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






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






3. 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






4. 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.






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






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






7. Used to mill wheat- cereals and flours






8. 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.






9. Ratios above 100:1






10. Under motion pushing






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






12. Paddle - Multiple Impeller - Turbine - Propeller






13. Mixing component that is undesired






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






15. Force per unit area






16. 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






17. Amount of energy it takes to change the temperature






18. Ratio below 8:1






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






20. Linear






21. Specific gravity used as an indirect meaure of the






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






23. Force that causes it to have friction with itself






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






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






26. Ingredients in mayo






27. Mass






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






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






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






31. Creates the smallest particle size






32. Helps prevent blinding






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






34. Separate products by size






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






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






37. Swirls in the flow






38. 3 components of mixing liquids






39. The ability to form a homogenous mixture






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






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






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






43. = mass of liquid






44. Emulsifier in mayo






45. Measures specific gravity






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






47. Energy from liquid to gas and vice versa






48. Size reduction equipment in order of decreasing size






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






50. Rotating vessel slowly deposits material on top