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. 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.






2. 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






3. Creates the smallest particle size






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






5. 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






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






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






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






9. Dispersed phase in mayo






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






11. Ratios above 100:1






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






13. Pressure- pushing but not dynamically loaded






14. Emulsifier in mayo






15. Mass






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






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






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






19. Gum- fruit by the foot






20. Ratio below 8:1






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






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






23. 3 things used for size reduction






24. = mass of liquid






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






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






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






28. 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






29. Available moisture (relative vapor pressure)






30. Used to be was dividing things on one characteristic






31. Dividing based on several characteristics capable of automatically






32. Specific gravity used as an indirect meaure of the






33. Force between the layers in the fluid






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






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






36. Paddle - Multiple Impeller - Turbine - Propeller






37. Mixing component that is undesired






38. Rotating vessel slowly deposits material on top






39. Linear relationship between sheer rate and sheer stress






40. Flour milled using this






41. Ingredients in mayo






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






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






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






45. 4 types of hydrocoolers






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






47. Pseudoplastic






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






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






50. Helps prevent blinding