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. Used to mill wheat- cereals and flours






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






3. A friable food is






4. Force between the layers in the fluid






5. Distance between rollers






6. Linear relationship between sheer rate and sheer stress






7. Available moisture (relative vapor pressure)






8. Measures specific gravity






9. 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






10. Linear






11. 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.






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






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






14. Most energy used for size reduction goes to






15. 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






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






17. Ingredients in mayo






18. Ability to deform permanently without breaking






19. Creates the smallest particle size






20. Under motion pushing






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






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






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






24. Force that causes it to have friction with itself






25. 3 components of mixing liquids






26. Mass






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






28. Rotating vessel slowly deposits material on top






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






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






31. Amount of energy it takes to change the temperature






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






33. 4 types of hydrocoolers






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






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






36. The ability to form a homogenous mixture






37. Energy from liquid to gas and vice versa






38. Paddle - Multiple Impeller - Turbine - Propeller






39. Specific gravity used as an indirect meaure of the






40. Advantages: Rapid cooling; can handle large quantities; prevents dehydration - Disadvantages: Can encourage diseases; not all products tolerate wetting; restrictions on packaging and stacking arrangements; capital costs can be high






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






42. Gum- fruit by the foot






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






44. Pressure- pushing but not dynamically loaded






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






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






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






48. Emulsifier in mayo






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






50. 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