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






2. Linear relationship between sheer rate and sheer stress






3. 4 types of hydrocoolers






4. Dividing based on several characteristics capable of automatically






5. Ingredients in mayo






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






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






8. Used to be was dividing things on one characteristic






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






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






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






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






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






14. Emulsifier in mayo






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






16. 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






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






18. Distance between rollers






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






20. 3 things used for size reduction






21. Energy from liquid to gas and vice versa






22. 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






23. = mass of liquid






24. Measures specific gravity






25. Mixing component that is undesired






26. A friable food is






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






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






29. Creates the smallest particle size






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






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






32. Rotating vessel slowly deposits material on top






33. Most energy used for size reduction goes to






34. 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






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






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






37. 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.






38. 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.






39. 3 components of mixing liquids






40. Paddle - Multiple Impeller - Turbine - Propeller






41. Ratios above 100:1






42. 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






43. The ability to form a homogenous mixture






44. Force per unit area






45. Separate products by size






46. Pressure- pushing but not dynamically loaded






47. Ratio below 8:1






48. Amount of energy it takes to change the temperature






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






50. Used to mill wheat- cereals and flours