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. Ability to deform permanently without breaking






2. Most energy used for size reduction goes to






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






4. 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.






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






6. Amount of energy it takes to change the temperature






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






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






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






10. A friable food is






11. Swirls in the flow






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






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






14. Mixing component that is undesired






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






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






17. Pressure- pushing but not dynamically loaded






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






19. Size reduction equipment in order of decreasing size






20. 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






21. Emulsifier in mayo






22. Specific gravity used as an indirect meaure of the






23. Force per unit area






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






25. Used to be was dividing things on one characteristic






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






27. Ingredients in mayo






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






29. Measures specific gravity






30. 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






31. Separate products by size






32. 4 types of hydrocoolers






33. Flour milled using this






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






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






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






37. Available moisture (relative vapor pressure)






38. Mass






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






40. Creates the smallest particle size






41. Energy from liquid to gas and vice versa






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






43. Dispersed phase in mayo






44. Under motion pushing






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






46. 3 components of mixing liquids






47. Rotating vessel slowly deposits material on top






48. Helps prevent blinding






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






50. The ability to form a homogenous mixture