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






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






3. Energy from liquid to gas and vice versa






4. 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






5. Dispersed phase in mayo






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






7. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners






8. Distance between rollers






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






10. Creates the smallest particle size






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






12. Gum- fruit by the foot






13. 4 types of hydrocoolers






14. = mass of liquid






15. Available moisture (relative vapor pressure)






16. The ability to form a homogenous mixture






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






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






19. 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






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






21. Linear relationship between sheer rate and sheer stress






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






23. Paddle - Multiple Impeller - Turbine - Propeller






24. Measures specific gravity






25. Swirls in the flow






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






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






28. 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






29. Force that causes it to have friction with itself






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






31. Rotating vessel slowly deposits material on top






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






33. Under motion pushing






34. Ability to deform permanently without breaking






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. Requires size reduction of dispersed particles by the application of intense shearing forces






37. A friable food is






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






39. Force per unit area






40. Separate products by size






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






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






43. Flour milled using this






44. Emulsifier in mayo






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






46. Dividing based on several characteristics capable of automatically






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






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






49. 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






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







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Can you answer 50 questions in 15 minutes?


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