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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. 3 components of mixing liquids






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






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






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






5. Specific gravity used as an indirect meaure of the






6. Pseudoplastic






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






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






9. The amount of energy it takes to change the state






10. Force per unit area






11. 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






12. 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.






13. Most energy used for size reduction goes to






14. Pressure- pushing but not dynamically loaded






15. Dividing based on several characteristics capable of automatically






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






17. Mixing component that is undesired






18. Used to be was dividing things on one characteristic






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






20. Measures specific gravity






21. Mass






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






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






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






25. Used to mill wheat- cereals and flours






26. Separate products by size






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






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






29. 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






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






31. Creates the smallest particle size






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






33. = mass of liquid






34. Ratio below 8:1






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






36. Ingredients in mayo






37. Under motion pushing






38. Flour milled using this






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






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






41. Emulsifier in mayo






42. 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






43. Rotating vessel slowly deposits material on top






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






45. Amount of energy it takes to change the temperature






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






47. The ability to form a homogenous mixture






48. Linear






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






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






Can you answer 50 questions in 15 minutes?



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