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






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






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






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






5. Dispersed phase in mayo






6. Specific gravity used as an indirect meaure of the






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






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






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






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






11. Pressure- pushing but not dynamically loaded






12. Helps prevent blinding






13. Amount of energy it takes to change the temperature






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






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






16. Separate products by size






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






18. Swirls in the flow






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






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






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






22. Ability to deform permanently without breaking






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






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






25. 4 types of hydrocoolers






26. Most energy used for size reduction goes to






27. Available moisture (relative vapor pressure)






28. 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.






29. Under motion pushing






30. 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






31. Amount of energy from solid to liquid and vice versa






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






33. Ratios above 100:1






34. A friable food is






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






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






37. 3 things used for size reduction






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






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






40. Emulsifier in mayo






41. 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






42. Used to mill wheat- cereals and flours






43. Force that causes it to have friction with itself






44. Energy from liquid to gas and vice versa






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






46. Dividing based on several characteristics capable of automatically






47. Force per unit area






48. Size reduction equipment in order of decreasing size






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






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