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. Mixing component that is undesired






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






3. Creates the smallest particle size






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






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






6. Emulsifier in mayo






7. Force between the layers in the fluid






8. Pseudoplastic






9. 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






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






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






12. Used to be was dividing things on one characteristic






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






14. Gum- fruit by the foot






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






16. Linear






17. Ratios above 100:1






18. Force per unit area






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






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






21. Dispersed phase in mayo






22. Swirls in the flow






23. 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






24. 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






25. Available moisture (relative vapor pressure)






26. Energy from liquid to gas and vice versa






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






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






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






30. Dividing based on several characteristics capable of automatically






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






32. Specific gravity used as an indirect meaure of the






33. 3 things used for size reduction






34. Ingredients in mayo






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






36. = mass of liquid






37. Mass






38. A friable food is






39. Under motion pushing






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






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






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






43. Distance between rollers






44. 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.






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






46. Force that causes it to have friction with itself






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






48. 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






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






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