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






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






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






4. Gum- fruit by the foot






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






6. Helps prevent blinding






7. Emulsifier in mayo






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






9. Available moisture (relative vapor pressure)






10. Flour milled using this






11. 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






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






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






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






15. = (vol of foam - vol liquid)/vol liquid) x 100






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






17. 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






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






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






20. Force that causes it to have friction with itself






21. Ingredients in mayo






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






23. Paddle - Multiple Impeller - Turbine - Propeller






24. Mixing component that is undesired






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






26. Ratios above 100:1






27. Specific gravity used as an indirect meaure of the






28. Mass






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






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






31. Used to mill wheat- cereals and flours






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






33. 3 things used for size reduction






34. Measures specific gravity






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






36. Swirls in the flow






37. Rotating vessel slowly deposits material on top






38. Pressure- pushing but not dynamically loaded






39. Dispersed phase in mayo






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






41. 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






42. Ratio below 8:1






43. 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






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






45. 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






46. Under motion pushing






47. The ability to form a homogenous mixture






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






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






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







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