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






2. Pseudoplastic






3. 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.






4. A friable food is






5. Rotating vessel slowly deposits material on top






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






7. 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






8. Ratios above 100:1






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






10. Used to be was dividing things on one characteristic






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






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






13. 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






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






15. Ability to deform permanently without breaking






16. Ratio below 8:1






17. Creates the smallest particle size






18. Gum- fruit by the foot






19. = mass of liquid






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






21. 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.






22. 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






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






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






25. 4 types of hydrocoolers






26. Helps prevent blinding






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






28. Amount of energy it takes to change the temperature






29. Under motion pushing






30. Flour milled using this






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






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






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






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






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






36. Emulsifier in mayo






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






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






39. Measures specific gravity






40. Linear relationship between sheer rate and sheer stress






41. Distance between rollers






42. 3 things used for size reduction






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






44. Available moisture (relative vapor pressure)






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






46. Mixing component that is undesired






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






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






49. Dispersed phase in mayo






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