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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. Rotating vessel slowly deposits material on top






2. Distance between rollers






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






4. The ability to form a homogenous mixture






5. Most energy used for size reduction goes to






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






7. Flour milled using this






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






9. = mass of liquid






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






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






12. Pressure- pushing but not dynamically loaded






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






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






15. Force that causes it to have friction with itself






16. Amount of energy it takes to change the temperature






17. Size reduction equipment in order of decreasing size






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






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






20. Pseudoplastic






21. Mass






22. Ratios above 100:1






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






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






25. Specific gravity used as an indirect meaure of the






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






27. Gum- fruit by the foot






28. Mixing component that is undesired






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






30. Swirls in the flow






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






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






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






34. 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






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






36. 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






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






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. Creates the smallest particle size






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






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






42. Energy from liquid to gas and vice versa






43. A friable food is






44. Used to mill wheat- cereals and flours






45. Ingredients in mayo






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






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






48. Ratio below 8:1






49. Under motion pushing






50. Linear relationship between sheer rate and sheer stress







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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