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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. 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






2. Gum- fruit by the foot






3. Ingredients in mayo






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






5. Most energy used for size reduction goes to






6. Paddle - Multiple Impeller - Turbine - Propeller






7. Linear relationship between sheer rate and sheer stress






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






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






10. Dividing based on several characteristics capable of automatically






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






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






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






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






15. A friable food is






16. Pressure- pushing but not dynamically loaded






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






18. 3 components of mixing liquids






19. Ratio below 8:1






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






21. Measures specific gravity






22. Specific gravity used as an indirect meaure of the






23. Size reduction equipment in order of decreasing size






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






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






26. 3 things used for size reduction






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






28. 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.






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






30. Mass






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






32. 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






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






34. 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






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






36. Distance between rollers






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






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






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






41. Force per unit area






42. Helps prevent blinding






43. Force that causes it to have friction with itself






44. Emulsifier in mayo






45. Dispersed phase in mayo






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






47. Force between the layers in the fluid






48. Under motion pushing






49. Rotating vessel slowly deposits material on top






50. Used to mill wheat- cereals and flours