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. Most energy used for size reduction goes to






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






3. Specific gravity used as an indirect meaure of the






4. 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






5. Size reduction equipment in order of decreasing size






6. Paddle - Multiple Impeller - Turbine - Propeller






7. Separate products by size






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






9. Pressure- pushing but not dynamically loaded






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






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






12. Under motion pushing






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






14. Distance between rollers






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






16. Force between the layers in the fluid






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






18. 4 types of hydrocoolers






19. Force per unit area






20. Linear relationship between sheer rate and sheer stress






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






22. Swirls in the flow






23. 3 components of mixing liquids






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






25. The ability to form a homogenous mixture






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






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






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






29. Ingredients in mayo






30. Flour milled using this






31. Rotating vessel slowly deposits material on top






32. Amount of energy it takes to change the temperature






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






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






35. Helps prevent blinding






36. 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.






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






38. A friable food is






39. Dividing based on several characteristics capable of automatically






40. Energy from liquid to gas and vice versa






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






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






43. Ability to deform permanently without breaking






44. Measures specific gravity






45. Mass






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






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






48. Ratios above 100:1






49. Force that causes it to have friction with itself






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