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. Dispersed phase in mayo






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






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






4. Pseudoplastic






5. Available moisture (relative vapor pressure)






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






7. Mass






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






9. Ingredients in mayo






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






11. Distance between rollers






12. Creates the smallest particle size






13. 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.






14. Pressure- pushing but not dynamically loaded






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






16. Size reduction equipment in order of decreasing size






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






18. Mixing component that is undesired






19. Under motion pushing






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






21. Measures specific gravity






22. Force that causes it to have friction with itself






23. Most energy used for size reduction goes to






24. Paddle - Multiple Impeller - Turbine - Propeller






25. 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






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






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






28. Ratios above 100:1






29. Amount of energy it takes to change the temperature






30. Separate products by size






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






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






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






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






35. 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






36. Emulsifier in mayo






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






38. 3 components of mixing liquids






39. The ability to form a homogenous mixture






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






41. Force per unit area






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






43. Linear






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






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






46. Used to be was dividing things on one characteristic






47. Swirls in the flow






48. 3 things used for size reduction






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






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