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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. 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






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






3. 3 things used for size reduction






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






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






6. Measures specific gravity






7. Ability to deform permanently without breaking






8. 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.






9. A friable food is






10. The ability to form a homogenous mixture






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






12. Used to be was dividing things on one characteristic






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






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






15. Specific gravity used as an indirect meaure of the






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






17. Most energy used for size reduction goes to






18. = initial avg particle size/final avg particle size






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






20. 3 components of mixing liquids






21. Ratio below 8:1






22. Ingredients in mayo






23. 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.






24. Amount of energy it takes to change the temperature






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






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






27. Force per unit area






28. Available moisture (relative vapor pressure)






29. Force between the layers in the fluid






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






31. 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






32. Distance between rollers






33. Helps prevent blinding






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






35. = mass of liquid






36. Separate products by size






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






38. Flour milled using this






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






40. Pressure- pushing but not dynamically loaded






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






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






43. 4 types of hydrocoolers






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






45. 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






46. 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






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






48. Linear relationship between sheer rate and sheer stress






49. Pseudoplastic






50. Force that causes it to have friction with itself






Can you answer 50 questions in 15 minutes?



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