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. Emulsifier in mayo






2. A friable food is






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






4. Mixing component that is undesired






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






6. Swirls in the flow






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






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






9. 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






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






11. Pressure- pushing but not dynamically loaded






12. Ratios above 100:1






13. Linear






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






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






16. Distance between rollers






17. Gum- fruit by the foot






18. The ability to form a homogenous mixture






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






20. Specific gravity used as an indirect meaure of the






21. Ingredients in mayo






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






23. Separate products by size






24. Energy from liquid to gas and vice versa






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






26. Linear relationship between sheer rate and sheer stress






27. Dividing based on several characteristics capable of automatically






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






29. Ratio below 8:1






30. 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






31. Mass






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






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






34. 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.






35. 3 components of mixing liquids






36. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated






37. 3 things used for size reduction






38. Ability to deform permanently without breaking






39. Size reduction equipment in order of decreasing size






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






41. = mass of liquid






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






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






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






45. Measures specific gravity






46. Amount of energy it takes to change the temperature






47. Creates the smallest particle size






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






49. 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.






50. Available moisture (relative vapor pressure)