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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. Separate products by size






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






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






4. Available moisture (relative vapor pressure)






5. Swirls in the flow






6. Linear relationship between sheer rate and sheer stress






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






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






9. Under motion pushing






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






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






12. Used to mill wheat- cereals and flours






13. 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






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






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






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






17. Measures specific gravity






18. Dividing based on several characteristics capable of automatically






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






20. 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.






21. Mass






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






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






24. 4 types of hydrocoolers






25. 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






26. 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






27. 3 components of mixing liquids






28. Energy from liquid to gas and vice versa






29. 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.






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






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






32. Linear






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






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






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






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






37. Dispersed phase in mayo






38. Force between the layers in the fluid






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






40. Most energy used for size reduction goes to






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






42. Distance between rollers






43. Mixing component that is undesired






44. To achieve a uniform distribution of the components of flow






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






46. Ability to deform permanently without breaking






47. Ratios above 100:1






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






49. 3 things used for size reduction






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