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






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






3. Available moisture (relative vapor pressure)






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






5. Most energy used for size reduction goes to






6. Dispersed phase in mayo






7. Under motion pushing






8. Linear relationship between sheer rate and sheer stress






9. Measures specific gravity






10. = mass of liquid






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






12. Force per unit area






13. Force that causes it to have friction with itself






14. Ratios above 100:1






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






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






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






18. Specific gravity used as an indirect meaure of the






19. Emulsifier in mayo






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






21. Helps prevent blinding






22. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation






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






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






25. Flour milled using this






26. 4 types of hydrocoolers






27. Distance between rollers






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






29. Swirls in the flow






30. Ratio below 8:1






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






32. Energy from liquid to gas and vice versa






33. Used to be was dividing things on one characteristic






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






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






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






37. Separate products by size






38. 3 components of mixing liquids






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






40. Size reduction equipment in order of decreasing size






41. Rotating vessel slowly deposits material on top






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






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






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






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






46. Creates the smallest particle size






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






48. Ingredients in mayo






49. Mass






50. Amount of energy it takes to change the temperature