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






2. 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






3. Size reduction equipment in order of decreasing size






4. Separate products by size






5. Ability to deform permanently without breaking






6. 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






7. Rotating vessel slowly deposits material on top






8. Gum- fruit by the foot






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






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






11. Linear relationship between sheer rate and sheer stress






12. Energy from liquid to gas and vice versa






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






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






15. Linear






16. Measures specific gravity






17. Available moisture (relative vapor pressure)






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






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






20. A friable food is






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






22. Mixing component that is undesired






23. Mass






24. Swirls in the flow






25. 3 things used for size reduction






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






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






28. 3 components of mixing liquids






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






30. 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.






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






32. Force between the layers in the fluid






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






34. Pseudoplastic






35. Amount of energy it takes to change the temperature






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






37. Force per unit area






38. 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.






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






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






41. Dispersed phase in mayo






42. The ability to form a homogenous mixture






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






44. Most energy used for size reduction goes to






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






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






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






48. Paddle - Multiple Impeller - Turbine - Propeller






49. Dividing based on several characteristics capable of automatically






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