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






2. 3 things used for size reduction






3. 4 types of hydrocoolers






4. = mass of liquid






5. A friable food is






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






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






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






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






10. Linear relationship between sheer rate and sheer stress






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






12. 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






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






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






15. Force between the layers in the fluid






16. Specific gravity used as an indirect meaure of the






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






18. Linear






19. Amount of energy it takes to change the temperature






20. Ratio below 8:1






21. Swirls in the flow






22. Ratios above 100:1






23. Measures specific gravity






24. Helps prevent blinding






25. Creates the smallest particle size






26. Flour milled using this






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. Mass






29. Pressure- pushing but not dynamically loaded






30. Distance between rollers






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






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






33. 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.






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






35. Most energy used for size reduction goes to






36. 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






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






38. Paddle - Multiple Impeller - Turbine - Propeller






39. Available moisture (relative vapor pressure)






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






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






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






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






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






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






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






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






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






49. The ability to form a homogenous mixture






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