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. Linear relationship between sheer rate and sheer stress






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






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






4. 4 types of hydrocoolers






5. Most energy used for size reduction goes to






6. Measures specific gravity






7. 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






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






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






10. Amount of energy it takes to change the temperature






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






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






13. Dividing based on several characteristics capable of automatically






14. Ratio below 8:1






15. Mixing component that is undesired






16. Ratios above 100:1






17. 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






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






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






20. Distance between rollers






21. 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.






22. Gum- fruit by the foot






23. Dispersed phase in mayo






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






25. Ability to deform permanently without breaking






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






27. Pressure- pushing but not dynamically loaded






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






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






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






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






32. Emulsifier in mayo






33. Available moisture (relative vapor pressure)






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






35. Flour milled using this






36. Used to be was dividing things on one characteristic






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






38. Specific gravity used as an indirect meaure of the






39. Helps prevent blinding






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






41. Separate products by size






42. 3 things used for size reduction






43. Creates the smallest particle size






44. Force that causes it to have friction with itself






45. Rotating vessel slowly deposits material on top






46. Force between the layers in the fluid






47. The ability to form a homogenous mixture






48. Energy from liquid to gas and vice versa






49. 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






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