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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. Force between the layers in the fluid






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






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






4. Distance between rollers






5. 3 things used for size reduction






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






7. Mass






8. 3 components of mixing liquids






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






10. Ratios above 100:1






11. The ability to form a homogenous mixture






12. Mixing component that is undesired






13. A friable food is






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






15. Paddle - Multiple Impeller - Turbine - Propeller






16. Ingredients in mayo






17. Used to mill wheat- cereals and flours






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






19. Dispersed phase in mayo






20. Force per unit area






21. 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






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






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






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






25. Amount of energy it takes to change the temperature






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






27. Available moisture (relative vapor pressure)






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






29. Linear relationship between sheer rate and sheer stress






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






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






32. Pressure- pushing but not dynamically loaded






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






34. 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.






35. 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






36. Specific gravity used as an indirect meaure of the






37. Force that causes it to have friction with itself






38. Linear






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






40. 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






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






42. Measures specific gravity






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






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






45. Track what goes into a system- account for everything that comes out minus what stays in the system






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






47. 4 types of hydrocoolers






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






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






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






Can you answer 50 questions in 15 minutes?



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