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






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






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






4. Ratios above 100:1






5. Dividing based on several characteristics capable of automatically






6. 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






7. Force per unit area






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






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






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






11. = mass of liquid






12. Used to be was dividing things on one characteristic






13. Swirls in the flow






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






15. 3 components of mixing liquids






16. The ability to form a homogenous mixture






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






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






19. Ratio below 8:1






20. Pseudoplastic






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






22. Available moisture (relative vapor pressure)






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






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






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






26. Rotating vessel slowly deposits material on top






27. 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.






28. Flour milled using this






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






30. Measures specific gravity






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






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






33. Gum- fruit by the foot






34. 3 things used for size reduction






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






36. Amount of energy it takes to change the temperature






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






38. Under motion pushing






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






40. 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






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






42. Ability to deform permanently without breaking






43. Mass






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






45. Separate products by size






46. Linear






47. A friable food is






48. Used to mill wheat- cereals and flours






49. Creates the smallest particle size






50. Helps prevent blinding







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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