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






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






3. 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






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






5. Pseudoplastic






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






7. Distance between rollers






8. 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






9. Pressure- pushing but not dynamically loaded






10. Force that causes it to have friction with itself






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






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. 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






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






15. The ability to form a homogenous mixture






16. Gum- fruit by the foot






17. Ability to deform permanently without breaking






18. A friable food is






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






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






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






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






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






24. Energy from liquid to gas and vice versa






25. 3 components of mixing liquids






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






27. 3 things used for size reduction






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






29. = mass of liquid






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






31. Dividing based on several characteristics capable of automatically






32. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference






33. Linear relationship between sheer rate and sheer stress






34. Available moisture (relative vapor pressure)






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






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






37. Mixing component that is undesired






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






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






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






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






42. 4 types of hydrocoolers






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






44. Helps prevent blinding






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






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






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






48. Rotating vessel slowly deposits material on top






49. Size reduction equipment in order of decreasing size






50. Most energy used for size reduction goes to







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