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






2. Concentrated fruit juices - liquid chocolate - and corn flour suspension






3. Measures specific gravity






4. 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.






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. Linear relationship between sheer rate and sheer stress






7. Linear






8. Paddle - Multiple Impeller - Turbine - Propeller






9. Ingredients in mayo






10. 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






11. A friable food is






12. Force that causes it to have friction with itself






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






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






15. Used to mill wheat- cereals and flours






16. Mixing component that is undesired






17. Gum- fruit by the foot






18. Ratio below 8:1






19. Ratios above 100:1






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






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






22. Creates the smallest particle size






23. The ability to form a homogenous mixture






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






25. Flour milled using this






26. To achieve a uniform distribution of the components of flow






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






28. Helps prevent blinding






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






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






31. Mass






32. Amount of energy it takes to change the temperature






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






34. 3 things used for size reduction






35. Distance between rollers






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






37. Dividing based on several characteristics capable of automatically






38. Pseudoplastic






39. Specific gravity used as an indirect meaure of the






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






41. Most energy used for size reduction goes to






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






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






44. Pressure- pushing but not dynamically loaded






45. 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






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






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






48. 3 components of mixing liquids






49. Deformation or stretch- change in length divided by the original length






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