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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. 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.






2. Helps prevent blinding






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






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






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






6. Swirls in the flow






7. Emulsifier in mayo






8. Linear relationship between sheer rate and sheer stress






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






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






11. Separate products by size






12. Force between the layers in the fluid






13. Pressure- pushing but not dynamically loaded






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






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






16. Paddle - Multiple Impeller - Turbine - Propeller






17. Dividing based on several characteristics capable of automatically






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






19. Size reduction equipment in order of decreasing size






20. Mixing component that is undesired






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






22. 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






23. 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






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






25. Ratios above 100:1






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






27. Available moisture (relative vapor pressure)






28. Ingredients in mayo






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






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






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






32. Flour milled using this






33. A friable food is






34. 3 components of mixing liquids






35. 4 types of hydrocoolers






36. Energy from liquid to gas and vice versa






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






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






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






40. = mass of liquid






41. 3 things used for size reduction






42. Rotating vessel slowly deposits material on top






43. Most energy used for size reduction goes to






44. Measures specific gravity






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






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






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






48. Used to be was dividing things on one characteristic






49. Mass






50. Pseudoplastic