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. Amount of energy it takes to change the temperature






2. 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






3. 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.






4. Mixing component that is undesired






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






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






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






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






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






10. Measures specific gravity






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






12. 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






13. 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






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






15. Size reduction equipment in order of decreasing size






16. Used to be was dividing things on one characteristic






17. 3 components of mixing liquids






18. Force per unit area






19. 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






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






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






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






23. Flour milled using this






24. Dispersed phase in mayo






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






26. A fluid suspension of a colloidal solid in a liquid






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






28. Linear relationship between sheer rate and sheer stress






29. = mass of liquid






30. 4 types of hydrocoolers






31. Dividing based on several characteristics capable of automatically






32. Most energy used for size reduction goes to






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






34. A friable food is






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






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






37. Linear






38. Mass






39. Force that causes it to have friction with itself






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






41. Creates the smallest particle size






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






43. Separate products by size






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






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






46. 3 things used for size reduction






47. Ratio below 8:1






48. Pseudoplastic






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






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