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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. Helps prevent blinding






2. Force that causes it to have friction with itself






3. Used to mill wheat- cereals and flours






4. Emulsifier in mayo






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






6. Flour milled using this






7. Pressure- pushing but not dynamically loaded






8. Separate products by size






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






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






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






12. 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






13. Dividing based on several characteristics capable of automatically






14. Mass






15. Limited number of applications where contaminants have a different surface charge from the raw material






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






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






18. 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






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






20. = mass of liquid






21. 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.






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






23. Ratios above 100:1






24. 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






25. A friable food is






26. Available moisture (relative vapor pressure)






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






28. 3 components of mixing liquids






29. Paddle - Multiple Impeller - Turbine - Propeller






30. Swirls in the flow






31. Ability to deform permanently without breaking






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






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






34. Pseudoplastic






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






36. 3 things used for size reduction






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






38. 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.






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






40. 4 types of hydrocoolers






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






42. 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






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






44. Specific gravity used as an indirect meaure of the






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






46. Ratio below 8:1






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






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






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






50. Amount of energy it takes to change the temperature