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. Ratio below 8:1






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






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






4. Helps prevent blinding






5. Linear






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






7. Pressure- pushing but not dynamically loaded






8. Specific gravity used as an indirect meaure of the






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






10. Linear relationship between sheer rate and sheer stress






11. 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.






12. Rotating vessel slowly deposits material on top






13. Ability to deform permanently without breaking






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






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






16. 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






17. Dispersed phase in mayo






18. Used to be was dividing things on one characteristic






19. Measures specific gravity






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






21. Swirls in the flow






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






23. The breakdown of solid material through the application of mechanical forces- size reduction






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






25. Available moisture (relative vapor pressure)






26. Flour milled using this






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






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






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






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






31. Used to mill wheat- cereals and flours






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






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






34. Distance between rollers






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






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






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






38. Ratios above 100:1






39. Mass






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






41. 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






42. Paddle - Multiple Impeller - Turbine - Propeller






43. Amount of energy it takes to change the temperature






44. 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






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






46. Ingredients in mayo






47. Separate products by size






48. The ability to form a homogenous mixture






49. Under motion pushing






50. Size reduction equipment in order of decreasing size