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






2. 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






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






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






5. Linear relationship between sheer rate and sheer stress






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






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






8. Separate products by size






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






10. Under motion pushing






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






12. Swirls in the flow






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






14. Used to be was dividing things on one characteristic






15. Force between the layers in the fluid






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






17. Amount of energy it takes to change the temperature






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






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






20. Pressure- pushing but not dynamically loaded






21. Linear






22. Gum- fruit by the foot






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






24. 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






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






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






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






28. Mixing component that is undesired






29. Creates the smallest particle size






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






31. Dividing based on several characteristics capable of automatically






32. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated






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






34. The ability to form a homogenous mixture






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






36. 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.






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






38. 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.






39. 4 types of hydrocoolers






40. 3 things used for size reduction






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






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






43. Pseudoplastic






44. Most energy used for size reduction goes to






45. Force that causes it to have friction with itself






46. Ratios above 100:1






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. Energy from liquid to gas and vice versa






49. 3 components of mixing liquids






50. Force per unit area