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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. Force per unit area






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






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






4. 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






5. Rotating vessel slowly deposits material on top






6. Emulsifier in mayo






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






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






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






10. Ratios above 100:1






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






12. The ability to form a homogenous mixture






13. Linear relationship between sheer rate and sheer stress






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






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






16. Swirls in the flow






17. Size reduction equipment in order of decreasing size






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






19. Linear






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






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






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






23. 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






24. 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






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






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






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






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






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






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






31. Creates the smallest particle size






32. Dividing based on several characteristics capable of automatically






33. Pseudoplastic






34. 4 types of hydrocoolers






35. Used to be was dividing things on one characteristic






36. Energy from liquid to gas and vice versa






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






38. Paddle - Multiple Impeller - Turbine - Propeller






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






40. Separate products by size






41. Most energy used for size reduction goes to






42. 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.






43. Mass






44. 3 things used for size reduction






45. 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






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






47. Amount of energy it takes to change the temperature






48. Ability to deform permanently without breaking






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






50. 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.







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