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. Specific gravity used as an indirect meaure of the






3. Available moisture (relative vapor pressure)






4. Mass






5. Energy from liquid to gas and vice versa






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






7. 3 things used for size reduction






8. 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






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






10. Separate products by size






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






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






13. Dispersed phase in mayo






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






15. Paddle - Multiple Impeller - Turbine - Propeller






16. Rotating vessel slowly deposits material on top






17. Used to be was dividing things on one characteristic






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






19. Linear






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






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






22. 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






23. Ratios above 100:1






24. 3 components of mixing liquids






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






26. Most energy used for size reduction goes to






27. 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.






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






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






30. Swirls in the flow






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






32. Gum- fruit by the foot






33. Helps prevent blinding






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






35. 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.






36. Mixing component that is undesired






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






38. Pressure- pushing but not dynamically loaded






39. Force that causes it to have friction with itself






40. 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






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






42. 4 types of hydrocoolers






43. Pseudoplastic






44. Force between the layers in the fluid






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






46. = initial avg particle size/final avg particle size






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






48. The ability to form a homogenous mixture






49. A friable food is






50. Amount of energy it takes to change the temperature