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Advanced Food Processing

Subjects : industries, engineering
Instructions:
  • Answer 33 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. Is also used in limited extent in food irradiation.






2. High frequency & short wave length






3. -the more complex the biological system is the less amount of IR required to induce changes






4. Determines the affinity of a food system to absorb microwaves






5. What is the half life of Cobalt 60?






6. Gamma rays have high penetration capability






7. Determines how far the MWs penetrate into the food and it is affected by the above two parameters plus others






8. The food category - the purpose of irradiation - and the dose permitted in KGY






9. 1000 GY






10. Pasteurization of herbs and spices






11. Which waves vary in frequency and are closer to Radio waves frequencies






12. Made into an unstable isotope by neutron bombardment






13. Dose required to kill virus?






14. Food treated with ionizing radiation (IR) is said to be






15. Low frequency & long wave length






16. Dose required to kill a man






17. The common source of energy in food irradiation






18. Direct Effect- a bullet-like effect with high energy particles impacting the vital parts of the cell






19. Dose required to kill yeast and mold?






20. Dose required to kill bacterial spores?






21. The quantity of radiation that results in the absorption of 100 ergs per gram of food






22. 100 RAD






23. Describes a continuous range of radiation energy having an electric and a magnetic component






24. Traditional unit of measuring the amount of energy absorbed by food






25. Sprouting inhibition and






26. Determines the amount of heat generated from the absorbed energy






27. Indirect Effect- ionization of molecules that produces ion pairs (by knocking off an electron) and free radicals (by breaking bonds) result in chemical reactions that interrupt biological functions






28. These rays have no penetration depth hence it will only achieve surface inactivation of microorganisms






29. Killing insects and eggs






30. What kind of rays does Cobalt 60 emit?






31. Utilizing (IR) to achieve biological stability of food by inhibiting or minimizing spoilage reactions






32. What changes take place when energy is applied?






33. Dose required to kill insects?