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. Distance between rollers






2. Available moisture (relative vapor pressure)






3. 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






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






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






6. Mixing component that is undesired






7. = mass of liquid






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






9. Dividing based on several characteristics capable of automatically






10. Under motion pushing






11. Ability to deform permanently without breaking






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






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






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






15. Helps prevent blinding






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






17. Energy from liquid to gas and vice versa






18. Ratios above 100:1






19. Specific gravity used as an indirect meaure of the






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






21. 3 components of mixing liquids






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






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






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






25. Rotating vessel slowly deposits material on top






26. 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






27. Dispersed phase in mayo






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






29. Force per unit area






30. Amount of energy it takes to change the temperature






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






32. 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.






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






34. Paddle - Multiple Impeller - Turbine - Propeller






35. Swirls in the flow






36. Force between the layers in the fluid






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






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






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






40. Creates the smallest particle size






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






42. Size reduction equipment in order of decreasing size






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






44. Ingredients in mayo






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






46. Ratio below 8:1






47. Linear relationship between sheer rate and sheer stress






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






49. Used to mill wheat- cereals and flours






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