Deck 7: Unit Operations in Food Processing

Question 1

Two major reasons to mix products are to provide heat transfer or to incorporate ingredients.

Answer 1

True

Question 2

Ohmic heating is a new technology for controlling spoilage and eliminating food-borne pathogens.

Answer 2

False

Question 3

_____ first used the process of freeze-drying.

A)U.S.soldiers to preserve blood plasma
B)U.S.space program for astronaut food
C)Farmers to preserve fruits and vegetables
D)Incas of Peru for vegetables

Answer 3

D

Question 4

Food products are not often required to be cleaned before they are used and if required,a rinse in water will be sufficient.

Question 5

In ohmic heating,an advanced thermal processing method,food material is heated by passing electricity through it.

Question 6

Cleaning methods,brushes,high-velocity air,steam,water,vacuum,magnets,microfiltration,or mechanical separation,are prescribed by the type of surface a food product has.

Question 7

____ and ____ are already solid and lend themselves to sun or tray drying.

A)Cheese,meats
B)Fruits,vegetables
C)Cheese,vegetables
D)Fruits,meats

Question 8

A ____ pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor.

A)positive
B)centrifugal
C)negative
D)hand

Question 9

The most common drying method is an older method called roller drying.

Question 10

____ can be achieved on the basis of density or size and shape.

A)Separation
B)Quality
C)Clarification
D)Flavor

Question 11

_____ uses membranes with the smallest pores to separate water from other solutes or dissolved substances.

A)Reverse osmosis
B)Ultrafiltration
C)Microfiltration
D)Clarification

Question 12

Major goals of food scientists and food processing engineers are to develop new methods that improve quality,increase efficiency,or both.

Question 13

Sediment and microorganisms can be removed centrifugally in a ____.

A)tube
B)clarifier
C)pan
D)box

Question 14

High hydrostatic pressure (HHP)is used to decaffeinate coffee and tea and most major brewers use flavors that are extracted from hops with HHP.

Question 15

Packaging is used for a variety of purposes but the principal role of packaging is to _____.

A)ensure the food product is safe
B)protect food from microbial contamination
C)improve the usefulness of the product
D)ship the product

Question 16

_____ is the most efficient method of heating fluids of low viscosity.

A)tubular heat exchanges
B)swept surface heat exchanges
C)plate heat exchanges
D)radiation exchanges

Question 17

A common and the least expensive drying method is ____ drying.

A)freeze-
B)sun or tray
C)spray
D)oven

Question 18

Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.

Question 19

Size reduction to a product can be accomplishedthrough the use of high-shear forces,graters,cutters,or slicers.

Question 20

The weight of a freeze-dried food is reduced by _____ without a change in its volume.

A)40 percent to 50 percent
B)70 percent to 90 percent
C)20 percent to 35 percent
D)55 percent to 65 percent