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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. Distance between rollers






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






3. 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






4. Force between the layers in the fluid






5. Ratios above 100:1






6. Gum- fruit by the foot






7. 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






8. Force that causes it to have friction with itself






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






10. Under motion pushing






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






12. Force per unit area






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






14. 3 components of mixing liquids






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






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






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






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






19. Measures specific gravity






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






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






22. Swirls in the flow






23. Linear






24. Mass






25. Ability to deform permanently without breaking






26. Specific gravity used as an indirect meaure of the






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






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






29. Linear relationship between sheer rate and sheer stress






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






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






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






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






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






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






36. Pressure- pushing but not dynamically loaded






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






38. Helps prevent blinding






39. Fruit is dipped in a 1 to 2% hot sodium hydroxide solution (lye) and then pressure washed to remove skin. Alternatively - involves dipping in 10% sodium hydroxide and using rubber discs or rollers to remove the skin.






40. Used to be was dividing things on one characteristic






41. Ratio below 8:1






42. Rotating vessel slowly deposits material on top






43. 3 things used for size reduction






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






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






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






47. Size reduction equipment in order of decreasing size






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






49. Pseudoplastic






50. Available moisture (relative vapor pressure)







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