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. Specific gravity used as an indirect meaure of the






2. Linear






3. Ability to deform permanently without breaking






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






5. Gum- fruit by the foot






6. Separate products by size






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






8. 3 things used for size reduction






9. Distance between rollers






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






11. Dispersed phase in mayo






12. Dividing based on several characteristics capable of automatically






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






14. 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






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






16. Creates the smallest particle size






17. Used to be was dividing things on one characteristic






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






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






20. Used to mill wheat- cereals and flours






21. Under motion pushing






22. Rotating vessel slowly deposits material on top






23. 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






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






25. A friable food is






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






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






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






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






30. Force per unit area






31. 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.






32. Most energy used for size reduction goes to






33. Swirls in the flow






34. Linear relationship between sheer rate and sheer stress






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






36. Energy from liquid to gas and vice versa






37. 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






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






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






40. Mass






41. 3 components of mixing liquids






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






43. Flour milled using this






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






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






46. Paddle - Multiple Impeller - Turbine - Propeller






47. Force that causes it to have friction with itself






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






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






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