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. A friable food is






2. 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






3. 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.






4. Dispersed phase in mayo






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






6. Mixing component that is undesired






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






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






9. Specific gravity used as an indirect meaure of the






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






11. Swirls in the flow






12. Linear






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






14. Force per unit area






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






16. Ratio below 8:1






17. Ingredients in mayo






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






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






20. Available moisture (relative vapor pressure)






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






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






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






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






25. Force that causes it to have friction with itself






26. 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






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






28. Distance between rollers






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






30. Creates the smallest particle size






31. Separate products by size






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






33. Energy from liquid to gas and vice versa






34. 3 things used for size reduction






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






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






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






38. Pseudoplastic






39. Paddle - Multiple Impeller - Turbine - Propeller






40. Used to mill wheat- cereals and flours






41. Most energy used for size reduction goes to






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






43. Emulsifier in mayo






44. Mass






45. Linear relationship between sheer rate and sheer stress






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






47. Used to be was dividing things on one characteristic






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






49. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator






50. Ability to deform permanently without breaking