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. Why do we use two pressure drops? EXAM QUESTION






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






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






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






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






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






7. Dividing based on several characteristics capable of automatically






8. A friable food is






9. Creates the smallest particle size






10. Pressure- pushing but not dynamically loaded






11. Ability to deform permanently without breaking






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






13. Mixing component that is undesired






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






15. The breakdown of solid material through the application of mechanical forces- size reduction






16. Distance between rollers






17. The ability to form a homogenous mixture






18. 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.






19. Pseudoplastic






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






21. Most energy used for size reduction goes to






22. 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






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






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






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






26. Available moisture (relative vapor pressure)






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






28. Ratio below 8:1






29. 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






30. Energy from liquid to gas and vice versa






31. 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






32. 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.






33. Used to be was dividing things on one characteristic






34. Force between the layers in the fluid






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






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






37. Separate products by size






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






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






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






41. 3 things used for size reduction






42. 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






43. Gum- fruit by the foot






44. Linear relationship between sheer rate and sheer stress






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






46. Measures specific gravity






47. Ratios above 100:1






48. Emulsifier in mayo






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






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