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






2. Under motion pushing






3. Ingredients in mayo






4. Pressure- pushing but not dynamically loaded






5. Ratios above 100:1






6. Emulsifier in mayo






7. 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






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






9. = mass of liquid






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






11. 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






12. Specific gravity used as an indirect meaure of the






13. Size reduction equipment in order of decreasing size






14. Ratio below 8:1






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






16. 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






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






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






19. Flour milled using this






20. Used to mill wheat- cereals and flours






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






22. Helps prevent blinding






23. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.






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






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






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






27. Used to be was dividing things on one characteristic






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






29. Force between the layers in the fluid






30. 4 types of hydrocoolers






31. Force that causes it to have friction with itself






32. 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.






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






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






35. Dividing based on several characteristics capable of automatically






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






37. 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.






38. Creates the smallest particle size






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






40. Gum- fruit by the foot






41. Available moisture (relative vapor pressure)






42. Force per unit area






43. Mixing component that is undesired






44. Measures specific gravity






45. Swirls in the flow






46. The ability to form a homogenous mixture






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






48. Energy from liquid to gas and vice versa






49. Pseudoplastic






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