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. Distance between rollers






2. Paddle - Multiple Impeller - Turbine - Propeller






3. Force that causes it to have friction with itself






4. The ability to form a homogenous mixture






5. 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






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






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






8. Most energy used for size reduction goes to






9. Creates the smallest particle size






10. Available moisture (relative vapor pressure)






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






12. Mass






13. Size reduction equipment in order of decreasing size






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






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






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






18. 3 things used for size reduction






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






20. Energy from liquid to gas and vice versa






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






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






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






24. Linear relationship between sheer rate and sheer stress






25. Helps prevent blinding






26. 4 types of hydrocoolers






27. Ratio below 8:1






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






29. Flour milled using this






30. Ability to deform permanently without breaking






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






32. 3 components of mixing liquids






33. Used to mill wheat- cereals and flours






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






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






36. Linear






37. Emulsifier in mayo






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






39. 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.






40. Amount of energy it takes to change the temperature






41. Rotating vessel slowly deposits material on top






42. = mass of liquid






43. Pressure- pushing but not dynamically loaded






44. Used to be was dividing things on one characteristic






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






46. Force per unit area






47. Force between the layers in the fluid






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






49. Ingredients in mayo






50. Gum- fruit by the foot