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. Under motion pushing






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






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






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






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






6. Flour milled using this






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






8. Creates the smallest particle size






9. Rotating vessel slowly deposits material on top






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






11. Linear relationship between sheer rate and sheer stress






12. Most energy used for size reduction goes to






13. Specific gravity used as an indirect meaure of the






14. Pseudoplastic






15. A friable food is






16. Ratio below 8:1






17. 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






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






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






20. Used to mill wheat- cereals and flours






21. 3 things used for size reduction






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






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






24. Dividing based on several characteristics capable of automatically






25. Separate products by size






26. Used to be was dividing things on one characteristic






27. Dispersed phase in mayo






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






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






30. Linear






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






32. Ratios above 100:1






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. A fluid suspension of a colloidal solid in a liquid






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






36. Paddle - Multiple Impeller - Turbine - Propeller






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






38. Size reduction equipment in order of decreasing size






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






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






41. Available moisture (relative vapor pressure)






42. Amount of energy it takes to change the temperature






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






44. Energy from liquid to gas and vice versa






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






46. 3 components of mixing liquids






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






48. 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.






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






50. Helps prevent blinding