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






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






3. Most energy used for size reduction goes to






4. Distance between rollers






5. Used to mill wheat- cereals and flours






6. 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.






7. 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






8. Dispersed phase in mayo






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






10. Used to be was dividing things on one characteristic






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






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






13. Helps prevent blinding






14. = mass of liquid






15. Energy from liquid to gas and vice versa






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






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






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






19. Pressure- pushing but not dynamically loaded






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






21. Linear






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






23. 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






24. Available moisture (relative vapor pressure)






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






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






27. Ingredients in mayo






28. Separate products by size






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






30. Ratio below 8:1






31. Force that causes it to have friction with itself






32. 3 components of mixing liquids






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






34. Under motion pushing






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






36. A friable food is






37. 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






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






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






40. Size reduction equipment in order of decreasing size






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






42. 4 types of hydrocoolers






43. Flour milled using this






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






45. Gum- fruit by the foot






46. Mixing component that is undesired






47. Mass






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






49. Swirls in the flow






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