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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. Linear relationship between sheer rate and sheer stress






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






3. Gum- fruit by the foot






4. Ratio below 8:1






5. Distance between rollers






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






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






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






9. Ingredients in mayo






10. Used to mill wheat- cereals and flours






11. 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.






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






13. Specific gravity used as an indirect meaure of the






14. 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






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






16. Available moisture (relative vapor pressure)






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






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






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






20. Pressure- pushing but not dynamically loaded






21. Swirls in the flow






22. Size reduction equipment in order of decreasing size






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






24. 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






25. Mass






26. Separate products by size






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






28. 3 things used for size reduction






29. Ability to deform permanently without breaking






30. Emulsifier in mayo






31. 3 components of mixing liquids






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






33. Force that causes it to have friction with itself






34. Dispersed phase in mayo






35. 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






36. Force per unit area






37. Used to be was dividing things on one characteristic






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






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






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






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






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






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






44. 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






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






46. Force between the layers in the fluid






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






48. 4 types of hydrocoolers






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






50. Measures specific gravity







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Can you answer 50 questions in 15 minutes?


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