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






2. 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






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






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






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






6. Ingredients in mayo






7. Used to be was dividing things on one characteristic






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






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






10. Available moisture (relative vapor pressure)






11. Helps prevent blinding






12. Pseudoplastic






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






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






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






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






17. 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






18. Used to mill wheat- cereals and flours






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






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






21. Size reduction equipment in order of decreasing size






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






23. Ability to deform permanently without breaking






24. 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






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






26. Dividing based on several characteristics capable of automatically






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






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






29. Creates the smallest particle size






30. 3 components of mixing liquids






31. Specific gravity used as an indirect meaure of the






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






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






34. Distance between rollers






35. Linear






36. Energy from liquid to gas and vice versa






37. Amount of energy it takes to change the temperature






38. 4 types of hydrocoolers






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






40. Separate products by size






41. Ratios above 100:1






42. Force that causes it to have friction with itself






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






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






45. Dispersed phase in mayo






46. Gum- fruit by the foot






47. Force per unit area






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






49. Rotating vessel slowly deposits material on top






50. = mass of liquid