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






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






3. Ability to deform permanently without breaking






4. = mass of liquid






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






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






7. The ability to form a homogenous mixture






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






9. Used to mill wheat- cereals and flours






10. Distance between rollers






11. Energy from liquid to gas and vice versa






12. Under motion pushing






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






14. 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






15. Flour milled using this






16. Ratio below 8:1






17. Size reduction equipment in order of decreasing size






18. Swirls in the flow






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






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






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






22. Specific gravity used as an indirect meaure of the






23. Ratios above 100:1






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






25. Gum- fruit by the foot






26. 3 things used for size reduction






27. Force per unit area






28. Linear






29. Helps prevent blinding






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






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






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






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






34. 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






35. Amount of energy it takes to change the temperature






36. Pseudoplastic






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






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






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






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






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






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






43. Linear relationship between sheer rate and sheer stress






44. A friable food is






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






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






47. Ingredients in mayo






48. Paddle - Multiple Impeller - Turbine - Propeller






49. 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






50. Force that causes it to have friction with itself