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






2. 3 components of mixing liquids






3. Force that causes it to have friction with itself






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






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






6. Distance between rollers






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






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






9. Under motion pushing






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






11. Rotating vessel slowly deposits material on top






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






13. Swirls in the flow






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






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






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






17. Available moisture (relative vapor pressure)






18. Ability to deform permanently without breaking






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






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






21. = mass of liquid






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






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






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






25. Helps prevent blinding






26. The ability to form a homogenous mixture






27. Force between the layers in the fluid






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






29. Specific gravity used as an indirect meaure of the






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






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






32. Amount of energy it takes to change the temperature






33. 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






34. Mixing component that is undesired






35. Ingredients in mayo






36. 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






37. Pressure- pushing but not dynamically loaded






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






39. 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






40. Force per unit area






41. Used to mill wheat- cereals and flours






42. Gum- fruit by the foot






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






44. 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






45. 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.






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






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






48. Energy from liquid to gas and vice versa






49. Used to be was dividing things on one characteristic






50. Linear