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






2. Used to mill wheat- cereals and flours






3. 3 things used for size reduction






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






5. 3 components of mixing liquids






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






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






8. Force that causes it to have friction with itself






9. 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.






10. Mixing component that is undesired






11. Helps prevent blinding






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






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






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






15. The ability to form a homogenous mixture






16. Linear






17. Distance between rollers






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






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






20. 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






21. Emulsifier in mayo






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






23. Force between the layers in the fluid






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






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






26. Gum- fruit by the foot






27. Most energy used for size reduction goes to






28. A friable food is






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






30. 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






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






32. Measures specific gravity






33. Dispersed phase in mayo






34. 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






35. Pressure- pushing but not dynamically loaded






36. Pseudoplastic






37. = mass of liquid






38. Size reduction equipment in order of decreasing size






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






40. 4 types of hydrocoolers






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






42. Flour milled using this






43. 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






44. Swirls in the flow






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






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






47. Used to be was dividing things on one characteristic






48. Energy from liquid to gas and vice versa






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






50. Ratios above 100:1