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. Linear relationship between sheer rate and sheer stress






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






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






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






6. A friable food is






7. 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






8. Size reduction equipment in order of decreasing size






9. Gum- fruit by the foot






10. 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.






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






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






13. Paddle - Multiple Impeller - Turbine - Propeller






14. 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






15. 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






16. Specific gravity used as an indirect meaure of the






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






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






19. Helps prevent blinding






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






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






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






23. 4 types of hydrocoolers






24. Separate products by size






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






26. 3 components of mixing liquids






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






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






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






30. Force per unit area






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






32. Available moisture (relative vapor pressure)






33. The ability to form a homogenous mixture






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






35. Energy from liquid to gas and vice versa






36. Pseudoplastic






37. Force that causes it to have friction with itself






38. Ratio below 8:1






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






40. Amount of energy it takes to change the temperature






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






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






43. Used to mill wheat- cereals and flours






44. Linear






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






46. 3 things used for size reduction






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






48. Distance between rollers






49. Force between the layers in the fluid






50. Ratios above 100:1