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. Emulsifier in mayo






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






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






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






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






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






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






8. Ratio below 8:1






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






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






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






12. Linear






13. Creates the smallest particle size






14. Under motion pushing






15. Pseudoplastic






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






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






18. The ability to form a homogenous mixture






19. Ability to deform permanently without breaking






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






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






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






23. Ratios above 100:1






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. Mixing component that is undesired






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






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






28. Force that causes it to have friction with itself






29. Available moisture (relative vapor pressure)






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






31. A friable food is






32. 3 components of mixing liquids






33. 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






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






35. Gum- fruit by the foot






36. Linear relationship between sheer rate and sheer stress






37. Rotating vessel slowly deposits material on top






38. Mass






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






40. 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






41. Measures specific gravity






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






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






44. 4 types of hydrocoolers






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






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






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






48. Specific gravity used as an indirect meaure of the






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






50. 3 things used for size reduction