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






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






3. Emulsifier in mayo






4. Pressure- pushing but not dynamically loaded






5. Most energy used for size reduction goes to






6. Measures specific gravity






7. Gum- fruit by the foot






8. 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






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






10. Dispersed phase in mayo






11. Dividing based on several characteristics capable of automatically






12. Available moisture (relative vapor pressure)






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






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






15. 3 components of mixing liquids






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






17. = mass of liquid






18. Ingredients in mayo






19. Used to be was dividing things on one characteristic






20. 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






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






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






23. Force per unit area






24. Force between the layers in the fluid






25. Helps prevent blinding






26. Mass






27. Ratios above 100:1






28. Linear relationship between sheer rate and sheer stress






29. Advantages: Rapid cooling; can handle large quantities; prevents dehydration - Disadvantages: Can encourage diseases; not all products tolerate wetting; restrictions on packaging and stacking arrangements; capital costs can be high






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






31. Under motion pushing






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






33. 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.






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






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






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






37. The ability to form a homogenous mixture






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






39. Flour milled using this






40. Used to mill wheat- cereals and flours






41. Mixing component that is undesired






42. Creates the smallest particle size






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






44. 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






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






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






47. Swirls in the flow






48. 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






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






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