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






2. 4 types of hydrocoolers






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






4. Measures specific gravity






5. Used to be was dividing things on one characteristic






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






7. Emulsifier in mayo






8. Force per unit area






9. Separate products by size






10. 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.






11. Used to mill wheat- cereals and flours






12. Mass






13. 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






14. Ratios above 100:1






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






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






17. The ability to form a homogenous mixture






18. Linear






19. Helps prevent blinding






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






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






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






23. A friable food is






24. Force that causes it to have friction with itself






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






26. Most energy used for size reduction goes to






27. 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






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






29. Ingredients in mayo






30. Pressure- pushing but not dynamically loaded






31. 3 things used for size reduction






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






33. Pseudoplastic






34. Size reduction equipment in order of decreasing size






35. Paddle - Multiple Impeller - Turbine - Propeller






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






37. Available moisture (relative vapor pressure)






38. = mass of liquid






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






40. Under motion pushing






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






42. Creates the smallest particle size






43. Amount of energy it takes to change the temperature






44. 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






45. Gum- fruit by the foot






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






47. Swirls in the flow






48. Force between the layers in the fluid






49. Rotating vessel slowly deposits material on top






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