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. Mass






2. 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.






3. Force that causes it to have friction with itself






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






5. Ingredients in mayo






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






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






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






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






10. Under motion pushing






11. Creates the smallest particle size






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






13. 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






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






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






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






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






18. Linear relationship between sheer rate and sheer stress






19. Measures specific gravity






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






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






22. Size reduction equipment in order of decreasing size






23. Used to mill wheat- cereals and flours






24. Pressure- pushing but not dynamically loaded






25. 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






26. Available moisture (relative vapor pressure)






27. 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.






28. Separate products by size






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






30. Linear






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






32. Mixing component that is undesired






33. 3 components of mixing liquids






34. Most energy used for size reduction goes to






35. Helps prevent blinding






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






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






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






39. Gum- fruit by the foot






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






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






42. Swirls in the flow






43. Amount of energy it takes to change the temperature






44. Force between the layers in the fluid






45. Specific gravity used as an indirect meaure of the






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






47. 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






48. Dispersed phase in mayo






49. Distance between rollers






50. 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