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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. Flour milled using this






2. Pressure- pushing but not dynamically loaded






3. Swirls in the flow






4. Dividing based on several characteristics capable of automatically






5. Force per unit area






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






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






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






9. Mixing component that is undesired






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






11. The ability to form a homogenous mixture






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






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






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






15. Gum- fruit by the foot






16. Most energy used for size reduction goes to






17. 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






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






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






20. 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






21. Ratios above 100:1






22. Linear relationship between sheer rate and sheer stress






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






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






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






26. = mass of liquid






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






28. 3 components of mixing liquids






29. Size reduction equipment in order of decreasing size






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






31. Linear






32. A friable food is






33. 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






34. Creates the smallest particle size






35. Helps prevent blinding






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






37. 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






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






39. 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.






40. Force between the layers in the fluid






41. Amount of energy it takes to change the temperature






42. Paddle - Multiple Impeller - Turbine - Propeller






43. 4 types of hydrocoolers






44. Available moisture (relative vapor pressure)






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






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






47. 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






48. Ratio below 8:1






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






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