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. 4 types of hydrocoolers






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






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






4. The ability to form a homogenous mixture






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






6. Force per unit area






7. Force that causes it to have friction with itself






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






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






10. Ingredients in mayo






11. 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






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






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






14. 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






15. Separate products by size






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






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






18. Mixing component that is undesired






19. Most energy used for size reduction goes to






20. Size reduction equipment in order of decreasing size






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






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






23. Emulsifier in mayo






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






25. Available moisture (relative vapor pressure)






26. Dividing based on several characteristics capable of automatically






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






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






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






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






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






32. 3 things used for size reduction






33. Under motion pushing






34. Creates the smallest particle size






35. Linear






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






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






38. Amount of energy it takes to change the temperature






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






40. Linear relationship between sheer rate and sheer stress






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






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






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






44. Dispersed phase in mayo






45. Ability to deform permanently without breaking






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






47. Specific gravity used as an indirect meaure of the






48. Pseudoplastic






49. Helps prevent blinding






50. Ratio below 8:1