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. Flour milled using this






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






3. The ability to form a homogenous mixture






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






5. Dispersed phase in mayo






6. Used to mill wheat- cereals and flours






7. 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






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






9. 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.






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






11. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator






12. Force between the layers in the fluid






13. Emulsifier in mayo






14. What can be done to minimize the rotational component in liquid mixing?






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






16. Mass






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






18. Helps prevent blinding






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






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






21. A friable food is






22. The amount of energy it takes to change the state






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






24. Dividing based on several characteristics capable of automatically






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






26. 3 components of mixing liquids






27. Ability to deform permanently without breaking






28. = mass of liquid






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






30. Available moisture (relative vapor pressure)






31. 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






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






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






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






35. Ratios above 100:1






36. Pressure- pushing but not dynamically loaded






37. Swirls in the flow






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






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






40. Gum- fruit by the foot






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






42. Most energy used for size reduction goes to






43. Under motion pushing






44. Energy from liquid to gas and vice versa






45. 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






46. Paddle - Multiple Impeller - Turbine - Propeller






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






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






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






50. Size reduction equipment in order of decreasing size