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






2. 4 types of hydrocoolers






3. = initial avg particle size/final avg particle size






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






5. Energy from liquid to gas and vice versa






6. Ability to deform permanently without breaking






7. Separate products by size






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






9. The ability to form a homogenous mixture






10. Emulsifier in mayo






11. Flour milled using this






12. = mass of liquid






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






14. Rotating vessel slowly deposits material on top






15. Gum- fruit by the foot






16. Force between the layers in the fluid






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






18. 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






19. Amount of energy it takes to change the temperature






20. Size reduction equipment in order of decreasing size






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






22. Ratio below 8:1






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






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






25. Creates the smallest particle size






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






27. Measures specific gravity






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






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






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






31. Helps prevent blinding






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






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






34. Mixing component that is undesired






35. Linear relationship between sheer rate and sheer stress






36. Used to be was dividing things on one characteristic






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






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






39. 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






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






41. Mass






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






43. 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.






44. Force that causes it to have friction with itself






45. A friable food is






46. Paddle - Multiple Impeller - Turbine - Propeller






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






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






49. 3 things used for size reduction






50. Pressure- pushing but not dynamically loaded