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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. Ingredients in mayo






2. Force between the layers in the fluid






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






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






5. Ability to deform permanently without breaking






6. Amount of energy it takes to change the temperature






7. Available moisture (relative vapor pressure)






8. 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.






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






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






11. Why do we use two pressure drops? EXAM QUESTION






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






13. Most energy used for size reduction goes to






14. Helps prevent blinding






15. 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






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






17. Ratio below 8:1






18. Separate products by size






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. Rotating vessel slowly deposits material on top






21. Force that causes it to have friction with itself






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






23. 3 components of mixing liquids






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






25. Measures specific gravity






26. Size reduction equipment in order of decreasing size






27. 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






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






29. 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.






30. 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






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






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






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






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






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






36. Pseudoplastic






37. Ratios above 100:1






38. Swirls in the flow






39. Linear relationship between sheer rate and sheer stress






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






41. Mass






42. Dispersed phase in mayo






43. Linear






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






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






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






47. Used to be was dividing things on one characteristic






48. 4 types of hydrocoolers






49. Under motion pushing






50. Mixing component that is undesired