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. Distance between rollers






2. = mass of liquid






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






4. Dispersed phase in mayo






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






6. Most energy used for size reduction goes to






7. 4 types of hydrocoolers






8. Measures specific gravity






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






10. Linear relationship between sheer rate and sheer stress






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






12. Used to mill wheat- cereals and flours






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






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






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






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






17. Under motion pushing






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






19. Force per unit area






20. Specific gravity used as an indirect meaure of the






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






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






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






24. Swirls in the flow






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






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






27. Paddle - Multiple Impeller - Turbine - Propeller






28. Ratio below 8:1






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






30. Used to be was dividing things on one characteristic






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. A friable food is






33. Gum- fruit by the foot






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






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






36. Pseudoplastic






37. Force that causes it to have friction with itself






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






39. Ratios above 100:1






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






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






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






43. Force between the layers in the fluid






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






45. Rotating vessel slowly deposits material on top






46. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?






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






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






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






50. 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.