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






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






3. Under motion pushing






4. Rotating vessel slowly deposits material on top






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






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






7. Measures specific gravity






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






9. Dispersed phase in mayo






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






11. Ratio below 8:1






12. Used to mill wheat- cereals and flours






13. Available moisture (relative vapor pressure)






14. Linear






15. 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.






16. Emulsifier in mayo






17. Amount of energy it takes to change the temperature






18. A friable food is






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






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






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






22. Gum- fruit by the foot






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






24. Force between the layers in the fluid






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






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






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






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






29. Size reduction equipment in order of decreasing size






30. Energy from liquid to gas and vice versa






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






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






33. 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






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






35. Ability to deform permanently without breaking






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






37. Used to be was dividing things on one characteristic






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






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






40. 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






41. 4 types of hydrocoolers






42. Flour milled using this






43. = mass of liquid






44. Helps prevent blinding






45. Force that causes it to have friction with itself






46. 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






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






48. Pseudoplastic






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






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