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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. Used to be was dividing things on one characteristic






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






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






5. 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






6. 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.






7. Under motion pushing






8. Most energy used for size reduction goes to






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






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






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






12. Available moisture (relative vapor pressure)






13. Emulsifier in mayo






14. Ratios above 100:1






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






16. Force between the layers in the fluid






17. Creates the smallest particle size






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






19. 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






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






21. Amount of energy it takes to change the temperature






22. Measures specific gravity






23. Used to mill wheat- cereals and flours






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






25. Distance between rollers






26. 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






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






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






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






30. Energy from liquid to gas and vice versa






31. Separate products by size






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






33. Linear relationship between sheer rate and sheer stress






34. Helps prevent blinding






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






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






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






38. 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






39. Paddle - Multiple Impeller - Turbine - Propeller






40. Size reduction equipment in order of decreasing size






41. Swirls in the flow






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






43. 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






44. 4 types of hydrocoolers






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






46. Linear






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






48. Ability to deform permanently without breaking






49. Pressure- pushing but not dynamically loaded






50. Ingredients in mayo







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Can you answer 50 questions in 15 minutes?


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