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. Ability to deform permanently without breaking






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






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. Creates lots of heat - main force are shear action






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






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






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






8. 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






9. Energy from liquid to gas and vice versa






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






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






12. Dividing based on several characteristics capable of automatically






13. Amount of energy it takes to change the temperature






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






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






16. Leavening agent- breads have the yeast with CO2 giving us the lift in the bread- want this to take place before the breaking - Biscuit- leavening agent - chemical reaction- lots take place during baking process






17. Force between the layers in the fluid






18. Rotating vessel slowly deposits material on top






19. Emulsifier in mayo






20. Paddle - Multiple Impeller - Turbine - Propeller






21. Force that causes it to have friction with itself






22. Ratios above 100:1






23. Measures specific gravity






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






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






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






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






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






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






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






31. 4 types of hydrocoolers






32. Specific gravity used as an indirect meaure of the






33. 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






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






35. Mass






36. Pseudoplastic






37. Most energy used for size reduction goes to






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






39. 3 components of mixing liquids






40. The ability to form a homogenous mixture






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






42. Swirls in the flow






43. Creates the smallest particle size






44. Linear relationship between sheer rate and sheer stress






45. 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






46. Force per unit area






47. Pressure- pushing but not dynamically loaded






48. Ratio below 8:1






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






50. 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