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. Dividing based on several characteristics capable of automatically






2. Creates the smallest particle size






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






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






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






6. Available moisture (relative vapor pressure)






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






8. 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






9. Specific gravity used as an indirect meaure of the






10. Distance between rollers






11. A friable food is






12. Energy from liquid to gas and vice versa






13. 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.






14. 3 components of mixing liquids






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






16. Paddle - Multiple Impeller - Turbine - Propeller






17. Force per unit area






18. The ability to form a homogenous mixture






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






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






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






22. Used to be was dividing things on one characteristic






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






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






25. Ingredients in mayo






26. Pressure- pushing but not dynamically loaded






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






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






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






30. 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






31. 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.






32. Limited number of applications where contaminants have a different surface charge from the raw material






33. 4 types of hydrocoolers






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






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






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






37. Emulsifier in mayo






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






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






41. Linear relationship between sheer rate and sheer stress






42. Helps prevent blinding






43. Swirls in the flow






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






45. Gum- fruit by the foot






46. 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






47. Measures specific gravity






48. Rotating vessel slowly deposits material on top






49. Force between the layers in the fluid






50. Mass