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






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






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






4. Flour milled using this






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






6. Used to mill wheat- cereals and flours






7. Rotating vessel slowly deposits material on top






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






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






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






11. Mixing component that is undesired






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






13. 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






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






15. Dispersed phase in mayo






16. Creates the smallest particle size






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






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






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






20. Gum- fruit by the foot






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






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






23. Available moisture (relative vapor pressure)






24. Under motion pushing






25. Ingredients in mayo






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






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






28. 3 components of mixing liquids






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






30. = mass of liquid






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






32. Mass






33. Helps prevent blinding






34. Used to be was dividing things on one characteristic






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






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. Force that causes it to have friction with itself






38. A friable food is






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






40. 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






41. Force per unit area






42. 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






43. Amount of energy it takes to change the temperature






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






45. Measures specific gravity






46. Separate products by size






47. Dividing based on several characteristics capable of automatically






48. 3 things used for size reduction






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






50. Distance between rollers






Can you answer 50 questions in 15 minutes?



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