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






2. 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.






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






4. Energy from liquid to gas and vice versa






5. = mass of liquid






6. Mass






7. Linear relationship between sheer rate and sheer stress






8. Used to be was dividing things on one characteristic






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






10. Under motion pushing






11. Measures specific gravity






12. A friable food is






13. Pseudoplastic






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






15. Used to mill wheat- cereals and flours






16. Swirls in the flow






17. 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






18. 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






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






20. Ratio below 8:1






21. Flour milled using this






22. Force per unit area






23. Amount of energy it takes to change the temperature






24. Ingredients in mayo






25. Dispersed phase in mayo






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






27. Available moisture (relative vapor pressure)






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






29. Pressure- pushing but not dynamically loaded






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






31. Linear






32. Paddle - Multiple Impeller - Turbine - Propeller






33. The ability to form a homogenous mixture






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






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






36. Size reduction equipment in order of decreasing size






37. Specific gravity used as an indirect meaure of the






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






39. 3 components of mixing liquids






40. 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.






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






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






43. Creates the smallest particle size






44. Rotating vessel slowly deposits material on top






45. Emulsifier in mayo






46. Mixing component that is undesired






47. Ratios above 100:1






48. Gum- fruit by the foot






49. 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






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