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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. Pseudoplastic






2. Ingredients in mayo






3. Distance between rollers






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






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






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






7. 4 types of hydrocoolers






8. Mixing component that is undesired






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






10. = mass of liquid






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






12. Separate products by size






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






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






15. 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






16. Swirls in the flow






17. Dividing based on several characteristics capable of automatically






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






19. Ratio below 8:1






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






21. 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.






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






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






24. Force per unit area






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






26. Amount of energy it takes to change the temperature






27. Helps prevent blinding






28. Ratios above 100:1






29. Most energy used for size reduction goes to






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






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






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






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






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






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






36. Available moisture (relative vapor pressure)






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






38. Under motion pushing






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






40. Gum- fruit by the foot






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






42. Ability to deform permanently without breaking






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






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






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






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






47. Used to mill wheat- cereals and flours






48. Force that causes it to have friction with itself






49. Dispersed phase in mayo






50. 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.







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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