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






2. 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






3. Specific gravity used as an indirect meaure of the






4. Creates the smallest particle size






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






6. Rotating vessel slowly deposits material on top






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






8. Force per unit area






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






10. Used to be was dividing things on one characteristic






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






12. Emulsifier in mayo






13. Mixing component that is undesired






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






15. Gum- fruit by the foot






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






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






18. Most energy used for size reduction goes to






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






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






21. Ratios above 100:1






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






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






24. The ability to form a homogenous mixture






25. Helps prevent blinding






26. Force that causes it to have friction with itself






27. Ability to deform permanently without breaking






28. Flour milled using this






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. The amount of energy it takes to change the state






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






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






33. Paddle - Multiple Impeller - Turbine - Propeller






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






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






36. Pseudoplastic






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






38. Linear






39. Amount of energy it takes to change the temperature






40. Ratio below 8:1






41. Under motion pushing






42. Pressure- pushing but not dynamically loaded






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






44. Ingredients in mayo






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






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






47. Force between the layers in the fluid






48. Dividing based on several characteristics capable of automatically






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






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