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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. 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.






2. Specific gravity used as an indirect meaure of the






3. 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






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






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






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






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






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






9. A friable food is






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






11. Distance between rollers






12. Energy from liquid to gas and vice versa






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






14. Flour milled using this






15. 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






16. 3 components of mixing liquids






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






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






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






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






21. Used to mill wheat- cereals and flours






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






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






24. = (vol of foam - vol liquid)/vol liquid) x 100






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






26. Swirls in the flow






27. Force that causes it to have friction with itself






28. Size reduction equipment in order of decreasing size






29. Ratios above 100:1






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






31. 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






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






33. Most energy used for size reduction goes to






34. Emulsifier in mayo






35. 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






36. The ability to form a homogenous mixture






37. Ratio below 8:1






38. Available moisture (relative vapor pressure)






39. Dispersed phase in mayo






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






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






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






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






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






45. Used to be was dividing things on one characteristic






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






47. Mixing component that is undesired






48. Dividing based on several characteristics capable of automatically






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






50. Measures specific gravity