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. Ability to deform permanently without breaking






3. Used to be was dividing things on one characteristic






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






5. Available moisture (relative vapor pressure)






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






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






8. Dividing based on several characteristics capable of automatically






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






10. Placed at goods intake - Before and after a unit operation - At the end of a line






11. Distance between rollers






12. 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.






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






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






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






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






17. Paddle - Multiple Impeller - Turbine - Propeller






18. 4 types of hydrocoolers






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






20. Ingredients in mayo






21. Swirls in the flow






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






23. Flour milled using this






24. Force that causes it to have friction with itself






25. Rotating vessel slowly deposits material on top






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






27. 3 things used for size reduction






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






29. Pressure- pushing but not dynamically loaded






30. Mixing component that is undesired






31. Energy from liquid to gas and vice versa






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






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






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






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






36. Under motion pushing






37. Force between the layers in the fluid






38. Amount of energy it takes to change the temperature






39. Gum- fruit by the foot






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






41. Dispersed phase in mayo






42. Size reduction equipment in order of decreasing size






43. = mass of liquid






44. Emulsifier in mayo






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






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






47. Specific gravity used as an indirect meaure of the






48. Ratios above 100:1






49. 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






50. Ratio below 8:1