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. The amount of energy it takes to change the state






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






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






4. Paddle - Multiple Impeller - Turbine - Propeller






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






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






7. 3 components of mixing liquids






8. Flour milled using this






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






10. Emulsifier in mayo






11. Distance between rollers






12. Used to mill wheat- cereals and flours






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






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






15. Mixing component that is undesired






16. Force that causes it to have friction with itself






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






18. = mass of liquid






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






20. Size reduction equipment in order of decreasing size






21. Measures specific gravity






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






23. Dispersed phase in mayo






24. Mass






25. Most energy used for size reduction goes to






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






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






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






29. 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






30. Ratios above 100:1






31. A friable food is






32. 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






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






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






35. Separate products by size






36. Pseudoplastic






37. 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.






38. Creates the smallest particle size






39. Available moisture (relative vapor pressure)






40. Swirls in the flow






41. 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






42. 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






43. Dividing based on several characteristics capable of automatically






44. Force per unit area






45. The ability to form a homogenous mixture






46. 4 types of hydrocoolers






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






48. Gum- fruit by the foot






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






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