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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. Amount of energy from solid to liquid and vice versa






2. Dividing based on several characteristics capable of automatically






3. 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.






4. A friable food is






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






6. Force per unit area






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






8. Paddle - Multiple Impeller - Turbine - Propeller






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






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






11. Force between the layers in the fluid






12. Energy from liquid to gas and vice versa






13. Used to be was dividing things on one characteristic






14. Separate products by size






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






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






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






18. = mass of liquid






19. The ability to form a homogenous mixture






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






21. Emulsifier in mayo






22. Fruit is dipped in a 1 to 2% hot sodium hydroxide solution (lye) and then pressure washed to remove skin. Alternatively - involves dipping in 10% sodium hydroxide and using rubber discs or rollers to remove the skin.






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






24. Available moisture (relative vapor pressure)






25. Ratios above 100:1






26. Under motion pushing






27. 3 components of mixing liquids






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






29. 4 types of hydrocoolers






30. Dispersed phase in mayo






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






32. Flour milled using this






33. Mixing component that is undesired






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






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






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






37. Linear relationship between sheer rate and sheer stress






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






39. Linear






40. Pseudoplastic






41. Helps prevent blinding






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






43. Rotating vessel slowly deposits material on top






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






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






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






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






48. Size reduction equipment in order of decreasing size






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






50. Ingredients in mayo







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