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






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






3. Under motion pushing






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






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






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






7. 3 components of mixing liquids






8. Emulsifier in mayo






9. Measures specific gravity






10. Specific gravity used as an indirect meaure of the






11. Most energy used for size reduction goes to






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






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






14. Available moisture (relative vapor pressure)






15. Mixing component that is undesired






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






17. Force per unit area






18. Creates the smallest particle size






19. 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






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






21. 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






22. Linear relationship between sheer rate and sheer stress






23. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator






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






25. Force that causes it to have friction with itself






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






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






28. Gum- fruit by the foot






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






30. Separate products by size






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






32. The ability to form a homogenous mixture






33. Pressure- pushing but not dynamically loaded






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






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






36. Ratios above 100:1






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






38. Linear






39. Energy from liquid to gas and vice versa






40. Force between the layers in the fluid






41. Used to mill wheat- cereals and flours






42. Used to be was dividing things on one characteristic






43. Flour milled using this






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






45. 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






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






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






48. 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






49. Helps prevent blinding






50. Mass