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






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






3. 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






4. 3 components of mixing liquids






5. Creates the smallest particle size






6. 4 types of hydrocoolers






7. Under motion pushing






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






9. Specific gravity used as an indirect meaure of the






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






11. Used to chop meat and harder fruits and veggies into pulp






12. Emulsifier in mayo






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






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






15. Size reduction equipment in order of decreasing size






16. Ingredients in mayo






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






18. Separate products by size






19. 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.






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






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






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






23. Ratio below 8:1






24. Energy from liquid to gas and vice versa






25. 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






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






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






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






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






30. Mass






31. Swirls in the flow






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






33. = mass of liquid






34. Rotating vessel slowly deposits material on top






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






36. Linear






37. Force per unit area






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






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






40. Most energy used for size reduction goes to






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






42. Force between the layers in the fluid






43. The ability to form a homogenous mixture






44. Amount of energy it takes to change the temperature






45. Dispersed phase in mayo






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






47. A friable food is






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






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






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