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






2. Measures specific gravity






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






4. Distance between rollers






5. Under motion pushing






6. 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






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






8. Gum- fruit by the foot






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






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






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






12. Used to mill wheat- cereals and flours






13. Helps prevent blinding






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






15. Specific gravity used as an indirect meaure of the






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






17. Creates the smallest particle size






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






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






20. Ability to deform permanently without breaking






21. Separate products by size






22. Linear relationship between sheer rate and sheer stress






23. 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.






24. 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






25. Available moisture (relative vapor pressure)






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






27. Mass






28. Used to be was dividing things on one characteristic






29. Paddle - Multiple Impeller - Turbine - Propeller






30. Dividing based on several characteristics capable of automatically






31. Most energy used for size reduction goes to






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






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






34. Dispersed phase in mayo






35. The ability to form a homogenous mixture






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






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






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






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






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






41. Swirls in the flow






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






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






44. Energy from liquid to gas and vice versa






45. Pseudoplastic






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






47. Force that causes it to have friction with itself






48. Linear






49. Pressure- pushing but not dynamically loaded






50. 3 things used for size reduction