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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. = initial avg particle size/final avg particle size






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






3. A friable food is






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






5. Energy from liquid to gas and vice versa






6. Force between the layers in the fluid






7. Gum- fruit by the foot






8. Emulsifier in mayo






9. Distance between rollers






10. 4 types of hydrocoolers






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






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






13. Specific gravity used as an indirect meaure of the






14. Dividing based on several characteristics capable of automatically






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






16. 3 things used for size reduction






17. Mixing component that is undesired






18. Linear






19. The ability to form a homogenous mixture






20. Used to be was dividing things on one characteristic






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






22. Separate products by size






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






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






25. Helps prevent blinding






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






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






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






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






30. Used to mill wheat- cereals and flours






31. Mass






32. 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.






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






35. Paddle - Multiple Impeller - Turbine - Propeller






36. Ratio below 8:1






37. Size reduction equipment in order of decreasing size






38. Linear relationship between sheer rate and sheer stress






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






40. Rotating vessel slowly deposits material on top






41. Creates the smallest particle size






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






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






44. Measures specific gravity






45. Ingredients in mayo






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






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






48. Amount of energy it takes to change the temperature






49. 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






50. Swirls in the flow