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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. Pseudoplastic






2. Specific gravity used as an indirect meaure of the






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






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






5. Creates the smallest particle size






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






7. Paddle - Multiple Impeller - Turbine - Propeller






8. Force per unit area






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






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






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






13. Measures specific gravity






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






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






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






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






18. Used to be was dividing things on one characteristic






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






20. Amount of energy it takes to change the temperature






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






22. = mass of liquid






23. Dispersed phase in mayo






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






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






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






27. Force that causes it to have friction with itself






28. Ratios above 100:1






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






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






31. 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






32. Most energy used for size reduction goes to






33. 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.






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






35. Gum- fruit by the foot






36. Swirls in the flow






37. Pressure- pushing but not dynamically loaded






38. Used to mill wheat- cereals and flours






39. Under motion pushing






40. Mixing component that is undesired






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






42. Ingredients in mayo






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






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






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






46. A friable food is






47. 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






48. 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






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






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