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






2. Ability to deform permanently without breaking






3. Separate products by size






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






5. Emulsifier in mayo






6. Mass






7. 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






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






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






10. Gum- fruit by the foot






11. Mixing component that is undesired






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






13. Available moisture (relative vapor pressure)






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






15. A friable food is






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






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






18. Ratios above 100:1






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






20. 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






21. 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.






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






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






24. 4 types of hydrocoolers






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






26. Pseudoplastic






27. Ratio below 8:1






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






29. Rotating vessel slowly deposits material on top






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






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






32. Size reduction equipment in order of decreasing size






33. Helps prevent blinding






34. Swirls in the flow






35. 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






36. = mass of liquid






37. Ingredients in mayo






38. Creates the smallest particle size






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






40. Force that causes it to have friction with itself






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






42. 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






43. Used to be was dividing things on one characteristic






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






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






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






47. Force per unit area






48. 3 things used for size reduction






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






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