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. Force that causes it to have friction with itself






2. Swirls in the flow






3. Pseudoplastic






4. 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






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






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






7. Force between the layers in the fluid






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






9. 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






10. Used to be was dividing things on one characteristic






11. Ratio below 8:1






12. Under motion pushing






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






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






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






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






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






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






19. 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.






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






21. 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






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






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






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






25. Linear relationship between sheer rate and sheer stress






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






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






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






29. Measures specific gravity






30. 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.






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






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






33. Mass






34. The ability to form a homogenous mixture






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






36. Distance between rollers






37. A friable food is






38. Ratios above 100:1






39. Dispersed phase in mayo






40. Separate products by size






41. Available moisture (relative vapor pressure)






42. Creates the smallest particle size






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






44. Linear






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






46. Ingredients in mayo






47. Dividing based on several characteristics capable of automatically






48. 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






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






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