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. To achieve a uniform distribution of the components of flow






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






3. Dividing based on several characteristics capable of automatically






4. Paddle - Multiple Impeller - Turbine - Propeller






5. A friable food is






6. Used to be was dividing things on one characteristic






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






8. Ability to deform permanently without breaking






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






10. 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






11. 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.






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






13. 3 components of mixing liquids






14. Dispersed phase in mayo






15. Force between the layers in the fluid






16. Force per unit area






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






18. Swirls in the flow






19. Amount of energy it takes to change the temperature






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






21. 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






22. 3 things used for size reduction






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






24. Force that causes it to have friction with itself






25. Ratios above 100:1






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






27. The ability to form a homogenous mixture






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






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






30. Most energy used for size reduction goes to






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






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






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






34. Mixing component that is undesired






35. 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






36. Used to mill wheat- cereals and flours






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






38. 4 types of hydrocoolers






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






40. Measures specific gravity






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






42. Ratio below 8:1






43. Helps prevent blinding






44. Size reduction equipment in order of decreasing size






45. 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






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






47. Separate products by size






48. Ingredients in mayo






49. Distance between rollers






50. Specific gravity used as an indirect meaure of the