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






2. Ratios above 100:1






3. 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.






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






5. Creates the smallest particle size






6. Pseudoplastic






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






8. 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.






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






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






11. 4 types of hydrocoolers






12. Most energy used for size reduction goes to






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






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






15. Rotating vessel slowly deposits material on top






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






17. Pressure- pushing but not dynamically loaded






18. Available moisture (relative vapor pressure)






19. Energy from liquid to gas and vice versa






20. 3 things used for size reduction






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






22. Helps prevent blinding






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






24. Mixing component that is undesired






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






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






27. Force per unit area






28. 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






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






30. Used to be was dividing things on one characteristic






31. Amount of energy it takes to change the temperature






32. Linear relationship between sheer rate and sheer stress






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






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






35. Separate products by size






36. Dispersed phase in mayo






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






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






39. 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






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






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. 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






43. Ingredients in mayo






44. Force between the layers in the fluid






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






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






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






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






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






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