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






2. 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






3. Dividing based on several characteristics capable of automatically






4. Creates the smallest particle size






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






6. 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






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






8. Ingredients in mayo






9. Available moisture (relative vapor pressure)






10. Linear relationship between sheer rate and sheer stress






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






12. Separate products by size






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






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






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






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






17. Ratios above 100:1






18. 3 things used for size reduction






19. Specific gravity used as an indirect meaure of the






20. 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






21. Mass






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






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






24. Distance between rollers






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






26. 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.






27. Under motion pushing






28. The ability to form a homogenous mixture






29. Helps prevent blinding






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






31. 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.






32. Paddle - Multiple Impeller - Turbine - Propeller






33. 4 types of hydrocoolers






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






35. 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






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






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






38. Swirls in the flow






39. Measures specific gravity






40. Most energy used for size reduction goes to






41. Force between the layers in the fluid






42. Emulsifier in mayo






43. Used to be was dividing things on one characteristic






44. Used to mill wheat- cereals and flours






45. A friable food is






46. Ratio below 8:1






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






48. Size reduction equipment in order of decreasing size






49. Force that causes it to have friction with itself






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