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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. Helps prevent blinding






2. 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






3. Ratios above 100:1






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






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






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






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






8. Rotating vessel slowly deposits material on top






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






10. Creates the smallest particle size






11. 4 types of hydrocoolers






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






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






14. Specific gravity used as an indirect meaure of the






15. Emulsifier in mayo






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






17. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.






18. 3 things used for size reduction






19. Distance between rollers






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






21. 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






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






23. 3 components of mixing liquids






24. Ability to deform permanently without breaking






25. Paddle - Multiple Impeller - Turbine - Propeller






26. Used to mill wheat- cereals and flours






27. Under motion pushing






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






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






30. 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






31. 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






32. = mass of liquid






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






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






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






36. Linear relationship between sheer rate and sheer stress






37. Ingredients in mayo






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






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






40. Amount of energy it takes to change the temperature






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






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






43. Force per unit area






44. Force that causes it to have friction with itself






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






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






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






48. Used to be was dividing things on one characteristic






49. Energy from liquid to gas and vice versa






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







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Can you answer 50 questions in 15 minutes?


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