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. Most energy used for size reduction goes to






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






3. Ingredients in mayo






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






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






6. Linear






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






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






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






10. Rotating vessel slowly deposits material on top






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






12. Available moisture (relative vapor pressure)






13. Creates the smallest particle size






14. Helps prevent blinding






15. Mass






16. 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.






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






18. Mixing component that is undesired






19. 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






20. Paddle - Multiple Impeller - Turbine - Propeller






21. 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






22. Linear relationship between sheer rate and sheer stress






23. Gum- fruit by the foot






24. Separate products by size






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






26. 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






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






28. 3 things used for size reduction






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






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






31. Pressure- pushing but not dynamically loaded






32. Ratio below 8:1






33. Ratios above 100:1






34. Used to be was dividing things on one characteristic






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






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






37. Swirls in the flow






38. A friable food is






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






40. Size reduction equipment in order of decreasing size






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






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






43. Amount of energy it takes to change the temperature






44. Distance between rollers






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






46. Measures specific gravity






47. Used to mill wheat- cereals and flours






48. 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






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






50. 4 types of hydrocoolers