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






2. Emulsifier in mayo






3. Ratios above 100:1






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






5. 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






6. = mass of liquid






7. Force that causes it to have friction with itself






8. Energy from liquid to gas and vice versa






9. Mixing component that is undesired






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






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






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






13. Amount of energy it takes to change the temperature






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






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






16. Specific gravity used as an indirect meaure of the






17. Distance between rollers






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






19. Linear relationship between sheer rate and sheer stress






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






21. Helps prevent blinding






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






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






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






25. Gum- fruit by the foot






26. Under motion pushing






27. Ingredients in mayo






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






29. 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






30. The ability to form a homogenous mixture






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






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






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






34. Force per unit area






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






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






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






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






39. Rotating vessel slowly deposits material on top






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






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






42. 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






43. Dispersed phase in mayo






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






45. Most energy used for size reduction goes to






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






47. Ability to deform permanently without breaking






48. Ratio below 8:1






49. Measures specific gravity






50. Swirls in the flow