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. Distance between rollers






2. Specific gravity used as an indirect meaure of the






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






4. 4 types of hydrocoolers






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






6. 3 things used for size reduction






7. Pressure- pushing but not dynamically loaded






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






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






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






11. 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






12. Pseudoplastic






13. 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






14. Gum- fruit by the foot






15. Dividing based on several characteristics capable of automatically






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






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






18. A friable food is






19. 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






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






21. Size reduction equipment in order of decreasing size






22. Ingredients in mayo






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






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






25. Emulsifier in mayo






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






27. Energy from liquid to gas and vice versa






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






29. Force per unit area






30. Measures specific gravity






31. Amount of energy it takes to change the temperature






32. 3 components of mixing liquids






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. Ratios above 100:1






35. Available moisture (relative vapor pressure)






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






37. Mixing component that is undesired






38. Ratio below 8:1






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






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






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






42. 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






43. Paddle - Multiple Impeller - Turbine - Propeller






44. Mass






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






46. Force that causes it to have friction with itself






47. Used to mill wheat- cereals and flours






48. = mass of liquid






49. Rotating vessel slowly deposits material on top






50. The ability to form a homogenous mixture