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. To achieve a uniform distribution of the components of flow






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






3. Swirls in the flow






4. A friable food is






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






6. Emulsifier in mayo






7. Under motion pushing






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






9. 4 types of hydrocoolers






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






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






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






13. The ability to form a homogenous mixture






14. Size reduction equipment in order of decreasing size






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






16. Creates the smallest particle size






17. 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






18. 3 components of mixing liquids






19. 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






20. Separate products by size






21. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?






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






23. Ratios above 100:1






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






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






26. Specific gravity used as an indirect meaure of the






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






28. Force per unit area






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






30. Ratio below 8:1






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






33. Dispersed phase in mayo






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






35. Flour milled using this






36. Helps prevent blinding






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






38. Linear relationship between sheer rate and sheer stress






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






40. Linear






41. Most energy used for size reduction goes to






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






43. Used to be was dividing things on one characteristic






44. Dividing based on several characteristics capable of automatically






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






46. Force that causes it to have friction with itself






47. 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






48. 3 things used for size reduction






49. Mass






50. Mixing component that is undesired