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






2. 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






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






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






5. Dividing based on several characteristics capable of automatically






6. 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.






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






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






9. Used to be was dividing things on one characteristic






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






11. 3 things used for size reduction






12. Swirls in the flow






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






14. = mass of liquid






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






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






17. Most energy used for size reduction goes to






18. Used to mill wheat- cereals and flours






19. Ingredients in mayo






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






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






22. Emulsifier in mayo






23. Force per unit area






24. 4 types of hydrocoolers






25. Mass






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






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






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






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






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






31. Size reduction equipment in order of decreasing size






32. A friable food is






33. Distance between rollers






34. Pressure- pushing but not dynamically loaded






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






36. Ratios above 100:1






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






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






39. Energy from liquid to gas and vice versa






40. Rotating vessel slowly deposits material on top






41. 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






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






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






44. Under motion pushing






45. Gum- fruit by the foot






46. Ability to deform permanently without breaking






47. 3 components of mixing liquids






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






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






50. Pseudoplastic







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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