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. Helps prevent blinding






2. 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






3. A friable food is






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






5. Distance between rollers






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






7. 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






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






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






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






11. Ability to deform permanently without breaking






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






13. Mass






14. Ratio below 8:1






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






16. 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






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






18. Amount of energy it takes to change the temperature






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






20. 4 types of hydrocoolers






21. Pressure- pushing but not dynamically loaded






22. Dividing based on several characteristics capable of automatically






23. Ratios above 100:1






24. Mixing component that is undesired






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






26. 3 things used for size reduction






27. Force that causes it to have friction with itself






28. Measures specific gravity






29. 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






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. Force per unit area






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






33. Separate products by size






34. Available moisture (relative vapor pressure)






35. = mass of liquid






36. Ingredients in mayo






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






38. Size reduction equipment in order of decreasing size






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






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






41. The ability to form a homogenous mixture






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






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






44. Emulsifier in mayo






45. 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.






46. Specific gravity used as an indirect meaure of the






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






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






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






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