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






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






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






4. A friable food is






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






6. Used to be was dividing things on one characteristic






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






8. 3 components of mixing liquids






9. Pressure- pushing but not dynamically loaded






10. Rotating vessel slowly deposits material on top






11. Swirls in the flow






12. Helps prevent blinding






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






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






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






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






17. Ratio below 8:1






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






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






20. 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






21. Dispersed phase in mayo






22. Separate products by size






23. Ingredients in mayo






24. Most energy used for size reduction goes to






25. 3 things used for size reduction






26. Used to mill wheat- cereals and flours






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






28. 4 types of hydrocoolers






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






30. 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






31. Ability to deform permanently without breaking






32. 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






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






34. Distance between rollers






35. 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






36. Mass






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






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






39. Emulsifier in mayo






40. Force between the layers in the fluid






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






42. Measures specific gravity






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






44. Under motion pushing






45. 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.






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






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






48. Linear relationship between sheer rate and sheer stress






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






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