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. Most energy used for size reduction goes to






3. Force between the layers in the fluid






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






5. Mixing component that is undesired






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






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






8. Under motion pushing






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






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






11. 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.






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






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






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






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






16. Linear






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. Available moisture (relative vapor pressure)






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






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






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






22. Swirls in the flow






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






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






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






26. Flour milled using this






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






28. 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.






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






30. = mass of liquid






31. Force per unit area






32. Energy from liquid to gas and vice versa






33. Ability to deform permanently without breaking






34. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles






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






36. Helps prevent blinding






37. Amount of energy it takes to change the temperature






38. Used to be was dividing things on one characteristic






39. 4 types of hydrocoolers






40. Ratios above 100:1






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






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






43. Force that causes it to have friction with itself






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






45. A friable food is






46. Distance between rollers






47. Paddle - Multiple Impeller - Turbine - Propeller






48. Gum- fruit by the foot






49. Concentrated fruit juices - liquid chocolate - and corn flour suspension






50. Separate products by size