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. Specific gravity used as an indirect meaure of the






2. Dispersed phase in mayo






3. Linear relationship between sheer rate and sheer stress






4. Paddle - Multiple Impeller - Turbine - Propeller






5. Flour milled using this






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






7. A friable food is






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






9. Mass






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






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






12. Swirls in the flow






13. Dividing based on several characteristics capable of automatically






14. 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






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






16. Pressure- pushing but not dynamically loaded






17. Separate products by size






18. Used to be was dividing things on one characteristic






19. 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






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






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






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






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






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






25. Energy from liquid to gas and vice versa






26. = mass of liquid






27. Ratio below 8:1






28. Under motion pushing






29. Gum- fruit by the foot






30. Ingredients in mayo






31. Measures specific gravity






32. 3 components of mixing liquids






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






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






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






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






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






38. Helps prevent blinding






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






40. Most energy used for size reduction goes to






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






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






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






44. Mixing component that is undesired






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






46. Creates the smallest particle size






47. Distance between rollers






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






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






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