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. Energy from liquid to gas and vice versa






2. Separate products by size






3. 3 things used for size reduction






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






5. Most energy used for size reduction goes to






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






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






8. Flour milled using this






9. Emulsifier in mayo






10. 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.






11. 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






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






13. Mass






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






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






16. Mixing component that is undesired






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






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






19. Linear






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






21. Dividing based on several characteristics capable of automatically






22. Paddle - Multiple Impeller - Turbine - Propeller






23. 3 components of mixing liquids






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






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






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






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






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






29. Distance between rollers






30. 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






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






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






33. Measures specific gravity






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






35. Size reduction equipment in order of decreasing size






36. Helps prevent blinding






37. Pressure- pushing but not dynamically loaded






38. Pseudoplastic






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






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. 4 types of hydrocoolers






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






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






44. Amount of energy it takes to change the temperature






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






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






47. Used to mill wheat- cereals and flours






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






49. Ability to deform permanently without breaking






50. Force between the layers in the fluid