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. Most energy used for size reduction goes to






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






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






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






5. Force between the layers in the fluid






6. 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






7. = mass of liquid






8. Mass






9. Ratios above 100:1






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






11. Distance between rollers






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






13. 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.






14. Measures specific gravity






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






16. Size reduction equipment in order of decreasing size






17. A friable food is






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






19. Rotating vessel slowly deposits material on top






20. 4 types of hydrocoolers






21. Ability to deform permanently without breaking






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






23. 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






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






25. Under motion pushing






26. Pseudoplastic






27. Swirls in the flow






28. 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






29. Paddle - Multiple Impeller - Turbine - Propeller






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






31. 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.






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






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






34. Separate products by size






35. Gum- fruit by the foot






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






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






38. Creates the smallest particle size






39. Specific gravity used as an indirect meaure of the






40. Used to mill wheat- cereals and flours






41. Used to be was dividing things on one characteristic






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






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






44. Flour milled using this






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






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






47. Dispersed phase in mayo






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






49. Linear






50. 3 things used for size reduction