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






2. Specific gravity used as an indirect meaure of the






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






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






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






6. Used to be was dividing things on one characteristic






7. The ability to form a homogenous mixture






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






9. Ratio below 8:1






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






11. Force per unit area






12. Dividing based on several characteristics capable of automatically






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






14. Paddle - Multiple Impeller - Turbine - Propeller






15. Used to mill wheat- cereals and flours






16. Creates the smallest particle size






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






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






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






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






21. Most energy used for size reduction goes to






22. 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.






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






24. A friable food is






25. Mass






26. 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






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






28. Emulsifier in mayo






29. Under motion pushing






30. Flour milled using this






31. 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






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






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






34. 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






35. Linear






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






37. 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.






38. 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






39. Available moisture (relative vapor pressure)






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






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






42. Ingredients in mayo






43. Distance between rollers






44. = mass of liquid






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






46. Pressure- pushing but not dynamically loaded






47. Size reduction equipment in order of decreasing size






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






49. Swirls in the flow






50. Dispersed phase in mayo







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Can you answer 50 questions in 15 minutes?


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