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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. Separate products by size






2. 3 components of mixing liquids






3. 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






4. Specific gravity used as an indirect meaure of the






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






6. Most energy used for size reduction goes to






7. 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.






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






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






10. Mixing component that is undesired






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






12. Measures specific gravity






13. Mass






14. Linear






15. 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






16. Amount of energy it takes to change the temperature






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






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






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






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






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






22. Flour milled using this






23. 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






24. Ability to deform permanently without breaking






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






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






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






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






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






30. Available moisture (relative vapor pressure)






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






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






33. Force per unit area






34. 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






35. Dividing based on several characteristics capable of automatically






36. Dispersed phase in mayo






37. Size reduction equipment in order of decreasing size






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






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






40. 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.






41. Pressure- pushing but not dynamically loaded






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






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






44. Swirls in the flow






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






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






47. Pseudoplastic






48. Ingredients in mayo






49. Ratios above 100:1






50. Energy from liquid to gas and vice versa







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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