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 (minimize losses) - Low Cost - No product degradation






2. Used to be was dividing things on one characteristic






3. 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






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






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






6. 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.






7. Available moisture (relative vapor pressure)






8. Pressure- pushing but not dynamically loaded






9. 3 components of mixing liquids






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






11. Flour milled using this






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






13. 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.






14. 3 things used for size reduction






15. The ability to form a homogenous mixture






16. Paddle - Multiple Impeller - Turbine - Propeller






17. Measures specific gravity






18. Force per unit area






19. Energy from liquid to gas and vice versa






20. Under motion pushing






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






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






23. Rotating vessel slowly deposits material on top






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






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






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






27. Force that causes it to have friction with itself






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






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






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






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






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






33. 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






34. Ingredients in mayo






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






36. Emulsifier in mayo






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






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






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






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






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






42. Most energy used for size reduction goes to






43. Amount of energy it takes to change the temperature






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






45. 4 types of hydrocoolers






46. Helps prevent blinding






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






48. Dispersed phase in mayo






49. Separate products by size






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