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






2. = mass of liquid






3. 3 things used for size reduction






4. Separate products by size






5. Paddle - Multiple Impeller - Turbine - Propeller






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






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






8. Creates the smallest particle size






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






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






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






12. 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.






13. Mixing component that is undesired






14. Rotating vessel slowly deposits material on top






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






16. Helps prevent blinding






17. Emulsifier in mayo






18. Available moisture (relative vapor pressure)






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






20. Most energy used for size reduction goes to






21. 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






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






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






24. Ingredients in mayo






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






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






27. Mass






28. Ratios above 100:1






29. 3 components of mixing liquids






30. Ratio below 8:1






31. Under motion pushing






32. Swirls in the flow






33. A friable food is






34. Force per unit area






35. 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






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






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






38. Measures specific gravity






39. Used to be was dividing things on one characteristic






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






41. 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






42. The ability to form a homogenous mixture






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






44. Energy from liquid to gas and vice versa






45. Size reduction equipment in order of decreasing size






46. 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






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






48. Ability to deform permanently without breaking






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






50. Pseudoplastic






Can you answer 50 questions in 15 minutes?



Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests