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. Creates the smallest particle size






2. = mass of liquid






3. The ability to form a homogenous mixture






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






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






6. Ratio below 8:1






7. 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






8. Ingredients in mayo






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






10. Force per unit area






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






12. Force that causes it to have friction with itself






13. Measures specific gravity






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






15. Dispersed phase in mayo






16. 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






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






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






19. 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






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






21. Ratios above 100:1






22. Available moisture (relative vapor pressure)






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






24. Force between the layers in the fluid






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






26. Emulsifier in mayo






27. Energy from liquid to gas and vice versa






28. 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






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






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






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






32. Gum- fruit by the foot






33. Separate products by size






34. Specific gravity used as an indirect meaure of the






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






36. Flour milled using this






37. Under motion pushing






38. Mixing component that is undesired






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






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






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






42. Linear relationship between sheer rate and sheer stress






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






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






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






46. Distance between rollers






47. Size reduction equipment in order of decreasing size






48. Swirls in the flow






49. Amount of energy it takes to change the temperature






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