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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. 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






2. 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






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






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






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






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






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






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






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






10. Most energy used for size reduction goes to






11. Distance between rollers






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






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






14. Specific gravity used as an indirect meaure of the






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






16. Used to mill wheat- cereals and flours






17. Helps prevent blinding






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






19. Under motion pushing






20. Mixing component that is undesired






21. Pressure- pushing but not dynamically loaded






22. 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






23. 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.






24. Used to be was dividing things on one characteristic






25. 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






26. Flour milled using this






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






28. 3 components of mixing liquids






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






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






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






32. Force between the layers in the fluid






33. = mass of liquid






34. Paddle - Multiple Impeller - Turbine - Propeller






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






36. Ratios above 100:1






37. Mass






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






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






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






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






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






43. Dividing based on several characteristics capable of automatically






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






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






46. Deformation or stretch- change in length divided by the original length






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






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






49. Size reduction equipment in order of decreasing size






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