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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. 3 things used for size reduction






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. 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






4. Under motion pushing






5. Dividing based on several characteristics capable of automatically






6. Gum- fruit by the foot






7. Available moisture (relative vapor pressure)






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






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






10. Ingredients in mayo






11. Rotating vessel slowly deposits material on top






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






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






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






15. Distance between rollers






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






17. Linear






18. Ratio below 8:1






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






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






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






22. Why do we use two pressure drops? EXAM QUESTION






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






24. Linear relationship between sheer rate and sheer stress






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. Ratios above 100:1






27. The ability to form a homogenous mixture






28. Used to mill wheat- cereals and flours






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






30. Flour milled using this






31. Specific gravity used as an indirect meaure of the






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






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






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






35. Mixing component that is undesired






36. Mass






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






38. 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






39. Creates the smallest particle size






40. Ability to deform permanently without breaking






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






42. Emulsifier in mayo






43. Most energy used for size reduction goes to






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






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






46. Force between the layers in the fluid






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






48. 3 components of mixing liquids






49. 4 types of hydrocoolers






50. Used to be was dividing things on one characteristic