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. Mixing component that is undesired






2. 3 components of mixing liquids






3. Dispersed phase in mayo






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






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






6. Mass






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






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






9. Ability to deform permanently without breaking






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






11. Available moisture (relative vapor pressure)






12. Used to mill wheat- cereals and flours






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






14. Dividing based on several characteristics capable of automatically






15. Creates the smallest particle size






16. Rotating vessel slowly deposits material on top






17. Specific gravity used as an indirect meaure of the






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






19. Separate products by size






20. A friable food is






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






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






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






24. Most energy used for size reduction goes to






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






26. 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






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






28. Flour milled using this






29. Linear






30. 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.






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






32. Under motion pushing






33. 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






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






35. Force between the layers in the fluid






36. 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






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






38. Helps prevent blinding






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






40. 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






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






42. Swirls in the flow






43. The ability to form a homogenous mixture






44. Distance between rollers






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






46. 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.






47. Linear relationship between sheer rate and sheer stress






48. Pressure- pushing but not dynamically loaded






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






50. Amount of energy it takes to change the temperature