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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. Used to mill wheat- cereals and flours






2. 3 things used for size reduction






3. 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






4. 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






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






6. Measures specific gravity






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






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






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






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






11. 3 components of mixing liquids






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






13. The ability to form a homogenous mixture






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






15. 4 types of hydrocoolers






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






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






18. Rotating vessel slowly deposits material on top






19. Dispersed phase in mayo






20. Energy from liquid to gas and vice versa






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






22. Ingredients in mayo






23. Size reduction equipment in order of decreasing size






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






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






26. Paddle - Multiple Impeller - Turbine - Propeller






27. Most energy used for size reduction goes to






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






29. Distance between rollers






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






31. Specific gravity used as an indirect meaure of the






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






33. Linear






34. Emulsifier in mayo






35. Gum- fruit by the foot






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






37. 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






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






39. Ratios above 100:1






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






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. Flour milled using this






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






44. Ratio below 8:1






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






46. Force per unit area






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






48. Linear relationship between sheer rate and sheer stress






49. Available moisture (relative vapor pressure)






50. Helps prevent blinding






Can you answer 50 questions in 15 minutes?



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