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. 3 things used for size reduction






2. 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






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






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






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






6. Flour milled using this






7. Linear






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






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






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






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






12. Force between the layers in the fluid






13. Emulsifier in mayo






14. Under motion pushing






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






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






17. 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.






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






19. A friable food is






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






21. Dividing based on several characteristics capable of automatically






22. Pseudoplastic






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






24. Available moisture (relative vapor pressure)






25. 3 components of mixing liquids






26. Paddle - Multiple Impeller - Turbine - Propeller






27. 4 types of hydrocoolers






28. Separate products by size






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






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






31. = mass of liquid






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






33. 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






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






35. Used to mill wheat- cereals and flours






36. Swirls in the flow






37. The ability to form a homogenous mixture






38. Linear relationship between sheer rate and sheer stress






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






40. Mixing component that is undesired






41. 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






42. Measures specific gravity






43. 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






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






45. Helps prevent blinding






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






47. Force that causes it to have friction with itself






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






49. Ratio below 8:1






50. Ability to deform permanently without breaking