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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. To achieve a uniform distribution of the components of flow






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






3. Pseudoplastic






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






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






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






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






8. 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






9. Creates the smallest particle size






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






11. Measures specific gravity






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






13. Specific gravity used as an indirect meaure of the






14. Linear relationship between sheer rate and sheer stress






15. Gum- fruit by the foot






16. Separate products by size






17. Rotating vessel slowly deposits material on top






18. Used to mill wheat- cereals and flours






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






20. Ability to deform permanently without breaking






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






22. Ratio below 8:1






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






24. 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






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






26. Helps prevent blinding






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






28. Ingredients in mayo






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






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






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






32. 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.






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






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






35. Distance between rollers






36. Force per unit area






37. 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






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






39. Amount of energy it takes to change the temperature






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






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






42. Force that causes it to have friction with itself






43. Emulsifier in mayo






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






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






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






47. Energy from liquid to gas and vice versa






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






49. Ratios above 100:1






50. 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