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. Helps prevent blinding






2. = mass of liquid






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






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






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






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






7. Specific gravity used as an indirect meaure of the






8. 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.






9. Amount of energy it takes to change the temperature






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






11. Under motion pushing






12. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product






13. Used to be was dividing things on one characteristic






14. A friable food is






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. Pressure- pushing but not dynamically loaded






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






18. Most energy used for size reduction goes to






19. 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






20. Force between the layers in the fluid






21. 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






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






23. Energy from liquid to gas and vice versa






24. Dividing based on several characteristics capable of automatically






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






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






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






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






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. Ratio below 8:1






31. Mixing component that is undesired






32. Measures specific gravity






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






34. The amount of energy it takes to change the state






35. Gum- fruit by the foot






36. Linear






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






38. Paddle - Multiple Impeller - Turbine - Propeller






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






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






41. 4 types of hydrocoolers






42. Swirls in the flow






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






44. Force per unit area






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






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






47. 3 things used for size reduction






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






49. Size reduction equipment in order of decreasing size






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