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. Used to mill wheat- cereals and flours






2. Force between the layers in the fluid






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






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






5. 3 things used for size reduction






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






8. Available moisture (relative vapor pressure)






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






10. Ability to deform permanently without breaking






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






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






13. Helps prevent blinding






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






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






16. 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






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






18. Dispersed phase in mayo






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






20. 4 types of hydrocoolers






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






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






23. Linear






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






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






26. 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.






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






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






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






30. Energy from liquid to gas and vice versa






31. Specific gravity used as an indirect meaure of the






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






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






34. Swirls in the flow






35. Under motion pushing






36. 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






37. Size reduction equipment in order of decreasing size






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






39. Ratios above 100:1






40. Most energy used for size reduction goes to






41. Dividing based on several characteristics capable of automatically






42. The ability to form a homogenous mixture






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






44. 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






45. Force that causes it to have friction with itself






46. Pseudoplastic






47. Pressure- pushing but not dynamically loaded






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






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






50. Distance between rollers