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. Emulsifier in mayo






2. Force per unit area






3. Force that causes it to have friction with itself






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






5. 3 components of mixing liquids






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






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






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






9. Flour milled using this






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






11. = mass of liquid






12. Linear






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






14. Linear relationship between sheer rate and sheer stress






15. Mixing component that is undesired






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






17. Ingredients in mayo






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






19. A friable food is






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






21. 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






22. Used to be was dividing things on one characteristic






23. 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






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






25. 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






26. Most energy used for size reduction goes to






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






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






29. Swirls in the flow






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






31. Used to mill wheat- cereals and flours






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






33. 3 things used for size reduction






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






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






36. Ratios above 100:1






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






38. Force between the layers in the fluid






39. Separate products by size






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






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






42. Creates the smallest particle size






43. 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






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






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






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






47. Measures specific gravity






48. Available moisture (relative vapor pressure)






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






50. Ratio below 8:1