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






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






3. 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






4. Dividing based on several characteristics capable of automatically






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






6. 3 components of mixing liquids






7. Creates the smallest particle size






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






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






10. Dispersed phase in mayo






11. = mass of liquid






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






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






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






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






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






17. Paddle - Multiple Impeller - Turbine - Propeller






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






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






20. Specific gravity used as an indirect meaure of the






21. Used to be was dividing things on one characteristic






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






23. Distance between rollers






24. The ability to form a homogenous mixture






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






26. Force that causes it to have friction with itself






27. Under motion pushing






28. Most energy used for size reduction goes to






29. Available moisture (relative vapor pressure)






30. Emulsifier in mayo






31. Linear






32. Rotating vessel slowly deposits material on top






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






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






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






36. 3 things used for size reduction






37. Flour milled using this






38. A friable food is






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






40. Ability to deform permanently without breaking






41. Force between the layers in the fluid






42. Energy from liquid to gas and vice versa






43. 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






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






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






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






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






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






49. Placed at goods intake - Before and after a unit operation - At the end of a line






50. Swirls in the flow