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






2. 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






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






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






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






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






7. Swirls in the flow






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






9. 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






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






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






12. Mass






13. Distance between rollers






14. 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.






15. 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.






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






17. Ability to deform permanently without breaking






18. 4 types of hydrocoolers






19. 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






20. Emulsifier in mayo






21. Helps prevent blinding






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






23. Pseudoplastic






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






25. Available moisture (relative vapor pressure)






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






27. Gum- fruit by the foot






28. Dispersed phase in mayo






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






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






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






32. The breakdown of solid material through the application of mechanical forces- size reduction






33. 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






34. Separate products by size






35. Ratio below 8:1






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






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






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






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






40. 3 components of mixing liquids






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






42. Size reduction equipment in order of decreasing size






43. Used to mill wheat- cereals and flours






44. Linear






45. Mixing component that is undesired






46. Measures specific gravity






47. Ingredients in mayo






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






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






50. = mass of liquid