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. Mixing component that is undesired






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






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






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






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






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






7. Size reduction equipment in order of decreasing size






8. Force per unit area






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






10. Used to mill wheat- cereals and flours






11. = mass of liquid






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






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






14. 3 things used for size reduction






15. Gum- fruit by the foot






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






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






18. Ability to deform permanently without breaking






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






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






21. Mass






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






23. Most energy used for size reduction goes to






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






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






26. Creates the smallest particle size






27. Distance between rollers






28. Under motion pushing






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






30. Force that causes it to have friction with itself






31. Used to be was dividing things on one characteristic






32. Ratios above 100:1






33. 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.






34. Swirls in the flow






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






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






37. Emulsifier in mayo






38. 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






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






40. Ratio below 8:1






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






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






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






44. 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






45. Dispersed phase in mayo






46. Paddle - Multiple Impeller - Turbine - Propeller






47. Amount of energy it takes to change the temperature






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






49. Available moisture (relative vapor pressure)






50. A friable food is