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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. Pseudoplastic






2. Used to be was dividing things on one characteristic






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






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






5. Ratios above 100:1






6. Amount of energy it takes to change the temperature






7. Force that causes it to have friction with itself






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






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






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






11. Force per unit area






12. Size reduction equipment in order of decreasing size






13. Rotating vessel slowly deposits material on top






14. Under motion pushing






15. Ingredients in mayo






16. 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






17. Gum- fruit by the foot






18. Mixing component that is undesired






19. Available moisture (relative vapor pressure)






20. Used to mill wheat- cereals and flours






21. Force between the layers in the fluid






22. Dividing based on several characteristics capable of automatically






23. 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.






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






25. Creates the smallest particle size






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






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






28. Linear






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






30. 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






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






32. 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






33. Specific gravity used as an indirect meaure of the






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






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






36. Flour milled using this






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






38. Most energy used for size reduction goes to






39. Swirls in the flow






40. 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.






41. Dispersed phase in mayo






42. Pressure- pushing but not dynamically loaded






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






44. 3 components of mixing liquids






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






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






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






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






49. = mass of liquid






50. 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