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. Efficient mixing is achieved by creating and recombining fresh surfaces






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






3. Flour milled using this






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






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






6. Pressure- pushing but not dynamically loaded






7. Ability to deform permanently without breaking






8. Measures specific gravity






9. Available moisture (relative vapor pressure)






10. Dispersed phase in mayo






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






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






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






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






15. Distance between rollers






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






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






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






19. Mixing component that is undesired






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






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






22. 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






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






24. Helps prevent blinding






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






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






27. Paddle - Multiple Impeller - Turbine - Propeller






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






29. 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






30. Energy from liquid to gas and vice versa






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






32. Dividing based on several characteristics capable of automatically






33. 4 types of hydrocoolers






34. Amount of energy it takes to change the temperature






35. Most energy used for size reduction goes to






36. Rotating vessel slowly deposits material on top






37. A friable food is






38. Used to mill wheat- cereals and flours






39. Mass






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






42. Under motion pushing






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






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






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






46. Pseudoplastic






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






48. Specific gravity used as an indirect meaure of the






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






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