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. 3 things used for size reduction






2. Force per unit area






3. Mixing component that is undesired






4. Force that causes it to have friction with itself






5. Force between the layers in the fluid






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






7. Swirls in the flow






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






9. Pressure- pushing but not dynamically loaded






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






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






13. = mass of liquid






14. Linear relationship between sheer rate and sheer stress






15. Emulsifier in mayo






16. Paddle - Multiple Impeller - Turbine - Propeller






17. Ratio below 8:1






18. 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






19. Amount of energy it takes to change the temperature






20. Ability to deform permanently without breaking






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






22. Dispersed phase in mayo






23. Rotating vessel slowly deposits material on top






24. Under motion pushing






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






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






27. Distance between rollers






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






29. A friable food is






30. 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.






31. Gum- fruit by the foot






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






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






34. 4 types of hydrocoolers






35. Pseudoplastic






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






37. Used to be was dividing things on one characteristic






38. 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.






39. Mass






40. 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






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






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






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






44. Creates the smallest particle size






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






46. Separate products by size






47. Dividing based on several characteristics capable of automatically






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






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






50. The ability to form a homogenous mixture