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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. Pseudoplastic






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






3. Mass






4. Dispersed phase in mayo






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






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






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






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






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






10. Specific gravity used as an indirect meaure of the






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






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






13. Gum- fruit by the foot






14. = mass of liquid






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






16. Linear






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






18. Force per unit area






19. Force between the layers in the fluid






20. Rotating vessel slowly deposits material on top






21. Helps prevent blinding






22. Mixing component that is undesired






23. 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.






24. Distance between rollers






25. Ingredients in mayo






26. Swirls in the flow






27. Measures specific gravity






28. Paddle - Multiple Impeller - Turbine - Propeller






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






30. The ability to form a homogenous mixture






31. Amount of energy it takes to change the temperature






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






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






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






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






36. Emulsifier in mayo






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






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






39. Used to be was dividing things on one characteristic






40. Pressure- pushing but not dynamically loaded






41. Separate products by size






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






43. 3 things used for size reduction






44. 3 components of mixing liquids






45. Most energy used for size reduction goes to






46. 4 types of hydrocoolers






47. Used to mill wheat- cereals and flours






48. Flour milled using this






49. A friable food is






50. 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