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. 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






2. Mass






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






4. Used to mill wheat- cereals and flours






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






6. 3 components of mixing liquids






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






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






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






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






11. The ability to form a homogenous mixture






12. Helps prevent blinding






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






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






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






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






17. Available moisture (relative vapor pressure)






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






19. Flour milled using this






20. Force between the layers in the fluid






21. = mass of liquid






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






23. Gum- fruit by the foot






24. Mixing component that is undesired






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






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






27. Rotating vessel slowly deposits material on top






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






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






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






31. Size reduction equipment in order of decreasing size






32. Emulsifier in mayo






33. Ratio below 8:1






34. 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






35. Ingredients in mayo






36. Ratios above 100:1






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






38. Pressure- pushing but not dynamically loaded






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






40. Force that causes it to have friction with itself






41. Dividing based on several characteristics capable of automatically






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. Linear






44. Ability to deform permanently without breaking






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






46. A friable food is






47. Force per unit area






48. Under motion pushing






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






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