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. Pressure- pushing but not dynamically loaded






2. Available moisture (relative vapor pressure)






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






4. 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






5. Creates the smallest particle size






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






7. 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.






8. Pseudoplastic






9. Energy from liquid to gas and vice versa






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






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






12. Measures specific gravity






13. Under motion pushing






14. Used to be was dividing things on one characteristic






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






16. Amount of energy it takes to change the temperature






17. Most energy used for size reduction goes to






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






19. Ratios above 100:1






20. Used to mill wheat- cereals and flours






21. Dividing based on several characteristics capable of automatically






22. 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.






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






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






25. Mass






26. Helps prevent blinding






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






28. 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






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






30. Linear






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






32. Mixing component that is undesired






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






34. Deformation or stretch- change in length divided by the original length






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






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






37. Flour milled using this






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






39. Distance between rollers






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






41. 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






42. Rotating vessel slowly deposits material on top






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






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






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






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






47. Force that causes it to have friction with itself






48. Gum- fruit by the foot






49. Paddle - Multiple Impeller - Turbine - Propeller






50. 4 types of hydrocoolers