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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. Under motion pushing






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






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






4. Available moisture (relative vapor pressure)






5. Measures specific gravity






6. = mass of liquid






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






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






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






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






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






12. Specific gravity used as an indirect meaure of the






13. Force per unit area






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






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






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






17. 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






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






19. 3 components of mixing liquids






20. 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






21. Energy from liquid to gas and vice versa






22. 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.






23. Flour milled using this






24. Paddle - Multiple Impeller - Turbine - Propeller






25. Linear






26. Pseudoplastic






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






28. Dividing based on several characteristics capable of automatically






29. The ability to form a homogenous mixture






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






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






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






33. Size reduction equipment in order of decreasing size






34. Used to be was dividing things on one characteristic






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






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






37. Swirls in the flow






38. Dispersed phase in mayo






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






40. Amount of energy it takes to change the temperature






41. Mass






42. 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






43. Pressure- pushing but not dynamically loaded






44. Ingredients in mayo






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






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






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






48. Ability to deform permanently without breaking






49. Most energy used for size reduction goes to






50. Ratios above 100:1







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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