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






2. Ability to deform permanently without breaking






3. Emulsifier in mayo






4. 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






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






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






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






8. Force that causes it to have friction with itself






9. Flour milled using this






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






11. 4 types of hydrocoolers






12. 3 components of mixing liquids






13. Under motion pushing






14. Used to mill wheat- cereals and flours






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






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






17. Force between the layers in the fluid






18. Ratios above 100:1






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






20. Energy from liquid to gas and vice versa






21. A friable food is






22. Used to be was dividing things on one characteristic






23. Size reduction equipment in order of decreasing size






24. Paddle - Multiple Impeller - Turbine - Propeller






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






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






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






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






30. Dividing based on several characteristics capable of automatically






31. 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.






32. Measures specific gravity






33. 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






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






35. Ingredients in mayo






36. Linear relationship between sheer rate and sheer stress






37. Swirls in the flow






38. The ability to form a homogenous mixture






39. Rotating vessel slowly deposits material on top






40. Pseudoplastic






41. Distance between rollers






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






43. Pressure- pushing but not dynamically loaded






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






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






46. Separate products by size






47. Force per unit area






48. Linear






49. Dispersed phase in mayo






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