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. Ability to deform permanently without breaking






2. The breakdown of solid material through the application of mechanical forces- size reduction






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






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






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






6. Most energy used for size reduction goes to






7. A friable food is






8. = mass of liquid






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






10. 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.






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






12. 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






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






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






15. The ability to form a homogenous mixture






16. Ratio below 8:1






17. Used to mill wheat- cereals and flours






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






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






20. 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






21. Swirls in the flow






22. Force per unit area






23. Rotating vessel slowly deposits material on top






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






25. Emulsifier in mayo






26. 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






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






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






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






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






31. Dispersed phase in mayo






32. 4 types of hydrocoolers






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






34. Flour milled using this






35. 3 components of mixing liquids






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






37. Paddle - Multiple Impeller - Turbine - Propeller






38. Mixing component that is undesired






39. Used to be was dividing things on one characteristic






40. 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






41. Amount of energy it takes to change the temperature






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






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






44. Force between the layers in the fluid






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






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






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






48. Distance between rollers






49. Linear relationship between sheer rate and sheer stress






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