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. Amount of energy it takes to change the temperature






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






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






4. Ratio below 8:1






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






6. Ingredients in mayo






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






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






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






10. Ability to deform permanently without breaking






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






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






13. Emulsifier in mayo






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






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






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






17. Mass






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






19. Separate products by size






20. A friable food is






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






22. = mass of liquid






23. 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






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






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






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






27. Specific gravity used as an indirect meaure of the






28. Under motion pushing






29. Distance between rollers






30. Force that causes it to have friction with itself






31. Available moisture (relative vapor pressure)






32. Linear relationship between sheer rate and sheer stress






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






34. Dispersed phase in mayo






35. Used to mill wheat- cereals and flours






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






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






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






39. Pressure- pushing but not dynamically loaded






40. 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






41. Linear






42. Rotating vessel slowly deposits material on top






43. 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.






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






45. Paddle - Multiple Impeller - Turbine - Propeller






46. Most energy used for size reduction goes to






47. The ability to form a homogenous mixture






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






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






50. Measures specific gravity