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. Efficient mixing is achieved by creating and recombining fresh surfaces






2. Used to mill wheat- cereals and flours






3. Force per unit area






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






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






6. Helps prevent blinding






7. Flour milled using this






8. Used to be was dividing things on one characteristic






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






10. 4 types of hydrocoolers






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






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






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






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






15. Swirls in the flow






16. 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






17. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible






18. A friable food is






19. The ability to form a homogenous mixture






20. Energy from liquid to gas and vice versa






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






22. Ratios above 100:1






23. Force that causes it to have friction with itself






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






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






26. Ratio below 8:1






27. 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.






28. Size reduction equipment in order of decreasing size






29. Force between the layers in the fluid






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






31. Requires size reduction of dispersed particles by the application of intense shearing forces






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






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






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






35. Mixing component that is undesired






36. Ingredients in mayo






37. Dividing based on several characteristics capable of automatically






38. 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






39. Under motion pushing






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






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






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






43. Pressure- pushing but not dynamically loaded






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






45. Measures specific gravity






46. 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






47. Pseudoplastic






48. Dispersed phase in mayo






49. Most energy used for size reduction goes to






50. Linear relationship between sheer rate and sheer stress