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. A fluid suspension of a colloidal solid in a liquid






2. 3 components of mixing liquids






3. Available moisture (relative vapor pressure)






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






5. Most energy used for size reduction goes to






6. 4 types of hydrocoolers






7. The ability to form a homogenous mixture






8. Swirls in the flow






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






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






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






12. = mass of liquid






13. Dividing based on several characteristics capable of automatically






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






15. 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.






16. 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






17. Specific gravity used as an indirect meaure of the






18. Separate products by size






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






20. 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






21. Used to mill wheat- cereals and flours






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






23. Pseudoplastic






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






25. Under motion pushing






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






27. Ability to deform permanently without breaking






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






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






30. Gum- fruit by the foot






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






32. Creates the smallest particle size






33. Force per unit area






34. Distance between rollers






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






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






37. Helps prevent blinding






38. Paddle - Multiple Impeller - Turbine - Propeller






39. Linear






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






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






42. Flour milled using this






43. Emulsifier in mayo






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






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






46. Energy from liquid to gas and vice versa






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






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






49. Ratio below 8:1






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