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. 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






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






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






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






5. Dividing based on several characteristics capable of automatically






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






7. Used to be was dividing things on one characteristic






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






9. 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






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






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






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






13. 4 types of hydrocoolers






14. Size reduction equipment in order of decreasing size






15. Energy from liquid to gas and vice versa






16. Specific gravity used as an indirect meaure of the






17. Force between the layers in the fluid






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






19. Amount of energy it takes to change the temperature






20. Under motion pushing






21. Creates the smallest particle size






22. A friable food is






23. Helps prevent blinding






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






25. Linear relationship between sheer rate and sheer stress






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






27. 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






28. Dispersed phase in mayo






29. 3 things used for size reduction






30. Flour milled using this






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






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






33. The ability to form a homogenous mixture






34. Rotating vessel slowly deposits material on top






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






36. Distance between rollers






37. Used to mill wheat- cereals and flours






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






39. Swirls in the flow






40. Ratios above 100:1






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






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






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






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






45. Pressure- pushing but not dynamically loaded






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






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






48. Separate products by size






49. Ratio below 8:1






50. Force per unit area