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






3. Force per unit area






4. Gum- fruit by the foot






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






6. Helps prevent blinding






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






8. A friable food is






9. Flour milled using this






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






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






12. Amount of energy it takes to change the temperature






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






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






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






16. 3 things used for size reduction






17. 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






18. Energy from liquid to gas and vice versa






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






20. 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






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






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






23. = mass of liquid






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






25. Separate products by size






26. 3 components of mixing liquids






27. Ability to deform permanently without breaking






28. Specific gravity used as an indirect meaure of the






29. Dividing based on several characteristics capable of automatically






30. The ability to form a homogenous mixture






31. Linear






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






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






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






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






36. Force between the layers in the fluid






37. Ratios above 100:1






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






39. 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






40. Available moisture (relative vapor pressure)






41. 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.






42. Pseudoplastic






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






44. Emulsifier in mayo






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






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






47. Pressure- pushing but not dynamically loaded






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






49. 4 types of hydrocoolers






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