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






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






3. Ratio below 8:1






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






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






6. Ratios above 100:1






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






8. 3 components of mixing liquids






9. 3 things used for size reduction






10. Under motion pushing






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






12. Pressure- pushing but not dynamically loaded






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






14. Measures specific gravity






15. Flour milled using this






16. Separate products by size






17. Force between the layers in the fluid






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






19. Ability to deform permanently without breaking






20. Dispersed phase in mayo






21. Dividing based on several characteristics capable of automatically






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






23. Linear






24. Used to mill wheat- cereals and flours






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






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






27. Mixing component that is undesired






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






29. Helps prevent blinding






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






31. Pseudoplastic






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






33. Linear relationship between sheer rate and sheer stress






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






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






36. Size reduction equipment in order of decreasing size






37. Used to be was dividing things on one characteristic






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






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






40. 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






41. Swirls in the flow






42. 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.






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






44. Creates the smallest particle size






45. Paddle - Multiple Impeller - Turbine - Propeller






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






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






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






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






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







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