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. Flour milled using this






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






4. Under motion pushing






5. 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






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






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






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






9. Mixing component that is undesired






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






11. A friable food is






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






13. Gum- fruit by the foot






14. Rotating vessel slowly deposits material on top






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






16. Ingredients in mayo






17. Size reduction equipment in order of decreasing size






18. Force per unit area






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






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






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






22. Pseudoplastic






23. Specific gravity used as an indirect meaure of the






24. 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






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






26. Pressure- pushing but not dynamically loaded






27. Separate products by size






28. Helps prevent blinding






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






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






31. 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






32. Swirls in the flow






33. Dividing based on several characteristics capable of automatically






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






35. 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.






36. Linear






37. Measures specific gravity






38. Each thing we do to prevent degradation is one hurdle- name an example- packaging






39. 3 things used for size reduction






40. Amount of energy it takes to change the temperature






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






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






43. Most energy used for size reduction goes to






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






45. 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






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






47. Paddle - Multiple Impeller - Turbine - Propeller






48. Ratio below 8:1






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






50. = mass of liquid