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. Rotating vessel slowly deposits material on top






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






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






4. Used to be was dividing things on one characteristic






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






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






7. 3 things used for size reduction






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






9. Pseudoplastic






10. Dividing based on several characteristics capable of automatically






11. Most energy used for size reduction goes to






12. Paddle - Multiple Impeller - Turbine - Propeller






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






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






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






16. Under motion pushing






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






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






19. 3 components of mixing liquids






20. Energy from liquid to gas and vice versa






21. Amount of energy it takes to change the temperature






22. Creates the smallest particle size






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






24. Ingredients in mayo






25. Force that causes it to have friction with itself






26. Ratio below 8:1






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






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






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






30. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?






31. Distance between rollers






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






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






34. Force per unit area






35. Swirls in the flow






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






37. 4 types of hydrocoolers






38. Dispersed phase in mayo






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






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






41. Size reduction equipment in order of decreasing size






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






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






44. 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






45. The ability to form a homogenous mixture






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






47. Linear relationship between sheer rate and sheer stress






48. 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






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






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