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. 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






2. Pseudoplastic






3. Dividing based on several characteristics capable of automatically






4. 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






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






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






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






8. Ratios above 100:1






9. 3 things used for size reduction






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






11. Under motion pushing






12. Measures specific gravity






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






14. Ingredients in mayo






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






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






17. Gum- fruit by the foot






18. Flour milled using this






19. Size reduction equipment in order of decreasing size






20. Swirls in the flow






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






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






23. = mass of liquid






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






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






26. 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






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






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






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






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






32. Used to be was dividing things on one characteristic






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






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






35. 3 components of mixing liquids






36. Mass






37. Used to mill wheat- cereals and flours






38. The ability to form a homogenous mixture






39. 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






40. Ratio below 8:1






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






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






43. Linear relationship between sheer rate and sheer stress






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






45. Mixing component that is undesired






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






47. Most energy used for size reduction goes to






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






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






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