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. Helps prevent blinding






2. Size reduction equipment in order of decreasing size






3. Ratio below 8:1






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






5. Separate products by size






6. 3 things used for size reduction






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






8. Paddle - Multiple Impeller - Turbine - Propeller






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






10. 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.






11. 3 components of mixing liquids






12. 4 types of hydrocoolers






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






14. The ability to form a homogenous mixture






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






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






17. Used to be was dividing things on one characteristic






18. 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






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






20. Most energy used for size reduction goes to






21. Linear






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






23. Flour milled using this






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






25. Pressure- pushing but not dynamically loaded






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






27. Pseudoplastic






28. Available moisture (relative vapor pressure)






29. Rotating vessel slowly deposits material on top






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






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






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






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






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






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






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






37. Dividing based on several characteristics capable of automatically






38. A friable food is






39. = mass of liquid






40. Ratios above 100:1






41. Creates the smallest particle size






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






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






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






45. Mixing component that is undesired






46. Used to mill wheat- cereals and flours






47. Amount of energy it takes to change the temperature






48. Force per unit area






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






50. 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