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. Creates lots of heat - main force are shear action






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






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






4. 3 components of mixing liquids






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






6. Paddle - Multiple Impeller - Turbine - Propeller






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






8. Size reduction equipment in order of decreasing size






9. Pressure- pushing but not dynamically loaded






10. Gum- fruit by the foot






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






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






13. Pseudoplastic






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






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






16. Under motion pushing






17. Mass






18. Linear relationship between sheer rate and sheer stress






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






20. 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






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






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






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






24. Force that causes it to have friction with itself






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






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






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






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






29. Creates the smallest particle size






30. Ingredients in mayo






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






32. Energy from liquid to gas and vice versa






33. Rotating vessel slowly deposits material on top






34. Mixing component that is undesired






35. The ability to form a homogenous mixture






36. Helps prevent blinding






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






38. 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






39. Force per unit area






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






41. Dispersed phase in mayo






42. Ratios above 100:1






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






44. Available moisture (relative vapor pressure)






45. Amount of energy it takes to change the temperature






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






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






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






49. Used to be was dividing things on one characteristic






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