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






2. Ratios above 100:1






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






4. Linear






5. 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






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






7. Dispersed phase in mayo






8. Flour milled using this






9. Measures specific gravity






10. Swirls in the flow






11. Linear relationship between sheer rate and sheer stress






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






13. 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






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






15. Force per unit area






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






17. 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.






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






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






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






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






22. Ratio below 8:1






23. Ability to deform permanently without breaking






24. = mass of liquid






25. Separate products by size






26. Mixing component that is undesired






27. Amount of energy it takes to change the temperature






28. 4 types of hydrocoolers






29. Force between the layers in the fluid






30. Rotating vessel slowly deposits material on top






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






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






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






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






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






36. Energy from liquid to gas and vice versa






37. 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.






38. Distance between rollers






39. Dividing based on several characteristics capable of automatically






40. Ingredients in mayo






41. Mass






42. Used to be was dividing things on one characteristic






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






44. Used to mill wheat- cereals and flours






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






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






47. Creates the smallest particle size






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






49. The ability to form a homogenous mixture






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