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






2. 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






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






4. 3 components of mixing liquids






5. 4 types of hydrocoolers






6. Ingredients in mayo






7. Size reduction equipment in order of decreasing size






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






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






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






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






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






13. 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






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






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






16. Linear






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






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






19. Swirls in the flow






20. Flour milled using this






21. Available moisture (relative vapor pressure)






22. Mass






23. The ability to form a homogenous mixture






24. A friable food is






25. Mixing component that is undesired






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






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






28. Used to mill wheat- cereals and flours






29. Energy from liquid to gas and vice versa






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






31. Ability to deform permanently without breaking






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






33. Force between the layers in the fluid






34. Under motion pushing






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






36. 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






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






38. Pressure- pushing but not dynamically loaded






39. Dispersed phase in mayo






40. Paddle - Multiple Impeller - Turbine - Propeller






41. Distance between rollers






42. Measures specific gravity






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






44. Helps prevent blinding






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






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






47. Force that causes it to have friction with itself






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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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