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. Helps prevent blinding






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






3. Measures specific gravity






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






5. 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.






6. Paddle - Multiple Impeller - Turbine - Propeller






7. Pressure- pushing but not dynamically loaded






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






9. Under motion pushing






10. Size reduction equipment in order of decreasing size






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






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






13. 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






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






15. Gum- fruit by the foot






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






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






18. Rotating vessel slowly deposits material on top






19. Increases the variety and convenience of foods - Common for bakery goods and confectionery - Many products are formed by extrusion - but we will discuss that later






20. Used to be was dividing things on one characteristic






21. Emulsifier in mayo






22. Ratios above 100:1






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






24. Swirls in the flow






25. Linear relationship between sheer rate and sheer stress






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






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






28. 3 components of mixing liquids






29. Most energy used for size reduction goes to






30. Ingredients in mayo






31. Specific gravity used as an indirect meaure of the






32. 3 things used for size reduction






33. Force that causes it to have friction with itself






34. Flour milled using this






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






36. Amount of energy it takes to change the temperature






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






38. Separate products by size






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






40. Force per unit area






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






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






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






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






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






46. Ratio below 8:1






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






48. A friable food is






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






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