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. Under motion pushing






2. Creates the smallest particle size






3. 3 things used for size reduction






4. Helps prevent blinding






5. Dividing based on several characteristics capable of automatically






6. A friable food is






7. Swirls in the flow






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






9. 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






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






11. Pressure- pushing but not dynamically loaded






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






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






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






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






16. The ability to form a homogenous mixture






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






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






19. Force between the layers in the fluid






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






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






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






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






24. Energy from liquid to gas and vice versa






25. 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






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. Linear relationship between sheer rate and sheer stress






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






29. Mixing component that is undesired






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






31. Ratios above 100:1






32. 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






33. Measures specific gravity






34. = mass of liquid






35. Paddle - Multiple Impeller - Turbine - Propeller






36. 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






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






38. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product






39. Pseudoplastic






40. Dispersed phase in mayo






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






42. Rotating vessel slowly deposits material on top






43. Gum- fruit by the foot






44. Mass






45. 4 types of hydrocoolers






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






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






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






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






50. Ratio below 8:1