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. Energy from liquid to gas and vice versa






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






3. Dispersed phase in mayo






4. Size reduction equipment in order of decreasing size






5. Dividing based on several characteristics capable of automatically






6. Mixing component that is undesired






7. Force that causes it to have friction with itself






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






9. Measures specific gravity






10. Swirls in the flow






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






12. Most energy used for size reduction goes to






13. 3 things used for size reduction






14. Linear






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






16. 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






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






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






19. Separate products by size






20. Gum- fruit by the foot






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






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






23. Ingredients in mayo






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






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






26. Mass






27. 3 components of mixing liquids






28. 4 types of hydrocoolers






29. 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






30. Emulsifier in mayo






31. Paddle - Multiple Impeller - Turbine - Propeller






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






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






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






35. 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.






36. Linear relationship between sheer rate and sheer stress






37. Available moisture (relative vapor pressure)






38. Flour milled using this






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






40. Amount of energy it takes to change the temperature






41. Used to mill wheat- cereals and flours






42. 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






43. Ratios above 100:1






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






45. Ratio below 8:1






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






47. Used to be was dividing things on one characteristic






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






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






50. Creates the smallest particle size