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. 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.






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






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






4. Pressure- pushing but not dynamically loaded






5. Force per unit area






6. Gum- fruit by the foot






7. 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






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






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






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






11. Ratios above 100:1






12. Specific gravity used as an indirect meaure of the






13. Swirls in the flow






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






15. Paddle - Multiple Impeller - Turbine - Propeller






16. Separate products by size






17. = mass of liquid






18. Used to be was dividing things on one characteristic






19. Size reduction equipment in order of decreasing size






20. Amount of energy it takes to change the temperature






21. Flour milled using this






22. Creates the smallest particle size






23. Distance between rollers






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






25. 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






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






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






28. Measures specific gravity






29. Dividing based on several characteristics capable of automatically






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






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






32. Under motion pushing






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






34. Pseudoplastic






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






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






37. 3 things used for size reduction






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






39. Mass






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






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






42. Ratio below 8:1






43. Ingredients in mayo






44. 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






45. Used to mill wheat- cereals and flours






46. Dispersed phase in mayo






47. Most energy used for size reduction goes to






48. 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






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






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