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. 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






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






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






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






6. Ratio below 8:1






7. Separate products by size






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






9. 4 types of hydrocoolers






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






11. Force per unit area






12. Available moisture (relative vapor pressure)






13. Linear






14. = mass of liquid






15. Creates the smallest particle size






16. Paddle - Multiple Impeller - Turbine - Propeller






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






18. Distance between rollers






19. Amount of energy it takes to change the temperature






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






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






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






23. Mixing component that is undesired






24. Efficient mixing is achieved by creating and recombining fresh surfaces






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






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






27. The ability to form a homogenous mixture






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






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






30. 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






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






32. Force that causes it to have friction with itself






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






34. Most energy used for size reduction goes to






35. 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.






36. Pressure- pushing but not dynamically loaded






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






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






39. 3 components of mixing liquids






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






41. Helps prevent blinding






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






43. Ingredients in mayo






44. Under motion pushing






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






46. Ability to deform permanently without breaking






47. Specific gravity used as an indirect meaure of the






48. Size reduction equipment in order of decreasing size






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






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