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. 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






2. Energy from liquid to gas and vice versa






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






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






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






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






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






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






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






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






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






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






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






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






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






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






17. Dividing based on several characteristics capable of automatically






18. Swirls in the flow






19. Force that causes it to have friction with itself






20. Mass






21. 3 things used for size reduction






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






23. Flour milled using this






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






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






26. The ability to form a homogenous mixture






27. 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.






28. Under motion pushing






29. 3 components of mixing liquids






30. 4 types of hydrocoolers






31. Helps prevent blinding






32. Ingredients in mayo






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






34. 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.






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






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






37. = mass of liquid






38. Used to mill wheat- cereals and flours






39. Creates the smallest particle size






40. Mixing component that is undesired






41. Distance between rollers






42. Available moisture (relative vapor pressure)






43. Ability to deform permanently without breaking






44. Used to be was dividing things on one characteristic






45. Gum- fruit by the foot






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






47. Linear relationship between sheer rate and sheer stress






48. Linear






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






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