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. Swirls in the flow






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






4. 3 things used for size reduction






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






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






7. Energy from liquid to gas and vice versa






8. Emulsifier in mayo






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






10. A friable food is






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






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






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






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






15. Measures specific gravity






16. Ratio below 8:1






17. Force between the layers in the fluid






18. Distance between rollers






19. Gum- fruit by the foot






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






21. Ingredients in mayo






22. Force that causes it to have friction with itself






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






24. 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.






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






26. 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.






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






28. Linear relationship between sheer rate and sheer stress






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






30. Mass






31. Specific gravity used as an indirect meaure of the






32. Paddle - Multiple Impeller - Turbine - Propeller






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






34. Amount of energy it takes to change the temperature






35. Helps prevent blinding






36. 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






37. Dividing based on several characteristics capable of automatically






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






39. Ability to deform permanently without breaking






40. = mass of liquid






41. Most energy used for size reduction goes to






42. Pressure- pushing but not dynamically loaded






43. Under motion pushing






44. Separate products by size






45. Used to be was dividing things on one characteristic






46. 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






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






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






49. 4 types of hydrocoolers






50. Mixing component that is undesired