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






2. Helps prevent blinding






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






4. 4 types of hydrocoolers






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






6. Ratios above 100:1






7. Energy from liquid to gas and vice versa






8. Used to be was dividing things on one characteristic






9. Gum- fruit by the foot






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






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






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






13. Mass






14. Paddle - Multiple Impeller - Turbine - Propeller






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






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






17. Ratio below 8:1






18. Creates the smallest particle size






19. Rotating vessel slowly deposits material on top






20. Linear relationship between sheer rate and sheer stress






21. Ability to deform permanently without breaking






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






23. 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






24. 3 components of mixing liquids






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






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






27. Measures specific gravity






28. Specific gravity used as an indirect meaure of the






29. 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.






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






31. Pseudoplastic






32. Linear






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






34. 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






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






36. Pressure- pushing but not dynamically loaded






37. Separate products by size






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






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






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






41. Mixing component that is undesired






42. Available moisture (relative vapor pressure)






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






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






45. 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






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






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






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






49. Amount of energy it takes to change the temperature






50. Force that causes it to have friction with itself