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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. 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.






2. Measures specific gravity






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






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






5. Creates the smallest particle size






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






7. 3 components of mixing liquids






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






9. Swirls in the flow






10. Used to be was dividing things on one characteristic






11. Linear relationship between sheer rate and sheer stress






12. Pressure- pushing but not dynamically loaded






13. Separate products by size






14. Under motion pushing






15. Gum- fruit by the foot






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






17. 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.






18. Rotating vessel slowly deposits material on top






19. Helps prevent blinding






20. 3 things used for size reduction






21. 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






22. Size reduction equipment in order of decreasing size






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






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






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






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






27. Emulsifier in mayo






28. Ingredients in mayo






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






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






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






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






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






34. Mixing component that is undesired






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






36. The ability to form a homogenous mixture






37. Ratio below 8:1






38. 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






39. Linear






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






41. 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






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






43. Mass






44. 4 types of hydrocoolers






45. A friable food is






46. Specific gravity used as an indirect meaure of the






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






48. Dividing based on several characteristics capable of automatically






49. Force per unit area






50. Amount of energy it takes to change the temperature