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






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






3. 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.






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






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






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






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






8. Separate products by size






9. Ingredients in mayo






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






11. Measures specific gravity






12. Energy from liquid to gas and vice versa






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






14. Flour milled using this






15. The ability to form a homogenous mixture






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






17. 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






18. Size reduction equipment in order of decreasing size






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






20. Rotating vessel slowly deposits material on top






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






22. = mass of liquid






23. 3 things used for size reduction






24. Ratio below 8:1






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






26. 3 components of mixing liquids






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






28. 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






29. Distance between rollers






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






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






32. Emulsifier in mayo






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






34. Force that causes it to have friction with itself






35. 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






36. A friable food is






37. Force between the layers in the fluid






38. Pseudoplastic






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






40. Linear relationship between sheer rate and sheer stress






41. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible






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






43. Creates the smallest particle size






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






45. Swirls in the flow






46. Available moisture (relative vapor pressure)






47. Pressure- pushing but not dynamically loaded






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






49. Under motion pushing






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