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






2. Creates the smallest particle size






3. Available moisture (relative vapor pressure)






4. Flour milled using this






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






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






7. Paddle - Multiple Impeller - Turbine - Propeller






8. Force that causes it to have friction with itself






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






10. Specific gravity used as an indirect meaure of the






11. Most energy used for size reduction goes to






12. 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






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






14. Amount of energy it takes to change the temperature






15. 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.






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






17. The ability to form a homogenous mixture






18. 4 types of hydrocoolers






19. Distance between rollers






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






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






22. Dispersed phase in mayo






23. 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






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






25. Pressure- pushing but not dynamically loaded






26. Force per unit area






27. 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






28. Measures specific gravity






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






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






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






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






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






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






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






36. Mixing component that is undesired






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






38. Rotating vessel slowly deposits material on top






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






40. A friable food is






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






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






43. Size reduction equipment in order of decreasing size






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






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






46. Ratio below 8:1






47. Force between the layers in the fluid






48. 3 things used for size reduction






49. Gum- fruit by the foot






50. = mass of liquid