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. Ingredients in mayo






2. A friable food is






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






4. Flour milled using this






5. = mass of liquid






6. Used to be was dividing things on one characteristic






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






8. Paddle - Multiple Impeller - Turbine - Propeller






9. Pseudoplastic






10. Separate products by size






11. Available moisture (relative vapor pressure)






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






13. Under motion pushing






14. 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.






15. Ratio below 8:1






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






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






18. Mass






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






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






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






22. 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






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






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






25. 3 things used for size reduction






26. Used to mill wheat- cereals and flours






27. Ratios above 100:1






28. 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






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






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






31. Size reduction equipment in order of decreasing size






32. 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.






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






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






35. Force that causes it to have friction with itself






36. 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






37. Specific gravity used as an indirect meaure of the






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






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






40. Energy from liquid to gas and vice versa






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






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






43. Force per unit area






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






45. Most energy used for size reduction goes to






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






47. Ability to deform permanently without breaking






48. Force between the layers in the fluid






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






50. 3 components of mixing liquids