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. Amount of energy from solid to liquid and vice versa






3. Force per unit area






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






5. A friable food is






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






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






8. Ratios above 100:1






9. 3 things used for size reduction






10. Creates the smallest particle size






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






12. Swirls in the flow






13. Pseudoplastic






14. 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






15. Measures specific gravity






16. 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






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






18. Ingredients in mayo






19. Dividing based on several characteristics capable of automatically






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






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






22. Rotating vessel slowly deposits material on top






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






24. Amount of energy it takes to change the temperature






25. Most energy used for size reduction goes to






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






27. Force between the layers in the fluid






28. Energy from liquid to gas and vice versa






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






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






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






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






33. Specific gravity used as an indirect meaure of the






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






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






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






37. Mixing component that is undesired






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






39. Ratio below 8:1






40. Force that causes it to have friction with itself






41. Linear






42. 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.






43. = mass of liquid






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






45. Ability to deform permanently without breaking






46. Pressure- pushing but not dynamically loaded






47. Flour milled using this






48. Increases the variety and convenience of foods - Common for bakery goods and confectionery - Many products are formed by extrusion - but we will discuss that later






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






50. Size reduction equipment in order of decreasing size