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. Used to mill wheat- cereals and flours






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






3. The ability to form a homogenous mixture






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






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






6. Ingredients in mayo






7. Pressure- pushing but not dynamically loaded






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






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






10. Mixing component that is undesired






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






12. 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.






13. Specific gravity used as an indirect meaure of the






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






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






16. Helps prevent blinding






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






18. Linear relationship between sheer rate and sheer stress






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






20. Ability to deform permanently without breaking






21. 3 components of mixing liquids






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






23. Dividing based on several characteristics capable of automatically






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






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






26. A friable food is






27. Energy from liquid to gas and vice versa






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






29. Dispersed phase in mayo






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






31. Linear






32. 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






33. Paddle - Multiple Impeller - Turbine - Propeller






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






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






36. 4 types of hydrocoolers






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






38. Emulsifier in mayo






39. Measures specific gravity






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






41. Distance between rollers






42. Creates the smallest particle size






43. 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






44. Available moisture (relative vapor pressure)






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






46. 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






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






48. Used to be was dividing things on one characteristic






49. Ratios above 100:1






50. Force between the layers in the fluid