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






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






3. The ability to form a homogenous mixture






4. 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.






5. Ability to deform permanently without breaking






6. Ratios above 100:1






7. Dispersed phase in mayo






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






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






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






11. 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






12. Flour milled using this






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






14. 3 components of mixing liquids






15. Emulsifier in mayo






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






17. = mass of liquid






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






19. Rotating vessel slowly deposits material on top






20. Ratio below 8:1






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






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






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






24. 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






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






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






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






28. Used to be was dividing things on one characteristic






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






30. Mixing component that is undesired






31. Used to mill wheat- cereals and flours






32. 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






33. Size reduction equipment in order of decreasing size






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






35. Energy from liquid to gas and vice versa






36. Ingredients in mayo






37. Pseudoplastic






38. 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






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






40. Paddle - Multiple Impeller - Turbine - Propeller






41. Separate products by size






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






43. Measures specific gravity






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






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






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






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






48. Most energy used for size reduction goes to






49. Force that causes it to have friction with itself






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