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






2. Separate products by size






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






4. 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.






5. Ingredients in mayo






6. Mixing component that is undesired






7. Ratio below 8:1






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






9. Flour milled using this






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






11. Swirls in the flow






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






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






14. 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






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






16. 4 types of hydrocoolers






17. Helps prevent blinding






18. = mass of liquid






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






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






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






22. Ability to deform permanently without breaking






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






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






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






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






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






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






29. 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






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






31. Energy from liquid to gas and vice versa






32. Under motion pushing






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






34. A friable food is






35. The ability to form a homogenous mixture






36. Used to be was dividing things on one characteristic






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






38. Force that causes it to have friction with itself






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






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






41. Mass






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






43. Pseudoplastic






44. Force between the layers in the fluid






45. 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






46. Pressure- pushing but not dynamically loaded






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






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






49. Dividing based on several characteristics capable of automatically






50. Paddle - Multiple Impeller - Turbine - Propeller