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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. Measures specific gravity






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






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






4. Ingredients in mayo






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






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






7. Specific gravity used as an indirect meaure of the






8. Linear






9. Rotating vessel slowly deposits material on top






10. Mass






11. 3 components of mixing liquids






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






13. Separate products by size






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






15. 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






16. Creates the smallest particle size






17. 3 things used for size reduction






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






19. The ability to form a homogenous mixture






20. Size reduction equipment in order of decreasing size






21. Pressure- pushing but not dynamically loaded






22. Gum- fruit by the foot






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






24. Emulsifier in mayo






25. Force that causes it to have friction with itself






26. A friable food is






27. Most energy used for size reduction goes to






28. Used to be was dividing things on one characteristic






29. 4 types of hydrocoolers






30. 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.






31. Swirls in the flow






32. Dividing based on several characteristics capable of automatically






33. Ability to deform permanently without breaking






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






35. Flour milled using this






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






37. 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






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






39. Amount of energy it takes to change the temperature






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






41. Helps prevent blinding






42. Linear relationship between sheer rate and sheer stress






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






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






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






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






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






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






49. 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






50. Concentrated fruit juices - liquid chocolate - and corn flour suspension