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






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






3. = mass of liquid






4. Mixing component that is undesired






5. Measures specific gravity






6. Mass






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






8. 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






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






10. Specific gravity used as an indirect meaure of the






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






12. Force per unit area






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






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






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






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






17. Creates the smallest particle size






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






19. Ratios above 100:1






20. Most energy used for size reduction goes to






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






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






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






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






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






26. Dispersed phase in mayo






27. Separate products by size






28. Force that causes it to have friction with itself






29. Helps prevent blinding






30. 3 things used for size reduction






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






32. 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






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






34. Emulsifier in mayo






35. Distance between rollers






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






37. Rotating vessel slowly deposits material on top






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






39. 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






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






41. Dividing based on several characteristics capable of automatically






42. Paddle - Multiple Impeller - Turbine - Propeller






43. 3 components of mixing liquids






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






45. 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






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






47. Flour milled using this






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






49. Under motion pushing






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