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






2. Gum- fruit by the foot






3. Mass






4. Emulsifier in mayo






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






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






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






8. Used to mill wheat- cereals and flours






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






10. Dividing based on several characteristics capable of automatically






11. Force between the layers in the fluid






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






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






14. Flour milled using this






15. Linear relationship between sheer rate and sheer stress






16. Dispersed phase in mayo






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






18. A friable food is






19. Specific gravity used as an indirect meaure of the






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






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






22. 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






23. Helps prevent blinding






24. 3 components of mixing liquids






25. 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






26. Creates the smallest particle size






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






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






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






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






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






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






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






34. Ability to deform permanently without breaking






35. Used to be was dividing things on one characteristic






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






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






38. Ratio below 8:1






39. Rotating vessel slowly deposits material on top






40. Amount of energy it takes to change the temperature






41. The ability to form a homogenous mixture






42. Available moisture (relative vapor pressure)






43. Advantages: Suitable for leafy vegetables; does NOT require spraying - or immersion with water - hence won't spread disease. High energy efficiency - Disadvantages: Some product shrinkage due to water loss.






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






45. Mixing component that is undesired






46. Energy from liquid to gas and vice versa






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






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






49. 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.






50. 4 types of hydrocoolers