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






2. A friable food is






3. Size reduction equipment in order of decreasing size






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






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






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






7. Dispersed phase in mayo






8. Available moisture (relative vapor pressure)






9. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles






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






11. Used to mill wheat- cereals and flours






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






13. Ingredients in mayo






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






15. 4 types of hydrocoolers






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






17. Measures specific gravity






18. 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






19. Force between the layers in the fluid






20. Flour milled using this






21. Ability to deform permanently without breaking






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






23. Used to chop meat and harder fruits and veggies into pulp






24. Most energy used for size reduction goes to






25. 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






26. The ability to form a homogenous mixture






27. Pseudoplastic






28. 3 things used for size reduction






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






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






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






32. Distance between rollers






33. Mixing component that is undesired






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






35. Mass






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






37. Energy from liquid to gas and vice versa






38. Paddle - Multiple Impeller - Turbine - Propeller






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






40. 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






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






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






43. Used to be was dividing things on one characteristic






44. Linear relationship between sheer rate and sheer stress






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






46. 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.






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






48. Linear






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






50. Separate products by size