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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. Paddle - Multiple Impeller - Turbine - Propeller






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






3. Dividing based on several characteristics capable of automatically






4. Ability to deform permanently without breaking






5. = mass of liquid






6. Used to mill wheat- cereals and flours






7. Most energy used for size reduction goes to






8. Mixing component that is undesired






9. 4 types of hydrocoolers






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






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






12. Linear






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






14. Force that causes it to have friction with itself






15. Linear relationship between sheer rate and sheer stress






16. 3 things used for size reduction






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






18. Emulsifier in mayo






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






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






21. Under motion pushing






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






23. Flour milled using this






24. Swirls in the flow






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






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






27. Helps prevent blinding






28. Amount of energy it takes to change the temperature






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. To achieve a uniform distribution of the components of flow






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






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






33. 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






34. Size reduction equipment in order of decreasing size






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






36. Force per unit area






37. 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.






38. Mass






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






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






41. Force between the layers in the fluid






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






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






44. Specific gravity used as an indirect meaure of the






45. Separate products by size






46. Pseudoplastic






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






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






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






50. Rotating vessel slowly deposits material on top