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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. Paddle - Multiple Impeller - Turbine - Propeller






2. Most energy used for size reduction goes to






3. Dividing based on several characteristics capable of automatically






4. Dispersed phase in mayo






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






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






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






8. Distance between rollers






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






10. Pressure- pushing but not dynamically loaded






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






12. Specific gravity used as an indirect meaure of the






13. 4 types of hydrocoolers






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






15. Force that causes it to have friction with itself






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






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






18. Ratio below 8:1






19. Swirls in the flow






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






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






22. 3 components of mixing liquids






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






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






25. Rotating vessel slowly deposits material on top






26. Under motion pushing






27. A friable food is






28. 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






29. Gum- fruit by the foot






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






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






32. Creates the smallest particle size






33. Measures specific gravity






34. Force per unit area






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






36. Pseudoplastic






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






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






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






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






41. = mass of liquid






42. Amount of energy it takes to change the temperature






43. Separate products by size






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






45. Size reduction equipment in order of decreasing size






46. 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






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






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






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






50. Ability to deform permanently without breaking