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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. 4 types of hydrocoolers






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






3. Dispersed phase in mayo






4. Dividing based on several characteristics capable of automatically






5. 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.






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






7. Ratios above 100:1






8. Measures specific gravity






9. Force between the layers in the fluid






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






11. Energy from liquid to gas and vice versa






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






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






14. Gum- fruit by the foot






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






16. A friable food is






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






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






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






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






21. Linear relationship between sheer rate and sheer stress






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






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






24. Separate products by size






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






26. 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






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






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






29. Pseudoplastic






30. Creates the smallest particle size






31. Used to be was dividing things on one characteristic






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






33. 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






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






35. Most energy used for size reduction goes to






36. 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.






37. Distance between rollers






38. Ability to deform permanently without breaking






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. 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






41. = mass of liquid






42. The ability to form a homogenous mixture






43. Linear






44. Ingredients in mayo






45. Pressure- pushing but not dynamically loaded






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






47. Amount of energy it takes to change the temperature






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






49. Force that causes it to have friction with itself






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