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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. Helps prevent blinding






2. Paddle - Multiple Impeller - Turbine - Propeller






3. Emulsifier in mayo






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






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






6. Mass






7. A friable food is






8. 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.






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






10. Pseudoplastic






11. Ratios above 100:1






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






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






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






15. Dispersed phase in mayo






16. 3 things used for size reduction






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






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






19. Ratio below 8:1






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






21. Under motion pushing






22. Energy from liquid to gas and vice versa






23. Measures specific gravity






24. The ability to form a homogenous mixture






25. Dividing based on several characteristics capable of automatically






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






27. = mass of liquid






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






29. 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






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






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






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






33. 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






34. Rotating vessel slowly deposits material on top






35. Force per unit area






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






37. Specific gravity used as an indirect meaure of the






38. Creates the smallest particle size






39. Mixing component that is undesired






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






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






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






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






44. Most energy used for size reduction goes to






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






46. Force between the layers in the fluid






47. 4 types of hydrocoolers






48. Size reduction equipment in order of decreasing size






49. Used to be was dividing things on one characteristic






50. 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