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 chop meat and harder fruits and veggies into pulp






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






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






4. 3 things used for size reduction






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






6. Dispersed phase in mayo






7. Linear relationship between sheer rate and sheer stress






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






9. The ability to form a homogenous mixture






10. Amount of energy it takes to change the temperature






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






12. 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.






13. Ingredients in mayo






14. Ability to deform permanently without breaking






15. Emulsifier in mayo






16. Pressure- pushing but not dynamically loaded






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






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






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






20. Force that causes it to have friction with itself






21. Swirls in the flow






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






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






24. Force per unit area






25. Creates the smallest particle size






26. Helps prevent blinding






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






28. 3 components of mixing liquids






29. Mixing component that is undesired






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






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






32. = mass of liquid






33. Dividing based on several characteristics capable of automatically






34. Specific gravity used as an indirect meaure of the






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






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






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






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






39. Linear






40. A friable food is






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






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






43. Mass






44. 4 types of hydrocoolers






45. Available moisture (relative vapor pressure)






46. Ratio below 8:1






47. Measures specific gravity






48. 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






49. Ratios above 100:1






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