this






15. Most energy used for size reduction goes to






16. 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






17. Paddle - Multiple Impeller - Turbine - Propeller






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






19. Force between the layers in the fluid






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






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






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






23. Size reduction equipment in order of decreasing size






24. 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






25. Force that causes it to have friction with itself






26. Concentrated fruit juices - liquid chocolate - and corn flour suspension






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






28. The ability to form a homogenous mixture






29. Ratio below 8:1






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






31. Ratios above 100:1






32. 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






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






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






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






36. Dividing based on several characteristics capable of automatically






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






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






39. Force per unit area






40. Swirls in the flow






41. = mass of liquid






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






43. 3 things used for size reduction






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






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






46. 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






47. Distance between rollers






48. Helps prevent blinding






49. 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.






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







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