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






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






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






4. Ingredients in mayo






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






6. The ability to form a homogenous mixture






7. Rotating vessel slowly deposits material on top






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






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






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






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






13. Flour milled using this






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






15. Used to mill wheat- cereals and flours






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






17. 4 types of hydrocoolers






18. Creates the smallest particle size






19. Separate products by size






20. 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






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






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






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






24. Linear






25. Under motion pushing






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






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






28. Helps prevent blinding






29. Ability to deform permanently without breaking






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






31. Used to be was dividing things on one characteristic






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






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






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






35. 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.






36. Emulsifier in mayo






37. Size reduction equipment in order of decreasing size






38. Pressure- pushing but not dynamically loaded






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






40. Measures specific gravity






41. Available moisture (relative vapor pressure)






42. 3 things used for size reduction






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






44. 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






45. Force per unit area






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






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






48. Energy from liquid to gas and vice versa






49. 3 components of mixing liquids






50. = mass of liquid