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. 3 components of mixing liquids






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






3. Linear relationship between sheer rate and sheer stress






4. Size reduction equipment in order of decreasing size






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






6. Measures specific gravity






7. Specific gravity used as an indirect meaure of the






8. 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






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






10. = mass of liquid






11. 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






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






13. Emulsifier in mayo






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






15. Swirls in the flow






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






17. Under motion pushing






18. Creates the smallest particle size






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






20. Helps prevent blinding






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






22. Force between the layers in the fluid






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






24. Ingredients in mayo






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






26. Available moisture (relative vapor pressure)






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






28. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.






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






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






31. Flour milled using this






32. Ratio below 8:1






33. Separate products by size






34. The ability to form a homogenous mixture






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






36. 4 types of hydrocoolers






37. Amount of energy it takes to change the temperature






38. Used to mill wheat- cereals and flours






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






40. Dispersed phase in mayo






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






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






43. Gum- fruit by the foot






44. Force that causes it to have friction with itself






45. A friable food is






46. Pressure- pushing but not dynamically loaded






47. 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






48. Mixing component that is undesired






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






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