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. 4 types of hydrocoolers






2. Separate products by size






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






4. Ability to deform permanently without breaking






5. Rotating vessel slowly deposits material on top






6. Specific gravity used as an indirect meaure of the






7. Force that causes it to have friction with itself






8. The ability to form a homogenous mixture






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






10. Available moisture (relative vapor pressure)






11. 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






12. Ingredients in mayo






13. 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






14. Size reduction equipment in order of decreasing size






15. A friable food is






16. 3 things used for size reduction






17. Pressure- pushing but not dynamically loaded






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






19. Ratio below 8:1






20. Swirls in the flow






21. Distance between rollers






22. Mixing component that is undesired






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






24. Linear relationship between sheer rate and sheer stress






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






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






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






28. 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.






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






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






31. Amount of energy it takes to change the temperature






32. Linear






33. Force between the layers in the fluid






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






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






36. Emulsifier in mayo






37. 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






38. Most energy used for size reduction goes to






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






40. Used to mill wheat- cereals and flours






41. Flour milled using this






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






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






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






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






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






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






48. Force per unit area






49. Pseudoplastic






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