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






2. Linear relationship between sheer rate and sheer stress






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






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






5. Ratios above 100:1






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






7. Rotating vessel slowly deposits material on top






8. 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.






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






10. 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






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






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






13. The ability to form a homogenous mixture






14. Flour milled using this






15. Emulsifier in mayo






16. 4 types of hydrocoolers






17. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference






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






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






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






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






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






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






24. Force per unit area






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






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






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






28. Most energy used for size reduction goes to






29. Distance between rollers






30. Ingredients in mayo






31. Separate products by size






32. Mass






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






34. 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






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






36. Size reduction equipment in order of decreasing size






37. Linear






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






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






40. 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






41. Swirls in the flow






42. Amount of energy it takes to change the temperature






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






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






45. Helps prevent blinding






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






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






48. Measures specific gravity






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






50. Pressure- pushing but not dynamically loaded