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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. 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






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






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






4. Most energy used for size reduction goes to






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






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






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






8. Creates the smallest particle size






9. 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.






10. Dividing based on several characteristics capable of automatically






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






12. 3 things used for size reduction






13. Force between the layers in the fluid






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






15. 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






16. Rotating vessel slowly deposits material on top






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






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






19. Pressure- pushing but not dynamically loaded






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






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






22. Linear relationship between sheer rate and sheer stress






23. Mixing component that is undesired






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






25. Size reduction equipment in order of decreasing size






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






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






28. Pseudoplastic






29. 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






30. Separate products by size






31. The ability to form a homogenous mixture






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






33. 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.






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






35. Helps prevent blinding






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






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






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






39. 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






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






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






42. 4 types of hydrocoolers






43. = mass of liquid






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






45. Used to be was dividing things on one characteristic






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






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






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






49. Force that causes it to have friction with itself






50. Ratios above 100:1