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. 3 components of mixing liquids






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






3. Dividing based on several characteristics capable of automatically






4. Used to mill wheat- cereals and flours






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






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






7. Pressure- pushing but not dynamically loaded






8. Force between the layers in the fluid






9. Linear






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






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






12. Mass






13. 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.






14. 3 things used for size reduction






15. Size reduction equipment in order of decreasing size






16. The ability to form a homogenous mixture






17. Helps prevent blinding






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






19. = mass of liquid






20. Creates the smallest particle size






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






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






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






24. 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.






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






26. Flour milled using this






27. Used to be was dividing things on one characteristic






28. 4 types of hydrocoolers






29. Pseudoplastic






30. Dispersed phase in mayo






31. Gum- fruit by the foot






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






33. Ratio below 8:1






34. Force per unit area






35. 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






36. Ingredients in mayo






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






38. Amount of energy it takes to change the temperature






39. Linear relationship between sheer rate and sheer stress






40. Swirls in the flow






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






42. Mixing component that is undesired






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






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






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






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






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






48. Ratios above 100:1






49. Separate products by size






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