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. Paddle - Multiple Impeller - Turbine - Propeller






2. 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.






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






4. Measures specific gravity






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






6. Separate products by size






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






8. 4 types of hydrocoolers






9. 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.






10. Distance between rollers






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






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






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






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






15. = mass of liquid






16. Ratio below 8:1






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






18. Used to mill wheat- cereals and flours






19. 3 things used for size reduction






20. Ratios above 100:1






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






22. Emulsifier in mayo






23. Used to be was dividing things on one characteristic






24. Helps prevent blinding






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






26. Flour milled using this






27. 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






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






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






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






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






32. Ability to deform permanently without breaking






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






34. 3 components of mixing liquids






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






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






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






38. A friable food is






39. Gum- fruit by the foot






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






41. Energy from liquid to gas and vice versa






42. Force per unit area






43. Amount of energy it takes to change the temperature






44. 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






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






46. Pseudoplastic






47. Mixing component that is undesired






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






49. Mass






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