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. Energy from liquid to gas and vice versa






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






3. Ingredients in mayo






4. Helps prevent blinding






5. Most energy used for size reduction goes to






6. Gum- fruit by the foot






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






8. Ratios above 100:1






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






10. Linear relationship between sheer rate and sheer stress






11. Amount of energy it takes to change the temperature






12. Specific gravity used as an indirect meaure of the






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






14. Ability to deform permanently without breaking






15. Separate products by size






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






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






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






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






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






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






22. Mass






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






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






25. = mass of liquid






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






27. The ability to form a homogenous mixture






28. Mixing component that is undesired






29. 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






30. Linear






31. 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






32. Used to mill wheat- cereals and flours






33. Under motion pushing






34. A friable food is






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






36. Paddle - Multiple Impeller - Turbine - Propeller






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






38. 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.






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






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






41. Emulsifier in mayo






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






43. Flour milled using this






44. 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.






45. Creates the smallest particle size






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. = initial avg particle size/final avg particle size






48. Size reduction equipment in order of decreasing size






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






50. 4 types of hydrocoolers