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. Under motion pushing






2. Gum- fruit by the foot






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






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






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






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






7. Mass






8. Size reduction equipment in order of decreasing size






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






10. Paddle - Multiple Impeller - Turbine - Propeller






11. Distance between rollers






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






13. Pseudoplastic






14. A friable food is






15. Available moisture (relative vapor pressure)






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






17. Emulsifier in mayo






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






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






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






21. 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.






22. Mixing component that is undesired






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






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






25. Swirls in the flow






26. Linear relationship between sheer rate and sheer stress






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






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






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






30. Rotating vessel slowly deposits material on top






31. Force per unit area






32. Flour milled using this






33. Most energy used for size reduction goes to






34. Separate products by size






35. Dividing based on several characteristics capable of automatically






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






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






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






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






40. 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.






41. Force between the layers in the fluid






42. The ability to form a homogenous mixture






43. Dispersed phase in mayo






44. 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






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






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






47. Pressure- pushing but not dynamically loaded






48. Ability to deform permanently without breaking






49. Helps prevent blinding






50. Energy from liquid to gas and vice versa