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






2. Gum- fruit by the foot






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






4. 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






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






6. Under motion pushing






7. Pressure- pushing but not dynamically loaded






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






9. The ability to form a homogenous mixture






10. Ability to deform permanently without breaking






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






12. Flour milled using this






13. Size reduction equipment in order of decreasing size






14. Used to be was dividing things on one characteristic






15. 4 types of hydrocoolers






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






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






18. Creates the smallest particle size






19. 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






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






21. Separate products by size






22. Rotating vessel slowly deposits material on top






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






24. Most energy used for size reduction goes to






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






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






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






28. Mixing component that is undesired






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






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






31. Swirls in the flow






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






33. Force that causes it to have friction with itself






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






35. = mass of liquid






36. Specific gravity used as an indirect meaure of the






37. Linear relationship between sheer rate and sheer stress






38. 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






39. Dividing based on several characteristics capable of automatically






40. Force between the layers in the fluid






41. 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






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






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






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






45. Force per unit area






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






47. Ratios above 100:1






48. 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.






49. Used to mill wheat- cereals and flours






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