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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. Measures specific gravity






3. 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






4. Paddle - Multiple Impeller - Turbine - Propeller






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






6. 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






7. Linear relationship between sheer rate and sheer stress






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






9. Energy from liquid to gas and vice versa






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






11. 4 types of hydrocoolers






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






13. Force between the layers in the fluid






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






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






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






17. Available moisture (relative vapor pressure)






18. 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






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






20. Gum- fruit by the foot






21. Pseudoplastic






22. Rotating vessel slowly deposits material on top






23. = mass of liquid






24. Creates the smallest particle size






25. Specific gravity used as an indirect meaure of the






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






27. 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.






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






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






30. Swirls in the flow






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






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






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






34. Mass






35. 3 components of mixing liquids






36. Linear






37. 3 things used for size reduction






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






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






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






41. Emulsifier in mayo






42. The ability to form a homogenous mixture






43. Amount of energy it takes to change the temperature






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






45. Pressure- pushing but not dynamically loaded






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






47. 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






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






49. Ingredients in mayo






50. Size reduction equipment in order of decreasing size