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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. Force between the layers in the fluid






2. 3 components of mixing liquids






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






4. Gum- fruit by the foot






5. Flour milled using this






6. 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






7. 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






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






9. Linear






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






11. Dividing based on several characteristics capable of automatically






12. 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.






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






14. Ability to deform permanently without breaking






15. Dispersed phase in mayo






16. Swirls in the flow






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






18. Specific gravity used as an indirect meaure of the






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






20. Mass






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






22. Helps prevent blinding






23. Size reduction equipment in order of decreasing size






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






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






26. Pseudoplastic






27. 4 types of hydrocoolers






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






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






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






31. 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






32. Distance between rollers






33. 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






34. Amount of energy it takes to change the temperature






35. Ingredients in mayo






36. Pressure- pushing but not dynamically loaded






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






38. Force per unit area






39. Used to be was dividing things on one characteristic






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






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






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






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






44. Force that causes it to have friction with itself






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






46. Paddle - Multiple Impeller - Turbine - Propeller






47. Energy from liquid to gas and vice versa






48. Creates the smallest particle size






49. Under motion pushing






50. Used to mill wheat- cereals and flours