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. 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






2. 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.






3. Ability to deform permanently without breaking






4. 4 types of hydrocoolers






5. Pressure- pushing but not dynamically loaded






6. Flour milled using this






7. Dispersed phase in mayo






8. Swirls in the flow






9. Mass






10. Distance between rollers






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






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






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






14. A friable food is






15. Measures specific gravity






16. Size reduction equipment in order of decreasing size






17. Ratios above 100:1






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






19. 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






20. Pseudoplastic






21. Used to mill wheat- cereals and flours






22. 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






23. Paddle - Multiple Impeller - Turbine - Propeller






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






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






26. Amount of energy it takes to change the temperature






27. 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






28. Specific gravity used as an indirect meaure of the






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






30. Helps prevent blinding






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






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






33. Linear






34. Mixing component that is undesired






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






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






37. Used to be was dividing things on one characteristic






38. Ingredients in mayo






39. Available moisture (relative vapor pressure)






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






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






42. = mass of liquid






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






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






45. 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






46. Most energy used for size reduction goes to






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






48. Creates the smallest particle size






49. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated






50. Linear relationship between sheer rate and sheer stress