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. Mass






2. 3 components of mixing liquids






3. Emulsifier in mayo






4. Amount of energy it takes to change the temperature






5. 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.






6. Used to be was dividing things on one characteristic






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






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






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






10. Dividing based on several characteristics capable of automatically






11. Measures specific gravity






12. Force that causes it to have friction with itself






13. 3 things used for size reduction






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






15. Placed at goods intake - Before and after a unit operation - At the end of a line






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






17. Gum- fruit by the foot






18. Under motion pushing






19. 4 types of hydrocoolers






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






21. Helps prevent blinding






22. Ability to deform permanently without breaking






23. Linear






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






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






26. 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






27. 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






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






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






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






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






32. Used to mill wheat- cereals and flours






33. Creates the smallest particle size






34. Available moisture (relative vapor pressure)






35. Dispersed phase in mayo






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






37. Most energy used for size reduction goes to






38. Linear relationship between sheer rate and sheer stress






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






40. 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.






41. Pressure- pushing but not dynamically loaded






42. 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






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






44. Mixing component that is undesired






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






46. Ratio below 8:1






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






48. Size reduction equipment in order of decreasing size






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






50. Force between the layers in the fluid