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. Force that causes it to have friction with itself






2. Pressure- pushing but not dynamically loaded






3. Flour milled using this






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






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






6. Mixing component that is undesired






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






8. 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






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






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






11. Ingredients in mayo






12. 3 components of mixing liquids






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






14. Linear






15. 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.






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






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






18. Under motion pushing






19. Creates the smallest particle size






20. Separate products by size






21. Most energy used for size reduction goes to






22. Measures specific gravity






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






24. 3 things used for size reduction






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






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






27. Amount of energy it takes to change the temperature






28. Force between the layers in the fluid






29. Used to mill wheat- cereals and flours






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






31. = mass of liquid






32. Force per unit area






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






34. Dividing based on several characteristics capable of automatically






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






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






37. Ratio below 8:1






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






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






40. Mass






41. Specific gravity used as an indirect meaure of the






42. Used to be was dividing things on one characteristic






43. Ratios above 100:1






44. Paddle - Multiple Impeller - Turbine - Propeller






45. Emulsifier in mayo






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






47. 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






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






49. Linear relationship between sheer rate and sheer stress






50. Distance between rollers