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






2. Mixing component that is undesired






3. Ingredients in mayo






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






5. Gum- fruit by the foot






6. A friable food is






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






8. Pseudoplastic






9. Creates the smallest particle size






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






11. 4 types of hydrocoolers






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






13. Swirls in the flow






14. 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






15. Dividing based on several characteristics capable of automatically






16. Distance between rollers






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






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






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






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






21. Ratios above 100:1






22. Separate products by size






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






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






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






26. = mass of liquid






27. Emulsifier in mayo






28. 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






29. Amount of energy it takes to change the temperature






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






31. Measures specific gravity






32. Most energy used for size reduction goes to






33. Size reduction equipment in order of decreasing size






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






35. Used to mill wheat- cereals and flours






36. Used to be was dividing things on one characteristic






37. Mass






38. 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.






39. Helps prevent blinding






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






41. Pressure- pushing but not dynamically loaded






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






43. Energy from liquid to gas and vice versa






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






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






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






47. Available moisture (relative vapor pressure)






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






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






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