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. Energy from liquid to gas and vice versa






2. Linear






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






4. Helps prevent blinding






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






6. 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






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






8. Used to mill wheat- cereals and flours






9. The ability to form a homogenous mixture






10. Paddle - Multiple Impeller - Turbine - Propeller






11. 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






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






13. Dividing based on several characteristics capable of automatically






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






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






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






17. Ratios above 100:1






18. Flour milled using this






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






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






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






22. Mass






23. Rotating vessel slowly deposits material on top






24. 4 types of hydrocoolers






25. Most energy used for size reduction goes to






26. Ratio below 8:1






27. 3 components of mixing liquids






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






29. 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






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






31. Size reduction equipment in order of decreasing size






32. Separate products by size






33. 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.






34. A friable food is






35. 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






36. Force that causes it to have friction with itself






37. Creates the smallest particle size






38. Mixing component that is undesired






39. Force per unit area






40. Under motion pushing






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






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






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






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






45. Specific gravity used as an indirect meaure of the






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






47. Used to be was dividing things on one characteristic






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






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






50. Ability to deform permanently without breaking