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






2. 3 things used for size reduction






3. Used to mill wheat- cereals and flours






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






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






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






7. Under motion pushing






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






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






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






11. 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






12. = mass of liquid






13. Dispersed phase in mayo






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






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






16. Mixing component that is undesired






17. 4 types of hydrocoolers






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






19. Force that causes it to have friction with itself






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






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






22. Force per unit area






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






24. Gum- fruit by the foot






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






26. Most energy used for size reduction goes to






27. Amount of energy it takes to change the temperature






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






29. A friable food is






30. Distance between rollers






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






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






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






34. Linear relationship between sheer rate and sheer stress






35. Ability to deform permanently without breaking






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






37. 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.






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






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






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






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






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






43. Pseudoplastic






44. Dividing based on several characteristics capable of automatically






45. Force between the layers in the fluid






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






47. The ability to form a homogenous mixture






48. Pressure- pushing but not dynamically loaded






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






50. Used to be was dividing things on one characteristic