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. Ability to deform permanently without breaking






2. Ratios above 100:1






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






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






5. 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






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






7. Used to be was dividing things on one characteristic






8. Most energy used for size reduction goes to






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






10. Energy from liquid to gas and vice versa






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






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






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






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






15. Flour milled using this






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






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






18. 4 types of hydrocoolers






19. 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






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






21. Creates the smallest particle size






22. 3 things used for size reduction






23. Dispersed phase in mayo






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






25. A friable food is






26. Ingredients in mayo






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






28. Measures specific gravity






29. Emulsifier in mayo






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






31. = mass of liquid






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






33. Force per unit area






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






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






37. 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






38. Mixing component that is undesired






39. 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.






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






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






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






43. Used to mill wheat- cereals and flours






44. Size reduction equipment in order of decreasing size






45. Under motion pushing






46. 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






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






48. Mass






49. 3 components of mixing liquids






50. Amount of energy it takes to change the temperature